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Peach tart with KetoBiota cream
Easy
1.5:1
Preparation
Recipe without oven
Step 1
For the dough, finely grind the pecans and mix with coconut flour, KetoBiota, peanut oil and water. Press the dough into a cake pan with removable bottom and put in the freezer for a while.
Step 2
In the meantime, prepare the cream filling. To do this, first set aside some cashews and peach pieces for decoration. Finely grind the remaining cashews, then add KetoBiota, peach, peanut oil and water and mix until a creamy consistency is achieved.
Step 3
Spread the cream evenly on the cooled cake base and decorate with cashews and peach pieces. Place the cake in the refrigerator for about an hour.
Nutritional values
| Total (8 pieces - 610.0 g) | Per piece (76.3 g) |
|---|---|---|
| Ketogenic Ratio | 1.4:1 | 1.4:1 |
| Energy (kcal) | 2007.6 | 251.0 |
| Fat (g) | 158.9 | 19.9 |
| of which MCT (g) | 45.2 | 5.7 |
| Carbohydrates (g) | 60.2 | 7.5 |
| Protein (g) | 51.4 | 6.4 |