Barbecue Chicken Tarts
- SERVES
- 12
- SERVING SIZE
- 1
- COOK TIME
- 20 Min
Enjoy the tastes of barbecued chicken anytime of the year with this recipe for low-carb Barbecue Chicken Tarts. Because they bake up in a muffin tin, they're perfectly portioned, making this diabetic chicken recipe a great snack or make-ahead lunch idea.
What You'll Need
- 1 1/2 cup almond flour
- 1 tablespoon margarine, softened
- 1 teaspoon canola oil
- 1 egg
- 1/4 teaspoon salt
- 1 cup chopped cooked chicken breast
- 2 tablespoon barbecue sauce
- 2 tablespoon thinly sliced scallion
- 2 tablespoon reduced fat shredded Cheddar cheese
What to Do
- Preheat oven to 350 degrees F. Lightly coat a mini 12-cup muffin tin with cooking spray.
- In a large bowl, combine almond flour, margarine, oil, egg, and salt; beat with an electric mixer until mixture forms a ball.
- Shape dough into 12 (1-inch) balls. Place each dough ball in a mini muffin cup. Using your thumb, press dough into each cup, forming a crust.
- Bake 15 to 20 minutes, or until lightly golden.
- Meanwhile, in a small microwaveable bowl, combine chicken, barbecue sauce, and scallion. Heat in microwave 1 to 2 minutes, or until hot. Evenly fill each crust with chicken mixture, sprinkle with cheese, and return to oven 1 to 2 minutes, or until cheese melts.