Sugar
Free - Low Carb - Gluten Free
Approx. 4.85 net carbs per 1/8 serving
Crust:
2
cups almond (or other nut) meal
¼ tsp salt
2 tablespoons butter
1 egg
3 tsp Truvia
In food processor, pulse nut meal and salt, add butter and egg pulse until ball forms. If dough is a little sticky, refrigerate for 10-20 minutes. Press dough into spring form pan, tart or mini tart pans. Refrigerate until filling is ready.
¼ tsp salt
2 tablespoons butter
1 egg
3 tsp Truvia
In food processor, pulse nut meal and salt, add butter and egg pulse until ball forms. If dough is a little sticky, refrigerate for 10-20 minutes. Press dough into spring form pan, tart or mini tart pans. Refrigerate until filling is ready.
Filling:
7 tablespoons soft butter
3 ½ tablespoons Truvia
2 eggs
2 ½ tablespoons heavy cream
1 cup almond meal
1 1/3 tablespoons coconut flour
pinch of salt
oven 355*
In
food processor pulse to combine; nut meal, sweetener, pinch of salt,
coconut flour until combine. Add butter, eggs, and cream, pulse to
combine. Spread over crust, layer plums slices Bake 40-50 minutes or
until golden and filling is set. Melt 2 tablespoons apricot Sugar Free Jam and brush on tart. Allow tart to cool completely before serving. Serve with
sweetened whipped cream.
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