Description
Indulge in these delightful mini tartlets that pack all the flavor without the carbs. Perfect for a keto-friendly dessert, these tartlets feature a buttery almond crust and a creamy, luscious filling topped with fresh strawberries.
Ingredients
Scale
For the Crust:
- Almond Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- Topping:
- 1 cup fresh strawberries, hulled and sliced
- Optional: mint leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and lightly grease a mini tart pan.
- In a medium bowl, whisk together almond flour, powdered erythritol, and salt. Stir in melted butter and vanilla extract until the mixture is well combined and resembles wet sand.
- Press the almond mixture firmly into the bottom and up the sides of each tartlet mold, creating an even crust.
- Bake for 10-12 minutes or until the crust is golden brown. Allow to cool completely on a wire rack before removing from the molds.
- To prepare the filling, beat the heavy whipping cream with powdered erythritol and vanilla extract until soft peaks form.
- In a separate bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until well combined.
- Spoon or pipe the filling into the cooled tartlet crusts, smoothing the tops with a spatula.
- Arrange the sliced strawberries on top of the filling. Optionally, garnish with mint leaves for a fresh touch.
- Refrigerate the tartlets for at least 1 hour before serving to allow the filling to set.
Notes
These tartlets are best enjoyed the day they are made. For added flavor, consider drizzling melted dark chocolate over the strawberries.