Description
These low-carb Keto Pecan Butter Tarts are a sweet, nutty twist on a classic Canadian treat, perfect for sharing during the holidays.
Ingredients
Scale
- 1 1/2 cups almond flour
- 3 tbsp melted butter (plus extra for greasing)
- 1 tbsp granulated erythritol (for crust)
- 1 large egg (divided: 1 yolk for crust, 1 whole for filling)
- 1/2 cup sugar-free golden syrup or sugar-free maple syrup
- 1/4 cup butter, melted (for filling)
- 1/2 tsp vanilla extract
- 1 cup chopped pecans
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin or line with paper liners.
- Make the crust: in a bowl mix almond flour, 3 tbsp melted butter, 1 tbsp erythritol, and the egg yolk. Stir until a soft dough forms.
- Press about 2 tablespoons of dough into each muffin cup to form small tart shells. Press up the sides evenly.
- Bake the crusts for 8 minutes until slightly firm. Remove from the oven and set aside.
- Make the filling: in a bowl whisk the whole egg, 1/2 cup sugar-free syrup, 1/4 cup melted butter, vanilla, and a pinch of salt until smooth.
- Stir in the chopped pecans, saving a few to top the tarts.
- Spoon the filling into the pre-baked shells, filling almost to the top. Place a few pecan pieces on top of each tart.
- Bake for 12–15 minutes, until the filling is set but still slightly wobbly in the center.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely. The filling will firm as it cools.
Notes
Serve at room temperature or slightly warm. Goes well with unsweetened whipped cream or sugar-free vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg