Making low carb salmon tart

Preheat the oven to 180ºC. Mix the egg with the cream cheese until well aerated, then add the cheese and Steviala almond flour. Grease the springform pan and cover it with parchment paper. Pour the batter into the springform pan and place a wide greased glass in the center to keep the low carb salmon tart dough in place and bake evenly. Make sure the glass doesn't touch the bottom of the dough.

Bake the batter in the preheated oven for 30 minutes. Remove the glass after 15 minutes so that the dough browns slightly on the inside. Let it cool very well; otherwise, your topping will melt immediately.

Cover the crust with a generous layer of cream cheese. Then, slice 2 pieces from the lemon and set them aside. In a separate bowl, put the sour cream. Squeeze the remaining lemon over the sour cream. Finally, add the Steviala lemon drops to the low carb salmon tart. Mix the whole thing very well. Spread this mixture over the layer of cream cheese. Then, neatly arrange the smoked salmon, red onion, and 2 slices of lemon over the mixture, and sprinkle a bit of dill. Enjoy your low carb salmon tart!