Ingredients
1 ½ cups almond flour
¼ cup powdered erythritol (or other low-carb sweetener)
1 egg
¼ teaspoon vanilla extract
2 tablespoons melted butter (or avocado oil)
12 fresh raspberries (plus extra for garnish)
Pinch sea salt
Instructions
Preheat oven to 350°F (175°C)
In a bowl, mix almond flour, sweetener, egg, vanilla, melted butter, and salt until crumbly
Press mixture into 12 greased tartlet molds or ramekins
Bake crusts for 12-15 minutes until golden
Let cool slightly, then gently add one raspberry to each tartlet
Return to oven and bake 5-8 more minutes until raspberries soften
Cool completely before serving
Notes
Store in airtight container at room temperature up to 3 days
Can use frozen raspberries (thaw and drain excess liquid)
For richer flavor, use ½ tsp lemon zest in the crust
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 tartlet
- Calories: 135
- Sugar: 2g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg