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

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

Crust

Filling

Keto Butter Tarts

Instructions

Crust

  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 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

Filling

  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.

 

Advertisements
Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.