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 gluteneous 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. 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 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
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 diced onions
- 1-2cups beef broth (or vegetable broth)
- 1tablespoon Wildly Organic Butter Alternative or Wildly Organic Refined Coconut Oil
- 1/4teaspoon salt
- 1/2teaspoon Wildly Organic Garlic Granules
- 1/2teaspoon thyme
- 1/2cup white wine
- 2cups Wildly Organic Almond Flour
- 1/4cup Wildly Organic Coconut Flour
- 2 eggs
- 2tablespoons Wildly Organic Butter Alternative or Wildly Organic Refined Coconut Oil
- 2tablespoons water
- 1/2 teaspoons salt
Cook onions in oil for 10 minutes over low heat until golden.
Turn heat up to medium low, add the rest of the filling ingredients, and simmer until onions are translucent. Add extra broth if necessary to prevent burning.
To make the crust, combine the coconut flour, almond flour, and salt.
Add the rest of the ingredients and mash with a fork to combine.
Roll out a golf ball size piece of dough and place it in the muffin tin. Use your fingers to pat the dough down into the bottom and up the sides of the muffin cup. It shouldn’t be really thick, but also not so thin it won’t hold together.
Spoon the filling into each crust, leaving a little room at the top.
Sprinkle about 2 teaspoons of cheese on top of each tartlet. I used mozzarella, but swiss or cheddar are also good.
Bake at 350F for 18-20 minutes, or until the cheese is melted and golden.
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.
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.
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