#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
35 min
cook time
14 min
ready time
49 min
Low Carb Chocolate Breakfast Tarts
These delicious low carb chocolate breakfast tarts are the ultimate breakfast treat.
These are perfect for a weekend indulgence served with a mug of coffee!
Net Carbs
9.7 g
Fiber
14.6 g
Total Carbs
48.8 g
Protein
19.3 g
Fats
41.9 g
556 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Organic Ground Flax Seed by Wild Oats
2 teaspoon
Almond Butter, Unsalted
2 tablespoon
Food Cupboard Home Baking Almonds Ground by Sainsbury's
7 ounce
Unsalted Butter
1 tablespoon
100% Pure Erythritol by Now
1 tablespoon
Cinnamon, Ground
1 teaspoon
Raw Egg Whole
1 medium
Maple Flavored Syrup by Lakanto
1 tablespoon
100% Pure Erythritol by Now
1 tablespoon
Maple Flavored Syrup by Lakanto
1 tablespoon
Cocoa Powder, Unsweetened
1 tablespoon
Almond Butter, Unsalted
2 tablespoon
Cuisine Camino Unsweetened Chocolate Chips
½ x 1 TBS
Almond Milk, Vanilla Or Other Flavors, Unsweetened
⅓ cup
Salt, Sea Salt
⅛ teaspoon
Recipe Steps
steps 12
49 min
Step 1
To prepare the pastry, add the ground almonds to a food processor along with the flax, butter, 1 tablespoon of erythritol, cinnamon and salt. Blend to form a chunky crumb.Step 2
Add the egg to the food processor and blend again until a dough forms.Step 3
Remove the dough and cover with plastic wrap. Refrigerate for 15 minutes.Step 4
Whilst the dough is chilling you can prepare the filling. Add 2 tablespoons of almond butter to a mixing bowl with the cocoa powder and 1 tablespoon of lakanto syrup. Stir together until well combined.Step 5
Remove the dough from the fridge and open out on the plastic wrap. Lay another sheet of plastic wrap over the top and roll the dough into a rectangle about 4mm thick. Score the dough into 8 even rectangles.Step 6
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.Step 7
Divide the filling mixture evenly between four of the pastry rectangles, leaving a gap all the way around the edges.Step 8
Flip the uncovered pastry over onto the chocolate covered pastry forming a lid.Step 9
Pinch the sides of the dough together with your hands to seal it shut, then use a fork to crimp around the edges.Step 10
Transfer the pastries to the lined oven tray to bake for 5 minutes, carefully turn each pastry over and bake for a further 4-5 minutes until the edges are golden brown. Remove and set aside to cool.Step 11
Whilst the pastry is cooking you can prepare the glaze. Add the almond milk, 1/2 tablespoon of almond butter, 1 tablespoon of erythritol and 1 tablespoon of lakanto syrup to a small pan. Bring the mixture to a rapid boil over a high heat, stirring well to combine and dissolve the almond butter. Reduce the heat and stir in the chocolate chips. Stir continuously for a minute or two until you have a thick, reduced toffee like consistency.Step 12
Liberally coat each pastry with the glaze before serving.
