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.
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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
- 3/4 cup almond flour – almond flour
- 1/3 cup coconut flour – coconut flour
- 1/2 tsp xanthan gum – xanthan gum
- 1/4 tsp salt
- 1/2 cup butter
- 1 large egg
- 2 tsp apple cider vinegar – apple cider vinegar
- 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
- Combine the almond and coconut flour, xanthan gum and salt in a large bowl
- 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
- Add the whisked egg and the apple cider vinegar, continue to mix until small pellets form
- Grab the mixture with your hands and knead the dough until well mixed together to form a ball
- Wrap ball with plastic wrap and store in fridge for about an hour
- 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.
- Place each shell into a muffin tin, no butter or parchment needed as the butter in the crust should be enough.
- Place into the fridge until ready to fill.
- Preheat oven to 375F
- 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.
- Remove from heat and stir in the cream and vanilla.
- Let cool to touch, about 5 minutes but keep stirring until its cool.
- Whisk in the egg.
- Chop the pecans and divide into each shell
- Pour in the filling into half full
- Bake for 13 minutes or until pastry shells are golden brown.
- 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.
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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