Keto Hibiscus Strawberry Tarts with Toasted Meringue
These beautiful tarts are delicious and nutritious, they will satisfy your sweet tooth while keeping you true to your health goals.
Prep Time: 5 minutes
Cooking Time: 0 minutes
1 cup almond flour
2 tablespoons coconut flour
Pinch of sea salt
⅔ cup keto confectioners’ sugar
6 tablespoons cold butter, diced
Hibiscus Strawberry Filling:
⅔ cup keto sweetener such as monk fruit
1 packet of Real Ketones Lemon Twist Lean for Life
1 cup strawberries, fresh or frozen
1 ½ tablespoons hibiscus powder
1 tablespoon fresh lime juice
Zest from ½ fresh lime
3 whole large eggs
2 large egg yolks (save egg whites to use in Meringue)
6 tablespoons butter, diced
2 large egg whites
¾ teaspoon cream of tartar
2 tablespoons keto confectioners’ sugar
Preheat your oven to 350 F (178 C) and line a muffin tin with parchment or silicone liners.
Prepare your almond crust by pulsing all of the almond crust ingredients in a food processor until a dough has formed. Press into 6 muffin liners so that each is firmly packed with dough. Bake in the oven for 10-15 minutes, or until golden brown. Check on them each minute after 10 minutes, so that they do not burn. Remove from the oven and let cool.
Prepare the Hibiscus Strawberry Filling by adding all of the ingredients to a double broiler or glass bowl and stir together well. Heat over boiling water, stirring frequently, so that the egg doesn’t scramble, and that a creamy consistency is reached. When it reaches 170 F (77 C), remove from the heat and strain through a fine mesh sieve to filter out any strawberry seeds.
Pour into each muffin liner and place in the fridge to cool completely.
Preheat your oven’s broiler.
Prepare the meringue by whisking the egg whites, cream of tartar and sweetener in a stand mixer until stiff peaks have formed, about 3-5 minutes. Spoon onto each chilled tart. Place under the heated broiler for 3-5 minutes, keeping an eye on it carefully so that it doesn't burn.
When the meringue is golden, remove from the oven and allow to cool in the fridge until completely cool.
Serve between 6, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 16