Fri. Mar 1st, 2024
Keto Coconut Cortlets

Keto Coconut Tartlets are a delightful and indulgent treat for those following a ketogenic diet or anyone who loves the tropical flavor of coconut. These tartlets are gluten-free, low in carbs, and rich in coconut goodness. They feature a buttery almond flour crust filled with a creamy and luscious coconut filling that’s lightly sweetened with keto-friendly sweeteners. Whether you enjoy them as a dessert or a sweet snack, these tartlets are a perfect way to satisfy your coconut cravings while staying in ketosis. Let’s dive into the recipe for Keto Coconut Tartlets.

Recipe: Keto Coconut Tartlets

Ingredients:

For the Almond Flour Crust:
  • 1 cup almond flour
  • 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
For the Coconut Filling:
  • 1 cup unsweetened shredded coconut
  • 1/2 cup canned coconut milk (full fat)
  • 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Instructions:

For the Almond Flour Crust:
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup mini tart pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the almond flour, powdered erythritol, melted unsalted butter, vanilla extract, and a pinch of salt. Mix until you have a crumbly dough.
  3. Divide the dough into 12 equal portions. Press each portion into the bottom and sides of the tart pan cups to form a crust.
  4. Bake the crusts in the preheated oven for 8-10 minutes or until they are lightly golden. Remove them from the oven and let them cool while you prepare the filling.
For the Coconut Filling:
  1. In a mixing bowl, combine the unsweetened shredded coconut, canned coconut milk, powdered erythritol, eggs, and vanilla extract. Mix until well combined.
Assembling and Baking:
  1. Pour the coconut filling evenly into the baked almond flour crusts in the tart pan.
  2. Return the tart pan to the oven and bake for 15-20 minutes or until the coconut filling is set and the top is lightly browned.
Cooling and Serving:
  1. Remove the tartlets from the oven and allow them to cool in the pan for about 10 minutes.
  2. Carefully remove the tartlets from the pan and let them cool completely on a wire rack.
Nutrition Facts:

(recipe makes 12 servings, one serving is one tartlet):

  • Calories: 146
  • Total Fat: 13g
  • Saturated Fat: 6g
  • Cholesterol: 38mg
  • Sodium: 39mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 3g

By admin

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