Keto recipe: Cheese Tarts Lava | ขนมคีโต : ชีสทาร์ตลาวา
#ขนมคีโต #คีโต #ketorecipe Keto dessert recipe : Cheese Tarts Lava Marco per serving (6 serving per recipe) Calories 290 Kcal / Fat 27.5g / Net Carbs 3.2 / Protein 6.4g ************************************************* If you like the video please share and Subscribe https://www.youtube.com/channel/UCbdr3wdLLqsY76xL9DfVqOQ เพื่อนๆสามารถพูดคุย สอบถามและส่งการบ้านได้ที่ไลน์ https://line.me/ti/g2/cU_5BXWh_eZPWS0rmqZAjA?utm_source=invitation&utm_medium=link_copy&utm_campaign=default ************************************************* Ingredients For the Crust: * 60 grams Almond flour * 20 grams Coconut flour * 30 grams butter, cold and cut into cubes * 20 grams Cream cheese, room temperature * 1 teaspoon Xanthan gum * 10 grams Erythritol * 1egg For the Cheese Lava: * 70 grams Cream cheese * 100 grams Mascarpone cheese * 80 ml Heavy whipping cream * 30 grams Erythritol * 1 tea spoon Xanthan gum * 1 Egg For the Egg Yolk Glaze: * 1 egg * 1 teaspoon whipping cream (optional) Instructions For the Crust: 1. Combine almond flour, coconut flour, xanthan gum and erythritol in a large bowl. Add butter and combine using your fingertips until the mixture resembles a coarse meal. 2. Add egg and cream cheese, again use your hands to continue to mix the dough until it starts to come together. 3. Remove from the bowl and wrap with plastic wrap. Chill for at least half hour. 4. Once your dough is ready, preheat the oven to 170C. Bring the dough out of the fridge and knead slightly on a parchment paper. 5. Press onto the bottom and up the sides of your tart tins. Gently poke holes on the bottom of the crust using a fork. Bake for 12-15 minutes or until they turn a light brown. For the Cheese Lava: 1. Add heavy whipping cream, cream cheese, mascarpone cheese on a saucepan. Stir until the cheese are completely melted and no big chunks of cheese remain 2. Add erythritol, beaten egg and Xanthan gum stir until well combined. 3. Continue stirring until the mixture is thick and creamy. 4. Transfer your creamy cheese into your cooled crusts and fill until almost full. Drizzle with the egg glaze and bake at 170C for 10-12 minutes or until set - firm but still wobbly in the centre 5. Take out of the oven and serve warm.