Low carb, keto friendly oreo tart, sugar free, wheat flour free, gluten free, even diabetic friendly!
Keto / low carb
This tart with the crunchy base and vanilla cream filling will strongly remind you of oreo cookies and that's why I named it oreo tart. This is a very tasty dessert that will surely highlight any special meal, such as Christmas dinner. As you will notice on the list of the recipe ingredients, you will need several egg yolks. What can you do with leftover egg whites? Make "Flaxseed Buns" or "Ergolavous". You can even store egg whites in the freezer to use some other time.
Keto Oreo Tart
Servings 14
• Ingredients for the crust: 130 g / Almond flour 40 g / Sugar free cocoa powder 60 g / Natural sweetener 1:1 (I use Erythritol-stevia blend) 60 g / Melted butter 1/4 tsp / Salt
• Ingredients for the cream filling: 10 / Egg yolks
140 g / Erythritol-stevia blend 1:1
400 g / Mascarpone cheese
400 g / Bio Heavy Cream
3 tsp / Homemade vanilla extract
12 g / Powdered gelatin
6-7 Tbsp / Hot water
• Decoration: 15 g / Sugar free cocoa powder
• Instructions for the crust: 1 Preheat the oven on 160°C (air assisted). 2 Prepare a round baking pan 26 or 28 cm lining the base and the sides with parchment paper. 3 In a small bowl, mix by hand all the ingredients until well combined. 4 Spread the mixture by pressing with your hands on the base of the form and 1-2 cm on the sides. 5 Make a few holes on the crust using a fork and then bake for about 10-12 minutes.
Pay attention to the cooking time because this crust is easy to burn!
6 After baking, let the crust cool inside the baking pan.
• Instructions for the filling:
1 20 minutes before starting the process, let mascarpone and yolks out of the fridge (these ingredients should not be too cold or too warm).
2 In a small saucepan, mix the yolks and sweetener.
3 Heat the mixture on low, stirring constantly until fluffy and set (for about 15 minutes) without boiling. It is even better to use a double boiler but this may need some more time.
4 Remove the custard from the heat and set aside until slightly cool and stir occasionally.
5 In a bowl beat heavy cream and the vanilla extract with a hand mixer, until stiff peaks and set aside.
6 Dissolve the powdered gelatin in the hot water and then mix it to the yolk mixture.
7 Add the mascarpone cheese and stir for a while to incorporate (not for long because these ingredients can separate). 8 Then combine the yolk-mascarpone mixture and whipped cream, stirring lightly with a silicone spatula.
*Note:
•I always use organic carrageenan-free cream (carrageenan E407). It's healthy, much tastier and binds better.
9 Spread the filling over the crust of the tart and sprinkle with cocoa powder.
10 Place the dessert in the fridge for at least 3 hours to cool well and set.
• Serve and enjoy!
Macros for 1 serving:
Protein: 7.5 g
Carbohydrates (net): 3 g
Fat: 33 g
Energy: 340 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.
Comments