|LEMON TARTLETS, (c) 2014 JUDY BARNES BAKER|
1 cup almond, cashew, or other nut flour
3/4 cup finely grated, dried coconut
Sugar substitute with bulk to equal 2 tablespoons sugar*
3 tablespoons lemon juice
1 and 1/2 teaspoons vanilla extract
4 and 1/2 tablespoons butter, ghee, or coconut oil, melted
Pinch of salt
½ cup butter, ghee, or coconut oil, softened to room temperature
1/3 cup full fat coconut, almond, or other low-carb milk
1/3 cup fresh lemon juice
Sugar substitute with bulk* equal to ¼ cup plus 1 tablespoon sugar
1 teaspoon sugar-free vanilla extract
2 teaspoons lemon extract
Grated zest of 2 medium lemons
¼ teaspoon salt
Make the crust:
Grease 2 mini-muffin pans (twelve cup size).
In a medium bowl, combine the crust ingredients and mix well. Roll into a log on waxed paper. Cut into 24 slices. Roll each slice into a ball and press into tart pans. It will take about 2 teaspoons of dough per tart. Chill crusts until ready to fill.
Make the filling:
Place butter or coconut oil in a bowl and beat until fluffy or blend in a food processor. Add low-carb milk, lemon juice, sweetener, extracts, zest, and salt and beat or blend until mixture is smooth. Taste and add more lemon juice or sweetener as needed.
Spoon filling into each crust. Garnish with a sprinkle of lemon zest if desired. Refrigerate until set. If you have extra filling, serve it as a delicious Lemon Pudding or freeze it in mini-muffin pans or paper cupcake liners to make individual Lemon Fat Bombs.
Makes 24 tarts, each with: Calories: 101; Fat: 10.3g; Carbs: 2.18g; Fiber: 1.1g; Protein: 1.3g; Net Carbs: 1.08g
*Sugar substitutes with bulk include Swerve, erythritol, xylitol, Just Like Sugar, LC-Foods Sweet, and stevia or sucralose blends, among others.
Nutrition info does not include sweetener, which may differ depending on which one you choose, (Most are close to zero net carbs.)
My tarts would have made a prettier picture if I had toasted the nuts, but they are more healthful with raw nuts. (The Omega-6 oils in nuts are fragile and are easily damaged when heated.) You could use nut meal rather than nut flour if you want the raw crusts to look brown.
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(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com