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.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 3 tablespoon coconut flour | 60 | 3.5 | 10 | 7 | 3 | 3 |
| 1 teaspoon xanthan gum | 16 | 0 | 3.7 | 3.7 | 0 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon dried oregano | 4 | 0.1 | 1 | 0.6 | 0.4 | 0.1 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 1/4 teaspoon paprika | 2 | 0.1 | 0.3 | 0.2 | 0.1 | 0.1 |
| 5 tablespoon butter | 509 | 57.5 | 0 | 0 | 0 | 0.6 |
| 2 tablespoon ice water | 0 | 0 | 0 | 0 | 0 | 0 |
| 80 gram cremini mushrooms | 22 | 0.1 | 3.3 | 0.5 | 2.8 | 2 |
| 45 gram green onion | 14 | 0.1 | 3.3 | 1.2 | 2.1 | 0.8 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 400 gram ground beef | 1016 | 80 | 0 | 0 | 0 | 68.7 |
| 1 teaspoon worcestershire sauce | 4 | 0 | 1.1 | 0 | 1.1 | 0 |
| 1 teaspoon cumin | 8 | 0.5 | 0.9 | 0.2 | 0.7 | 0.4 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| 2 tablespoon tomato paste | 27 | 0.2 | 6.2 | 1.4 | 4.9 | 1.4 |
| 2 teaspoon yellow mustard | 6 | 0.4 | 0.6 | 0.4 | 0.2 | 0.4 |
| 1/3 cup mozzarella cheese | 111 | 8.3 | 0.8 | 0 | 0.8 | 8.2 |
| Totals | 2580 | 220.2 | 59.2 | 30.5 | 28.7 | 109.7 |
| Per Serving (/11) | 235 | 20 | 5.4 | 2.8 | 2.6 | 10 |
Low-Carb Taco Tartlets
Ingredients
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!
