Keto Spinach Artichoke Tartlets

5 from 2 votes

These Keto Spinach Artichoke Tartlets are hand-held bites of heaven. Cute cups of creaminess. Portable perfection. And they are keto, low-carb, grain-free, and gluten-free!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings: Tartlets

Calories: 233kcal

Author: Clean Keto Lifestyle

Ingredients

For the Tartlet Cups

2 cups shredded mozzarella
4 tablespoons grass-fed butter
1 egg
1/2 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the Filling

10 oz. package frozen spinach defrosted and liquid drained
14 oz. can of artichokes drained and chopped
8 oz. package of cream cheese softened
2 tablespoons mayo
1/4 cup Parmesan cheese
1 egg

Instructions

For the Tartlet Cups

Heat your oven to 350°F.
Microwave the cheese and butter in a bowl for 90 seconds.
Stir and mix in the egg, coconut flour, baking powder, salt, garlic powder, and onion powder.
Knead the dough with your hands to get all the ingredients fully incorporated.
Roll the dough out between 2 pieces of parchment paper so that it is thin (about 1/4 inch thick).
Use a cup or small dish that is about 4-inches wide in diameter to cut circles in the dough. You may need to re-roll the dough a few times to make circles out of the excess. You should end up with 12 circles.
Grease a 12-well muffin tin with some melted butter and place the dough circles into each well. Use extra dough to patch up any tears.
Next, move on to the filling.

For the Filling

Mix all ingredients in a bowl.
To Assemble
Place about 3 tablespoons of the filling into the center of each dough circle in the muffin tin.
Bake for about 15-20 minutes or until dough is golden brown.
When the tartlets are done baking, let cool slightly and then run a knife along the edges to help them come out easily.

Nutrition