Keto Butter Tarts

I will forgive you if you’ve never had a butter tart but only if you have never lived in or visited Canada.  You see butter tarts are definitely a Canadian thing but there is no reason you can’t make these at home, no matter where you live in the world these keto butter tarts are a must have 🙂

Butter tarts have a delicious mix of flavours and textures with a flaky pastry and a sweet filling.  Think of a pecan pie but with a gooey butter filling that’s semi solid.  Some butter tarts are made with raisins but for a low carb version these keto butter tarts are made with a maple ghee and pecans.

Keto Butter Tarts

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Macros per Butter Tart

Calories - 277
Fat - 26.2g
Carbs - 6.4g (3.3g net carbs)
Protein - 4.2g

Ingredients for 6 Keto Butter Tarts


  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 large egg
  • 1 tbsp cream cheese


  • 3/4 cup Sukrin Gold (Sukrin Gold) or Swerve Sweetener Brown (Swerve Sweetener Brown)
  • 3 tbsp unsalted butter
  • 3 tbsp of Lee’s Maple Ghee – Lee’s Maple Ghee
  • ***If you don’t have maple ghee you can double the amount of butter and use a maple extract if you want the maple taste
  • 1 tbsp of heavy whipping cream
  • 1 tsp vanilla extract – vanilla extract
  • 1 large egg
  • 12 pecan halves chopped
Keto Butter Tarts



  1. Combine the almond and coconut flour, xanthan gum and salt in a large bowl
  2. Combine the cold butter into the mixture using a pastry blender – pastry blender or with two forks (do this step quickly so the butter doesn’t melt) then do the same with the cream cheese
  3. Add the whisked egg and the apple cider vinegar, continue to mix until small pellets form
  4. Grab the mixture with your hands and knead the dough until well mixed together to form a ball
  5. Wrap ball with plastic wrap and store in fridge for about an hour
  6. Roll out dough on lightly coconut floured parchment paper, you may want to use another piece of parchment on top to roll out the dough to 1/8″ thick.  Then using a 4″ cookie cutter, cut out the shells.  (if you don’t have a 4″ cutter use a 4″ round plate if you have one)    If you want a thick crust like the photos above, 1/8″ should work.  Basically if you did not use all the dough, you didn’t make them thick enough.  Plus thicker makes it easier to peel off the parchment paper.
  7. Place each shell into a muffin tin, no butter or parchment needed as the butter in the crust should be enough.
  8. Place into the fridge until ready to fill.
  9. Preheat oven to 375F


  1. In a saucepan melt the butter, ghee and brown sweetener/sukrin gold.  Keep stirring, it may first appear that the sweetener is not melting but it will.
  2. Remove from heat and stir in the cream and vanilla.
  3. Let cool to touch, about 5 minutes but keep stirring until its cool.
  4. Whisk in the egg.
  5. Chop the pecans and divide into each shell
  6. Pour in the filling into half full
  7. Bake for 13 minutes or until pastry shells are golden brown.
  8. Let cool a few minutes and then use your fingers and gently twist the tarts to loosen them from the tin.  Remove from tins and allow them to completely cool on a wire rack.
Keto Butter Tarts

If you like keto butter tarts you will also like my keto blondies I made with a Good Dee’s Mix.

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  1. As a true Canadian, I have to tell you that I made these butter tarts this week and they are AWESOME!! The crust is the best one I’ve tried yet and they taste soooooo good. Very close to the naughty ones. I gave a friend one and she gave a rousing two-thumbs up!!! I had a bit of a problem getting them out of the tin, so I left them a little longer than the recipe states. One kind of fell apart, but hey, the taste certainly overcomes that. I was wondering if baking the shells for a few minutes before filling would help. As a matter of fact, I have another crust resting in the fridge. Can’t help myself. THANK YOU!!

    • Yay! So glad you liked them. I think pre-baking the shells would work. Let me know if you try it out. 👌

    • Hi, wondered if you tried baking the crust beforehand? I had the same problem with them falling apart. Thanks

      • Thanks for the feedback. I haven’t tried to bake it before hand yet, will have to try next time I make them.

  2. Did anyone else have issues with a runny middle? I baked these for 20 minutes, as after 13 minutes it still seemed like the middle was not done. After baking, I took them out and let rest for about 30 minutes… then had to cook more because the inside was still not done!

    • Hi Mandy. Thanks for your feedback. Most people have had no issues. There have been a couple people who said their cookies fell flat but they still enjoyed them. Haven’t heard of them being runny. I will do some more testing and see if I get a runny cookie.

  3. I just took a pan of butter tarts out of my oven. This time I baked the shells for about 5 minutes before adding the pecans and filling, then baked for another 15 min. They did get a bit browner, but I wanted the filling to cook. They came out of the pan perfectly this time. One did leak but that was my fault. I accidentally poked it with a knife that I was using. Ooops. Can’t wait to try them.

  4. Hello,
    I was excited to make these because it reminded me of these treats that I had when I was a kid in MI. Not sure what happened, but the filling cooled to a brown gritty sugar filling with pecans. I would like to try again, any suggestions?

    • Hi Larry. Some people have used vegetable glycerin to get the filling to be gooier. I would add about 1 tbsp to the filling mixture.

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