Toasted Cream Keto Tarts
Naomi Sherman- Ready in 3h
- 1.4 g net carbs
- 124 kcal
- Serves 24
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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!
Step-by-step
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.
Recipe
Toasted Cream Keto Tarts
★★★★★4.5Have you ever tried toasted cream? It tastes like toffee! These low-carb toasted cream mini tarts are a game ...
- Hands on
- 15m
- Overall
- 3h
- Servings
- 24
- 1.4 g
- Net carbs
- 3.1 g
- Protein
- 11.7 g
- Fat
- 124
- kcal
Ingredients makes 24 tarts
- Toasted Cream:
- Tart Shells:
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
Carbs 4%Protein 10%Fat 86% of calories
- Net carbs
- 1.4 g
- Total carbs
- 2.5 g
- Fiber
- 0.4 g
- Sugars
- 0.9 g
- Protein
- 3.1 g
- Fat
- 11.7 g
- Saturated fat
- 6.3 g
- Calories
- 124 kcal
- Sodium
- 74 mg · 3.21% RDA
- Magnesium
- 13 mg · 3.17% RDA
- Potassium
- 56 mg · 2.78% EMR
Nutrition by ingredient
| Per tart | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.5 g | 0.4 g | 8 g | 77 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Sukrin Gold, brown sugar substitute | 0 g | 0 g | 0 g | 0 |
| Cinnamon, spices | 0 g | 0 g | 0 g | 0 |
| Mozzarella cheese (low moisture, for pizza) | 0.4 g | 1.7 g | 1.4 g | 21 |
| Cream cheese, soft (full-fat) | 0 g | 0.1 g | 0.4 g | 3 |
| Almond flour (blanched ground almonds, almond meal) | 0.3 g | 0.7 g | 1.8 g | 20 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0 g | 0.3 g | 0.2 g | 3 |
| Sukrin Gold, brown sugar substitute | 0 g | 0 g | 0 g | 0 |
| Cinnamon, spices | 0 g | 0 g | 0 g | 0 |
| Total | 1.4 g | 3.1 g | 11.7 g | 124 |
Serving size tart
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (17)
Hi Naomi,
Can the use by date be extended on the toasted cream if jars not opend and stored in the fridge? Or can you freeze it?
Hi Sasha
After toasting the cream will keep for the same period as before toasting, provided it is chilled.
It will split if frozen, as for the original cream.
Thanks
Naomi
The science of toasted cream is interesting but I didn’t like the finished product. I’m up for trying it again, but dubious. When the concept first went viral a couple years ago I experimented with making it in my InstantPot, my Crockpot and my Sous Vide Supreme. It tasted like Ultra High Temperature pasteurized cream to me - the grossest cream available - with a little nuttiness mixed in. I suppose if you routinely use UHT cream you would like this. There was a difference in browning among the three methods, with the InstantPot method achieving the most browning.
Hi Missy
I suppose that we all have different tastes, huh?
I've only ever used my pressure cooker to make it and love it, my sister swears by her sous vide method.
Thanks
Naomi
I just made the cream and it is the BOMB! I didn't even make the tarts, just whipped the cream and added some vanilla and cinnamon. So so good! In some ways it's similar to evaporated milk or condensed milk, just not super sweet so it's great on its own, for me the perfect balance.
Hi Kimberley
So happy that you like it! It's incredible added to your coffee too 😉
Naomi
Quick query - Is the cream crunchy or does the Sukrin Gold dissolve into it? (At the whipping stage.)
Thanks - I may have to buy a pressure cooker now! 😉
Hi Aisling
The sweetener dissolves into the cream as you whip it. You could use your preferred sweetener if you'd rather but the gold enhances that rich, nutty flavour.
Thanks
Naomi
Hi, do you really need a pressure coocker or instant pot ? Is there any other way to do this ? Thank you.
Hi Ann
The only other way that I have heard of is using a sou vide machine, which not many people outside of professional kitchens own.
Thanks
Naomi
What does finger tight mean in this recipe? I don’t want to explode the jar 😂
Hi Kimberley
Finger tight means just tight, not loose but not screwed very tight.
Thanks
Naomi
Did you use a regular pressure cooker or a pressure canner. I have an electric pressure cooker but not a canner. Just want to avoid any kind of catastrophe.
😊
I use a regular pressure cooker 😊
Hmmm...wonder if it can be done in an instant pot, without the glass jars?
And...how to make adaptable for an egg-fast ... Not asking much, am I?😁😄😄
I'll let Naomi answer the question about the cream but I wonder if it would burn that way. If you are thinking of adapting this to an egg fast.... I can only think of using the toasted cream to make some egg yolk custard, and then once chilled mix it with room temperature butter. It will be similar to German buttercream (similar to what I used in the Chocolate Cupcakes with German Buttercream in my Beginner's Keto Book: ketodietapp.com/books). Other than that it is definitely a great option for a fat fast 😊
Hi Tammy
I expect that the cream would scorch if you took it out of the jars and cooked it directly.
The jars provide a level of insulation.
But, hey. If you do try it, let me know if it works.
Naomi