Low Carb Peanut Butter Strawberry Cream Tarts
5.5g
Net Carbs
6.6g
Protein
18.2g
Fat
3.7g
Fiber
206
Calories
Cooking tip: The crispy, chewy peanut butter cookie crust is delightfully filled with sweet mascarpone cream and fresh strawberry slices for a perfectly portioned dessert. Because almond flour has a higher fat content than all-purpose flour, keep a close eye on the crusts in the last few minutes of baking to ensure they don’t burn.
Ingredients:
For the crust
- 1 Atkins Peanut Butter Protein Cookie
- 1/4 cup (28g) finely ground blanched almond flour
- 2 tablespoons (21g) Truvia sweet complete granulated stevia-erythritol sweetener
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the filling
- 1/2 cup (83g) sliced fresh strawberries
- 1 teaspoon (3.5g) Truvia sweet complete granulated stevia-erythritol sweetener
- 6 tablespoons mascarpone cheese
- 1 small pinch salt
- 3 tablespoons heavy cream
- 2 tablespoons swerve confectioners erythritol
- 2 packets powdered stevia extract sweetener
Directions:
- Heat oven to 350°F. Line 5 wells of a muffin pan with liners.
- In a food processor, pulse together crumbled Atkins Peanut Butter Protein Cookie, almond flour, and 2 tablespoons truvia until cookie is well broken down and ingredients are combined. Stir in melted butter and vanilla until an oily dough forms. Evenly divide dough among the lined muffin wells, about 1 tablespoon plus 1 teaspoon in each, and pat down into an even crust on the bottom. Bake for 10 minutes, until edges are browned. Remove from oven and cool completely.
- While crusts are baking, in a small bowl combine sliced strawberries and 1 teaspoon sweetener, tossing to evenly coat strawberries with sweetener. Set aside until needed.
- In a medium bowl, use electric hand mixer on low to combine mascarpone and salt until fluffy. With mixer running, add heavy cream in a thin stream until just combined. Add confectioners sweetener and stevia, and mix on medium speed just to medium peaks. Do not overmix or the mascarpone cream will curdle. Refrigerate until needed.
- When crust are cool, evenly fill with mascarpone cream, about 2 tablespoons in each, and top evenly with about 1 tablespoon sweetened strawberry slices. One tart as described is one serving.
