Keto-Friendly French Onion Tartlets
These sweet and savory little onion tartlets are the keto pastry you’ve been looking for. These low carb pastries make the perfect appetizer or snack. They’re low carb, keto friendly, and paleo, so serve them up to company or make a batch for yourself!
Go Small or Go Home
Tarts might seem a little extra fancy but rest assured, these tartlets are a little less intimidating! Plus, they come in individual serving sizes so there’s no cutting and portioning necessary.
That’s the Way the Tart Crumbles
The tartlets are also made in a muffin tin so no fancy pans required. I’ve found that grain free flours can be a little more crumbly than gluten filled grains. Since we’re not using a large tart pan here, there’s less concern about the crust breaking, YAY.
Make it Savory
I really like Wildly Organic almond flour for sweet desserts, like pumpkin spice chocolate chip cookie bars or peanut butter and jelly cake. It can be equally as good in savory foods too though. My trick is to add a little extra salt to mellow out the mildly sweet flavor of the almonds.
Have a Little Patience
These look really tempting fresh out of the oven, but hold up a minute! Conventional baked goods have gluten that holds the dough together. Because we’re baking sans grains, it’s the coconut oil from Wildly Organic’s butter alternative that helps these tartlets hold their shape.
While coconut oil melts in the oven, it becomes solid at room temperature. It’s best to wait until the tartlets have cooled down some before removing them from the muffin tin. Otherwise you’re practically guaranteed a crumby mess.
Cooking with Wine
We don’t drink wine in our house, but I do like cooking with it. Wine adds a unique extra layer of flavor and it cooks out during the process. If you prefer to skip the wine altogether though, then simply replace it with more broth.
- 4cups onionsdiced
- 1-2cups beef broth
- 1tablespoon Wildly Organic Butter Alternativeor refined coconut oil
- 1/4teaspoon salt
- 1/2teaspoon garlic granules
- 1/2teaspoon thyme
- 1/2cup white wineI prefer a sweet one
If the dough starts to stick to your hand while pressing it down, here’s a trick; wet your fingers with a little water before patting the dough into shape.