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Keto Butter Tarts
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4.94 from 111 votes

Keto Butter Tarts

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.
Prep Time20 minutes
Cook Time15 minutes
Time in the fridge1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: Canadian
Diet: Diabetic, Gluten Free
Servings: 6 Butter Tarts
Calories: 349kcal
Author: Oscar
Cost: $10

Ingredients

Pastry Crust

Filling

  • ¾ cup brown sweetener Sukrin Gold or Swerve Sweetener Brown (Swerve Sweetener Brown)
  • ½ cup unsalted butter
  • 1 tablespoon heavy whipping cream
  • ¼ teaspoon Maple Extract
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ teaspoon xanthan gum
  • 6 pecans chopped save 6 pieces for topping (optional)

Instructions

Pastry Crust

  • Combine the almond and coconut flour, xanthan gum and salt in a large bowl and whisk together.
  • Combine the 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 (see video for a visual)
  • Add the egg and the apple cider vinegar, continue to mix until small pellets form
  • Grab the mixture with your hands and knead the dough for about 1 minute until well mixed together to shape into a ball.
  • Wrap ball with plastic wrap and store in fridge for an hour
  • After 1 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 ¼ thick. Then using a 4" cookie cutter, cut out the shells. If you want a thick crust like the photos above, ⅛" - ¼" should work. 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. If pastry falls apart during this step use the extra rolled out dough to fill any holes. I did a lot of patch work here and it's ok, nobody is going to know. These tarts are rustic looking.
  • Place into the fridge until ready to fill.
  • Preheat oven to 375°F

Filling

  • In a saucepan on medium/low melt the butter and brown sweetener/sukrin gold. Next, keep stirring, it might appear that the sweetener is not melting but it will. Simmer for 1 minute.
  • Remove from heat and stir in the cream, maple and vanilla extract.
  • Let it cool to the touch, about 5 minutes but keep stirring until its cool.
  • Whisk in the egg and then sprinkle in the xanthan gum a little bit at a time while whisking vigorously.
  • Chop the pecans and divide into each shell, save 6 pieces for the top. Feel free to add more pecans than suggested if you prefer.
  • Using a spoon fill in the shells with the filling. About 2 tablespoons or up to two-thirds of the tart.
  • Bake for 12-15 minutes at 375°F or until pastry shells are golden brown and filling is no longer jiggly.
  • Allow to cool completely in the muffin tins and then use your fingers and gently twist the tarts to loosen them from the tin. Bottoms of tarts should be lightly golden.
  • (See the video instructions below if further clarification is needed)

Video

Notes

Each butter tart is approximately 3g net carbs.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Top Tip: Do not overcook the filling in the saucepan as it will recrystallize much faster when cooled.

Nutrition

Serving: 1tart | Calories: 349kcal | Carbohydrates: 9g | Protein: 6g | Fat: 31g | Fiber: 6g | Sugar: 2g