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Add the ground almonds, erythritol, flaxseed and salt to a mixing bowl. Stir well to combine. Add the melted coconut oil and stir again.
Add the water a little at a time, while working the mix with your hands until a dough forms. The dough should be firm and holding together well. It should be easy to shape and not too sticky.
Preheat the oven to 350 degrees Fahrenheit and select a 7 inch loose bottom tart tin. Press the dough into the base and sides of the tart case so that it is of an even thickness all over. Prick the base of the tart case all over with a fork. Transfer to the oven to bake for 18-20 minutes or until crisp, firm and golden. Set aside to cool completely.
While the tart case is cooling, you can prepare the filling. Add the almond milk, coconut cream, erythritol, lemon juice, vanilla and zest to a small saucepan. Set over a medium heat and bring up to a gentle boil. Whisk well to combine until smooth. You may add more or less sweetener and lemon according to taste.
Reduce the milk mixture to a gentle simmer. Stir in the coconut oil until melted, then whisk a teaspoon of xanthan gum into the hot milk until smooth and well combined. Continue to whisk in the remaining xanthan gum a little at a time until fully incorporated. The mixture should be thick and creamy in consistency, like a heavy custard. If you would like a thicker, denser pudding, you can add more gum, but please note it will firm on chilling.
Spoon the lemon custard into the cooked tart case and set aside to cool. Once cool, transfer to the fridge for a minimum of 4 hours or until firm and set. Carefully remove the tart from the case and slice to serve.