Ratio    1.9:1

Total calories    821 kcals

Fat                      73.7g

Protein               26.8g

Carbohydrate     12.6g

Makes 8

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Pastry Case

63g Mozzarella, grated, M&S

21g Holland and Barrett Almond Flour Flurry

5g Psyllium husk

13g Eggs, whole, chicken, raw

8ml Double cream, Abel & Cole

24g Walden Farms strawberry spread

Filling mix

31g Butter, unsalted

40g Erythritol

13g Eggs, chicken, whole, raw

31g Holland and Barrett Almond Flour Flurry

1/8th tsp Almond extract


40g Sukrin icing sugar

4g Dark chocolate, Lindt 90% cocoa

8g Cherries, glace, cut into 8 pieces


First make the pastry case

1. Melt grated mozzarella in a microwave for 30 seconds, stir, then another 30 seconds.

2. Add 21g almond flour, 5g psyllium husk, 13g beaten egg and 8ml double cream. Beat until well mixed.

3. Roll out between 2 sheets of greaseproof paper and cut out 8 circles using all the pastry.

4. Place in silicon muffin moulds. Bake at about 10-15 minutes. These will be baked again with the 

    filling so don’t overcook!  

5. When cool, divide a tiny blob of strawberry spread to the base of each pastry case.

For the filling

1. Melt butter. Add Erythritol and mix.

2. Add 13g egg, 31g almond flour and 1/8th tsp of almond extract and mix.

3. Equally spoon about a teaspoon on top of each case and bake at 180C for about 5-10 minutes until just set.

For the icing

1. Mix 40g Sukrin icing with about 1/2  tablespoon of cold water.

2. When the tarts are cool, spoon icing on top and allow to set.

3. Melt Lindt chocolate in microwave on 50% power. Using a cocktail stick, drizzle over the icing. I found it easier to 

    melt a large amount of chocolate and then subtract the remainder to calculate how much I had used.

4. Cut a glace cherry into 8 pieces and top each tart with a cherry piece. 

Recipe by keto mum - Julie Chambers

© The Daisy Garland