Description
Rich, gooey, and perfectly nutty, these keto pecan butter tarts are a low-carb, sugar-free twist on a classic dessert. Using almond flour for the crust and a sweet, buttery pecan filling, they’re ideal for diabetics, keto diets, or anyone looking for a healthier indulgence. Mini tarts or squares make them perfect for snack-sized treats or holiday platters.
Ingredients
🛒 Ingredients (makes 12 tarts):
For the Crust:
1 ½ cups almond flour
¼ cup coconut flour
¼ cup erythritol or preferred keto sweetener
½ teaspoon salt
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
For the Filling:
¾ cup unsalted butter, softened
⅔ cup keto-friendly sweetener (erythritol or monk fruit)
3 large eggs
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 ½ cups chopped pecans
Instructions
📝 Instructions:
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C).
In a bowl, combine almond flour, coconut flour, erythritol, and salt.
Stir in melted butter and vanilla until mixture holds together.
Press mixture evenly into a 12-cup muffin pan (use paper liners or grease the pan).
Bake 8–10 minutes until lightly golden. Let cool slightly.
Step 2: Make the Filling
In a medium bowl, cream softened butter and sweetener until fluffy.
Beat in eggs, one at a time, then add heavy cream and vanilla.
Fold in chopped pecans.
Step 3: Assemble & Bake
Spoon the filling into each pre-baked tart shell.
Bake at 350°F (175°C) for 20–25 minutes, or until the filling is set but still slightly gooey in the center.
Cool tarts completely in the pan before removing.
Step 4: Serve & Store
Serve at room temperature or chilled.
Store in an airtight container in the fridge for up to 1 week.
Notes
- No-Bake Option: Chill filling in pre-baked crusts for 2–3 hours for a no-bake version.
- Mini Tarts: Use a mini muffin pan for bite-sized portions.
- Make Ahead: Crust and filling can be prepared a day ahead; bake or assemble before serving.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American