Macadamia Nut Torte
Ingredients
CRUST:
- 1/2 cup coconut oil (or butter)
- 3/4 cup powdered natural sweetener (erythritol, or equivalent) plus 1 tsp stevia gycerite
- 1/2 teaspoon Redmond Real salt
- 3/4 cup blanched almond flour (or pecan meal)
- 1/4 cup coconut flour
- 1 teaspoon baking powder
FILLING:
- 3 large eggs beaten
- 1 cup powdered natural sweetener (erythritol, or equivalent) plus 1 tsp stevia glycerite
- 1 cup birch xylitol (or equivalent)
- 2 tablespoons coconut oil melted (or butter)
- 1 teaspoon vanilla extract
- 1 1/2 cups macadamia nuts
Instructions
CRUST:
- Preheat oven to 350 degrees F. In a large bowl cream the butter and sweetener together until very smooth. Add the salt, coconut flour, almond flour, and baking powder into the butter mixture. Mix until well combined. Place into 4 small torte pans or one 8 by 8 pie pan and spread out over the bottom. Bake for 12 minutes or until lightly golden.
FILLING:
- In a medium bowl, beat the eggs with the sweetener. Add the butter, syrup, and vanilla then add the nuts. Pour into the crust (cover edges with foil) and bake at 350°F for 45-50 minutes or until set. Enjoy!
Nutrition
Calories: 307 | Fat: 27.2g | Protein: 4.4g | Carbohydrates: 5g | Fiber: 2.6g | P:E Ratio: 0.1