These sweet keto tarts are filled with delicious sugar-free raspberry jam. Dust them with a little powdered sweetener for a pretty addition to your dessert platters!
Preheat the oven to 325ºF and line a mini muffin pan with 16 silicone or parchment liners.
In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the butter, egg whites, and extract until the dough comes together.
Roll the dough into 16 even balls about ¾ inch in diameter. Press into the bottom and halfway up the sides of the prepared muffins cups. Bake 10 minutes.
Remove from the oven and let cool a few minutes, then gently re-shape the center wells a bit if they have puffed up. Spoon about 1 teaspoon raspberry jam into each tart shell and top with sliced almonds, if desired.
Return to the oven for another 10 to 15 minutes, or until golden brown around the edges. Remove and let cook completely in the pan before carefully removing. Dust with powdered sweetener.
Notes
Jam Options: There are other decent keto-friendly jams such as Chia Smash and Good Good. But you can also make Chia Seed Jam really easily and it works just as well!Storage Information: Store the tarts in the fridge for up to a week. You could also freeze them for several months in an airtight container.