Keto Chilean Mango Coconut Macaroon Tartlets – A Flavorful Fusion Dessert Experience
Discover a delicious and visually stunning keto-friendly dessert that combines the sweet taste of Chilean mangoes with the classic flavors of coconut macaroons. Our Keto Chilean Mango Coconut Macaroon Tartlets recipe features a mouthwatering blend of textures and flavors, perfect for an elegant dessert or a sophisticated snack. Enjoy this culinary masterpiece crafted by a Michelin-star chef, while also benefiting from our photorealistic Flux/ComfyUI compatible image prompts that showcase the top and bottom views of these delectable treats.
Allergens
Eggs, almonds, coconut
Ingredients
- 1 cup almond flour
- 2 cups shredded unsweetened coconut
- 3 large eggs, separated
- 1/4 cup erythritol
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon powder
- 1 ripe Chilean mango, diced
- 1 tablespoon lime juice
- Fresh mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine almond flour, coconut, and sea salt. Mix well.
- In another bowl, whisk together egg yolks, erythritol, vanilla extract, and cinnamon until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined.
- In a separate bowl, beat egg whites until stiff peaks form. Fold them gently into the mixture.
- Divide the batter evenly among 8 lightly greased tartlet pans.
- Bake for 12 15 minutes or until golden brown. Remove from oven and let cool.
- In a small bowl, combine diced mango and lime juice.
- Once the tartlets have cooled, top each with the mango mixture and garnish with fresh mint leaves.
Chef’s Insight
The combination of Chilean mango and coconut macaroons creates a unique fusion of flavors that truly showcase the best of both worlds.
Notes
For a more authentic Chilean experience, use fresh, ripe Chilean mangoes when available.