Pineapple Melba Tart

non-veg diabetes Gluten Free | Low GI Low Carb  | Grain Free | Naturally Sweetened

Pineapple Melba Tart

Almond Flour / Coconut Flour 1 Cup <20 Very Low
Cocoa Powder 3 Tbsp. <20 Very Low
Coconut Sugar or Stevia 3 Tsp. or 5-6 drops 0-35 Low
Melted Butter 3 Tbsp. 0 Nil
Pineapples, fresh 400g diced <50 Low
Coconut Sugar 2 Tsp. 35 Low
Salt A pinch 0 Nil
Fresh Cream, chilled 100g 0 Nil
Vanilla Extract 3 drops <10 Negligible
Stevia 3 drops 0 Nil

Note: All ingredients used should be organic, free from pesticides and Non-GMO.

  1. Mix together the flour, cocoa powder, sweetener and the melted butter.
  2. Grease a tart mould and spread the mixture on to the mould to form the tart and cool in refrigerator.
  3. Stew the diced pineapples in the coconut sugar on very low heat till soft. Add a tbsp. of water, cool and keep aside to chill.
  4. For making the no churn ice cream- whip the chilled fresh cream to form soft peaks. Add in the vanilla extract and stevia and mix well till all ingredients are incorporated. Freeze the ice cream mix.
  5. Place the strewed pineapples in to the cooled tart with blobs of the ice cream and enjoy your guilt free indulgence!!

Be the first to post a comment.

Add a comment