Packed with vitamins, minerals, and premium protein, our organ meat selection is perfect for nutrient-dense carnivore meals.
$ 0.00 USD
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Crust (for 6 tartlets):
⦁ 2 cups almond flour
⦁ 4 tbsp melted butter
⦁ 2 tbsp erythritol (or preferred keto sweetener)
⦁ 1 tsp vanilla extract
⦁ Pinch of salt
Filling:
⦁ 200 g mascarpone cheese
⦁ 100 ml heavy cream
⦁ 3 tbsp powdered erythritol
⦁ 2 tbsp unsweetened pistachio butter (or blend pistachios smooth)
⦁ 1 tsp vanilla extract
Topping:
⦁ 50 g chopped roasted pistachios
Instructions:
⦁ Preheat oven to 175°C (350°F).
⦁ Mix almond flour, butter, sweetener, vanilla, and salt until crumbly dough forms.
⦁ Press into tartlet molds, bake 10–12 min until golden. Let cool fully.
⦁ Whip mascarpone, cream, sweetener, pistachio butter, and vanilla until smooth and fluffy.
⦁ Spoon or pipe filling into tart shells.
⦁ Top with chopped pistachios. Chill 1h before serving.
At Primocarne, we’re passionate about empowering you to reconnect with ancestral eating habits while embracing modern vitality.