Everyone loves Spinach Artichoke Dip. And I guarantee everyone will love these Keto Spinach Artichoke Tartlets!
For Tartlet Cups
2 cups shredded mozzarella
4 tablespoons butter
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
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
For Tartlet Cups
Preheat oven to 350. Microwave the cheese and butter in a bowl for 1.5 minutes. Stir and mix in egg, coconut flour, baking powder, salt, garlic powder, and onion powder.
Knead with hands to get all the ingredients fully mixed. Roll the dough out so that it is thin, but not too thin.
Use a cup or small dish that is about 4" wide 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.
Spray muffin tin and place circles into each well. Use extra dough to patch up any tears. Move on to filling.
Mix all ingredients in a bowl.
Place about 3 tablespoons of mixture into each tartlet. Bake for about 15-20 minutes or until dough is golden brown. Enjoy!
Tips for making these:
1. Roll dough out while still warm to avoid tearing. If tears occur, just press the dough back together. You may have to roll the dough out a few times with the excess to get 12 circles.
2. Don't use a cup/dish that is less than 4" to make your circles.
3. If tears occur while putting your circles into the muffin wells, use some extra dough to patch them up.
4. When tartlets are done baking, run a knife along the edges to help them come out easily.
(4.4 grams of carbs per tartlet)