After developing my recipe for Keto Coconut Rough Ice Cream, I had a lot of egg whites left over.. like 10. That’s a lot of egg whites, especially for someone who isn’t a fan of meringue and when I’ve eaten my Keto Coconut Macaroons to death. So what’s a girl to do? Create a new recipe of course! Enter Keto Raspberry Tarts which use 5 egg whites in the best way possible, baked goods!
These tarts started out as a friand recipe – one of my favourite baked goods. The density of the almond flour and lightness of egg whites creates this fluffy, moist vanilla flavoured cake. Because I don’t have a friand pan, they become Keto Raspberry Tarts instead.
These are quick to whip up but look adorable.
Don’t tell your friends how easy they were though, that’s our little secret.
They also worked really well as muffins, fill the cups to 3/4 capacity and bake for around 20 – 22 minutes and you are set.
Try serving with my no churn, no sugar Keto Vanilla Ice Cream for a delectable recipe – which perfectly uses the 5 egg yolks you’ll have left over!
Keto Raspberry Tarts
- 5 egg whites
- 1/2 cup xylitol powdered in a food processor, plus extra for dusting
- 1 cup almond meal the finest you can get
- 1 lemon zested
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 100 grams butter melted and cooled
- 1 punnet raspberries
- Preheat the oven to 190C / 374F and thoroughly grease 4 tart tins, one muffin tray or a large tart tin.
- In a large mixing bowl, lightly whisk the egg whites until just foamy.
- Add the xylitol, almond meal, lemon zest, vanilla and baking powder and stir to thoroughly combine.
- Lastly, add the cooled melted butter.
- Divide between the tart tins and top with raspberries.
- Bake for 20 - 23 minutes until the tops are golden. Let cool in the tins for 5 minutes before turning on to a rack.
- Dust with remaining powdered xylitol to serve.