Keto Pineapple Tart
Indulge in the tropical sweetness of a Keto Pineapple Tart, a low-carb and sugar-free delight perfect for those following a ketogenic lifestyle. This recipe combines buttery almond and coconut flour crust with a creamy pineapple-infused filling, delivering irresistible flavor without sacrificing your dietary goals. Sweetened with erythritol and enhanced with a hint of vanilla and pineapple extract, this tart offers a guilt-free dessert experience with only 20 minutes of active prep time. Featuring gelatin for structure and vibrant yellow coloring to replicate the classic look, it's as eye-catching as it is delectable. Serve this chilled treat at gatherings or enjoy it as an everyday indulgence—a slice of paradise tailored for keto enthusiasts!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Unsweetened shredded coconut
- 0.5 cup Erythritol granulated sweetener
- 0.5 cup Butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 teaspoons Pineapple extract
- 8 ounces Cream cheese
- 0.5 cup Heavy cream
- 1 teaspoon Gelatin powder
- 2 tablespoons Water
- 3 drops Yellow food coloring
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch tart pan with removable bottom.
In a medium bowl, combine 2 cups of almond flour, 0.25 cup of coconut flour, 0.25 cup of shredded coconut, and 0.25 cup of erythritol. Mix well.
Melt 0.5 cup of butter and add it to the dry ingredients along with 1 large egg and 1 teaspoon of vanilla extract. Stir until a dough forms.
Press the dough evenly into the bottom and up the sides of the prepared tart pan. Prick the bottom with a fork to prevent bubbles.
Bake in the preheated oven for 10 to 12 minutes until the edges are golden. Let it cool completely.
In a small saucepan, combine 2 tablespoons of water with 1 teaspoon of gelatin powder. Allow it to bloom for a few minutes, then heat gently until dissolved. Set aside to cool.
In a large bowl, beat 8 ounces of cream cheese with the remaining 0.25 cup of erythritol until smooth and creamy.
Add 0.5 cup of heavy cream, 2 teaspoons of pineapple extract, and 3 drops of yellow food coloring to the cream cheese mixture. Beat until well combined.
Gradually mix in the dissolved gelatin until fully incorporated. This will help the filling set.
Pour the filling into the cooled tart crust, spreading it out evenly.
Refrigerate the tart for at least 4 hours, or until the filling is firm.
Slice and serve chilled. Enjoy your Keto Pineapple Tart!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.3 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
