Brazilian Brunch Sweet – Keto Coconut Cream Tart with Passion Fruit Drizzle

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1. 1 1/2 cups almond flour 2. 1/4 cup unsalted butter, melted 3. Pinch of salt 4. 1 1/2 cups full
• fat coconut cream 5. 3 large eggs 6. 1/2 cup erythritol (or keto
• friendly sweetener) 7. 1/2 cup unsweetened shredded coconut 8. 1 teaspoon vanilla extract 9. 1/2 teaspoon almond extract 10. 3 tablespoons passion fruit pulp 11. 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together almond flour, melted butter, and a pinch of salt until well combined. Press into the bottom and up the sides of a 9 inch tart pan. Bake for 10 12 minutes or until golden brown. Let cool completely.
3. In a large mixing bowl, whisk together coconut cream, eggs, erythritol, shredded coconut, vanilla extract, and almond extract until smooth and well combined.
4. Pour the coconut cream mixture into the cooled tart crust. Bake for 25 30 minutes or until set. Remove from oven and let cool completely.
5. In a small bowl, combine passion fruit pulp and lemon juice. Once the tart is cooled, drizzle the passion fruit mixture over the top. Chill for at least an hour before serving.

Chef’s Insight

For a more intense coconut flavor, toast the shredded coconut before adding it to the filling.

Notes

This recipe uses erythritol as a keto-friendly sweetener. Other alternatives include xylitol or monk fruit sweetener.