With oranges being in season this time of year, we are celebrating with a delicious French Orange Tart. It uses fresh orange zest and our Orange Blast D-BHB powder
Prep Time: 20 minutes
Cooking Time: 45 minutes
1 ¼ cup raw almonds
2 tablespoons natural almond butter, melted
1 tablespoon coconut oil, melted
¼ teaspoon fine sea salt
1 large egg white
¾ cup full-fat cottage cheese
4 tablespoons plain cream cheese
¼ cup Swerve confectioners’ sugar
2 packets of Real Ketones Orange Blast D-BHB powder
Zest from 1 medium orange
1 teaspoon pure vanilla extract
1 large egg
1 large egg yolk
Fresh mint leaves
Fresh pomegranate seeds
Preheat the oven to 375 F (190 C).
Line the inside of a dessert tart pan with parchment paper.
Pulse the raw almonds in a food processor until fine but still a little crumbly. Transfer to a bowl and stir in the melted almond butter, melted coconut oil, sea salt, and large egg white.
Press into the tart pan, using your fingers to ensure it is evenly covering the pan. Bake in the oven until golden brown, or about 15 minutes. Remove from the oven and reduce its heat to 325 F (160 C). Let the crust cool for 15 minutes.
Rinse and dry the food processor bowl and put all of the tart filling ingredients in it and pulse until very creamy. Pour the filling in the tart pan, over the crust, and bake in the oven for 35 minutes.
Remove from the oven and allow to completely cool in the fridge until ready to serve. Garnish with optional fresh mint leaves and pomegranate seeds.
Slice into 8 pieces when serving, storing any leftovers in an airtight container in the fridge for up to 1 week.
Net Carbs: 9