🐣 Easter Keto Tart with Chocolate and Nuts

✅ Ingredients:

🥧 Crust:

• 150 g almond flour
• 30 g shredded coconut (or extra almond flour)
• 1 egg
• 50 g cold butter
• 1–2 tbsp erythritol or keto sweetener
• Pinch of salt
• Optional: 1/4 tsp vanilla extract

🍫 Chocolate Cream:

• 100 ml heavy cream (or coconut cream)
• 80 g dark chocolate (85–90% or sugar-free)
• 1 tbsp butter
• 1–2 tbsp sweetener (optional)

🌰 Toppings:

• Walnuts, flaked almonds, pumpkin seeds, shredded coconut
• Raspberries or blueberries (optional)
• Grated lemon or orange zest

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🔪 Instructions:

1. Crust:

1. In a bowl, mix almond flour, shredded coconut, sweetener, and salt.
2. Add chopped butter and egg. Quickly knead the dough (add a bit of cream if too dry).
3. Wrap in cling film and refrigerate for 30 minutes.
4. Roll out between two sheets of parchment paper and place in a baking tray.
5. Bake at 170°C (340°F) for 15–20 minutes until lightly golden.

2. Chocolate Cream:

1. Heat the cream in a saucepan until just boiling.
2. Remove from heat, add chopped chocolate and butter, and stir until smooth.
3. Sweeten to taste (optional).

3. Assembly:

1. Pour warm chocolate cream over the cooled crust.
2. Decorate with nuts, seeds, and other toppings.
3. Chill in the fridge for at least 1 hour.