Delicious low carb Coconut Tart created by Tina’s Kitchen. For low carb Dessert Inspo check out



Step 1

Pre-heat the oven to 180 degrees. Grease a tin (approx 23cm diameter) with parchment paper.

Step 2

For the base, mix all the ingredients in a mixing bowl except for the eggs. Gently add the whisked eggs and stir until a doughy like consistency.

Step 3

Pour the base mixture into the tin and spread out, cover the bottom and sides well. Pop into the oven and cook for 12-15 minutes or until golden brown. Once cooked put to the side to allow to cool.

Step 4

For the filling, put all of the ingredients into a large mixing bowl. Stir with an electric mixer until a smooth, cream consistency. Spread the mixture onto the cool base.

Step 5

Pop into the oven and bake for about 40-45 minutes. If the tart becomes a little dark cover in aluminium foil.

Step 6

Take out of the oven and leave to cool before serving.



  • 85g Coconut Flour
  • 4 tbsp lo han blend
  • Pinch of Himalayan Salt
  • 1/4 tsp Vanilla Essence
  • 100g Coconut Oil
  • 2 large organic Eggs, whisked


  • 2 Large organic Eggs
  • 2 tsp apple vinegar
  • 270ml full fat coconut milk
  • 55g Coconut Oil, melted
  • 1/4 tsp Vanilla Essence
  • 80g Desiccated Coconut
  • 20g All Natural Whey
  • 6 tbsp lo han blend

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