Coconut Egg Tart

Name: Coconut Egg Tart
Yield: 427.5 g
Ingredients: Water (bottled) 15 ml; Allulose powder 10 spoon; Extra virgin coconut oil 22 ml; Almond flour 50 g; Whole wheat cracker 38.5 pcs; Allulose powder 40 g; Gotmilk low fat milk 92 ml; Coconut milk 110 g; Raw egg yolk 50 g

987 kcal

#low sugar #low carb #keto

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Ingredients

Main ingredients

Water (bottled) 15 ml
Allulose powder 0.5 spoon
Extra virgin coconut oil 22 ml
Almond flour 50 g
Whole wheat cracker 1 pcs

Seasonings/Sauce

Allulose powder 40 g
Gotmilk low fat milk 92 ml
Coconut milk 110 g
Raw egg yolk 50 g

Nutrition summary

Carbohydrates 97.12 g 32%

Protein 27.23 g 9%

Fat 79.96 g 59%

Serving size 427.5g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

In a bowl, beat the eggs and add sugar, mixing well.
3

Add coconut milk, heavy cream, melted butter, and vanilla extract; mix together.
4

Add shredded coconut and mix thoroughly.
5

Pour the batter into the prepared tart crust.
6

Bake in the oven at 180°C for 20–25 minutes.
7

Let it cool to finish.

Coconut Egg Tart

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