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Before you read any further, I’m going to need to ask you to sit down. Done? Good, because I’m about to change your world.
Toasted Cream. My sister recently introduced me to toasted cream over a recent family lunch. You know how there is butter, and then there is browned butter? Well, there is cream and then there is toasted cream.
When you brown butter you create the Maillard reaction, in which proteins and sugars are broken down and then transformed into completely new and fabulous flavours and aromas.
By adding bicarb soda and pressure cooking the cream for two hours, you invoke a similar reaction giving you the most delicious cream with nutty, toffee-like notes.
Here I have whipped it to pipe into tart cases, but I’ve also started adding it to my bulletproof coffee and quite honestly imagining all of the amazing ways that I can use it.
If you're dairy-free, this recipe should work with coconut milk too although we haven't tested it. Instead of the Fat Head dough base, you can use this keto pie crust.
Toasted Cream. Mind blown. You’re welcome. Enjoy!
Hands-on Overall
Serving size tart
Nutritional values (per tart)
Net carbs1.3 grams
Protein3.1 grams
Fat11.7 grams
Calories124 kcal
Calories from carbs 4%, protein 10%, fat 86%
Total carbs1.7 gramsFiber0.4 gramsSugars0.9 gramsSaturated fat6.3 gramsSodium74 mg(3% RDA)Magnesium13 mg(3% RDA)Potassium56 mg(3% EMR)
Ingredients (makes 24 tarts)
Toasted Cream:
Tart Shells:
- 1 1/2 cups shredded low-moisture mozzarella cheese (170 g/ 6 oz)
- 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
- 3/4 cup + 1 tbsp almond flour (80 g/ 2.8 oz)
- 1 large egg
- 1 tbsp Sukrin Gold, Swerve or other brown sugar substitute (10 g/ 0.4 oz)
- 1/4 tsp cinnamon
- olive oil or coconut oil spray for greasing
Instructions
- Start by making the toasted cream. For that you'll need a pressure cooker or an Instant Pot.
- Pour the cream into a jug and add the bicarb soda. Mix well and then pour into jars that will fit on the steam rack of your pressure cooker.
- Screw the lids on to finger-tight. Place about 2.5 cm/ 1 inch of cold water in the base of the pressure cooker and insert the steam rack. Stand the jars of cream on the rack, lock the pressure cooker and set to high for two hours.
- Allow cream to cool inside the pressure cooker until cool enough to handle. Remove from pressure cooker and marvel at the toffee colour. Place jars in fridge until chilled.
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the mozzarella and cream cheese together in a microwaveable bowl.
- Microwave on high for 1 minute. Stir well. Microwave on high for a further 30 seconds.
- Add almond flour, egg, sweetener and cinnamon and stir well until combined.
- Roll out between two sheets of silicone paper. Using a cookie cutter, or a glass, cut out circles slightly larger than your mini-muffin holes. Repeat until you use all of the dough.
- Spray your muffin tray with olive oil or grease with coconut oil. Gently push the dough into the muffin holes and use your fingertip to press the dough into place. Bake for 12-15 minutes.
- Remove from oven and let cool.
- Whip cream with 1 tablespoon of Sukrin Gold and pipe into tart shells. Dust with the last of the cinnamon.
- Devour in wonder. Store in a container in the refrigerator for up to 4 days.
Ingredients
Instructions
- Start by making the toasted cream. For that you'll need a pressure cooker or an Instant Pot.
- Pour the cream into a jug and add the bicarb soda. Mix well and then pour into jars that will fit on the steam rack of your pressure cooker.
- Screw the lids on to finger-tight. Place about 2.5 cm/ 1 inch of cold water in the base of the pressure cooker and insert the steam rack. Stand the jars of cream on the rack, lock the pressure cooker and set to high for two hours.
- Allow cream to cool inside the pressure cooker until cool enough to handle. Remove from pressure cooker and marvel at the toffee colour. Place jars in fridge until chilled.
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the mozzarella and cream cheese together in a microwaveable bowl.
- Microwave on high for 1 minute. Stir well. Microwave on high for a further 30 seconds.
- Add almond flour, egg, sweetener and cinnamon and stir well until combined.
- Roll out between two sheets of silicone paper. Using a cookie cutter, or a glass, cut out circles slightly larger than your mini-muffin holes. Repeat until you use all of the dough.
- Spray your muffin tray with olive oil or grease with coconut oil. Gently push the dough into the muffin holes and use your fingertip to press the dough into place. Bake for 12-15 minutes.
- Remove from oven and let cool.
- Whip cream with 1 tablespoon of Sukrin Gold and pipe into tart shells. Dust with the last of the cinnamon.
- Devour in wonder. Store in a container in the refrigerator for up to 4 days.
Nutrition (per tart)
Calories124kcal
Net Carbs1.3g
Carbohydrates1.7g
Protein3.1g
Fat11.7g
Saturated Fat6.3g
Fiber0.4g
Sugar0.9g
Sodium74mg
Magnesium13mg
Potassium56mg
Detailed nutritional breakdown (per tart)
| Total per tart |
| 1.3 g | 3.1 g | 11.7 g | 124 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 8 g | 77 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Sukrin Gold, brown sugar substitute |
| 0 g | 0 g | 0 g | 0 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.4 g | 1.7 g | 1.4 g | 21 kcal |
| Cream cheese, soft (full-fat) |
| 0 g | 0.1 g | 0.4 g | 3 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.3 g | 0.7 g | 1.8 g | 20 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.3 g | 0.2 g | 3 kcal |
| Sukrin Gold, brown sugar substitute |
| 0 g | 0 g | 0 g | 0 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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