Tartlette Crust
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Serves
| 6 |
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Prep time
| 10 minutes |
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Cook time
| 15 minutes |
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Total time
| 25 minutes |
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Allergy
|
Tree Nuts
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|
Dietary
|
carb nite solution, Dairy Free, Gluten Free, Paleo, ultra low carb
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|
Meal type
|
Side Dish
|
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Misc
|
Pre-preparable, Serve Cold
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|
Website
|
Your Fit Day with Debby K
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Ingredients
- 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flaxseeds (or chia seeds)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted coconut oil
Optional
- 1/2 tablespoon lemon juice or water
Directions
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Step 1
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| Mix all the dry ingredients in a bowl |
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Step 2
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| Add in the melted coconut oil and mix until everything incorporated |
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Step 3
|
| Add in the lemon juice (if you want that extra lemon kick) or water if the mixture is still too crumbly. Do not add too much liquid or your crust will be way too wet |
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Step 4
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| Line a muffin tin with muffin liner |
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Step 5
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| Using 1 Tbsp scoop, scoop about 2 Tbsp for each liner. |
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Step 6
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| Mold your crust in the liner. Make sure the sides have thicker crust than the bottom |
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Step 7
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| Bake the crust in the oven for about 15 minutes in 350F or until they are golden. Do not overbake or your crust will taste bitter |
Note
You could totally use this crust to make savory quiche!
Print recipe