Crust:<\/strong> Preheat the oven to 375 F (190 C). Ingredients Crust: 1 1\u20444 cup raw almonds 2 tablespoons natural almond butter, melted 1 tablespoon coconut oil, melted 1\u20444 teaspoon fine sea salt 1 large egg white Tart Filling: 3\u20444 cup full-fat cottage cheese 4 tablespoons plain cream cheese 1\u20444 cup Swerve confectioners\u2019 sugar 2 packets of Real Ketones Orange Blast D-BHB powder Zest from…<\/span><\/p>\n","protected":false},"author":2,"featured_media":18475,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[66,2,11],"tags":[],"class_list":["post-18474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-almond","category-cakes-breads","category-cheese"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=18474"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18474\/revisions"}],"predecessor-version":[{"id":20143,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18474\/revisions\/20143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/18475"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=18474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=18474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=18474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 1\u20444 cup raw almonds
\n2 tablespoons natural almond butter, melted
\n1 tablespoon coconut oil, melted
\n1\u20444 teaspoon fine sea salt
\n1 large egg white
\nTart Filling:<\/strong>
\n3\u20444 cup full-fat cottage cheese
\n4 tablespoons plain cream cheese
\n1\u20444 cup Swerve confectioners\u2019 sugar
\n2 packets of Real Ketones Orange Blast D-BHB powder
\nZest from 1 medium orange
\n1 teaspoon pure vanilla extract
\n1 large egg
\n1 large egg yolk
\nOptional Garnishes:<\/strong>
\nFresh mint leaves
\nFresh pomegranate seeds<\/p>\nInstructions<\/h2>\n
\nLine the inside of a dessert tart pan with parchment paper.
\nPulse the raw almonds in a food processor until fine but still a little crumbly.
\nTransfer to a bowl and stir in the melted almond butter, melted coconut oil, sea salt, and large egg white.
\nPress into the tart pan, using your fingers to ensure it is evenly covering the pan.
\nBake in the oven until golden brown, or about 15 minutes. Remove from the oven and reduce its heat to 325 F (160 C).
\nLet the crust cool for 15 minutes.
\nRinse and dry the food processor bowl and put all of the tart filling ingredients in it and pulse until very creamy.
\nPour the filling in the tart pan, over the crust, and bake in the oven for 35 minutes.
\nRemove from the oven and allow to completely cool in the fridge until ready to serve. Garnish with optional fresh mint leaves and pomegranate seeds.
\nSlice into 8 pieces when serving, storing any leftovers in an airtight container in the fridge for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":"