Low Carb Taco Tartlets

So, you’re having a party coming soon and you have no clue what to serve everyone? Well, that’s the predicament I was in. I wanted something that was finger friendly, but showed I put some work into it at the same time. A little tartlet was exactly what I had in mind!

The ground beef can be subbed out for pretty much any type of meat – I just have a bunch on hand that I need to use, so that’s what went in. I think this would be fantastic with an Asian style ground pork also.

If you’ve never used (or rarely) use cumin, I don’t know what you’re waiting for! Seriously, the flavor this stuff gives off is bar none. It gives a fantastic savory flavor, really deepens the richness of meats, and combined with the acidicness of the mustard and onions – it’s perfect! The mushrooms just give you a better bang for your buck, adding both umami flavor and a meaty texture to the dish, nobody will really know that you used them 🙂

Broiling these in the oven before I took them out really added some color to the cheese. Garnish with some sping onion, and you have a very colorful, very delicious appetizer on your hands – I’m sure everyone will love them (low carb or not)!

If you add your own twists, or not, shout out and let me know how they turn out! I always love hearing feedback from everyone that visits!

Yields 11 Taco Tartlets

The Preparation

Pastry:

• 1 cup almond flour
• 3 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 5 tablespoons butter, chilled
• 2 tablespoons ice water

Filling:

• 80 grams cremini mushrooms
• 45 grams green onion
• 1 tablespoon olive oil
• 2 teaspoons fresh garlic, minced
• 400 grams ground beef
• 1 teaspoon worcestershire sauce
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 2 teaspoons yellow mustard
• 1/3 cup mozzarella cheese, grated

The Execution

1. Mix together 1 Cup Blanched Almond Flour, 3 Tbsp. Coconut Flour, 1 tsp. Xanthan Gum, and 1/4 tsp. Salt to make the base of your pastry.

2. Add your spices to the flours (you’re welcome to change the spices to whatever you’d like here): 1 tsp. Oregano, 1/4 tsp. Cayenne Pepper, and 1/4 tsp. Paprika.

3. Add all dry ingredients into a food processor. Cut up 5 Tbsp. Cold Butter into small cubes and add them to the food processor also.

4. Pulse together the mixture, slowly adding 1 Tbsp. Ice Water to the mixture until a crumbly, yet solid dough forms.

5. Wrap the dough in plastic wrap and store in the freezer for 10 minutes.

6. Remove the dough from the freezer and lay on to a Silpat.

7. Add a second silpat on top of the dough. I use this set of silpats that comes in a pack of 3 – they’re fantastic!

8. Roll the dough out using a rolling pin until something square in shape comes out.

9. Using a cup or a cookie cutter, create circles in the dough. Repeat this process until you use all the dough.

10. Place the circular pastry into a whoopie pan. Set these aside.

11. Preheat your oven to 325F. Begin prepping all your vegetables: Slice 80g Mushroom, and 3 Stalks of Spring Onion.

12. Bring 1 Tbsp. Olive Oil to a hot temperature in a pan.

13. Saute Garlic and Spring Onions in the pan until cooked.

14. Add all ground beef to the pan, searing it, and add all dry spices (including Worcestershire). 1 tsp. Cumin, 1 tsp. Salt, 1 tsp. Worcestershire, 1/2 tsp. Pepper and 1/4 tsp. Cinnamon.

15. Once cooked through, add mushrooms. Stir them in well.

16. Once mushrooms are slightly cooked, add tomato paste and mustard – stir this in well.

17. Spoon beef mixture evenly between all of the pastry. Add cheese to the top to your liking.

18. Bake for 20-25 minutes and then broil the top for 3-5 minutes depending on your oven.

19. Let cool completely and serve!

This makes a total of 11 servings of Low-Carb Taco Tartlets. Each serving comes out to be 235 calories, 20g fats, 2.6g net carbs, and 10g protein.

Low-Carb Taco Tartlets

This makes a total of 11 servings of Low-Carb Taco Tartlets. Each serving comes out to be 235 calories, 20g fats, 2.6g net carbs, and 10g protein.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings 11 servings

Calories 235 kcal

Ingredients

  

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Pastry:

• 1 cup almond flour
• 3 tablespoon coconut flour
• 1 teaspoon xanthan gum
• ¼ teaspoon salt
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• 5 tablespoon butter chilled
• 2 tablespoon ice water

Filling:

• 80 gram cremini mushrooms
• 45 gram green onion
• 1 tablespoon olive oil
• 2 teaspoon fresh garlic minced
• 400 gram ground beef
• 1 teaspoon worcestershire sauce
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground cinnamon
• 2 tablespoon tomato paste
• 2 teaspoon yellow mustard
• ⅓ cup mozzarella cheese grated

Instructions

 

• Mix together the almond flour, coconut flour, xanthan gum, and salt to make the pastry base.
• Add in the spices.
• Add the dry ingredients to a food processor. Cut the cold butter into small cubes and add these to the food processor as well.
• Pulse the mixture, slowly adding in the ice-cold water, until a crumbly but solid dough begins to form.
• Wrap the dough in plastic wrap and freeze for 10 minutes.
• Remove the dough from the freezer and place on a Silpat.
• Add a second Silpat on top of the dough.
• Use a rolling pin to roll the dough out into a square shape.
• Use a cup or cookie cutter to cut circles into the dough. Repeat with the rest of the dough.
• Place the circular pastries into a whoopie pan. (These are also sold as muffin top pans.) Set aside.
• Preheat oven to 325F. Prep the vegetables by slicing the mushrooms and green onions.
• Heat up the olive oil in a pan over high heat.
• Sauté the garlic and green onions until cooked.
• Add the ground beef to the pan, searing it, and then add in the Worcestershire sauce, cumin, salt, pepper, and cinnamon.
• Once cooked through, stir in the sliced mushrooms.
• Once the mushrooms are slightly cooked, add the tomato paste and mustard, mixing this in as well.
• Spoon the beef mixture evenly into the pastries. Top with the shredded mozzarella.
• Bake for 20–25 minutes and then broil the tops for 3–5 minutes.
• Let cool completely and serve!

Nutrition

Calories: 235kcalCarbohydrates: 2.6gProtein: 10gFat: 20g

Keyword appetizer, egg-free, keto, low-carb, oven-baked, party-food, red meat