Delicious Keto Coconut Cream Tart with Raspberry Sauce

Are you looking for a tasty treat that fits into your keto lifestyle? Look no further than this delicious Keto Coconut Cream Tart with Raspberry Sauce recipe. Packed full of flavor and low in carbs, this dessert is sure to satisfy your sweet tooth without derailing your diet. In this article, we will walk you through the simple steps to create this mouthwatering dessert that will have you coming back for more.

Whipped coconut cream forms the basis of a low-carb tart that is sweetened using stevia and topped with raspberry sauce.

Coconut Cream Tart with Raspberry Sauce

Ingredients

Tart Dough

•  4 cups unsweetened coconut, shredded
•  ⅛ tsp salt
•  5 drops liquid stevia
•  1 egg
•  2 tbsp coconut flour
•  cold water
• Whipped Coconut Cream
•  14 oz (1 can) unsweetened coconut cream
•  4 to 6 drops stevia
•  1 tsp vanilla extract

Raspberry Sauce

•  1 ½ cups raspberries(fresh or frozen)
•  2 drops stevia
•  juice of 1 lemon

Directions

Tart Dough

• Start with 3 cups of shredded coconut in a food processor. Add salt and stevia.
• Process for 8-10 minutes or until the coconut starts to stick to the side of the food processor.
• Scrape the sides down once or twice, after a few minutes. Add more shredded coconut, if the mixture does not stick and continue processing until it does.
• Add the egg and coconut flour, and process for 1 minute.
• Remove the dough (it will be crumbly) into a small mixing bowl.
• With your hands, press dough into a ball, adding 1-3 Tbsps. of cold water, 1 Tablespoon at time, just until dough is sticky enough.
• Place the ball of dough into plastic wrap and chill for at least 30 minutes.
• Whipped Coconut Cream
• Refrigerate can of coconut cream overnight. Chill your mixing bowl.
• Open the can and remove the liquid (save for another use), by poking a hole in the top and draining the liquid.
• Place the hardened coconut into a mixing bowl with the whisk attachment (or can use a high speed blender), and whisk on high speed until smooth.
• Add the sweetener and vanilla and continue to beat until blended in.

Raspberry Sauce

• Mix the raspberries, stevia, and lemon juice in a bowl. Let it sit, covered, in the fridge for a few
  hours.
  Note: we recommend doing this before starting the assembly so the raspberries get nice and plump.
• Assembly
• Preheat oven to 300 degrees F.
• To assemble you will need an 8” tart pan with a removable bottom
• Press the chilled dough into and up the sides of a tart pan. Alternatively, the bottom of a glass works great to level out the dough.
• Once the dough pressed into the pan, chill it for 15 minutes
  or while you are heating the oven.
  Note: This crust can be prepared up to this point and either refrigerated up to 2 days or in the freezer (wrapped tightly) for one month.
• Bake the tart dough for 20-25 minutes, or until lightly browned
  on the edges.
• Let your keto coconut cream tart cool completely.
• To finish the tart, spread the whipped keto coconut cream onto the tart and let it chill for one hour.
• Serve with the raspberry sauce and additional shredded coconut for garnish!

Indulge in the delightful flavors of this Keto Coconut Cream Tart with Raspberry Sauce and treat yourself to a guilt-free dessert experience. The creamy coconut filling paired with the tangy raspberry sauce creates a perfect balance of sweetness and tartness that will satisfy your taste buds. Whether you’re following a keto diet or simply looking for a delicious dessert option, this tart is sure to impress. Have you tried making this delectable treat? Let us know in the comments how it turned out for you – we’d love to hear about your culinary adventures!

Frequently Asked Questions