Keto No-bake Lavender Lemonade Tart

Keto No-bake Lavender Lemonade Tart Ingredients

Crust:1 cup walnuts1 cup almonds1 tablespoon Keto-friendly maple syrup1 tablespoon coconut oil, meltedFilling:1 14-5 ounce can of full fat coconut cream1 tablespoon dried culinary lavender buds1⁄3 cup Keto-friendly maple syrup2 teaspoons pure vanilla extract2 tablespoons fresh lemon juiceZest from 1⁄2 fresh lemon1 Real Ketones Lemon Shift stick1 teaspoon Blue Butterfly Pea Powder

Garnishes

Fresh lemon slicesFlowersKeto-friendly purple sprinkles

Instructions

Grease a 6” tart with coconut oil.Pulse crust ingredients in a food processor until very crumbly and it begins to hold together as a dough.Press the crust dough in the greased tart pan so that it is even and covers the sides of the pan. Place in the fridge to chill while you prepare the filling.Add the filling ingredients except the Real Ketones Lemon Shift and Blue Butterfly Pea Powder to a medium saucepan and bring to a simmer.Once simmering, remove from the heat and strain through a fine mesh sieve, discarding the lavender buds. Place in the fridge for about 6-8 hours, or until completely chilled.When chilled, add to a blender with Real Ketones Lemon Shift and Blue Butterfly Pea Powder and lemon juice. Blend until very creamy and purple in color.Pour into the pie crust and place in the fridge until completely set, about 4 hours.When ready to serve, garnish with sliced lemons, fresh flowers and sprinkles.Store any leftovers in an airtight container in the fridge for up to 5 days.Enjoy!