LEARN
ACCOUNT
CART
Serves 8
This festive tart is full of sweetness and gingerbread flavors thanks to ginger, cinnamon, allspice, and nutmeg. We added our Chocolate Shift Weight Loss powder to amp of the chocolatey flavor in this treat.
Prep Time: 10 minutes
Cooking Time: 20 minutes + 4 hours to chill
Ingredients:
Crust:
2 cups almond flour
8 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
8 drops liquid stevia
3 tablespoons Keto brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
½ teaspoon fresh orange zest
Filling:
1 14.5-ounce can of coconut cream (water drained)
¼ cup cocoa powder
1 packet of Real Ketones Chocolate Shift Weight Loss powder
½ cup Keto dark chocolate chips
1 tablespoon blackstrap molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fine sea salt
Toppings:
Fresh pomegranate seeds
Fresh rosemary sprigs
Sugar-free gingerbread cookies
Instructions:
Preheat the oven to 350 F (175 C).
Mix all of the crust ingredients together until well-combined. Press into an 8” pie pan and use your fingers to press it firmly in the pan. Bake in the oven for 15-18 minutes. Remove and allow to completely cool on a wire rack.
Mix the filling ingredients together in a food processor until very creamy. Spread it on top of the cooled crust.
Place in the fridge to completely cool, about 4 hours.
Garnish with optional pomegranate seeds, rosemary, and gingerbread cookies.
Enjoy!
Nutrition does not include garnishes
Calories: 317
Carbs: 11
Net Carbs: 7
Protein: 7
Fat: 29
