LCHF MILKTART

I spotted a 2 minute microwave recipe for a milktart in a cup on the Banting for Healthy Living page on Facebook posted by one of the group’s regular recipe sharer’s, Cor Winckler and gave it a bash one evening. It’s great for a quick treat when you want something legal but not time consuming or overly expensive. Here’s Cor’s one:

Microwave milktart

1 egg
8tbsp cream
1/2 tsp vanilla
1/4 tsp phsyllium husks
4tsp xylitol (add/subtract as you like)
Cinnamon

Mix everything except the cinnamon in a mug… Sommer with a fork… Unless you want to dirty your stick blender.

I sprayed a small round dish and poured it in there… Will work in the cup you mixed it in too

Microwave for 2 minutes
Sprinkle with cinnamon and enjoy!

I gave it a bash and it really is quite tasty. Last night  I thought I’d use Cor’s base for a baked version with a base; it’s all about texture, after all. I also upped the vanilla essence proportionately as I prefer a stronger vanilla flavour; but this really is down to preference.

So here’s how to make the baked version based on Cor’s original version; do let me know if you try either the above or below out and what your thoughts were 🙂

You’ll need:
Filling:
4 eggs
480 ml cream
4 tsp vanilla essence (or to taste)
1 tsp Psyllium Husk
5 Tbsp Xylitol / Stevia (whichever is your preference)

Crust:
1 c almond flour
1 egg
Your choice of spices to flavour – I didn’t do this and found the base bland; so suggest adding a Tbsp of mixed spice / cinnamon / ginger / nutmeg or something along those lines

Topping:
Cinnamon to taste
Berries of your choice

Preheat your oven to 180 degrees C. Mix your crust mixture together – I just used fork – until the flour and egg are properly combined, and then press out onto the bottom of your greased baking dish.

Crust before

Bake in the oven for 10 minutes. While your crust is going in the oven, mix all of the filling ingredients together; again, I just used a fork in a mixing jug – easey peasey! Take your baking dish out of the oven with your now pre-cooked crust, and pour the filling mixture in. Be sure to give it a good beating before pouring as Xylitol doesn’t dissolve well and you want to get the sweetness distributed as evenly as possible.

Curst after

filling before

Bake in the oven for 40 minutes, top with your cinnamon, and put in the fridge to cool. When cooled and ready to serve, add some fresh berries of your choice on top for that extra something special 🙂

baked

full milktart

slice

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