Name: Keto Key Lime Pie Tartelettes
Ingredients: 1.5 cups almond flour (Bob’s Red Mill); 1/4 cup coconut flour; 2.5 teaspoons cinnamon; 1.5 teaspoons gelatin; 1/8th teaspoon salt; 1/4 cup Swerve Confectioners Sugar Replacement; 1/4 cup butter, chilled and cubed (Earth Balance for Dairy-Free); 2 tablespoons coconut milk (full fat); 2 teaspoons vanilla extract; 2 1/4 teaspoons gelatin; 1/2 cup Swerve Confectioner Sugar Replacement; 2 cups full fat coconut cream we love Nature’s Greatest version (full fat coconut milk will also work); 1/2 cup key lime juice (regular lime or lemon juice is fine); 3 egg yolks (yolks only); *lime zest to sprinkle over finished tart (optional); The solid cream from two cans of chilled coconut milk (view instructions for details); 1/8 teaspoon vanilla extract; 1/4 teaspoon gelatin; a tiny pinch of Stevia or Swerve

Description

*3.8 net carbs per tart

*Swerve has 0 net carbs

Ingredients

Scale

Graham Crust

1.5 cups almond flour (Bob’s Red Mill)
1/4 cup coconut flour
2.5 teaspoons cinnamon
1.5 teaspoons gelatin
1/8th teaspoon salt
1/4 cup Swerve Confectioners Sugar Replacement
1/4 cup butter, chilled and cubed (Earth Balance for Dairy-Free)
2 tablespoons coconut milk (full fat)
2 teaspoons vanilla extract

Key Lime Filling

2 1/4 teaspoons gelatin
1/2 cup Swerve Confectioner Sugar Replacement
2 cups full fat coconut cream we love Nature’s Greatest version (full fat coconut milk will also work)
1/2 cup key lime juice (regular lime or lemon juice is fine)
3 egg yolks (yolks only)
*lime zest to sprinkle over finished tart (optional)

COCONUT WHIPPED TOPPING: (Traditional whipped cream is fine if not dairy-free)

The solid cream from two cans of chilled coconut milk (view instructions for details)
1/8 teaspoon vanilla extract
1/4 teaspoon gelatin
a tiny pinch of Stevia or Swerve

Instructions

Then cut the butter into the flour Add coconut milk, vanilla extract and work the liquid into the flour until dough forms. It will feel a touch dry at first, just keep working the butter and liquid in until it comes together. Form dough into a ball.
Line your muffin tin with cupcake liners. Place a large pinch of dough into each liner and push down so you have an even flat surface. If you have any left over dough it can be baked as a cookie and crumbled over top of the tarts after the cookie cools and sets up completely.
Place your cupcake tin into the preheated oven and bake for 18-20 minutes. Remove from oven and set on a heat-safe surface. The crust will have risen a bit and will still be soft to the touch while it’s warm. Use the bottom of a small glass to press each one down–this will flatten out the crusts a bit . Then you’ll want to let them cool completely. We set them in the freezer for about 20 minutes– this allows the crusts to quickly firm up. (If you don’t have a small glass to press down the crusts, just wait until they’ve cooled a little, and then use your fingers to flatten them).
After you’ve filled the tarts, carefully
*Tip: You can use a knife to carefully help lift the liners out of the cupcake tin.