I love pecan pie. It is so rich and indulgent I used to only make it once a year for Thanksgiving. But now that I have a sugar free, low carb, keto recipe, I plan on making Sugar Free Pecan Pie Tarts much, much more often.
Pecans are my favorite nut. I also love pine nuts and cashews, but pecans are number one. This is probably obvious due to the plethora of pecan recipes I already have: Pecan Praline Brownies, Toffee Pecan Turtles, Pecan Pralines, Caramel Pecan Sticky Buns, Pecan Cup Cookies, Gorilla Bread, and Candied Pecans.
Pecans definitely win the nut contest. They taste great and meet all my dietary needs without making me feel deprived.
If you haven't been eating a keto diet for too long, it's normal in the beginning to feel like you are missing out. That's what I am here for! I will help you find the best recipes that taste as close to the regular thing as possible but in a much healthier way. These pecan pie tarts are the prime example!
How to serve Sugar Free Pecan Pie Tarts
These are amazing paired with my Cinnamon Roll Ice Cream or Vanilla Ice Cream. You can serve them at room temperature or warm them up. They are one of my favorite breakfasts warmed up for 30 seconds in the microwave and paired with a fresh cup of coffee.
How to Make an Almond Flour Crust
You only need four ingredients to make the crust for these tarts:
- Almond Flour
- Coconut Flour
- Cold Butter
- Cold Water
Toss those into the food processor and hit the button! Just make sure to process long enough that the dough forms a ball. It will look dry and crumbly at first but comes together as the food processor breaks down the almond flour releasing the natural oils.
Does The Butter Really Need To Be Cold?
Yes, it does. In order to make the crust flaky and tender, you have to use cold butter. Trust me; you will appreciate how it turns out when you take that first bite.
Low Carb Pecan Pie Filling
- Softened Salted Butter - the salted butter helps balance the sweetness.
- Sweetener - I use a blend of xylitol, erythritol, and stevia in my recipes.
- Vanilla - maple extract is also delicious in these!
- Molasses - I use molasses the same way you use an extract, for flavor, not for sweetness.
- Heavy Cream - coconut cream or half and half should work in please of the heavy whipping cream.
- Egg - necessary to hold the pies together.
- Pecans - I like using half chopped and half whole for a variety of textures.
How To Make Sugar Free Pecan Pie Tarts
Step One: Heat the oven to 350 degrees, then prepare a muffin tin by greasing 8 holes with butter or shortening. Prepare the crust dough and divide it into 8 sections and press it into the muffin tin cups.
Expert Tip: After recipe testing, I found that I didn't need to pre-bake the crust for these at all! It can bake on the bottom rack in the oven at the same time as the filling and turn a lovely golden brown.
Step Two: Beat the butter and sweetener together in a bowl, using an electric mixer. Once smooth, add in the molasses, vanilla, egg, and heavy cream. Fold in the chopped pecans and divide among the baked crusts. Top with the whole pecans. Bake for 20 minutes or until the centers are no longer jiggly and they become golden brown.
Step Three: Let the pecan pie tarts cool completely. Then take a knife and run it along the edges to loosen up the edges. Pop them out of the muffin tin and enjoy!
Can You Eat Molasses On Keto?
While you shouldn't eat tons and tons of molasses, the very small amount in these pecan pie tarts is acceptable. It's fine to leave out the molasses if you don't feel comfortable adding it. However, you only need 1 teaspoon, and that is divided among the 8 tarts. I prefer the flavor that the molasses adds to the mini pecan pies.
Is It Okay To Freeze Sugar Free Pecan Pie Tarts?
Yep! Freezing them is a wonderful way to preserve them, so you have them on hand and ready to go whenever you need a treat. The important thing to do is to wrap them well with plastic wrap before putting them in an airtight container. This keeps them fresh longer and tasting their very best.
Don't forget to thaw them in the fridge before serving, then enjoy! They will last around 2-3 months in the freezer.
Do I Have to Use Aluminum Liners?
No, but I highly recommend it. This is the best way to ensure the crust stays intact. It's a lot harder to pop these out of the cupcake tin without liners.
Can I Swap The Pecans?
The key ingredient is truly the pecans, but if you would rather use another kind of nut, there is nothing wrong with that. Almonds would be heavenly! Consider using walnuts or hazelnuts too. Be sure to let us know what you liked best and how it turned out if you swap the pecans.
Prefer a full-sized keto pecan pie? Here ya go! --------> Keto Pecan Pie and Low Carb Chocolate Pecan Pie
What are your favorite nuts? And your favorite nut recipe? I'd love to hear about them in the comments!
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Sugar Free Pecan Pie Tarts
Ingredients
Crust:
- 1 â…“ cups almond flour
- 1 ½ teaspoon coconut flour
- 2 tablespoon cold butter
- 1 ½ teaspoon cold water
Filling:
- 6 tablespoon softened butter
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon vanilla
- 1 teaspoon molasses ***
- 1 oz heavy cream
- 1 egg
- 1 cup pecans divided
Instructions
- Preheat oven to 350. Line 8 holes of a regular sized muffin tin with aluminum liners and spray with nonstick cooking spray.
- Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. This can take 2-3 minutes on high power. Just keep processing until it comes together. Divide the dough into 8 pieces. Press into the bottom and halfway up the sides of the prepared muffin tin cups.
- Set aside 24 whole pecan halves to top the tarts. Coarsely chop the rest of the pecans.
