Toasted Cream Keto Tarts


Step 1Start by making the toasted cream. For that you'll need a pressure cooker or an Instant Pot.

Step 2Pour 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.

Step 3Screw 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.

Step 4Allow 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.

Step 5Preheat 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.

Step 6Microwave on high for 1 minute. Stir well. Microwave on high for a further 30 seconds.

Step 7Add almond flour, egg, sweetener and cinnamon and stir well until combined.

Step 8Roll 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.

Step 9Spray 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.

Step 10Remove from oven and let cool.

Step 11Whip cream with 1 tablespoon of Sukrin Gold and pipe into tart shells. Dust with the last of the cinnamon.

Step 12Devour in wonder. Store in a container in the refrigerator for up to 4 days.