Ingredients:
Servings 12
TARTLETS:
4 large eggs
250 ml milk
125 ml cream
60g salted butter - melted
45g ground almonds*
55g xylitol
3 Tbsp. desiccated coconut
3 Tbsp. cocoa powder
1 Tbsp. chia seeds
1 Tbsp. vanilla essence
pinch salt
TO SERVE:
250 ml whipped cream - to serve
24 raspberries - to serve
mint leaves - to garnish
METHOD:
TARTLETS:
4 large eggs
250 ml milk
125 ml cream
60g salted butter - melted
45g ground almonds*
55g xylitol
3 Tbsp. desiccated coconut
3 Tbsp. cocoa powder
1 Tbsp. chia seeds
1 Tbsp. vanilla essence
pinch salt
TO SERVE:
250 ml whipped cream - to serve
24 raspberries - to serve
mint leaves - to garnish
METHOD:
1. Pre-heat the oven to 180°C. 350°F. Gas Mark 4
2. Lightly grease a silicone muffin tin with cooking spray and position it on a baking tray.
3. For the tartlets, combine all of the ingredients in a large mixing bowl and whisk until smooth. Pour the mixture into the muffin tin and bake, 20 minutes. Test it with a cake tester – it is done once the cake tester comes out clean when inserted.
2. Lightly grease a silicone muffin tin with cooking spray and position it on a baking tray.
3. For the tartlets, combine all of the ingredients in a large mixing bowl and whisk until smooth. Pour the mixture into the muffin tin and bake, 20 minutes. Test it with a cake tester – it is done once the cake tester comes out clean when inserted.
4. Cool the tartlets in the muffin tin for 30 minutes before transferring to a cooling rack. Refrigerate and serve cold with a dollop (spoonful) of whipped cream. Top with a raspberry or two and garnish with mint.
TIP: Replace the milk with coconut milk if a creamier and more intense coconut flavour is preferred.
TIP: Replace the milk with coconut milk if a creamier and more intense coconut flavour is preferred.
From an original idea here
Looking through this blog (and inter-net) you will find many recipes that use low carb flours*, and often when you first start a low carb diet, you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours don’t behave like wheat flour, and how to use them in your old regular high carb recipes is a common question.
Libby, at 'Ditch The Carbs' site has a very good article called, 'The Ultimate Guide To Low Carb Flours', which I'm sure many readers will find both interesting and helpful ... you can find it here
All the best Jan
These look great! Thanks for sharing! Hugs, Valerie
ReplyDelete...as the sign says, yum!
ReplyDeleteThey look very moreish.
ReplyDeleteThese do look Yum.
ReplyDeleteTina
Something sweet and looks so good.
ReplyDeleteLove these ! I love almond meal for bake !!
ReplyDeleteJan how is a person to lose weight when you post these scrumpsh recipes.. keep posting 😀😀
ReplyDeleteI bet these would be gone in a flash, they look so squidgy!
ReplyDeleteLisa x
I have everything I need to make these and so I am going to go to the kitchen in a few minutes and whip up some of these. :-)
ReplyDeleteThey sure do look delicious.
ReplyDeleteMy weak willed self would scoff these in a heartbeat if I made them.
ReplyDeleteVery tempting!
ReplyDeleteWow! So tempting. So delicious!
ReplyDeleteOh my gosh, my mouth is watering.
ReplyDeleteLooking very tasty - and again it's lunchtime here
ReplyDeleteThis sounds positively decadent, My kind of dessert. I'm sure I could eat a dozen in one sitting!!
ReplyDeleteUm, beautiful cake, chocolate, yummy.
ReplyDeleteThis is my kind of food, chocolate and almonds, two of my favourites :-)
ReplyDeleteI love chocolate and homemade almond flour and almond meal.
ReplyDeleteSo fun to bake with these things. Yum.
PS: Just had some choco-chia pudding. So good!
Happy Spring!
Oh delicious!
ReplyDeleteHappy Weekend to you,
A ShutterBug Explores,
aka (A Creative Harbor)
I shouldn't be looking at this recipe before bed! LOL! Thank you! Big Hugs!
ReplyDelete