Serves 6

These pastries are perfect in time for Spring! A batch of these pairs well with a side of protein such as ham, lamb or steak! 

Prep Time: 10 minutes 

Cooking Time: 15 minutes 

Ingredients:

Pastry Dough:

½ cup fine almond flour

2.5 tablespoons coconut flour

¼ teaspoon xanthan gum 

¼ teaspoon fine sea salt

¼ teaspoon fresh lemon zest

1.75 ounces unsalted butter, cold

2 tablespoons plain cream cheese

½ large egg

Asparagus Filling:

1 tablespoon unsalted butter

2 cups chopped asparagus

1 teaspoon fine sea salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 tablespoon fresh lemon juice

¼ teaspoon fresh lemon zest

½ cup freshly grated parmesan cheese

1 tablespoon fresh thyme leaves

Instructions:

Preheat the oven to 400 F (205 C). 

Add the pastry dough ingredients to the bowl of a food processor and pulse until well-combined and crumbly. Remove from the food processor and form into a ball with your hands. Press equal amounts of dough into a muffin tray (6 muffin slots).

Bake in the oven for 10-13 minutes, or until golden brown.

While the pastries are baking, prepare your asparagus filling. Add the butter to a saute pan and set the stove to medium-low heat. 

Add the asparagus and season with sea salt, black pepper, and garlic powder. Saute until the asparagus begins to soften, about 5-7 minutes.

Add lemon juice and zest and saute for 2-3 more minutes. Turn off the heat and stir in the grated parmesan cheese.

Remove the pastry dough cups from the oven and fill with the asparagus filling. 

Serve between 6, storing any leftovers in an airtight container in the fridge for up to 3 days.

Enjoy! 

Calories: 233

Carbs: 6

Net Carbs: 3

Protein: 9

Fat: 20