Mini Tartlet Crusts
It's berry season here in British Columbia, and as I have gotten a better handle on the COVID-19 quarantine, I started to really want some pie.
First, though, was finding the perfect keto recipe for pie crust.
Keto desserts are similar to real estate. Instead of "location, location, location," the most important things for keto are "portions, portions, portions."
So this handy recipe makes 24 tiny pie crusts. And before you get too far, I'm going to show you the secret to my success:
These are silicone baking cups. They're designed as reusable cupcake liners, but they also create the perfect mini tartlet moulds.
First, you'll add 2 ½ cups almond flour to ⅓ of a cup of erythritol and pour in ¼ cup melted butter, 1 egg, and ½ teaspoon of vanilla. This mixture won't look like most pie crusts. It doesn't come together
Then take about a tablespoon of the dough and press it into the bottom of one of the silicone baking cups. I press it up the sides to make a traditional pie crust.
Bake for 10-12 minutes or until golden, and then you can prepare any pie you'd like!
Mini Tartlet Shells
Total Time: 40 mins Servings: 24 Calories: 90 kcal
1 net carb per serving
Ingredients
- 2 ½ c almond flour
- ⅓ c granulated erythritol
- ¼ c melted butter or ghee
- 1 large egg
- ½ tsp vanilla
Instructions
- Preheat oven to 350ºF
- Mix almond flour and erythritol together until well blended
- Mix in melted butter
- egg
- & vanilla and mix until fully combined.
- Press 1 Tablespoon of mixture into the bottom of a silicone cupcake liner to form a crust.
- Bake for 10-12 minutes or until golden