Savory Bacon Cranberry Cheese Tartlets- Low Carb , Keto, & Gluten Free. #mahonmenorca #sponsored
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4.5 from 2 votes

Savory Bacon Cranberry Cheese Tartlets

A savory, low carb, and tasty bacon cranberry Mahon Menorca Cheese tartlet with a sprinkle of thyme leaves.
Prep Time7 mins
Cook Time17 mins
Total Time24 mins
Course: Appetizer, gluten free, low carb, tartlets
Cuisine: appetizers
Servings: 12
Calories: 239kcal
Author: Stacey


Tart Crust:

  • 2 cups blanched almond flour fine ground
  • 1 lg egg
  • cup butter melted
  • tsp sea salt


  • 6 slices bacon cooked and chopped
  • 6 ounces about 1 ½ cups Mahon Menorca Semi-Cured Cheese, cubed
  • ½ cup unsweetened or sugar-free dried cranberries
  • 1 tbsp fresh thyme leaves
  • tsp sea salt
  • tsp black pepper *optional


  • Preheat oven to 375 F (190 C) and grease a 12 cup muffin pan.
  • In a large mixing bowl combine tart crust ingredients: almond flour, egg, melted butter and sea salt. Mix until dough forms.
  • Form dough into 12 balls using your hands. Place each dough ball into each prepared muffin cup.
  • Using a small glass or cup that fits in a muffin cup, press dough ball down and turn to make a depression and form the tartlet crust. * see photo
  • Once all the tarts crusts are shaped, bake the crusts by themselves at 375 F (190 C) for 7 minutes until lightly golden. Remove crusts from oven.
  • Fill partially baked crusts with chopped cooked bacon, cubed Mahon Menorca cheese, and dried cranberries. Sprinkle with tartlets with salt, pepper, and fresh thyme leaves.
  • Bake tartlets at 375 F (190 C) for 10 minutes or until cheese is completely melted. Remove from oven and let cool for 8 to 10 minutes.
  • Using a butter knife between the tartlet crust and muffin cups, slide the knife around the edges tartlets and lift to remove each tart and serve.


*all nutritional data are estimates based on the products I used*  Yield: 12 Servings. Serving Size: 1 tartlet


Calories: 239kcal | Carbohydrates: 6g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Fiber: 3g | Sugar: 2g