Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 3 tablespoons erythritol or sweetener of choice
- ¾ cup mixed nuts, chopped
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup sugar-free fruit preserves
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, and erythritol.
- Add melted coconut oil and vanilla extract, mix until dough forms.
- Press the dough into a tart pan and bake for 10-12 minutes.
- In another bowl, mix chopped nuts, cinnamon, nutmeg, fruit preserves, and lemon juice.
- Pour the filling into the baked tart shell.
- Bake for an additional 20-25 minutes.
- Allow to cool before slicing and serving.
Notes
- This tart is best enjoyed chilled out of the fridge.
- Can be stored in an airtight container for up to 5 days.
- Adjust sweetener to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg