ALMOND TARTLETS – Keto, Low Carb, Gluten Free, Sugar Free
These Almond Tartlets are very easy to make yet really delicious. The ingredients the recipe calls for are very simple: Butter, Almond Flour, Sweetener, Salt and Egg.
Sliced almonds or blueberries are great toppings for these tartlets, but it will also be good to put whipped cream (or custard cream) on the filling and then strawberries on top (make sure to put the cream after the filling cools down).
I was avoiding butter for the last six months because grass-fed butter would inflame my eczema. My eczema got much better a couple months ago due to some reason, so I decided to reintroduce butter into my diet a few days ago, and these almond tartlets were the first thing that I made! They are really delicious and filling.
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Almond Tartlets / Keto / Low Carb / Gluten Free / Sugar Free
- 1 cup + 2 tbsp Almond Flour (125 g)
- 1 tsp Stevia Powder (or 3 tbsp Other Sweetener of Choice)
- 1/4 tsp Salt
- 1.5 oz Melted Butter, Unsalted (42 g)
Filling (Almond Cream)
- 2 oz Butter, Unsalted (Room Temp or Lightly Softened) (56 g)
- 1/2 tbsp Stevia Powder (or 1/4 cup Other Sweetener of Choice)
- 2 oz Egg, Beaten (56 g) (One egg should be about 2 oz)
- 2 oz Almond Flour, Sifted (1/2 cup) (56 g)
- Sliced Almonds, Blueberries, etc
Preheat the oven to 170 C / 325 F. Grease each cavity of your muffin tin well if not silicone.
Whisk the almond flour, stevia and salt in a bowl.
Add the melted butter and mix well until a soft dough forms.
Divide the dough into 5 parts and evenly press each into the bottom and up the sides of the prepared muffin tin.
Prick the bottom of each tart with a fork.
Bake for 10 minutes.
Let them cool to room temperature.
Filling (Almond Cream)
Cream the butter in a bowl with a spatula and then a wire whisk. * Please do NOT overbeat the butter. (Do not use an electric hand mixer.) Otherwise air bubbles will be created and the filling will puff up while baking.
Add the sweetener and mix gently.
Add the egg in 3 parts. Mix well between each addition.
Add the almond flour and stir well.
Preheat the oven to 170 C / 325 F.
Spoon the filling into each tart.
Drop the muffin tin several times to flatten out the filling and to get the air bubbles out.
Sprinkle your toppings on the filling.
Bake for 13 - 15 minutes.
Let them cool completely and carefully remove from the muffin tin.
The tartlets will taste much better when you store them in the fridge overnight.
Calories 396 kcal, Protein 10 g, Total Fat 37.6 g, Total Carbohydrate 8.8 g, Dietary Fiber 4.3 g, Sugar 1.5 g
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