Blueberry Almond Protein Tarts
Servings 9
Ingredients
- 1.5 Cups Almond Flour
- 1/2 Cup Rolled Oats
- 1/4 Cup Orgain Organic Vanilla Protein Powder
- 1/4 Cup Lakanto Monkfruit Sweetener (Divided)
- 1 Cup Plain Greek Fat Free Yogurt
- 1 Tsp Vanilla Extract
- 1.5 Cup Blueberries
- 1/3 Cup Sliced Almonds (Topping)
- 1/4 Cup Coconut Oil, Melted
Instructions
- Prepare the Crust: In a bowl, combine almond flour, rolled oats, Orgain Organic Vanilla Protein Powder, 2 tablespoons of Lakanto Monkfruit Sweetener, and melted coconut oil. Mix until the crust mixture has a coarse, crumbly texture. Press this mixture into the bottoms and sides of a greased muffin tin or mini tart pans to form the crust.
- Bake the Crust: Preheat the oven to 350°F and bake the crusts for 10–15 minutes, or until they turn golden brown. Remove from the oven and allow the crusts to cool completely.
- Prepare the Filling: In a separate bowl, mix the Greek yogurt, vanilla extract, and remaining 2 tablespoons of Lakanto Monkfruit Sweetener until smooth.
- Assemble the Tarts: Once the crusts have cooled, spoon the yogurt mixture into each crust, spreading it evenly. Top with fresh blueberries and a sprinkle of sliced almonds.
- Chill and Serve: Place the tarts in the refrigerator for at least 1 hour to allow the filling to set. Serve chilled for best flavor and texture.
- This makes 9 tarts. Each tart is 7 WW Points. Enjoy!