Chocolate and peanut butter are mixed together in this amazingly moreish keto recipe.
Serves 4
Ingredients
For the Crust:
¼ cup flaxseed meal
2 tbsp. almond flour
1 tbsp. erythritol
1 egg white
For the Top Layer:
Avocado
4 tbsp. cocoa powder
¼ cup erythritol
½ tsp. vanilla extract
½ tsp. cinnamon
2 tbsp. heavy cream
For the Middle Layer:
4 tbsp. peanut butter
2 tbsp. butter
Directions
1. Make the crust by pulverizing the flaxseed until the mixture is mealy. Add the rest of the crust ingredients and mix well.
2. Place the crust inside tart pans making sure to press them to the bottom. Get the sides up. Bake at 350°F for 8 minutes. Remove and let them cool.
3. In a small blender, combine all the top layer ingredients until smooth.
4. Melt the peanut butter with the butter in the microwave to make the middle layer.
5. Pour the middle layer mixture onto the tarts and place in the fridge for 30 minutes or until it is set. When it is done, add the top layer. Place in the fridge for 30 more minutes.
Nutritional Info per Serving
Calories: 300
Fat: 27g
Net Carbs: 4g
Protein: 10g
