My latest cooking adventure was Low Carb Mini Chocolate Cream Tarts. After loving my Low Carb Chocolate Almond Pudding recipe I wanted to use it to create a chocolate cream pie like dessert.  I decided to make mini tarts because they are cute, but mostly so that I can better control serving size.

I used the following ingredients for Low Carb Chocolate Cream Tarts:
For the Crust:
1 cup almond flour
1 egg
1 Tbsp butter
1-2 tsp sweetener (I used Swerve)
1/2 tsp cinnamon

For the Filling:
3/4 cup heaving whipping cream (or 1-1/2 cups of whipped coconut cream)
1 Tbsp sweetener (I used Swerve Confectioners Style or use honey for Paleo)
2 ripe avocados
1/4 cup + 1 Tbsp almond butter
1/3 cup + 1 Tbsp unsweetened cocoa powder
1/4 cup almond milk
1/2 cup sweetener of choice (I used Swerve Confectioners Style or use honey for Paleo)

Preheat oven to 350 F and lightly grease a mini muffin pan.  Mix together all the ingredients for the crust.  Press about 1-2 tsp of the mixture into each mini muffin cup.  Be sure to evenly spread the mixture on the bottom and up the sides to create the crust.  Bake for 10-15 minutes or until the crust is golden brown.  Allow the tarts to cool on a cooling rack.

Meanwhile, whip the heaving cream (or coconut cream) with 1 Tbsp of sweetener.  Taste the cream and add more sweetener if desired.  It should yield about 1-1/2 cups of whipped cream.  Set aside.

Remove the seed and the avocado from its shell.  This can be done, but cutting the avocado in half (you will need to cut around the seed) and removing the seed (use a spoon to scoop out the seed or strike the seed with a knife so that the knife wedges into the pit and twist the pit out).  Next, run a spoon in between the shell and the avocado flesh and place the green flesh into a mixing bowl.  Add the almond butter and mix on medium speed until smooth.  Add the cocoa powder and sweetener and mix until incorporated.  Next, add the almond milk slowly until the desired consistency is reach (you may use more or less depending on your preferred consistency)

Fold the whipped cream into the chocolate mixture.  Spoon or pipe the chocolate cream filling into the tart shells.  Top with chopped almonds or sweetened whipped coconut cream or heavy cream.

Net Carb Count*:
Mini Chocolate Cream Tarts:  24 net carbs (For the entire recipe using Swerve.  It makes about 12 tart shells.)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

Comments: Adding the whipped cream to the Chocolate Almond Pudding makes it lighter, which is perfect for the mini tarts.  You could make the tart shells ahead of time and add the filling before serving.  I topped my tarts with extra whipped cream, but whipped coconut cream would be good too.  Have you tried Swerve Sweetener?  I really love using it when I bake (and cook too) because there is no bitter aftertaste and you don’t have to use a combination of sweeteners.  Check it out and if you decide to buy some be sure to use the coupon code:  LOWCARB15 for 15% off your order!

Enjoy!

~Karen

Check out other Allergy Free Recipes:

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My latest cooking adventure is Low Carb Chili Lime Shrimp Tostadas. I used the following ingredients for the tostada shells:

1 cup almond flour
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
4 Tbsp butter, melted
2 egg whites
2 Tbsp sour cream (optional)

I also used the following ingredients:
1 lb shrimp (either small sized shrimp or larger shrimp cut into pieces)
1 tsp chili powder
1 garlic clove, minced
Zest of one lime
Juice from 3 limes
Salt and pepper, to taste
Shredded lettuce, diced tomato, and sour cream for topping (optional)

Preheat oven to 350 F.  Line a cookie sheet with parchment paper.  In order to make the tostadas combine the dry ingredients  and mix until the spices are incorporated.  Add the wet ingredients and stir until dough is formed. Freeze for 20 minutes. After 20 minutes, roll out the dough until it is 1/4″ thick. Cut out circles using a cookie cutter or glass (about 5″ in diameter). Lift each circle using a spatula and place on the cookie sheet.**  Bake for 5-10 minutes.  After 5-10 minutes flip each tostada and bake for another 5 minutes or until golden brown.

Heat a skillet with 2 Tbsp of olive oil over medium high heat.  Seasoning the shrimp with salt and pepper.  Add the shrimp to the skillet and sprinkle the chili powder over the shrimp.  Saute until almost pink.  Add the garlic clove, lime juice, and zest and saute until the shrimp are cooked through. 

Top each tostada shell with shrimp and the toppings of your choice!

Net Carb Count*:
Tostadas: 29 net carbs (for the entire recipe—add additional carbs for the toppings)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: **The dough does come apart when you work with it. Also it may be helpful to split the dough in half and work in batches. Place the second half of the dough back in the freezer while you work with the second half.  Using a spatula helps keep the dough from breaking. I made 6 medium size tostadas.  Double the batch of dough to make 6 large tostadas. 

The tostadas were crispy and had great flavor. I used large sized shrimp cut into three pieces to fit on the tostadas.  We loved the flavor combination of chili and lime.  They can be topped with any of your favorite taco toppings (salsa, taco sauce, etc.) 

