Description
A decadent, sugar-free tart featuring creamy coconut filling and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 2 tbsp Kerrygold unsalted butter, melted
- 1 tbsp Lakanto granular monk fruit
- 1 large egg white
- Pinch of fine sea salt
- 1 cup fresh raspberries
- 2 tbsp Wholesome allulose
- 1 tsp arrowroot powder, dissolved in 1 tsp cold water
- 1 tsp fresh lemon juice
- 4 oz Philadelphia light cream cheese, softened
- 3/4 cup Fage 0% Greek yogurt, strained overnight
- 1/4 cup unsweetened finely shredded coconut
- 2 tbsp Wholesome allulose
- 1 tsp alcohol-free coconut extract
- 1/2 tsp pure vanilla powder
- 1 tsp Knox gelatin, bloomed in 1 tbsp cold water for 5 minutes
- 1/2 cup fresh raspberries — for garnish
- 2 tbsp unsweetened coconut flakes, lightly toasted — for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a deep 7-inch fluted tart pan.
- Combine almond flour, monk fruit, melted butter, egg white, and salt until a soft dough forms.
- Press the dough evenly into the tart pan, creating a thin layer.
- Par-bake the crust for 12–14 minutes or until lightly golden. Cool on a wire rack.
- Combine raspberries, allulose, and lemon juice in a saucepan. Cook for 3–4 minutes until the sauce forms.
- Stir in the arrowroot slurry and cook for another 30 seconds. Cool completely in the refrigerator.
- Bloom the gelatin in cold water, warm to dissolve, and cool slightly.
- Beat cream cheese until smooth. Add yogurt, allulose, coconut extract, and vanilla, mixing until creamy.
- Fold in shredded coconut.
- Incorporate the bloomed gelatin by mixing in 2 tablespoons of filling, then fold it back into the cream cheese mixture.
- Spread the filling over the cooled crust, smoothing the top.
- Refrigerate for about 90 minutes until set enough to support the raspberry compote.
- Spoon the raspberry compote over the coconut layer and spread gently.
- Cover and refrigerate for an additional 2–3 hours to set completely.
- Serve chilled, garnished with fresh raspberries and toasted coconut flakes.
Notes
Make ahead by preparing the crust and compote a day in advance. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg