I  find it remarkable that almond flour is just as magical as wheat flour. While it doesn’t produce the stretch and flakiness that a gluten flour will, it produces a taste and texture all its own, making it possible to enjoy such low-carb and keto friendly comfort food recipes like pot pie, cheesecake tarts and quiches. 

While pastry crust with wheat flour is tricky and took me years to master, this almond flour tart crust recipe is pretty much no fail as long as you don’t treat it like regular dough. Rolling it out will be more of a challenge requiring rolling between plastic or parchment paper, but at the same time, will be much more forgiving. 

After you’ve made a few of these tarts whether sweet or savory, you will have an almond flour tart crust recipe that you will want to make for many years to come.

This recipe works for tarts, quiche and even cheesecake bars.

Mix all of your dry ingredients first. Beat egg before mixing in and add melted butter. You will want to use your hands to bring this to a dough ball, wrap in plastic and refrigerate for about 20 minutes. That will make this much easier to handle. If the sides start to fall apart, don’t worry. You can patch with your hands. It will not affect the outcome.

Bottomless tart pans work best, along with parchment paper.

Add a little bit of sweetener when you’re making a sweet tart. I like to add 1/3 cup Swerve.

Pre-bake Tart Crusts

I always pre-bake my tart crusts for about 8 minutes. After this, you might also use foil to wrap around the crust.

Use Parchment Paper

Parchment rounds are perfect for rolling out the tart crusts. When I bake rectangular tarts to be able to cut squares I will line the entire tart pan with parchment. You can also roll between plastic wrap.

Small Rolling Pin

This pastry rolling pin is perfect for rolling the dough. Make sure to use plastic wrap or parchment over the dough first for rolling.

Micros for Keto Trust Crust

Serving size: 1 of 10 3 Net Carbs

More Low Carb Recipes Using Keto Tart Crust

• Keto Cheesecake Pear Tart
• Low Carb Peach Almond Tart
• Keto Maple Pecan Cheesecake Bars
• Low Carb Chicken Pie

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Keto Almond Flour Tart Crust

Easy Grain Free, Keto Almond Four Tart Crust, Sweet or Savory

Course Dessert Keto

Cuisine American

Keyword almond flour tart crust, Keto tart crust

Prep Time 6 minutes minutes

Pre-Bake Time 8 minutes minutes

Servings 10 servings

Calories 200kcal

Ingredients

• 2 cups blanched almond flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 3 tablespoons melted unsalted butter
• 1/3 cup granulated Swerve for sweet tarts

Instructions

• Mix together all dry Ingredients.
• Lightly beat egg. Add in melted butter.
• Add to dry ingredients. Form into a dough ball.
• If you have time to wrap the dough in a ball in a plastic for about 15 minutes or more, it might be easier to roll out.
• Using two pieces of parchment paper or plastic, roll out. I find it easier to line pans with parchment paper and I like to use removable bottom pans.
• You may need to piece some of the sides with your hands.
• Use a fork to jab bottom of crust. Wrap and keep in freezer until use, at least 30 minutes.
• When making tarts, pre-bake the tart crust for 8 to 10 minutes at 350 degrees (180 C).
• Depending on recipe, you may want to protect the crust of the tart with foil.

Nutrition

Serving: 1of 10 | Calories: 200kcal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Fiber: 2g

The post Almond Flour Tart Crust Recipe (Low Carb, Keto, Paleo) appeared first on Spinach Tiger.

While I have a good low-carb, traditional sausage ball recipe here, made with breakfast sausage and cheddar, this stands out above the norm. When a reader recently commented how these sausage balls turned out, I thought I’d try a different take and make these Italian style.

I had to add pepperoni for zing and of course use Italian sausage and mozzarella.

Italian Sausage Balls Ingredients

• Loose Italian sausage
• pepperoni
• almond flour
• egg
• mozzarella cheese

I actually made two different kinds to see which I would like better. One batch was made with cream cheese, and one batch with eggs.

Egg Free Option

The recipe with eggs was more tender, easier to make and all around better. However, you wanted an egg free sausage ball, mix in 4 tablespoons cream cheese in place of the eggs.

Macros

You should be able to get about 24 to 26 sausage balls at 1 carb each, making this the perfect low-carb appetizer, but delicious enough for anyone and great for folks needing a gluten free option.

