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Chocolate Toffee Cream Tart

Chocolate toffee lovers, this one’s for you.
Keyword Chef Taffiny Elrod, Chocolate Toffee
Recipe Creator Chef Taffiny Elrod
Created By:
Recipe Creator ,Chef Taffiny Elrod
Prep Time 30 minutes
Chill Time 30 minutes

Yields:

8 slices

Ingredients:

Directions:

  • To make the crust mix the cookie crumbs, melted butter and erythritol together and press mixture firmly into the bottom and sides of tart pan.
  • Pulse the walnuts and chocolate chips in a food processor until they are the texture of coarse crumbs. Set aside 2 tablespoons of chocolate walnut mixture to decorate the tart.
  • Sprinkle the rest of the chocolate walnut mixture over the crust and lightly press it in.
  • Chill the crust in the freezer while you make the filling
  • In a large mixing bowl combine 1/2 cup of the heavy cream with the almond milk, erythritol and Keto Chow and beat until all the Keto Chow is dissolved and the mixture is light and fluffy.
  • Add the remaining cup of heavy cream and beat until doubled in volume and stiff peaks form.
  • Spread the filling into the prepared crust and sprinkle with the reserved chocolate walnut mixture.
  • Chill at least 30 minutes before serving.
  • To serve, lift the bottom out of the tart pan, transfer the tart to a serving tray and cut into pieces.
  • Store the tart tightly wrapped in the refrigerator for up to three days.
*You can make and use these keto cookie crumbs
Nutrition Facts
Chocolate Toffee Cream Tart
Serving Size
 
1 slice
Amount per Serving
Calories
367.66
% Daily Value*
Fat
 
36.01
g
55
%
Saturated Fat
 
20.27
g
127
%
Trans Fat
 
0.76
g
Polyunsaturated Fat
 
2.99
g
Monounsaturated Fat
 
5.97
g
Cholesterol
 
77.46
mg
26
%
Sodium
 
209
mg
9
%
Potassium
 
383.29
mg
11
%
Carbohydrates
 
18.28
g
6
%
Fiber
 
4.72
g
20
%
Sugar
 
1.77
g
2
%
Sugar Alcohol
 
10.6
g
Net Carbs
 
2.95
g
Protein
 
8.03
g
16
%
Vitamin A
 
928.52
IU
19
%
Vitamin C
 
15.31
mg
19
%
Calcium
 
163.3
mg
16
%
Iron
 
1.11
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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