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

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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.