Italian Sausage Balls Cooking Process

• Bring all ingredients together, but try not compact the sausage, which can make the balls tough.
• Roll into balls
• Bake at 350 degrees F, 180 C. for about 15 minutes.
• Cool on paper towels.

The best thing about these is that you can freeze these uncooked ahead and always have an appetizer ready to go in 15 minutes.

Freezing Process

• Roll out onto a tray. Freeze UNCOOKED.
• Once frozen, place in plastic freezer bag.
• Bake frozen 15-20 minutes.

You may or may not want to serve with pizza sauce. We like them just by themselves, but a dipping tomato sauce could be good too.

Optional Pizza Sauce

You can serve these with my pizza sauce if desired.

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Italian Sausage Balls Appetizer

Delicious appetizer or brunch item, keto friendly, gluten free, grain free, Italian sausage with mozzarella, almond flour, pepperoni.

Course Appetizer

Cuisine Italian

Keyword Italian sausage, sausage balls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 24 sausage balls

Calories 72kcal

Ingredients

• 1 pound Mild Italian Sausage
• 1 cup almond flour or 1 1/3 cups regular flour
• 2 small eggs beaten
• 2 cups whole milk mozzarella cheese shredded
• 10 pieces pepperoni, chopped (about 1/2 cup loosely packed)

Instructions

• Preheat oven to 350 degrees F, 180 C
• Mix by hand all Ingredients.
• Using small sized scoop, roll out 24-26 sausage balls.
• Place on baking sheet. Bake for 13-15 minutes.

To Freeze

• Arrange UNCOOKED on tray and freeze. Once frozen, place In freezer ziplock bag.
• When ready to bake, bake frozen, 15 to 20 minutes. Check at 15.

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: -16g

The post Italian Sausage Balls Appetizer Made with Almond Flour appeared first on Spinach Tiger.

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Italian Wedding Soup may or may not be “wedding soup” in the sense that it’s served at a wedding. In a loss of proper translation it’s a marriage of meat and vegetables.

It hails mainly from my maternal great grandmother’s area of Naples where food was never wasted, always tasted delicious and fell into that soulful memory making category, peasant food. This is my jam. These are my people.  No wonder this resonates with me so much.

Prosciutto Meatballs

There were most likely version with different types of meat and sometimes scarce meat, but always always vegetables. There were times different types of meat would be thrown in, especially varieties of pork, which is why I made my meatballs with prosciutto.

Prosciutto meatballs have popped up here before.  Here with savory blueberry sauce  and here with homemade paparadelle.

I chose to only use spinach but there are days I want escarole or lacinato kale. Just make it green.

There are days the broth is homemade using my chicken bone broth, and there are days I use an organic chicken stock.

Prosciutto Meatballs or Meatballs of Choice

I have a few different meat ball recipes that you can choose from, aside from the proscuitto meatballs I’m presenting here.

Paleo Meatballs, turkey meatballs, chicken meatballs, traditional Italian meatballs are all options. Just make them small enough to use each for soup.

Easy Italian Wedding Soup Recipe

When I need really easy, I use the store bought organic chicken stock, and baby spinach which needs no trimming. I can’t eat store bought meatballs, and they are too easy to make. Once the meat is mixed, the small meatballs only take ten minutes in the oven. You can make extra meatballs and keep them frozen.

I used riced cauliflower, which means I only need to empty a bag of cauliflower into  into the broth, but on the days I use pastina, I will boil that separately, because it will absorb a lot of broth.

As far as packing in more vegetables, you can add carrots and celery, but I don’t typically do that. I do, however, use a really good parmesan cheese, freshly ground. I also like to add a little crushed red pepper.

You can Make a Keto Version of Italian Wedding Soup Recipe

I used the cauliflower rice for a lower carb version today. Just make sure the meatballs you choose to use don’t have grains. I boost the fat by drizzling a olive oil into the soup. Consider using a little garlic infused olive oil or chili infused olive oil, which will add a little more flavor and zest.

Enjoy one of my favorite and easiest big fat healthy Italian soups!

