“Scrumptious Keto-Friendly Ghanaian Coconut Custard Tart – A Decadent Fusion Dessert”

Allergens

Nuts (almond flour)

Ingredients

• 1 cup almond flour
• 2 tbsp coconut oil
• 2 large eggs, room temperature
• 1/4 cup granulated erythritol or keto
• friendly sweetener
• 1 can (13.5 oz) full
• fat coconut milk
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Fresh berries and a sprinkle of cinnamon, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine almond flour and coconut oil. Mix until well combined and a dough forms. Press the mixture into a 4 inch tart pan with a removable bottom. Bake for 8 10 minutes or until golden brown. Remove from oven and let cool.
3. In a separate bowl, whisk together eggs, sweetener, coconut milk, vanilla extract, salt, cocoa powder, cinnamon, and nutmeg. Pour the custard mixture over the cooled crust.
4. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Let the tart cool at room temperature before chilling in the refrigerator for at least 1 hour.
5. To serve, garnish with fresh berries and a sprinkle of cinnamon.

Chef’s Insight

To ensure a smooth custard, whisk the ingredients until well combined.

Notes

Be sure to let the tart cool and chill before cutting and serving.