These mini tarts are a great substitute for pb cups or for any sweet toothed PB lover. This recipe is also great for anyone who’s doing the ketogenic diet!!


Bottom crust ‘cookie’ layer
1/2 + 2 tbsp cup almond meal
1 egg
2 truvia or zing packets or any sweetener
2 tbsp coconut flour
2 tbsp butter

PB middle
1/2 cup PB
4 oz cream cheese
1 tsp vanilla extract
1 tsp of Swerve,zing or any sweetener (add to taste if you want more sweetness)

Chocolate top
3 tsp cocoa powder
2 tbsp heavy whipping cream

First, mix the crust layer ingredients together in a bowl. Place into greased mini cupcake tins or mini tart shells. Bake for 8-10 mins at 350.Set aside. Now, mix together the middle layer with an electric mixer. Fill the middle layer into the tart shells over the crust. Now mix together the chocolate top ingredients with an electric mixer until it’s whipped up (a little hardened). Place a dollop of chocolate on each mini. Recipe makes 10.