More Soups from Spinach Tiger

More Italian Recipes from Spinach Tiger

More Keto, Low Carb, Recipe from Spinach Tiger

More Meatball Recipes from Spinach Tiger

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Big Fat Healthy Italian Wedding Soup Recipe with Proscuitto Meatballs

Italian Wedding Soup with Easy Ingredients and Low Carb Option

Course Soup

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• Prosciutto Meatballs recipe below
• 2 cups organic chicken broth
• 3 cups riced cauliflower frozen okay
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 cups fresh spinach
• 1/2 cup freshly grated parmesan cheese for garnish
• Meatball Recipe
• 1 pound ground beef
• 1/2 cup pecorino romano freshly grated
• 3 slices prosciutto optional
• 2 tablespoons finely chopped parsley
• 1 clove garlic minced
• 1 egg
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

• Make meatballs, by combining all ingredients together, keeping the meat loose. Form into small balls and bake at 400 degrees for 10 minutes.
• Heat broth with riced cauliflower. If using pasta, cook pasta separately according to instructions and spoon in, about 1/4 cup cooked per soup bowl (or desired amount).
• Add in meatballs. Taste for seasoning.
• Add salt, pepper as needed.
• Add spinach at very last second. You can even wait to add spinach as you serve.
• Serve soup with parmesan cheese.

The post Italian Wedding Soup (Keto, Paleo Friendly) appeared first on Spinach Tiger.

I can’t say enough kind words about America’s Test Kitchen. I purchased their gluten free baking book and let it sit around for a very long time, which is unfortunate. The recipes work well, but I especially like this shortbread tart crust.

Gluten Free Flour Mix

I usually use a store bought gluten free flour mix and I make sure it has xanthan gum, which is important. 

You can get the ATK gluten free flour mix here. 

Gluten Free Lemon Tart

Mr. Spinach Tiger says, “this isn’t just good for gluten free. It’s good compared to any tart crust and stands alone.”

I have to agree. The only adaptation I made was reducing the amount of brown sugar suggested.

If you want to use their recommended flour mix, I posted that recipe here. However I made the tarts, with both their recipe and with a store bought gluten free flour and both flour blends worked equally well. 

Here are a few tips when making this gluten free tart crust recipe.

• Use a food processor or kitchen aid type mixer.
• Freeze the butter for 15 minutes.
• Refrigerate dough for about 15 minutes or longer before rolling out.
• Roll out between plastic wrap or parchment paper.
• Once place inside the tart pans equipped with removable bottoms, use scraps as needed to make sure there is a half inch of dough on the rims.
• Use a fork to make steam holes on bottom.
• Freeze tart crust. At this point, you can save for a later time, or bake frozen.

My Recommended Baking Supplies Here (amazon)

There are two ways to make a fruit tart with the gluten free tart crust recipe.

• You can pre-bake tart crust and then fill with fresh fruit as I did with the below strawberry tart.
• You can make baked fruit tarts, (much like little pies), as seen here with the cherry berry tart.

Old Fashioned Strawberry Pie/Tart

Use this gluten free tart crust recipe for any of your favorite tarts.

More Tart and Pie Recipes from Spinach Tiger

Gluten Free Baking Recipes from Spinach Tiger

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America’s Test Kitchen Gluten Free Tart Crust Recipe

Gluten Free Tart Crust that is sweet and will stand up to any filling. Varied baking times.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 7 ounces Gluten Free Flour blend Recipe Here
• 1/4 teaspoon salt
• 1/4 cup packed light brown sugar ATK uses 1/2 cup (see notes)
• 1/4 cup confectioner’s sugar
• 8 tablespoons unsalted butter frozen for 15 minutes
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 2 teaspoons ice water

Equipment

• Food Processor or Kitchen Mixer
• Plastic Wrap
• Rolling Pin
• 9 inch Tart Pan with Removable Bottom
• Parchment Paper and Pie Weights if baking unfrozen
• 1/2 teaspoon xanthan gum

Instructions

• Mix together flour, xanthan gum, salt, sugars in food processor or mixer.
• Add butter pieces and mix until incorporated. I usually pulse or mix about 10 seconds.
• Mix egg wth vanilla.
• Stream in egg mixture.
• Add cold water 1 teaspoon at a time until dough forms.
• Turn dough onto sheets of plastic.
• Flatten, wrap well in plastic and refrigerate for one hour.
• Once you are ready to roll, take out and, if necessary, let it sit out on counter to soften a little.
• Roll into a 12 inch round. Don’t worry if it’s not perfectly round.
• Put dough in tart pan and reserve scraps to press in.
• Place prepared tart pan in freezer for for about 15 minutes, prior to baking.
• Bake and fill as needed for recipes.
• If you need to bake completely without filling (for a fruit tart for example), bake for 25 minutes at 375 degrees F.
• Cover with Parchment paper that has been greased or sprayed with a baking spray.
• Fill with pie weights (or dried beans). Make sure to cover edges so they don’t burn.
• Cool completely before filling.

