Sweet little macadamia tart crusts filled with rich sugar-free chocolate ganache. A delicious keto fat bomb recipe and one that will impress all your friends!
In a food processor, grind the macadamia nuts until they resemble coarse crumbs. Do not overgrind or you will end up with macadamia nut butter.
In a large bowl, whisk together ground the macadamia nuts, shredded coconut, sweetener, and salt. Stir in the egg and vanilla extract until dough begins to come together.
Divide the dough between prepared muffin cups and press into bottom and up the sides of each. Bake 14 minutes, or until tart shells are lightly browned.
Remove from oven and let cool in pan 10 to 15 minutes. Using a sharp knife, gently loosen tart shells from pan and transfer to a wire rack to cool completely.
In a medium saucepan over low heat, bring the cream to just a simmer. Remove from heat and add the chocolate. Let sit a few minutes to melt.
Add the sweetener and vanilla extract and whisk until smooth. Let sit 5 to 10 minutes to thicken, then spoon into the cooled tart shells and let set, about 30 minutes.
Serves 12. Each serving has 2.41g NET CARBS.
Food energy: 281kcal
Total fat: 27.94g
Calories from fat: 251
Total dietary fiber: 3.31g