These Keto Breakfast Tart Crusts are a delicious and make the perfect vessel for yogurts, fruits or whatever you want to put in them.
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Individual Keto Breakfast Tart Crusts
Yields 4 tarts
Prep Time 5 minutes
Cook Time 10-15 minutes
Ingredients:
2 1/2 cup Almond Flour
1/2 cup shredded coconut
1/4 cup gluten free oats
1 Tablespoon Chia seeds
2 teaspoons hemp seeds
1/3 cup Keto sweetener of choice
1/4 teaspoon Sea salt
1/4 cup Ghee (measured solid, then melted)
1 large Egg
1/2 teaspoon Vanilla extract (optional)
¼ teaspoon cinnamon
Yields 4 tarts
Prep Time 5 minutes
Cook Time 10-15 minutes
Ingredients:
2 1/2 cup Almond Flour
1/2 cup shredded coconut
1/4 cup gluten free oats
1 Tablespoon Chia seeds
2 teaspoons hemp seeds
1/3 cup Keto sweetener of choice
1/4 teaspoon Sea salt
1/4 cup Ghee (measured solid, then melted)
1 large Egg
1/2 teaspoon Vanilla extract (optional)
¼ teaspoon cinnamon
Directions: Preheat the oven to 350°F (180°C). Grease 4 mini tart pans.
In a large bowl, mix together the seven ingredients. Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.)
The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform. (Alternatively, you can use a food processor to mix everything together.)
Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
Place on a baking sheet and bake for 10-15 minutes, or until firm to the touch and browned.
Carefully poke holes in the surface using a fork to prevent bubbling.
Let cool completely.
In a large bowl, mix together the seven ingredients. Stir in the melted ghee and egg, until well combined. (If using vanilla, stir that into the melted ghee before adding to the dry ingredients.)
The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform. (Alternatively, you can use a food processor to mix everything together.)
Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
Place on a baking sheet and bake for 10-15 minutes, or until firm to the touch and browned.
Carefully poke holes in the surface using a fork to prevent bubbling.
Let cool completely.
Here's how I served them.
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