Keto Raspberry Tarts

Keto Raspberry Tarts

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 How to use up egg whites, 5 egg whites
Keto Raspberry Tart, How to use up egg whites, 5 egg whites
Keto Raspberry Tarts How to use up egg whites, 5 egg whites
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Keto Raspberry Tarts

Individual tarts, muffins or a large flan - whatever you do with this recipe, you will have a moist, vanilla flavoured cake that is perfect for entertaining. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Tarts
Calories 361 kcal

Ingredients

  • 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

Instructions

  1. Preheat the oven to 190C / 374F and thoroughly grease 4 tart tins, one muffin tray or a large tart tin. 

  2. In a large mixing bowl, lightly whisk the egg whites until just foamy. 

  3. Add the xylitol, almond meal, lemon zest, vanilla and baking powder and stir to thoroughly combine. 

  4. Lastly, add the cooled melted butter. 

  5. Divide between the tart tins and top with raspberries.

  6. Bake for 20 - 23 minutes until the tops are golden. Let cool in the tins for 5 minutes before turning on to a rack. 

  7. Dust with remaining powdered xylitol to serve. 

Nutrition Facts
Keto Raspberry Tarts
Amount Per Serving
Calories 361 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 13g 65%
Cholesterol 53mg 18%
Sodium 241mg 10%
Potassium 162mg 5%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 1g
Protein 10g 20%
Vitamin A 12.5%
Vitamin C 2.3%
Calcium 11.1%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.


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