Ratio                  3.4:1  MKD      
Total Calories    1548 kcals  

Fat                      152g 

Protein               33g

Carbohydrate     12g 

Makes 6 tarts each providing 25g fat, 5.5g protein, 2g carbohydrate and 258 kcals

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110g butter

50g granulated sweetener such as calorie free Truvia

100g Holland & Barrett Almond Flurry

60g egg, beaten

1/2 tsp vanilla extract

6 tsp Walden farm near zero raspberry jam

6 x 10cm wide circles of Lo-Dough (you can just about cut two from each Lo-Dough slice) weighing 7.5g each

1 Yorkshire pudding/muffin tin



Preheat oven to 180 degrees

Cream butter and sweetener. Add almond flour. Add beaten egg. Add vanilla extract.

This bit is a bit tricky as the lo-dough tries to jump out of the muffin tin!  Press 1 Lo-Dough circle into the baking tin, add 1 tsp of jam and top with cake mix.  Repeat for all 6 tarts.

Cook for 25-30 mins at 180 degrees. Once browned, take the muffin tin out of the oven and immediately place the tarts onto a cooling rack. The high butter content seeps into the lo-dough and it goes crispy.

Top Tip

Save the bits you cut off the Lo-Dough and blend them to use in tuna fishcakes or as a covering for chicken nuggets.

Recipe by keto mum- Sarah Barker

© The Daisy Garland