Marsha Merington
Aug 14, 20202 min
Recipe Found at Now Foods - Modified for keto diet by Healthy Life Selections
Frangipane is a pastry filling that uses almonds as the main ingredient yet just as delicious
This recipe was found at Now Foods as a gluten free alternative and edited by Healthy Life Selections For Keto Dieters
Servings:
Serves 12
½ cup Virgin Coconut Cooking Oil, Organic
½ cup monk fruit
2 eggs
2 teaspoons vanilla extract
1 1/4 cup Almond Flour, Raw
2 Tbsp Xanthan Gum
1 cup Blueberries
Place coconut oil and monk fruit in the bowl of a stand mixer. Mix until fluffy.
Add eggs and vanilla extract and mix until fully incorporated.
Add almond flour & Mix well.
Spread frangipane into par-baked pie crust in an even layer almost to the top.
Wash blueberries well, and sprinkle over frangipane filling.
Return tart to oven for 20 minutes.
Cool on a rack 30 minutes, and enjoy!
INGREDIENTS
1 cup Gluten-Free keto Baking and Pancake Mix
1 tablespoon monk fruit extract
1/8 teaspoon salt
2/3 cup Virgin Coconut Cooking Oil, Organic
1/3 cup water
1 ½ tablespoons White Chia Seed Milled, Organic
1 Tbsp LIquid Monk Fruit Sweetener
DIRECTIONS
Preheat oven to 350° F.
In a large bowl, combine baking and pancake mix, monk fruit extract, and salt.
Add solid coconut oil in small pieces and mix until crumbly dough is formed.
In a separate small bowl, combine water, chia seed meal, and liquid monk fruit until thick.
Add chia mixture to dough and mix until smooth.
Roll dough to 10 x ¼ inch thick. Place crust in a fluted tart pan.
Lightly grease parchment paper and place grease side down on crust. Weigh paper down with pie weights and bake crust in preheated oven for 8 minutes. Set aside.