Place the mozzarella and cream cheese in a bowl. Cook in the microwave for 60 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave.
Stir well, and add the egg, almond flour and garlic powder.
Mix until you have a dough mixture. Don’t be shy about using your hands to mix the dough. If it feels too sticky, add more almond flour.
Place in the fridge for 30 minutes to chill the mixture.
Make the Filling
In a bowl, mix the spinach, Feta & Parmesan cheese together.
Add the egg, garlic powder, salt & pepper and mix thoroughly.
Roll out a quarter of the dough in between two sheets of parchment paper to about 1 cm thickness.
Cut out shapes for the base. I used a large star cookie cutter to cover a 24 cup mini muffin tin but you could cut out any shape you want. The main thing is that the shape will allow a small groove to spoon the mixture into.
Lightly grease the mini muffin tin with olive oil.
Gently place the star shapes into the mini muffin tin, pressing the centre down to make a small well.
Spoon the mixture into the wells.
Bake for 15 minutes until golden.
You might have some dough left over, depending upon the shapes you cut out. I made 24 mini tarts using a mini muffin tin and a small star cookie cutter. Coconut flour can be used in the Fathead dough to replace the almond flour.The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.