This beautiful tart is perfect to serve at your next social gathering. Our Lemon Shift sticks give this amazing lemon flavor without added sweeteners!
Prep Time: 20 minutes
Cooking Time: 10 minutes + 6-8 hours to chill
1 cup walnuts
1 cup almonds
1 tablespoon Keto-friendly maple syrup
1 tablespoon coconut oil, melted
1 14-5 ounce can of full fat coconut cream
1 tablespoon dried culinary lavender buds
⅓ cup Keto-friendly maple syrup
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
Zest from ½ fresh lemon
1 Real Ketones Lemon Shift stick
1 teaspoon Blue Butterfly Pea Powder
Fresh lemon slices
Keto-friendly purple sprinkles
Grease a 6” tart with coconut oil.
Pulse crust ingredients in a food processor until very crumbly and it begins to hold together as a dough.
Press the crust dough in the greased tart pan so that it is even and covers the sides of the pan. Place in the fridge to chill while you prepare the filling.
Add the filling ingredients except the Real Ketones Lemon Shift and Blue Butterfly Pea Powder to a medium saucepan and bring to a simmer.
Once simmering, remove from the heat and strain through a fine mesh sieve, discarding the lavender buds. Place in the fridge for about 6-8 hours, or until completely chilled.
When chilled, add to a blender with Real Ketones Lemon Shift and Blue Butterfly Pea Powder and lemon juice. Blend until very creamy and purple in color.
Pour into the pie crust and place in the fridge until completely set, about 4 hours.
When ready to serve, garnish with sliced lemons, fresh flowers and sprinkles.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 4