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Wednesday 21 March 2018

Chocolate and Almond Custard Tartlets : Low Carb

Servings 12
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

250 ml whipped cream - to serve
24 raspberries - to serve
mint leaves - to garnish

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.
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.

From an original idea here
If you should need help with measurement/weight conversion see 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 

We bring a variety of recipe ideas and articles to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Valerie-Jael said...

These look great! Thanks for sharing! Hugs, Valerie

Tom said... the sign says, yum!

Jo said...

They look very moreish.

Anonymous said...

These do look Yum.


Carol Blackburn said...

Something sweet and looks so good.

Gloria Baker said...

Love these ! I love almond meal for bake !!

PerthDailyPhoto said...

Jan how is a person to lose weight when you post these scrumpsh recipes.. keep posting 😀😀

Lisa said...

I bet these would be gone in a flash, they look so squidgy!
Lisa x

Dianna said...

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. :-)

happyone said...

They sure do look delicious.

Elephant's Child said...

My weak willed self would scoff these in a heartbeat if I made them.

William Kendall said...

Very tempting!

Martha said...

Wow! So tempting. So delicious!

Sandra Cox said...

Oh my gosh, my mouth is watering.

Margaret D said...

Looking very tasty - and again it's lunchtime here

Bleubeard and Elizabeth said...

This sounds positively decadent, My kind of dessert. I'm sure I could eat a dozen in one sitting!!

Bob Bushell said...

Um, beautiful cake, chocolate, yummy.

Polly said...

This is my kind of food, chocolate and almonds, two of my favourites :-)

The Happy Whisk said...

I love chocolate and homemade almond flour and almond meal.

So fun to bake with these things. Yum.

PS: Just had some choco-chia pudding. So good!

Happy Spring!

carol l mckenna said...

Oh delicious!

Happy Weekend to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Magic Love Crow said...

I shouldn't be looking at this recipe before bed! LOL! Thank you! Big Hugs!