Strawberry Tart with Almond Cream Filling
A keto friendly shortbread cookie tart filled with almond flavored cream and topped with fresh sliced strawberries.
Servings 8
Calories 414kcal
Ingredients
For the Tart Crust
- 2 ounces cream cheese room temperature
- 6 tablespoon butter room temperature
- ½ cup granulated Swerve sweetener
- 2 cups almond flour
- 2 tablespoon coconut flour
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Almond Cream
- 8 ounces cream cheese room temperature
- ½ cup powdered Swerve sweetener
- ½ teaspoon almond extract
- 6 tablespoon heavy cream
For the topping
- 2 cups fresh strawberries sliced
Instructions
- Preheat oven to 325 degrees
- n a large mixing bowl, add cream cheese and butter and using a hand mixer, cream together until well combined.
- Add Swerve sweetener and mix until combined.
- Mix in 1 cup of almond flour and salt using hand mixer.
- Switch to hand mixing, and stir in remaining almond flour and coconut flour until stiff dough forms.
- Spray tart pan well with cooking spray.
- Spoon dough into bottom of tart pan and press dough out onto bottom and up sides of pans. Bake 20 minutes, until tart is browned. Cool tart shell completely
- In large mixing bowl, cream together 8 ounces cream cheese, ½ cup powdered Swerve, and ½ teaspoon almond extract.
- Add 1 tablespoon of heavy cream at a time, mixing after each addition, until mixture is of spreading consistency. Spread over top of cooled tart crust. Arrange strawberries over top of filled crust. Refrigerate until ready to serve.
Notes
4 Net Carbs per serving
Nutrition
Serving: 1slice | Calories: 414kcal | Carbohydrates: 12g | Protein: 9g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 342mg | Potassium: 116mg | Fiber: 4g | Sugar: 4g | Vitamin A: 908IU | Vitamin C: 21mg | Calcium: 109mg | Iron: 1mg