Ingredients
Scale
For the Crust:
- 1½ cups almond flour
- 2 tbsp coconut flour
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ½ tsp cinnamon
- ¼ tsp salt
For the Filling:
- 1 cup pumpkin puree
- ½ cup plain Greek yogurt
- 1 large egg
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin pan.
- In a bowl, combine almond flour, coconut flour, coconut oil, maple syrup, cinnamon, and salt until a crumbly dough forms.
- Press the dough evenly into the bottom and sides of each muffin cup.
- Bake the crusts for 8 minutes, then remove from the oven.
- In another bowl, whisk together the pumpkin puree, Greek yogurt, egg, maple syrup, vanilla, pumpkin pie spice, and cinnamon until smooth.
- Fill each tart shell with the pumpkin mixture.
- Bake for 18–20 minutes, or until the filling is set.
- Cool completely, then refrigerate for at least 1 hour before serving.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes (plus 1 hour chilling)
- Servings: 12 tartlets
- Calories: 125
- Net Carbs: 6g
- Fats: 9g
- Protein: 5g