Low-Carb Egg Tart

Name: Low-Carb Egg Tart
Yield: 529 g
Ingredients: Psyllium Husk Powder 2 g; Vanilla Bean Extract 5 serving; Anchor Dairy Whipping Cream 190 ml; Raw Egg Yolk 57 g; Salt 1 g; Finely Ground Erythritol (Dissolves Better in Water) 52 g; Gluten-Free Coconut Flour 40 g; Butter 65 g; Gluten-Free Almond Flour 117 g

made with Moony Kitchen

2,093 kcal

#Low-Carb Tart #Egg Tart #Ketogenic #Low-Carb Dessert #Snack #Sugar Restriction #Almond Flour #Diet Snack #Home Baking #Sugar-Free

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Ingredients

Main ingredients

Psyllium Husk Powder 2 g
Vanilla Bean Extract 1 serving
Anchor Dairy Whipping Cream 190 ml
Raw Egg Yolk 57 g
Salt 1 g
Finely Ground Erythritol (Dissolves Better in Water) 52 g
Gluten-Free Coconut Flour 40 g
Butter 65 g
Gluten-Free Almond Flour 117 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 131.98 g 23%

Protein 43.92 g 8%

Fat 178.74 g 70%

Serving size 529g

Cooking steps

1

Preheat the oven to 180°C.
2

Add eggs, almond flour, erythritol, and vanilla extract to a bowl and mix well.
3

Pour the mixture into tart molds.
4

Bake in the oven at 180°C for 15-20 minutes.
5

Let it cool before serving.

Low-Carb Egg Tart

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