Just baked, my husband enjoyed a few all on his own!

Preheat your oven to 350°F (175°C).

In a food processor, combine almond flour, coconut flour, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg and water, and pulse until the dough comes together. If needed, add a bit more water, one teaspoon at a time.

Roll the dough between two sheets of parchment paper to about 1/8-inch thickness. Cut out circles to fit into a muffin tin or tartlet molds.

Press the dough circles into the molds, trimming any excess. Prick the bottoms with a fork to prevent bubbling.

Bake the crusts for 10 minutes, then remove from the oven and let cool slightly.

In a bowl, mix together the cooked chicken, shredded cheese, cream cheese, heavy cream, parsley, chives, salt, and pepper.

Spoon the chicken mixture into the pre-baked crusts, filling them generously.

Return the tartlets to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Allow the tartlets to cool for a few minutes before removing them from the molds. Serve warm.

For a different flavor profile, try using cooked turkey or ham instead of chicken. You can also experiment with different cheeses like Gruyere or feta for a unique twist. Adding a pinch of nutmeg or a dash of hot sauce to the filling can provide an extra layer of flavor. For a vegetarian version, substitute the chicken with sautéed mushrooms or spinach.