Chef Rachel's Thanksgiving Tart 3:1 2016

Author: Chef (HCP)

 g Coconut flour, organic - Bob's Red Mill (User-Added*)
 g Formula: KetoCal powder 3:1 Nutricia NA
 g Butter
 g Bouillon, Wylers Instant-Beef/Chick granules
 ml Water
 g Cream Cheese, Philadelphia Brand
 g Oil, Olive
 g Egg (raw, mixed well)
 g Turkey, ground - cooked


1. Preheat oven to 325 F
2.To make the tart crust; place coconut flour and KetoCal into a bowl and rub in butter with fork or finger tips.  Add a pinch of poultry seasonings, dried rosemary or rubbed sage if  desired.
3.Dissolve bouillon granules in the 10 mL of water.  Mix in bouillon water over crust mixture and mix until it becomes a stiff, crumbly pastry dough,  Save 5 grams for topping the tart if desired.
4. Line tartlet with dough, pressing the dough into the pan.
5. In another bowl, mix together cream cheese, eggs, olive oil, until well blended.  Pour mixture into the crust.
6. Season with salt, pepper and additional herbs if desired.
Top with the remaining dough.
7. Place on a sheet pan and bake for 10-15 minutes.  Filling should puff slightly and be stiff.
Remove from oven and allow to cool before removing from pan.
***can also mix all ingredients together and bake in a casserole dish.  Serve calculated amount.

Make sure meal meets protein and calorie needs as well as prescribed ratio.

Nutrition Information (for entire recipe):

Carbohydrate: 4.8g
Calories: 451
Fat: 43.66g
Protein: 9.65g
Ratio: 3.02:1


KetoCal 3:1 PowderSavoryLunchDinner3:1 ratio  

*User-added Ingredients: Terms of Use

Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.