Low carb Key lime tart
|1 cup||almond flour|
|1/2 cup||desiccated coconut|
|2 Tbs||coconut flour|
|1/4 tsp||Robertson's baking powder|
|75 g||butter — melted|
|1||eggs — whisked|
|250 g||cream cheese — to room temperature|
|2 tsp||Sheridans gelatine — powder|
|75 ml||water — boiled|
|1/2 tsp||vanilla — extract|
|lime — zest and juice|
For the crust:
Preheat oven to 180°C. Combine dry ingredients in a large mixing bowl. Stir in the melted butter and egg until the mix resembles wet cookie crumbs. Press evenly into your tart dish. Bake for plus minus 20 minutes or until golden brown. Remove from oven and allow to cool. Make sure your crust is completely cooled down before you add the filling.
For the filling:
In a mug place the Gelatine powder and boiling water and stir to dissolve. set aside for ten minutes.
Whip the cream until it’s thick and set aside. Next whip the cream cheese, Xylitol and vanilla until well combined and fluffy. Add the cream, gelatine, zest and juice to the cream cheese and mix on high until it’s well combined. The mixture might appear to be runny but it will set overnight in the fridge.
Fill your crust with the mixture and smooth over with the back of a spoon. Cover in cling wrap and refrigerate overnight or at least for 5 hours before serving.
Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.
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