Keto Berry Almond Tartlets

1.Preheat your oven to 175°C (350°F). Lightly grease a 12-cup mini muffin tin or tartlet pan.

2.In a medium bowl, combine the almond flour, 1/4 cup erythritol, xanthan gum (if using), and salt for the crust. Whisk well to combine.

3.Add the melted butter, egg yolk, and 1/2 teaspoon vanilla extract to the dry ingredients. Mix until a dough forms. It should be slightly crumbly but hold together when pressed.

4.Press about 1 tablespoon of dough evenly into the bottom and up the sides of each mini muffin cup. Prick the bottoms with a fork.

5.Bake the crusts for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the filling.

6.For the filling, in a separate bowl, gently combine the mixed berries, 1/4 cup erythritol, lemon juice, and 1/2 teaspoon vanilla extract.

7.In another small bowl, whisk together the 1/4 cup almond flour, large egg, and heavy cream until smooth.

8.Spoon the berry mixture evenly into the pre-baked tartlet crusts. Then, pour the almond-cream mixture over the berries, filling each tartlet cup.

9.Return the tartlets to the oven and bake for another 15-20 minutes, or until the filling is set and lightly golden.

10.Let the tartlets cool completely in the pan on a wire rack before carefully removing them. This is crucial for them to set properly.

11.Garnish with fresh mint leaves and a light dusting of powdered erythritol, if desired, before serving.