Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
**********
The recipe can be viewed and printed at this link ;
docs.google.com/document/d/1-...
NUTRITION INFO
Crust With Egg Custard Pastry Cream (Without fruits)
[Total Servings = 14 with 3" mold ]
Per serving ;
Total Carb = 9.5 g
Dietary Fiber = 5.3 g
Net Carb = 4.2 g
Calories = 203
Total Fat = 17
Protein = 5.6 g
Crust With Cream Cheese Pastry Cream (Without fruits)
[Total Servings = 14 with 3" mold ]
Per serving ;
Total Carb = 4.2 g
Dietary Fiber = 1.8 g
Net Carb = 2.4 g
Calories = 196
Total Fat = 18.9
Protein = 4.9 g
FOR EGG CUSTARD PASTRY CREAM
Coconut Cream = 120 ml / 1/2 cup
Pea / Almond / Coconut Milk (the diluted type) = 120 ml / 1/2 cup
Egg Yolks = 8 large (Reserve the whites for making keto bread)
Erythritol = 80 g / 1/3 cup
Vanilla Extract = 2 tsp
Coconut Flour = 14 g / 2 tbsp (Note: As thickener)
Xanthan Gum = 1/2 tsp (Note: As thickener but if you wish to omit it, you can add more coconut flour or arrowroot powder)
(Note: If you would like to have a thicker filling particularly for piping, you may need to double the recipe)
DIRECTIONS
1. Cook the coconut cream and milk in a small pan until boiling. Remove from heat.
2. In a bowl, add the rest of the ingredients and whisk until well combined.
3. Gradually add the hot milk and quickly mix to combine to avoid scrambling the eggs.
4. Pour the mixture back into the pan and cook over low heat until the sweetener is dissolved and custard is thickened.
5. Transfer into a bowl and cover with cling wrap touching the surface to prevent a skin from forming.
6. Chill for at least 1 hour.
FOR CREAM CHEESE PASTRY CREAM
Cream Cheese (room temperature) = 112 g / 1/2 cup
Whipping Cream = 120 g / 1/2 cup
Lakanto powdered sweetener = 50 g / 1/2 cup
Fresh lemon juice = 1 tbsp (Optional)
Zest from 1 lemon (Optional)
DIRECTIONS
1. Beat the whipping cream with a hand mixer until stiff peaks or creamy is fine too. Set aside
2. In another bowl, add the rest of the ingredients and beat until well combined.
3. Fold in the whipped cream to combine but do not overmix.
4. Cover with cling wrap and chill for at least 1 hour.
INGREDIENTS
FOR CRUST
Almond Flour = 240 g / 2 cups
Cold Butter (Cubed) = 80 g / 1/3 cup
Egg = 1 large
Erythritol = 50 g / 1/4 cup (OR any keto friendly sweetener)
Salt = 1 tsp
DIRECTIONS
1. Add all dry ingredients into a bowl except for butter and egg. Mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. This helps to create a flaky texture. Once the dough is crumbly, it's done.
3. Add the egg and mix until a dough is formed.
4. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
5. Divide the dough equally around 40 g each depending on your preferred thickness.
6. This recipe can make about 12 to 14 x 3" tart molds. But if you like the crusts to be thicker, you may need to increase the recipe. In the video, I have shown you the different types of molds. Of course, the bigger the molds, the less tarts you can make.
7. Grease the molds with butter.
8. Shape the dough with your hands.
9.. Prick some holes with a fork.
10. Freeze the dough for 15 mins.
11. Before baking, brush the dough with some egg whites to prevent the bottom from becoming soggy but this is optional.
12. Bake at 320F or 160C for 12 to 15 mins or until golden brown. If you find the crust is too soft after baking, you can bake again without the molds just for a short while.
13. Cool completely then remove the molds.
14. Pipe or spoon the pastry cream into the crust then decorate with mixed berries.
15. Dust with powdered sweetener (optional).
16. Chill before serving.
17. The crust becomes crispier after chilling.
18. These fruit tarts can be refrigerated for a few days. If you wish to keep them longer, then do not top with fruits until just before serving.
27 янв 2021
