As the festive season approaches, it’s the perfect time to indulge in a warm and welcoming meal surrounded by friends and family. These moments often call for a harmony in the dishes we share. Until now, I’ve made it a point to craft a Christmas feast for Naois that aligns with what the rest of the family enjoys.
It’s truly disheartening when, amidst the joy of relishing scrumptious Christmas delicacies, your child adhering to a ketogenic diet has to settle for a greasy meal, loaded with mayonnaise and macadamia nuts. If there’s ever a time to go the extra mile to bring happiness to your child, it’s undoubtedly during the festive cheer of Christmas.
This year, I’ve pushed boundaries (if I may say so). Following conversations with the Ketocafé team, we’ve conceived a Christmas meal that’s as delectable for those on a regular diet as it is for those on a ketogenic lifestyle. I’ve put in endless dedication, brainstormed tirelessly, cooked with sheer passion, rigorously tested, and finally curated a Christmas menu that promises delight for both ketogenic followers and other family members, from start to finish.
This year, we have the joy of sharing a tantalizing and refined Christmas meal together. Our dessert highlight is the lemon tart, complementing an appetizing starter and a fulfilling main course. Soon, the recipes for the entire menu will be shared.
Bon appétit and Merry Christmas!
Nutritional Value for 1 pie (approximately 12 pieces):
- Ratio: 2.5:1
- Calories: 4733
- Carbohydrates: 77g
- Protein: 86.6g
- Fat: 415.3g
For the dough:
- 200g coconut flour
- 160g unsalted butter
- 75g KetoCal 4:1 vanilla powder 5
- 0g egg (approximately 1 egg)
- 35g almond flour
- 13g Stevia Crystal Sweet
For the filling:
- 220g unsalted butter
- 180g fresh lemon juice
- 150g egg (approximately 3 eggs)
- 15g Natrena liquid sweetener
- 10g lemon zest
- 3g gelatin
- Preheat the oven to 175 degrees Celsius (thermostat 5-6).
- Begin by preparing the dough. Chop 160g of butter into pieces.
- In a large mixing bowl, combine the KetoCal 4:1 vanilla-flavored powder, almond flour, and Steviala Crystal Sweet thoroughly.
- Add the chopped butter to the mixture and use your fingertips to knead it into a crumbly texture.
- Then, add the egg and coconut flour to the mixture and knead until the dough forms a ball.
- Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- Remove the dough from the refrigerator, place it between two sheets of parchment paper, and roll it out into a flat circle with a diameter of about 20 cm.
- Fill a tart pan with a diameter of 18 cm with the dough. Do not worry if the dough crumbles a bit; use your fingers to evenly distribute and press the crumbs.
- Poke holes in the dough with a fork and bake the dough for 25 minutes in the preheated oven.
- While the dough is baking, prepare the lemon filling. Soak the gelatin sheets in a generous amount of cold water.
- In a saucepan with a thick bottom, heat the lemon juice, lemon zest, Natrena liquid sweetener, 220g butter, and 150g egg while stirring constantly with a whisk. Remove the pan from the heat once the mixture starts to bubble.
- Remove the gelatin from the water, squeeze out the excess water, and stir the gelatin into the mixture in the saucepan.
- After 25 minutes, remove the tart pan with the dough from the oven and let the dough cool. Carefully pour the lemon filling over the dough and refrigerate the entire tart for at least 1 hour. After 1 hour, the filling should be firm. If not, leave the tart in the refrigerator for an additional half hour. The filling will set firmer as the tart cools longer.
You can decorate the tart with blueberries and lemon slices. This may alter the ratio of the tart. Consequently, the nutritional values need to be recalculated. Store the lemon tart in the refrigerator and consume within 3 days.