No-Bake Caramel-Apple Mini Tartlets Yield: 24 tartlets • Preparation: 20 minutes Write a review Save Recipe Print Ingredients 1 (8-ounce) container mascarpone cheese ½ …
Preview
See Also: Tea RecipesShow details
Make the apple topping: Chop apples into small cubes. Set a large saucepan over medium-low heat on the stovetop. Add coconut sugar, …
See Also: Vegan RecipesShow details
Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit …
See Also: Share RecipesShow details
Remove the tart and gently press the apples down flat with the back of a spoon or spatula. Return to the oven and bake the tart for another …
See Also: Keto Recipes, Low Carb RecipesShow details
Spoon 1 ½ tablespoons of the streusel topping over the apples on each mini tart. Bake at 375°F for 10 minutes. Remove mini tarts from oven. Add 1 teaspoon of chopped pecans to each tart. Return to oven and bake for an additional 5 …
Servings 5 caramel apples Calories 218 kcal Ingredients Metric US Cups 1x 2x 3x For the keto caramel 56 g grass-fed butter salted or unsalted* 1/4-1/2 cup allulose or xylitol** …
See Also: Healthy Recipes, Low Carb RecipesShow details
Preheat the oven to 350 degrees F and line a 12 cavity muffin tin with cupcake liners. In a large bowl, beat the butter and lakanto golden until light and fluffy. Beat the eggs in, then add the heavy cream, vanilla, and apple …
See Also: Cake Recipes, Cupcake RecipesShow details
Reduce heat to a gentle simmer. Simmer for 7-10 minutes. Add the vanilla extract and let it cool. Pour the caramel sauce into each cookie crust evenly and refrigerate the tarts for one hour. Make a ganache by pouring the …
See Also: Keto RecipesShow details
Steps. In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat. In 3-quart heavy …
Instructions. Blend butter, almond flour, swerve brown sugar, caramel stevia, cinnamon, and apple extract in a bowl. Leave to partially set in the chiller for about 15 minutes. Whisk all ingredients for the crumb coating in a bowl. Scoop …
Steam the sliced apples in a steam pot for approx. 2-3 minutes until soft. Place in a strainer and set aside to cool. Make the cinnamon paste. Place butter and sugar in a bowl …
Serve with a drizzle of caramel sauce and your favorite Keto vanilla ice cream. Note: You can prepare this dish ahead by making the caramel apple filling, and topping with …
Allow about a half inch of each apple piece to hang outside of the dough. Then fold the empty side of the dough up roll up the pastry sheet to form the rose. Place in a muffin cup for baking. …
For the Tartlets. Preheat oven to 375°F. Working on a lightly floured surface, roll each piece of dough into a 6” circle. Place ~½ cup of apple filling into center of each circle, but …
See Also: Muffin RecipesShow details
Preheat oven to 350 degrees. Immediately after unrolling phyllo sheets, spray with nonstick spray. Divide sheets into two stacks of three. Cut each stack into six sections by cutting each in half …
See Also: Food RecipesShow details
To prepare the frosting: Melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts. Add the milk, bring to a rolling boil and pour into a mixing …
See Also: Cake Recipes, Food RecipesShow details
Make a simple custard mix by whisking the cream and eggs together with the sweetener, vanilla and cinnamon. Pour in the custard mix over the apple and put into the oven to bake for 35-40 …
Slice into this easy no-bake Apple Tart for a treat that’s gluten-free and rich in flavor. In a large mixing bowl, combine the blanched almond flour, maple syrup, salt, and softened coconut oil together. Mix with a wooden spoon until you get a homogeneous sandy mixture. Grease a tart pan and press the crust mixture onto the pan.
Rich and creamy caramel custard filled mini phyllo shell tarts — this bite-sized dessert is perfect for your Thanksgiving feast. In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
Toss to coat with caramel and let simmer 5–10 minutes until tender, flipping once. Cut puff pastry into circles to fit just within the top of your muffin tin. Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
For best results I recommend storing this keto apple tart in an airtight container (or tightly wrapped in foil) in the refrigerator for up to 5 days. It will keep well in the freezer for 3 months or more. If freezing I suggest that you slice it into servings first.