Notes

If the gluten free flour blend you are using does not have xanthum gum, add 1 teaspoon.

Regarding brown sugar, you can use white sugar if that’s all you have.

The post Gluten Free Tart Crust Recipe appeared first on Spinach Tiger.

Food is powerful. Italian food most often has the biggest punch and lends to creating intense food memories.

I have a funny story about the power of this baked eggplant parmesan recipe. It almost got me married. A long time ago when I first moved to California, I had the biggest crush on someone who didn’t know at the time, he would have the same crush on me, eventually.

One night I invited him over for dinner and served this traditional baked eggplant parmesan recipe.  He brought a bottle of chateauneuf du pape, which for a 22 year old, was fairly sophisticated. Back then 22 year olds drank beer and tequila.

He would often remind me that had it not been for that eggplant parmesan, he might not have asked for a second date. Then again, I’m not so sure he wasn’t try to win me over with that wine!

That night I made traditional, breaded, fried eggplant parmesan, and made it many times throughout that three year relationship. I never married him, although he wanted to. I have a feeling eggplant parmesan still has a special meaning for him to this day. 

I continued to made this eggplant parmesan for years. Then I stopped making it, which is total shame, because this is one of best Italian comfort food dishes. It’s one of the dishes my relatives in Sicily made for us when we visited. It’s one of the dishes my Aunt Rita was known for, and I still have memories of making it with her.  To that, I’m bringing it back and including a healthier, low carb option. 

There are two ways to make this baked eggplant parmesan recipe.

I remember growing up and eating the breaded fried version. I also remember visiting relatives in Italy and eating the breadcrumb free, grain free, version.

Both are good. Both have their own taste profile. The choice is up to you.

The Baked Eggplant Parmesan Recipe Process

The best way to make both versions is to begin with salted sweated eggplant.

Use firm, fresh eggplant. Marcella Hazan, in her book, Ingredients, says to feel the eggplant. It should feel spongy. It should spring back to the touch, be glossy taut, completely smooth. It should feel light. If it’s heavy, it has too many seeds.

Lay out cloth or paper towels. Slice eggplant medium thickness. Salt liberally, place on paper towels. An hour turn over, and use more paper towels to get out the moisture. If you don’t do this, the eggplant could be bitter and absorb the oil you fry it in and become very greasy. This is an important step.

Traditional American Breaded Eggplant Parmesan

Once your eggplant is “fry” ready, dip it into beaten egg, and then Italian bread crumbs. You can vary this. You can use flour or gluten free flour. You can even use corn meal. The traditional way is to use Italian bread crumbs, but this is your eggplant. You could bake the eggplant, but I never do that. Frying is easier, and tastier in my opinion.

Traditional Italian Eggplant (Grain Free Version)

I discovered that eggplant and other vegetables like this fried cauliflower will yield to a bit of crispiness if you fry them in egg white. I imagine it’s the protein that does the job.

This is what my grain-free eggplant looked like.

I deep fried the eggplant after first dipping it into egg white wash. It will actually get slightly crispy like this cauliflower did in this recipe. The real key first is to make sure you heavily salt the eggplant and let it sweat out. I do this for a few hours. Some do it only for 30 minutes. You must do this or the eggplant will absorb all of your oil in minutes.

I used this tomato sauce and fresh mozzarella, but feel free to use any kind of mozzarella and also use some pecorino cheese or real parmesan, freshly grated.

When making this baked eggplant parmesan recipe, know that you can make it traditional with breadcrumbs and there is a gluten free bread crumb option. You can also go completely grain free.

Enjoy.

More Eggplant Recipes from Spinach Tiger

Eggplant Tomato Recipe

Eggplant Parmesan

Swordfish with Eggplant Sauce

Eggplant Crostini

Eggplant Bread Pudding

Eggplant Sausage Soup

Eggplant Benedict

Stuffed Eggplant

Spaghetti with Spicy Eggplant Sauce

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Baked Eggplant Parmesan Recipe

Eggplant parmesan, with a gluten free, grain free, paleo option.

