Know Brainer Keto Lemon Tart
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2 cup almond flour
1/2 tsp Salt
2 large eggs
1/4 cup Know Brainer Collagen
2 tbsp coconut oil
2 lemons juice
- 1/3 cup erythritol or any sweetner of your taste
1/2 tsp Vanilla Extract
1 packet of Know Brainer Original or French Vanilla creamer
Preheat oven to 350°F. Line the bottom of a pie dish with parchment paper and grease the sides.
In a small food processor, pulse the almond flour, salt, coconut oil and eggs and pulse a few times until a dough forms.
Transfer the crumble into a piece of plastic wrap and wrap the dough. Refrigerate for 15 minutes to firm up slightly or 2-3 minutes in the freezer if you are in a hurry. Remove the dough from the freezer, unwrap and place into the center of the pie dish. Press firmly into the bottom of the pan and up the sides, as evenly as you can. Prick all over with a toothpick. Bake for 15-20 minutes or until the edges are golden brown
Whisk lemon juice and zest, eggs, 1 packet of Know Brainer creamer, Know Brainer collagen, sweetener, and vanilla together in a saucepan. If you would like to have a sweeter curd add a TBSP of Stevia.
Turn on the heat to low-medium and stir constantly for 5-10 minutes until the curd thickens up. Be careful not to scramble the eggs with too high of heat. Pour slightly cooled lemon curd into the prepared crust, smoothing to the edges. Garnish with fresh berries and chill until serving time.