DessertsRecipes

Keto Peppermint Crisp Tart

Delicious Keto Peppermint Tart

Not only is it simply delicious, but it’s also dead easy to make! A base of coconut biscuits holds an indulgent filling of whipped cream, caramel and sometimes condensed milk… topped off with peppermint essence and low carb chocolate. What’s not to love? Ingredients

Base

• 1 ½ cups keto almond flour
• 4 tablespoons desiccated coconut
• 1 tablespoon powdered sweetener of your choice
• 4 tablespoon salted butter

Caramel

• 1/3 cup double thick cream
• 1/3 cup salted butter
• 2 teaspoons swerve

Filling

• 1/2 cup low carb chocolate, grated (easiest to grate after refrigeration)
• 1/4 teaspoon peppermint essence
• 1 1/2 cups whipping cream

Method

Base

• Preheat your oven to 356 F
• Mix the dry base ingredients until combined well
• Melt the butter and mix thoroughly into dry ingredients.
• Pat the resulting moist crumble into the base of a serving dish.
• Bake the crust for approximately10 minutes until slightly browned.
• Set aside to cool.

Caramel

• Once cool place a layer of the base mixture at the bottom of your desired dish, (or glass for individual servings)
• Melt the butter in a small non-stick pan over medium low heat and let it cook until it is a light brown color.
• Add the cream, swerve and whisk until sticky texture and the sauce has thickened. Approximately 1 minute
• Remove pan from heat and continue to stir until it has cooled slightly.
• Keep the caramel warm to mix into the filling.

Filling

• Take refrigerated chocolate and grate into small pieces.
• Whip the cream until nearly stiff, fold in the caramel and peppermint essence and chocolate this works best if the caramel is still warm
• Spread the caramel and whipped cream over the coconut base and sprinkle over remaining crushed chocolate  to serve. Garnish with chopped mint.

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