Keto Tosca Tart
Hands On Time: 20 minutes
Total Time: 60 minutes, plus chilling time
Calories – 466 kcal
Net Carbs – 5.9g
Protein – 22.8g
Fat – 35.8g
This low carb twist on the classic Danish dessert is one that must be tried.
Crisp crust filled with a lush marzipan filling and then topped with sweet, caramel nuts.
Making your own keto marzipan is shockingly simple and elevates this dish to next level delicious.
1 ½ cups of almond flour
3 ounces of butter
¼ cup of Sukrin Monk Fruit
1 cup of almond flour
½ cup of Sukrin Icing
2 tablespoons of water
½ teaspoon of almond extract
3 ounces of Sukrin Gold
3.5 ounces of butter
1 tablespoon of tapioca starch
2 ounces of butter
6 tablespoons of Sukrin Caramel Syrup
2 ounces of whole almonds, roughly chopped
2 ounces of pecans, roughly chopped
Make your marzipan the day before by mixing all of the ingredients in a large mixing bowl and then kneading to form a dough.
Roll into a log using clingwrap and refrigerate overnight.
Pre-heat oven to 350° F, fan forced.
To make the crust, grease and line a tart pan.
Melt the butter and then add it to the dry ingredients in a mixing bowl and stir until combined.
Press in a thin layer around the base and sides of your tart pan.
Bake for 12 minutes.
Remove from the oven and cool.
To make the filling, cream the butter and the Sukrin Gold together until fluffy.
Slice the marzipan and add to the creamed butter, beating until combined.
Add the eggs, one at a time, and finally the tapioca starch.
Pour the filling into the crust and bake for 20-25 minutes, until the center is just set.
Melt the butter and Sukrin Caramel Syrup together over medium heat in a saucepan, stirring until combined.
Add the nuts and mix to coat.
Pour over the top of the pie filling and bake for a further 5 minutes, until the topping has a nice golden color.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for PDF version of this recipe.