- Meanwhile, in a medium bowl combine the 6 tablespoon butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined. Stir in the chopped pecans. Divide between the crust shells. Top each with 3 pecan halves.
- Bake on the bottom rack of the oven for 20 minutes until no longer jiggly and golden brown. Cool completely.
- I prefer to make these a couple of days ahead of time. The flavor improves after being in the fridge for a bit. I rewarm them in the microwave for 20-30 seconds (remove the aluminum liner before microwaving).
Notes
Nutrition
Originally Published June 11, 2016. Revised and Republished December 13, 2020.
Lucinda says
Hi, mine were delicious! But they’re very soft and fall apart. How can I make them to keep more solid?
Thank you.
Taryn says
Did you chill them? They firm up in the fridge.
Kim says
Hubby says these rival his grandmother’s pecan pie. Score! Thanks so much for this great recipe.
Lucinda says
These are so delicious, and they popped out of the silicone mould perfectly!
My family & guests loved them.
I will definitely be making again.
Thank you.
Gloria says
Use pastry recipe from keto pizza quiche. It uses xantham gum, vinegar, salt not water. and an egg. Holds up really well is flaky and easy to work with. Doesn’t stick to pan like this one. You can add a bit of sweetener if you like a sweet crust or garlic powder if you want savory. Way better crust than this one. I also reduced pecans to 3/4 cup to get better texture in tart.
Janis Inman says
Where can I find the recipe for the Keto Pizza Crust Quiche?
Donna says
I found what I think it is on Ruled.me: https://www.ruled.me/keto-pepperoni-pizza-quiche/
It sounds like what she said the ingredients were.
DottieB65 says
Delicious 😋, but stuck to the well-greased pan. Fortunately they’re just for me. Also, after baking the crust, I melted some dark chocolate chips in them.
Kelly Mc says
Has anyone tried making this into the pie yet? I saw a comment about having to double or triple the recipe. What is the final outcome?
Teresa says
I am thinking the same thing! Mine were difficult to get out of pan without sticking and falling apart. Also, the next time I'll double filling and decrease the cup of pecans! There just wasn't near enough gooey filling!! Was all crust and pecans. Taking leftovers today and crumbling in a pie plate then making fresh filling with less pecans and pouring over, rebaking. Don't want to waste them.
Taryn says
Yup! Here is the full size pie: https://joyfilledeats.com/keto-pecan-pie/
Megyn says
Hi, is the 7g total/4 net carbs per *each* mini tart? What is the serving size, please? Looks absolutely delish!!
Taryn says
Yes. These are the size of a cupcake 🙂
Emily says
I made these for Thanksgiving and topped with my no churn vanilla ice cream recipe and my boyfriend declared this the best dessert ever while making animal noises devouring it😂 Thank you so much for a fantastic recipe. I used 100% erythritol so I upped it to 1 cup, and added some vanilla cream sweet drops as well. They're perfect. They did stick to the my very well greased pan but that may be from the amount of erythritol, but once scooped out and topped with ice cream that doesn't matter at all. Will be making these regularly!
Kim says
These are amazing! I forgot to bake the crust first and a few fell apart but still so good! And I didn’t have pecans so I used walnuts. I will try again soon!
Michelle says
Hi what other sugar substitutes can I use that can be store bought? I want to make this for tomorrow so ordering online ain’t a option. Please let me know ! Thank you.
Taryn says
I have not tested this with other sweeteners. If I was going to try I'd go with truvia.
Michelle says
I have stevia would it be same 3/4 cup ?
Taryn says
No. Stevia is much much sweeter. I do not know the conversion and I don't think pure stevia will work. Sorry!
Michelle says
How about lankAnto monk fruit sweetener I just found it at the store ? Would you know the conversion
Leslie says
These are so delicious! How do you store these in the fridge so that they don't get tossed around and break? Also, do these hold up well after freezing?
Taryn says
Hide them in the back? They do freeze well.
Jennifer Thomas says
Is this filling less gooey than a real pecan pie, they turned out beautiful and came out of the pan perfectly,thanks will use this again.
Taryn says
Yes, it's not as gooey as some pecan pies. I like mine denser with more nuts than goo 😉
Judy says
I sm attempting to make this for Thanksgiving. The crust is powdwer, i followed the directions exactly. Any suggestions?
Taryn says
You need to keep processing it in the food processor until it comes together into a dough. This takes 1-2 minutes of processing to come together. Are you sure you used the correct amount of coconut flour? That can make a big difference.
Karen says
Fantastic recipe - you knocked another one out of the park! Thanks for making me look good when I take sugar-free treats to get togethers. 🙂
Trang says
I'm a sucker for mini individual dessert, these are perfect for a little snack or a little bite with ice cream after dinner.
Stephanie says
These tasted even better the day after. My husband loves pecan pie but I worry about the calories. The mini ones worked out perfectly for us.
Ann says
Would this work using straight xylitol as the sweetener? Thanks
Taryn says
Hi Ann, you will need approximately twice as much. I have not tested this with just xylitol though. My sweetener is twice as sweet as xylitol.
Shawna says
Is there a non-dairy option I can use instead of the heavy cream??
Taryn says
I think full fat coconut milk would work.
Lynn says
I was just going to ask that, now I have all the ingredients!
Stacie says
How many of these is one serving?
Taryn says
One. They are the size of a cupcake.
Rachel says
Hi Taryn, can you sub THM Baking blend for the nut flours in the pecan pie tarts recipe? Thanks
Taryn says
Yes, it should work in the crust.