Crust: 6 tablespoons salted butter, room temperature 1 egg 1 cup blanched almond flour 1/2 teaspoon sea salt 1 teaspoon coconut oil (for greasing the tart tin) 1 egg, whisked (for brushing the crust) Whip: 1 cup heavy whipping cream 1 teaspoon vanilla extract pinch sea salt 2 tablespoons agave nectar (honey or maple syrup works) Topping: 30 strawberries, stems and leaves removed

I used less strawberries and only 1/2 tablespoon of the agave

It is only about ten carbs per 1/4 which is pretty good to me!!


Preheat oven to 350F. Whisk together the room temperature butter, egg, almond flour, and sea salt. Chill in the fridge for 15 minutes. Grease the tart tin with coconut oil (my tin was 14″ x 5″). Place the crust into the tin and press it around the edges until it’s an even layer and covers the whole tin. Brush with the whisked egg. Bake the crust for 10 – 12 minutes, until golden brown. Let the crust cool and come to room temperature. With an electric mixer, whip the heavy cream until it begins to get firm, about 1 – 2 minutes. Add the vanilla, sea salt, and agave nectar. Continue to whip until fluffy and whip cream consistency (another 30 seconds – 1 minute). Once the crust is cooled, spread the whip cream evenly throughout. Top with strawberries! Store in fridge until ready to eat.

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