This would be great served with Mexi-Rice.

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My latest cooking adventure is Low Carb Mini Taco Bowls with Mexi-Rice. I used the following ingredients for the taco bowls:

1 cup almond flour
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
4 Tbsp butter, melted
2 egg whites
2 Tbsp sour cream (optional)

I also used the following ingredients:
2 cups of cooked chicken or beef (I used salsa chicken: https://paleoperfectly.blogspot.com/2011/03/paleo-crockpot-mexican-shredded-chicken.html)
Shredded Cheese, to taste
Shredded lettuce, diced tomato, diced olives, and sour cream for topping (optional)

Preheat oven to 350 F.  Spray a mini muffin tin with cooking spray.  In order to make the taco cups combine the dry ingredients and mix until the spices are incorporated. Add the wet ingredients and stir until dough is formed.  Freeze for 20 minutes.  After 20 minutes, roll out the dough until it is 1/4″ thick. Cut out circles using a biscuit cutter or glass (about 3″ in diameter).  Lift one circle using a spatula and line the muffin tin with the dough.**  Repeat for each additional circle (re-roll the dough after making the first set of circles.  I was able to get 12 taco bowls.)  Bake for 7-10 minutes or until golden brown. 

Once golden, place the bowls on a cookie sheet and fill each cup with chicken/beef and then top with cheese.  Place the bowls back in the oven and bake for 5 minutes or until the cheese has melted.  Top with lettuce, tomato, and sour cream as desired.  Serve with Mexi-rice (recipe below). 

Cauliflower Mexi-Rice
1 shallot or small onion, diced
2 cups of riced cauliflower
2 Tbsp taco seasoning
1/2 cup water
Black olives, to taste (optional).

Heat 1 Tbsp of oil over medium high heat.  Sautee the shallots/onions until translucent.  Add the cauliflower.  Next combine the taco seasoning and water.  Pour the mixture over the cauliflower and stir to combine.  Cook until the water and evaporated and the cauliflower is tender.  Top with black olives, as desired.

Net Carb Count*:
Taco Bowls: 20 net carbs (for the entire recipe—add additional carbs for meat, cheese, and toppings)
Mexi-rice:  12 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments:  **The dough does come apart when you work with it.  Also it may be helpful to split the dough in half and work in batches.  Place the second half of the dough back in the freezer while you work with the second half.  I cut the dough into circles in order to estimate how much dough was needed for each muffin tin.  Line the muffin tin with each dough circle and fill in any holes.  Excess dough can be removed.  The sour cream adds some additional moisture to the taco bowls. 

The mixture had a corn taste to it which reminded us of corn tortillas.  We loved how these turned out!  They can be topped with any of your favorite taco toppings (salsa, taco sauce, etc.)  These would make great appetizers!  I didn’t try it, but you could probably use two whole eggs instead of just egg whites.  Let me know if it works! 

The Mexi-rice was a great side dish to go with the taco bowls.  You can use a food processor or a cheese grater to rice the cauliflower.  Use either homemade taco seasoning or your favorite low carb version. 

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Tonight’s cooking adventure was Low Carb Chili with mini “Cornbread” Muffins.  Since we never made chili this winter and there is a slight chill in the air, I decided to whip up a batch of chili. I used the following ingredients for this crockpot chili:

2 lbs of ground beef
1 shallot or small onion, diced
3 Tbsp chili powder
2 tsp paprika
1/4 tsp cayenne pepper (or more to taste)
1 tsp ground cumin
1 tsp oregano
1 tsp salt
1 tsp black pepper
2 ribs of celery, diced
1 can (14.5 oz) of diced tomatoes
1 can (8 oz) tomato sauce
1.5 cups beef broth (reduced sodium)
1 cup water
2 garlic cloves, minced

Brown the shallot/onion over medium-high heat in a large skillet until tender.  Next, add the ground beef and cook through.  Add all of the spices and stir to combine.  Pour the diced tomatoes, tomato sauce, beef broth, water, and garlic in a crockpot set on LOW.  Add the ground beef and cover.  Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.  Serve the chili with some mini “cornbread” muffins (recipe below). 

“Cornbread” Muffins:
1 cup almond flour
2 large eggs
1 tsp baking powder
1/4 cup sour cream
1 Tbsp heavy cream
2 Tbsp butter, melted
1 tsp sugar substitute
1 tsp garlic (or onion) powder

Preheat oven to 350 F.  Mix all of the ingredients together.  Pour mixture into greased mini-muffin tins.  Bake for 15-20 minutes or until golden brown and cooked through. 

Net Carb Count*:
Chili:  42 net carbs (for the entire recipe)
“Cornbread” Muffins:  16 net carbs (for the entire recipe–makes 24 mini muffins)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments:  This was an easy chili to whip up and it was so delicious.  I enjoyed eating the leftovers for days.  The mini “cornbread” muffins were the perfect accent to the chili.  I listed the carb count for the entire recipe of chili because serving sizes can vary.  Divide the chili into equal portions in order to determine the carb count for your serving size. 

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