Servings: 12 to 16

Use tart pan with removable bottom Use tart pan with removable bottom
 
For the base For the base
150 g / 1 1/2 cup almond flour or ground almonds 150 g / 1 ½ cup almond flour or ground almonds
70 g / 3/4 cup desiccated coconut unsweetened 70 g / ¾ cup desiccated coconut unsweetened
1 egg large 1 egg large
1 tsp stevia 1 tsp stevia
 
For the filling For the filling
300 g / 10.5 oz cream cheese 300 g / 10.5 oz cream cheese
300 g / 10.5 oz sour cream 300 g / 10.5 oz sour cream
1 lemon, zest and juice 1 lemon, zest and juice
2 tbsp powdered sweetener (or more, to taste) 2 tbsp powdered sweetener (or more, to taste)
12 g / 1 pack gelatine 12 g / 1 pack gelatine

Preheat your oven to 180 Celsius / 356 Fahrenheit. Line the bottom of a tart/pie dish with baking paper and grease the sides.
In a blender or with a hand mixer (use a tall jug), blend the ingredients for the tart base until they resemble sticky crumbles and the coconut is starting to release its oils.
Press the dough into a tart or pie dish with your fingers. My dish measured 22 cm at the bottom and 26 cm at the top.
Bake for around 20 minutes until the tart crust is lightly browned.
Remove from the oven and let it cool down. Then remove tart base from the pan.
Mix the cream cheese, sour cream, sweetener, lemon juice and zest in a bowl until smooth.
Dissolve your gelatine according to your manufacturer's instructions (I dissolved mine in a few tablespoons of hot water) and add to the filling mix. Blend and fill into the tart base.
Cool the tart in the fridge until set, a minimum of 2 hours or overnight. Decorate with more lemon zest or to your liking.

NUTRITION: CAL: 263 FAT: 24.9g CARBS: 5.8g FIBER: 1.5g SUGARS: 2.5g PROTEIN: 7g  NUTRITION: CAL: 263 FAT: 24.9g CARBS: 5.8g FIBER: 1.5g SUGARS: 2.5g PROTEIN: 7g