Keto Mushroom and Gruyère Tartlets
These Keto Mushroom and Gruyère Tartlets are the perfect addition to your low-carb lineup, blending the earthy flavors of mushrooms with the rich, creamy taste of Gruyère cheese, all nestled in a buttery almond flour crust.
Servings 6
Calories 350kcal
Ingredients
- - For the crust:
- - 1 1/2 cups almond flour 150g
- - 1/4 cup unsalted butter melted (60ml)
- - 1 large egg
- - 1/4 teaspoon salt
- - For the filling:
- - 1 tablespoon olive oil 15ml
- - 1/2 pound mushrooms finely chopped (225g)
- - 2 cloves garlic minced
- - 1/2 teaspoon dried thyme
- - 1/2 cup Gruyère cheese shredded (50g)
- - 1/4 cup heavy cream 60ml
- - Salt and pepper to taste
- - 1 tablespoon fresh parsley chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Begin with the tartlet crusts by combining almond flour, melted butter, egg, and salt in a mixing bowl. Mix until a dough forms.
- Press the dough into six 4-inch tartlet pans, making sure to cover the bottom and sides evenly. Prick the bottoms with a fork to prevent puffing.
- Bake the crusts for 8 minutes or until they're just beginning to brown. Remove from the oven and set aside.
- For the filling, heat olive oil in a skillet over medium heat. Add chopped mushrooms, garlic, and thyme. Sauté until the mushrooms are golden and the moisture has evaporated, about 8 minutes.
- In a separate bowl, combine the sautéed mushrooms with shredded Gruyère cheese and heavy cream. Season with salt and pepper to taste.
- Divide the mushroom and cheese mixture evenly among the pre-baked crusts.
- Return the tartlets to the oven and bake for an additional 15 minutes, or until the filling is set and the cheese is melted and slightly golden on top.
- Allow the tartlets to cool for a few minutes before removing them from the tartlet pans. Garnish with chopped parsley before serving.
Notes
- Allow the tartlets to cool in the pans for easier removal.
- If you don’t have tartlet pans, a muffin tin can work as a substitute.
- For a nut-free version, try using sunflower seed flour in place of almond flour. Adjustments in quantity may be needed to achieve the desired consistency.
- If you don’t have tartlet pans, a muffin tin can work as a substitute.
- For a nut-free version, try using sunflower seed flour in place of almond flour. Adjustments in quantity may be needed to achieve the desired consistency.
Nutrition
Calories: 350kcal | Carbohydrates: 8g | Protein: 12g | Fat: 30g | Fiber: 4g