Keto Tarte Tatin

This keto tarte Tatin, traditionally an upside-down apple pie, is as close as it gets to the real thing!

If you have been missing apple pie, then this recipe is definitely for you! It swaps the apples for starfruit, making it a low carb lifestyler’s dream!!! ⭐

Ingredients

Filling
2 medium starfruits, diced
1/4 cup butter
1/4 cup golden monkfruit sweetener
1 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp ground allspice

Crust
3/4 cup mozzarella, grated
1/2 cup almond flour
1/4 cup golden monkfruit sweetener
1 oz cream cheese
1 large egg
1/2 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp xanthan gum

Yields: 8 servings
Per serving*:
Calories: 167
Net carbs: 2
Protein (grams): 5
Fat (grams): 14

Prep time: 12 min
Cook time: 28 min
Total time: 1 hr 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Start by preparing the crust for the tarte Tatin.

In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave 60 sec or until melted.

Whisk together the cheese with a fork, then mix in the almond flour, monkfruit, egg, baking powder, vanilla extract and xanthan gum.

Work the dough into a ball, then cover and refrigerate for at least 1 hour.

Once the fathead dough has been refrigerated, preheat oven to 350F.

In a medium oven-safe skillet, melt the butter over medium-high heat.

Add the diced starfruit, monkfruit, vanilla extract, cinnamon and allspice, then allow to simmer down and thicken, stirring occasionally.

While the starfruit simmers down a few minutes, get the ball of fathead dough out of the fridge and place it between two sheets of parchment paper.

Using a rolling pin, the ball out into a large even circle, slightly wider than the skillet.

Remove the top parchment sheet, then flip the rolled out dough over the skillet and peel off the second parchment.

Adjust the crust to cover the starfruit mixture and carefully tuck the dough down sides, inside the skillet.

Transfer the skillet to the oven and bake 15 min.

Broil 3-5 min, keeping an eye not to burn the crust.

Remove the skillet from the oven. Loosen the sides gently with a spatula or knife, then carefully flip the tarte Tatin onto a large plate or a serving dish, so that the crust is at the bottom.

Serve as-is or topped with a spoonful of keto vanilla ice cream or some whipped cream.

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Keto Tarte Tatin

Yield: 8

Author: Georgiana Elias

Prep time: 12 MinCook time: 28 MinInactive time: 1 HourTotal time: 1 H & 40 M

This keto tarte Tatin, traditionally an upside-down apple pie, is as close as it gets to the real thing!If you have been missing apple pie, then this recipe is definitely for you! It swaps the apples for starfruit, making it a low carb lifestyler’s dream!!! ⭐

Ingredients

Filling

• 2 medium starfruits, diced
• 1/4 cup butter
• 1/4 cup golden monkfruit sweetener
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/8 tsp ground allspice

Crust

• 3/4 cup mozzarella, grated
• 1/2 cup almond flour
• 1/4 cup golden monkfruit sweetener
• 1 oz cream cheese
• 1 large egg
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp xanthan gum

Instructions

1. Start by preparing the crust for the tarte Tatin.
2. In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave 60 sec or until melted.
3. Whisk together the cheese with a fork, then mix in the almond flour, monkfruit, egg, baking powder, vanilla extract and xanthan gum.
4. Work the dough into a ball, then cover and refrigerate for at least 1 hour.
5. Once the fathead dough has been refrigerated, preheat oven to 350F.
6. In a medium oven-safe skillet, melt the butter over medium-high heat.
7. Add the diced starfruit, monkfruit, vanilla extract, cinnamon and allspice, the allow to simmer down and thicken, stirring occasionally.
8. While the starfruit simmers down a few minutes, get the ball of fathead dough out of the fridge and place it between two sheets of parchment paper.
9. Using a rolling pin, the ball out into a large even circle, slightly wider than the skillet.
10. Remove the top parchment sheet, then flip the rolled out dough over the skillet and peel off the second parchment.
11. Adjust the crust to cover the starfruit mixture and carefully tuck the dough down sides, inside the skillet.
12. Transfer the skillet to the oven and bake 15 min.
13. Broil 3-5 min, keeping an eye not to burn the crust.
14. Remove the skillet from the oven. Loosen the sides gently with a spatula or knife, then carefully flip the tarte Tatin onto a large plate or a serving dish, so that the crust is at the bottom.
15. Serve as-is or topped with a spoonful of keto vanilla ice cream or some whipped cream.

Nutrition Facts

Calories

167

Fat (grams)

14

Net carbs

2

Protein (grams)

5

* Net carbs and other nutritional information may vary based on brand used