Petite Almond Flour Tarts

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Petite Almond Flour Tarts

As a Personal Chef I do many events.  I was asked to make some bite-size tacos for Cinco de Mayo and I decided to bake them in mini-muffin tins.  It ended up being quite a project but they came out great.  



  • 1 1/2 cups almond flour
  • 3 large eggs
  • 3 tablespoons coconut oil, room temperature
  • 1/4 cup coconut sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon almond extract


  1.  Preheat the oven to 350° F  Use a mini muffin tin or two.  Leave ungreased! 

  2. In a large mixing bowl add in flour then whisk eggs in the flour.  Add in remaining ingredients and combine.  

  3. Use a melon scoop and add into each tin.  Take your index finger and press down in the center of the muffin and press along the sides.  

  4. Bake for 8-10 minutes or until lightly browned.  Remove from tin and let cool for a few minutes.  Take a paring knife and run it along the the edge (leaving room on the edge) and take out the center of the muffin that formed while baking.  

  5. Fill with your favorite ingredients!  

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