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Keto Macadamia Cream Tartlets with Pistachio Almond Crust

Print Recipe
Total Time 57 minutes
Servings 2
Calories 808 kcal

Ingredients
  

For the Crust

  • 1 cup almond flour
  • ¼ cup raw pistachios
  • ¼ cup butter softened
  • ½ Tsp vanilla extract

For the Filling

  • ½ cup heavy cream
  • 1 pouch SuperFat Macadamia Coconut
  • 1 Tsp vanilla extract
  • 1 Tbsp monkfruit
  • 2 Tbsp pistachios chopped

Instructions
 

For the Crust

  • Preheat oven to 350F.
  • Grease 2 mini tart pans and set aside.
  • In a food processor, pulse almond flour and pistachios to finely chop.
  • Add butter and vanilla extract then process 1-2 minutes, until dough forms.
  • Press dough into tart pans then bake 10-12 minutes, until golden.
  • Allow pie crusts to cool on wire rack or in refrigerator 30 minutes, until completely cool.

For the Filling

  • In a bowl with an electric mixer, whip together SuperFat Macadamia Coconut and heavy whipping cream 2-3 minutes, until medium peaks form.
  • Add vanilla extract and monkfruit. Continue to whip 3-4 minutes, until stiff peaks form.
  • Scoop or pipe into cooled pie crusts.
  • Top with chopped pistachios.

Nutrition

Calories: 808kcalCarbohydrates: 29gProtein: 19gFat: 76gSodium: 40mgFiber: 12gSugar: 6g
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