Keto Chocolate Peanut Butter Tarts

Name: Keto Chocolate Peanut Butter Tarts
Yield: 1 serving
Ingredients: ¼ cup flaxseeds; 2 tbsp. almond flour; 1 tbsp. erythritol; 1 large egg white; 1 medium avocado; 4 tbsp. cocoa powder; ¼ cup erythritol; ½ tsp. vanilla extract; ½ tsp. cinnamon; 2 tbsp. heavy cream; 4 tbsp. peanut butter; 2 tbsp. butter

User Reviews

0.0

0 reviews

Unrated

Keto Chocolate Peanut Butter Tarts

Iris Warren

Report

This makes a total of 4 servings of Keto Chocolate Peanut Butter Tarts. Each half-tartlet comes out to be 302.75 Calories, 26.68g Fats, 5.84g Net Carbs, and 8.71g Protein.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Crust

¼ cup flaxseeds or flaxseed meal
2 tbsp. almond flour
1 tbsp. erythritol
1 large egg white

Top Layer

1 medium avocado about 130 grams
4 tbsp. cocoa powder
¼ cup erythritol
½ tsp. vanilla extract
½ tsp. cinnamon
2 tbsp. heavy cream

Middle Layer

4 tbsp. peanut butter
2 tbsp. butter

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat your oven to 350F. To make your crust, grind ¼ cup of flaxseeds until they become mealy.
Add the rest of your crust ingredients to the flaxseeds and mix thoroughly.
Press crust mixture into tart pans and up the sides. Bake in the oven for about 8 minutes or until set.
While the crust is baking, combine all the top layer ingredients in a small blender until smooth.
Once the crusts are out of the oven, let them cool. Melt peanut butter and butter in the microwave or a small pan over the stove until soft.
Pour the melted peanut butter layer onto your tart crusts and place in the fridge for about 30 minutes until the top is set.
Once the top of the peanut butter layer is set, add the chocolate avocado layer on top and smooth out. Place in the fridge for another 30 minutes and serve!