Keto Mini Tartlets
We couldn’t decide which of our D-BHB Ketones we wanted to use in these tartlets so guess what, we used three flavors–Black Cherry, Raspberry Lemonade and Watermelon! Each has its own unique delicious taste, which one will be your favorite?
Prep Time: 20 minutes
Cooking Time: 30 minutes
1 cup almond flour
2 tablespoons coconut flour
Pinch of sea salt
¼ cup keto confectioners’ sugar
6 tablespoons cold butter, diced
2 large eggs
6 ounces plain cream cheese
1 teaspoon pure vanilla extract
¼ cup keto granulated sweetener such as allulose
1 tablespoon fresh lemon juice
1 packet of Real Ketones Black Cherry D-BHB Ketones
1 packet of Real Ketones Raspberry Lemonade D-BHB Ketones
1 packet of Real Ketones Watermelon D-BHB Ketones
Preheat your oven to 350 F (178 C) and line a muffin tin with parchment or silicone liners.
Prepare your almond crust by pulsing all of the almond crust ingredients in a food processor until a dough has formed. Press into 6 muffin liners so that each is firmly packed with dough. Bake in the oven for 10-15 minutes, or until golden brown. Check on them each minute after 10 minutes, so that they do not burn. Remove from the oven and let cool.
Prepare your filling by pulsing the eggs, cream cheese, vanilla extract, sweetener and lemon juice in a food processor until very creamy.
Divide between 3 bowls. Stir 1 packet of Real Ketones D-BHB Ketones into each bowl, using different flavors for each bowl.
Pour the fillings into the cooled crusts. Each bowl will fill 2 crusts so that you have 6 in total.
Return to the oven and bake until the fillings have set, about 15-20 minutes.
Remove from the oven and allow to cool in the fridge before serving.
Serve between 6, storing any leftovers in the fridge in an airtight container for up to 1 week.
Net Carbs: 17