Course Entree

Cuisine Italian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 eggplants
• salt
• 4 eggs may use less
• 2 cups Italian Style Bread Crumbs order here
• or 2 cups gluten free Italian Bread Crumbs order here
• 4 cups tomato sauce recipe here
• 1 pound mozzarella cheese shredded
• olive oil coconut oil or avocado oil for frying
• 
  
• Optional Grain Free Eggplant

Grain Free Parmesan[

Instructions

• Slice eggplant. I like it medium thick, about 1/2 inch. You may choose thicker.
• Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
• Beat 2 eggs. You may not need all four so beat more as you need them.
• Add salt and pepper into eggs.
• Dip into egg, then breadcrumbs and fry eggplant over medium heat in oil of your choice until golden brown on each side. Drain on paper towels.
• Preheat oven to 400 degrees.
• Put tomato sauce in bottom of baking dish.
• Layer eggplant with sauce and mozzarella cheese. You can choose to make one layer, two layers or three layers.
• Bake until to layer is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.

Grain Free Eggplant Parmesan

• Sweat eggplant as above.
• Use egg white. Mix egg white with one tablespoon water.
• Season eggplant with salt and pepper.
• Dip into egg white.
• Fry in high heat oil for a few minutes each side.
• Drain on paper towels.
• Continue with directions above, starting with preheating oven to 400 degrees.

The post Baked Eggplant Parmesan Recipe with a Low Carb Eggplant Parmesan Option appeared first on Spinach Tiger.

Just in case you’re like me, moving away from the sweet flavors and the heavy carbs, turkey cauliflower fried rice is for you.

Before I get to that I want to thank you. Over 23,000 of you visited my recipe for Cheesecloth Wrapped Roast Turkey, and 3600 of you watched the video. That’s just amazing and I hope you enjoyed it.

The other night we made a typical Italian dish, rice with peas, except I used cauliflower and it was just as comforting.

Today, of course, I have lots of turkey left over and I still had some of that cauliflower rice.

Thus, paleo turkey cauliflower fried rice was born. I’m giving you the recipe just as if you would have to start from scratch. I don’t do paleo 100% of the time, but it’s where I turn in between parties, dinners, etc, and I have way to many things coming up this month. I’m not as strict as some as I do eat dairy, but I try hard to stick to grain free eating several days a week.

Cauliflower is great around the holiday times because it fills you up, yet is healthy, and a good food to help you stay fit throughout the holidays. A few months back, I went on a roll with cauliflower, making paleo, vegan mashed cauliflower, and cauliflower parmesan.Cauliflower today. Cookies tomorrow. You know how that goes.

This was a fun lunch, and just enough to give me fuel for navigating the mall. Yes I do get out there; it’s tradition to start our Christmas season, even though I’m one of those who does most of my shopping last minute.

How about you?  Are you pushing and shoving the crowds shopping or shopping on-line?

Let’s connect and Stay in touch. Please subscribe, as Spinach Tiger will be bringing you lots of Christmas joy in the way of food. Of course, you can find me in all the usual social media places, including the new Periscope where I cook in real time, live.

In the meantime, here are a few more ideas for Thanksgiving left overs and Happy shopping.

Thanksgiving Leftovers

Mini-Turkey Pies

Turkey Pie Reinvented

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Paleo Turkey Cauliflower Fried Rice for Turkey Leftovers

Take turkey leftovers and go Paleo with Turkey Fried Rice using Cauliflower

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 head caulflower
• 1 tablespoon oil
• 2 tablespoons tamari sauce see note
• 1/2 onion diced
• 1 cup peas
• 2 carrots diced
• 8 ounces turkey diced
• 1 egg
• Sriracha Optional

Instructions

• Remove stems from cauliflower. Put into food processor and pulse until you have large rice sized pieces.
• Heat oil in pan, add onion, carrot, until softened.
• Push vegetables to side and scramble egg quickly into small pieces.
• Add cauliflower, turkey, and peas.
• Add in Tarmari Soy sauce. Mix well.

Notes

Tarari is a gluten free soy sauce

The post Paleo Turkey Cauliflower Fried Rice appeared first on Spinach Tiger.