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Before you read any further, I’m going to need to ask you to sit down. Done? Good, because I’m about to change your world.

Toasted Cream. My sister recently introduced me to toasted cream over a recent family lunch. You know how there is butter, and then there is browned butter? Well, there is cream and then there is toasted cream.

When you brown butter you create the Maillard reaction, in which proteins and sugars are broken down and then transformed into completely new and fabulous flavours and aromas.

By adding bicarb soda and pressure cooking the cream for two hours, you invoke a similar reaction giving you the most delicious cream with nutty, toffee-like notes.

Here I have whipped it to pipe into tart cases, but I’ve also started adding it to my bulletproof coffee and quite honestly imagining all of the amazing ways that I can use it.

Toasted Cream. Mind blown. You’re welcome. Enjoy!

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0 days, 2 hours, 45 minutes Hands-on 15 minutes Overall 3 hours Serving size tart Allergy information for Toasted Cream Keto Tarts ✔ Gluten free ✔ Dairy free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, tart)

Net carbs 1.3 grams Protein 3.1 grams Fat 11.7 grams Calories 124 kcal Calories from carbs 4%, protein 10%, fat 86% Total carbs 1.7 grams Fiber 0.4 grams Sugars 0.9 grams Saturated fat 6.3 grams Sodium 74 mg ( 3 % RDA ) Magnesium 13 mg ( 3 % RDA ) Potassium 56 mg ( 3 % EMR )

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman