Crust:
3/4 cup blanched almond flour
1/4 cup Pamela's Wheat-Free Baking Mix
1/4 cup golden flaxmeal
1/2 cup butter, melted
4 oz. cream cheese, room temperature
Mix flours together. Cube the cream cheese into a separate bowl. Mix with electric mixer until smooth. Melt butter and add to cream cheese while blending until smooth. Add to flours and mix just until a dough is formed. Refrigerate dough for 30 minutes to firm it up.
Filling:
1 egg, large
1 cup pecans, chopped
1/4 cup xylitol, must use xylitol to carmelize filling
1/4 cup erythritol
1/4 cup Chickory root/FOS sweetener, or equivalent
1 tsp. molasses
1 tblsp. butter, melted
1 tsp. vanilla extract
Preheat oven to 375 F.
Prepare two 12 well mini-muffin pans (I use silicone, very easy to remove tartlets). Squeeze the dough into an elongated form and place onto plastic wrap. Wrap it and roll the dough into an even 15 inch log. Cut the log in half, then cut each half into quarters, then cut the quarters into thirds to yield 24 equal portions. Form the dough into a bowl shape pressing with the fingers to create an even texture and thickness. Carefully press each piece into a mini muffin cup repairing any tears in the dough and forming a lip around the edges of the cup. Press the dough up against the sides of the cup to create a good opening for the filling.
Combine beaten egg, pecans, sweeteners, butter and vanilla. Divide the filling evenly among the tartlet shells. Place the muffin pans on a baking sheet. Bake for 10 minutes. Reduce the oven temperature to 350 F. and bake until the crust is lightly golden browned, about 10 minutes more. Let cool in the pans until firm then remove to a plate to cool completely. As these cool, they will become more and more crisp and chewy.
A wonderful holiday cookie. Also, a delicious breakfast pastry with eggs.
24 servings:
Cal 125, Fat 12.4, Carb 3.1, Fiber 1.4, Protein 2, Net Carbs 1.7