My latest cooking adventure was Low Carb Mini Chocolate Cream Tarts. After loving my Low Carb Chocolate Almond Pudding recipe I wanted to use it to create a chocolate cream pie like dessert.  I decided to make mini tarts because they are cute, but mostly so that I can better control serving size.

I used the following ingredients for Low Carb Chocolate Cream Tarts:
For the Crust:
1 cup almond flour
1 egg
1 Tbsp butter
1-2 tsp sweetener (I used Swerve)
1/2 tsp cinnamon

For the Filling:
3/4 cup heaving whipping cream (or 1-1/2 cups of whipped coconut cream)
1 Tbsp sweetener (I used Swerve Confectioners Style or use honey for Paleo)
2 ripe avocados
1/4 cup + 1 Tbsp almond butter
1/3 cup + 1 Tbsp unsweetened cocoa powder
1/4 cup almond milk
1/2 cup sweetener of choice (I used Swerve Confectioners Style or use honey for Paleo)

Preheat oven to 350 F and lightly grease a mini muffin pan.  Mix together all the ingredients for the crust.  Press about 1-2 tsp of the mixture into each mini muffin cup.  Be sure to evenly spread the mixture on the bottom and up the sides to create the crust.  Bake for 10-15 minutes or until the crust is golden brown.  Allow the tarts to cool on a cooling rack.

Meanwhile, whip the heaving cream (or coconut cream) with 1 Tbsp of sweetener.  Taste the cream and add more sweetener if desired.  It should yield about 1-1/2 cups of whipped cream.  Set aside.

Remove the seed and the avocado from its shell.  This can be done, but cutting the avocado in half (you will need to cut around the seed) and removing the seed (use a spoon to scoop out the seed or strike the seed with a knife so that the knife wedges into the pit and twist the pit out).  Next, run a spoon in between the shell and the avocado flesh and place the green flesh into a mixing bowl.  Add the almond butter and mix on medium speed until smooth.  Add the cocoa powder and sweetener and mix until incorporated.  Next, add the almond milk slowly until the desired consistency is reach (you may use more or less depending on your preferred consistency)

Fold the whipped cream into the chocolate mixture.  Spoon or pipe the chocolate cream filling into the tart shells.  Top with chopped almonds or sweetened whipped coconut cream or heavy cream.

Net Carb Count*:
Mini Chocolate Cream Tarts:  24 net carbs (For the entire recipe using Swerve.  It makes about 12 tart shells.)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

Comments: Adding the whipped cream to the Chocolate Almond Pudding makes it lighter, which is perfect for the mini tarts.  You could make the tart shells ahead of time and add the filling before serving.  I topped my tarts with extra whipped cream, but whipped coconut cream would be good too.  Have you tried Swerve Sweetener?  I really love using it when I bake (and cook too) because there is no bitter aftertaste and you don’t have to use a combination of sweeteners.  Check it out and if you decide to buy some be sure to use the coupon code:  LOWCARB15 for 15% off your order!

Enjoy!

~Karen

Check out other Allergy Free Recipes:

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My latest cooking adventure was Low Carb Chocolate Almond Pudding. When I heard that June 26th was National Chocolate Pudding Day, I just had to whip up a batch of low carb pudding to share with you guys.  I had seen a few “interesting” chocolate pudding recipes on Pinterest over the last few months, but I dismissed them because they contained one unexpected ingredient that I couldn’t imagine using in pudding.  Well, I wanted to keep my pudding dairy free so I knew I had to use the unexpected ingredient to help create the smooth and creamy texture of pudding.  Aren’t you curious what ingredient I’m talking about?

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Check out other Gluten or Allergy Free Recipes:

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Tonight’s cooking adventure was Low Carb Roasted Almond Encrusted Pork Chops.  I used the following ingredients for this recipe:

1 lb of bone-in, thin cut pork chops
1 1/3 cup pork rind crumbs
1/4 cup roasted almonds
2 tsp of garlic powder
2-3 Tbsp of Dijon mustard

Preheat oven to 350 F.  Place the roasted almonds in a food processor and pulse until crumbs are formed.  Mix the pork rind crumbs, roasted almond crumbs, and garlic powder.  Coat the pork chops with the Dijon mustard and press the pork chops into the breading mixture.  Heat a skillet over medium-high heat with 2 Tbsp of olive oil and sear the pork chops 2-3 minutes on each side.  Making sure the almonds do not burn.  Place the seared pork chops in a baking dish sprayed with cooking spray.  Bake for 10-15 minutes or until cooked through. 

Net Carb Count*:
6 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments:  The almonds gave the pork chops a great crispy texture.  I used almonds that were already roasted, but you could always roast your own.  I put the roasted almonds in a food processor in order to make the crumbs, which is the same method I use for the pork rinds. 

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My latest cooking adventure is Low Carb “Puppy Chow” Almonds.  Puppy Chow was one of my favorite high carb desserts.  It is made with chocolate, peanut butter, Chex Mix, and powdered sugar.  I used to make it all the time around the holidays.  The Lean Green Bean had the wonderful idea of making Puppy Chow Almonds, but I wanted to lower the carbs.  I used the following ingredients for this recipe:

1/4 cup of coconut oil, melted
1/4 cup of cocoa powder
1/4 cup of powdered sugar substitute, to taste (I used Swerve Sweetener)
1/4 cup peanut butter (no sugar added)
2 cups almonds
3/4 cup of powdered sugar substitute

Mix the first four ingredients.  You may need to heat the peanut butter in order to combine.  Add the almonds and stir to coat.  Place the almonds in a ziplock bag and add the remaining powdered sugar substitute.  Shake the bag until the almonds are fully coated.  ENJOY!

Net Carb Count*:
31 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments:  The Lean Green Bean had a brilliant idea of making puppy chow with almonds.  I am so happy I found this recipe on Pinterest and was able to make a lower carb version.  I was running low on Swerve powdered sugar substitute so the coating isn’t as snowy white, but still delicious!  It was suggested that this recipe can also be made with almond butter instead of peanut butter and I think that would be just as delicious!

Don’t forget to sign up for the Swerve Sweetener Giveaway:  https://lconeday.blogspot.com/2012/04/swerve-sweetener-giveaway-low-carb.html for your chance to win a FREE prize pack from Swerve!!!!!!

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