Description
Experience the indulgence of this luscious sugar-free coconut caramel tart, featuring a creamy coconut filling in a buttery crust topped with silky caramel.
Ingredients
Scale
- 3/4 cup Bob’s Red Mill almond flour
- 1 tbsp coconut flour
- 1 tbsp Anthony’s oat fiber
- 1 tbsp Lakanto granular monk fruit
- 1 tbsp Kerrygold unsalted butter, melted
- 1 large egg white
- Pinch of fine sea salt
- 1/2 cup unsweetened finely shredded coconut
- 1/3 cup Wholesome allulose
- 2 large eggs, room temperature
- 1 cup Fage 0% Greek yogurt
- 1/2 cup Silk unsweetened almond milk
- 1 tsp alcohol-free coconut extract
- 1/2 tsp pure vanilla powder
- 5 tbsp Wholesome allulose for caramel
- 1 tbsp water
- 1 tbsp Organic Valley heavy whipping cream (warmed)
- 1 tsp Kerrygold unsalted butter for caramel
- Pinch of fine sea salt for caramel
Instructions
- Preheat your oven to 325°F (about 160°C) and grease an 8-inch deep fluted tart pan.
- Combine almond flour, coconut flour, oat fiber, Lakanto monk fruit, melted butter, egg white, and salt in a mixing bowl.
- Press the dough thinly and evenly across the base and sides of the tart pan.
- Par-bake the crust for 9-10 minutes until lightly golden, then cool for 5 minutes.
- Whisk together eggs, allulose, yogurt, almond milk, coconut extract, vanilla, and salt until smooth.
- Fold in the shredded coconut, reserving 2 tablespoons for topping.
- Pour the filling into the par-baked crust and smooth the top.
- Bake the tart for 32-36 minutes until edges are set and center has a slight wobble.
- Cool at room temperature for 1 hour, then refrigerate for 2 hours.
- Make the caramel by cooking allulose and water in a saucepan over medium-low heat until medium amber color.
- Whisk in warm cream, butter, and salt until smooth, then cool for 5 minutes.
- Pour the caramel over the tart, spreading gently to edges, and sprinkle with reserved coconut.
- Chill for 30 minutes until caramel is firm, then slice and serve.
Notes
Use room temperature ingredients for best results. This tart can be made dairy-free by substituting with coconut yogurt and dairy-free butter.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg