Goat cheese & Fig TartletsBite-size, buttery, flaky pastry cups are filled with warm goat cheese and sweet, roasted figs. You can also substitute (lower carb) blackberries or raspberries in for the higher-carb figs. Your guests will have no idea these heavenly morsels are low-carb diet-friendly!
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 16 servings
Prep time: 20 minutes
Cooking time: 37 minutes
1 ¼ cups (140 g) finely ground almond flour
¼ cup (20 g) finely grated parmesan cheese
3 tablespoons arrowroot powder
1/8 teaspoon cayenne pepper
¼ teaspoon salt
5 tablespoons (70 g) cold, unsalted butter, cubed
1 egg white mixed with 1 tablespoon water
8 ounces (225 g) soft goat cheese
4 fresh figs (substitute with blackberries or raspberries for less carbs)
2 tablespoons Sola sweetener
Freshly ground black pepper and orange zest
- Prepare the tartlets: preheat the oven to 325F. Place the almond flour, parmesan cheese, arrowroot, cayenne pepper, and salt in the bowl of a food processor and process until combined. Add the cold, cubed butter, and pulse until the mixture resembles pea-size crumbs. Add the egg white-water mixture and continue to pulse until you have a smooth batter.
- Butter a mini muffin pan and place 1 tablespoon of the pastry dough into each of the 16 cavities. Press the dough into the pan (the dough will be sticky). Refrigerate the mini muffin pan for 10 minutes (for the dough to firm up).
- Remove the pan from the refrigerator and finish pressing the dough into the muffin pan (it will be easier to manipulate the dough now that it’s cold). Try to get a smooth, even layer of dough.
- Place the mini muffin pan into the oven and bake for 25 minutes until the pastry tartlets are golden-brown and crispy. Transfer the pan from the oven to the counter and let cool.
- Transfer the cooled pastry cups from the muffin pan to a baking sheet and fill each with the goat cheese. Top with a quarter of a fig, and a sprinkle of Sola sweetener. Place the tartlets back into the oven and bake for 12 minutes until the cheese is bubbling and melty and the figs are soft and glazed. Garnish with freshly ground black pepper and orange zest and serve immediately.