Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Mini Brie and Bacon Tartlets – Low Carb and Gluten-Free
Low carb, gluten-free tarts made with almond flour biscuit dough and filled with brie cheese and bacon. Grain-free.
Course
Appetizer
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
25
minutes
minutes
Cooling Time
10
minutes
minutes
Total Time
1
hour
hour
Servings
36
tartlets
Ingredients
7
slices
bacon
chopped
2
cups
almond flour
3
tablespoon
unflavored whey protein powder
2
teaspoon
baking powder
½
teaspoon
garlic powder
½
teaspoon
salt
½
teaspoon
xanthan gum
2
large eggs
lightly beaten
¼
cup
butter
melted
6
oz
brie
cut into ¼ inch pieces
Instructions
Cook chopped bacon in a medium saucepan over medium heat until crisp. Remove and let drain on a paper towel lined plate.
Preheat oven to 325F and lightly grease two mini tart or muffin pans.
In a large bowl, whisk together almond flour, whey protein, baking powder, garlic powder, salt and xanthan gum.
Stir in eggs and butter until dough comes together. It will be quite sticky.
Turn out dough onto a large piece of parchment, and then pat into a rough rectangle.
Top with another piece of parchment and roll out to ¼ inch thickness. Peel off top piece of parchment paper.
Using a 2 inch round cookie cutter, cut circles out of dough and press into cavities of prepared tart pans. Re-roll dough scraps as necessary.
Divide crumbled bacon and chopped brie between tart shells.
Bake 15 minutes, or until brie is bubbly and melted.
Remove and let cool 10 minutes in pan, then gently lift out with a sharp knife. Serve immediately.
Can be made one or two days in advance and rewarmed.
Notes
Serves 9 (4 tartlets per serving). Each serving has 5.7 g of carbs and 2.6 g of fiber. Total NET CARBS = 3.1 g.
Nutrition
Serving:
4
g
|
Carbohydrates:
5.7
g
|
Fiber:
2.6
g