almond tart
Author: Dereck (Caregiver)
Description:
a classic frangipani tart
easy to make
great for dessert, lunch boxes
Ingredients:
g Lo-Dough Bases
g Butter, salted
g Sweetener, Truvia (HCP added*)
g Almonds, flaked and ground
g Eggs, chicken, whole, raw
g KetoCal 3:1 Powder
g Oil, olive
Directions:
1 cut the lo-dough with a cookie cutter to fit your muffin tray
2 brush the lo dough with olive oil both sides and place into the muffin tin press down to create a tart shell shape
3 in a bowl beat the butter and sweetener, ketocal till light and fluffy then beat in the egg,
4 fold in the ground almonds until you have a batter
5 spoon the batter into the cases and bake at 170oc for 10/15 minutes until golden and set
6 allow to cool in the tin
7 store in an air tight tin or freeze wrapped in plastics wrap until needed,
Nutrition Information (for entire recipe):
Carbohydrate:
3.13
Calories: 382
Fat:
35.96
Protein:
8.85
Ratio:
3:1
KetoCal 3:1 Powder3:1 ratioSweetSnackDessert
