No Added Sugar Caramel Cream Tartlets with Chocolate Drizzle (Banting, Keto, Diabetic, Glutenfree)
Buttery almond crust filled with a silky, sugar-free caramel custard and topped with whipped cream.
Servings: 6 tartlets
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
INGREDIENTS:
For the crust:
100g almond flour
30g melted butter
1 tbsp erythritol
Pinch of salt
For the caramel cream filling:
200ml heavy cream
2 tbsp butter
3 tbsp erythritol
½ tsp vanilla extract
2 egg yolks
Pinch of salt
For the topping:
Whipped cream
Caring Candies milk chocolate
INSTRUCTIONS:
- Mix almond flour, melted butter, erythritol, and salt. Press into mini tartlet moulds. Bake at 170°C for 10 minutes until lightly golden. Let cool.
- In a saucepan, melt the butter and erythritol until bubbling and golden. Slowly add cream while stirring. Simmer gently for 5–7 minutes until slightly thickened.
- Beat egg yolks in a separate bowl. Slowly whisk in a bit of the warm caramel cream to temper. Then return everything to the pan.
- Stir over low heat until thickened slightly (do not boil). Remove from heat, stir in vanilla and a pinch of salt.
- Pour the caramel custard into the tartlet shells. Refrigerate for 2 hours or until set.
- Add whipped cream and drizzle with melted caring candies chocolate.
Macros per tartlet (approximate):
Calories: 232 kcal
Fat: 21g
Protein: 4g
Net Carbs: 2.5g
Recipe by @Gizelle loots on Ketonet mobile app https://www.ketonet.co.za
Leave a comment