Baking

Low-Carb Runeberg Tarts

Name: Low-Carb Runeberg Tarts
Total time: 35 min
Yield: 6
Ingredients: 120 g almond flour; 50 g butter; 2 eggs; 100 g quark; 2 tbsp erythritol; 1 tsp cardamom; 1 tsp baking powder; 6 tsp raspberries

Each baked cake is finished with a raspberry.

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35 minDifficulty: easy

Small Runeberg cakes, each topped with a fresh raspberry

Servings in this printout: 6

Ingredients

Servings6

120 g almond flour
50 g butter
2 eggs
100 g quark
2 tbsp erythritol
1 tsp cardamom
1 tsp baking powder
6 tsp raspberries

Method

Preheat the oven to 175°C. Mix the dry ingredients together.
Add melted butter, eggs and quark. Divide the batter into six greased muffin tins.
Bake for 18–20 minutes and cool. Make a small well in the center and add a raspberry.

Nutrition per serving

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs: 2.16 g
Total carbohydrates (incl. fibre and polyols): 8.6 g
Protein: 8.06 g
Fat: 18.67 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?

almond flour · A suitable GI value was unavailable for this ingredient.

Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.

Notes

Check for doneness and finally season according to your own taste.