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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, THM recipe I plan on making it 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.
MY LATEST VIDEOSPecans definitely win the nut contest.
These were amazing with my Cinnamon Roll Ice Cream. We had the principal of my children’s school to dinner (love our small school so much) and I served these with that ice cream for dessert.
This makes 8 individual pecan pie tarts. Scroll down slowly for a printable version of this recipe.
Crust:
1 1/3 cups almond flour
1 1/2 tsp coconut flour
2 tbsp cold butter
1 1/2 tsp cold water
Filling:
6 tbsp softened butter
3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tsp vanilla
1 tsp molasses
1 oz heavy cream
1 egg
1 cup pecans
Directions:
Preheat oven to 350. Grease 8 holes of a regular sized muffin tin very well with butter or shortening. 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. Divide into 8 pieces. Press into the bottom and halfway up the sides of the prepared muffin tin cups. Prick the bottoms with a fork. Bake for 10 minutes.
Meanwhile, in a medium bowl combine the 6 tbsp butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined. Stir in the pecans. Divide between the baked crust shells. Bake for 20 minutes until no longer jiggly and golden brown.
Cool completely. Run a knife around the edges to loosen the cups and pop them up. I prefer to make these a couple days ahead of time. The flavor improves after being in the fridge for a bit.
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- 1 1/3 cups almond flour
- 1 1/2 tsp coconut flour
- 2 tbsp cold butter
- 1 1/2 tsp cold water
- 6 tbsp softened butter
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1 tsp vanilla
- 1 tsp molasses
- 1 oz heavy cream
- 1 egg
- 1 cup pecans
- Preheat oven to 350. Grease 8 holes of a regular sized muffin tin very well with butter or shortening. 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. Divide into 8 pieces. Press into the bottom and halfway up the sides of the prepared muffin tin cups. Prick the bottoms with a fork. Bake for 10 minutes.
- Meanwhile, in a medium bowl combine the 6 tbsp butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined. Stir in the pecans. Divide between the baked crust shells. Bake for 20 minutes until no longer jiggly and golden brown.
- Cool completely. Run a knife around the edges to loosen the cups and pop them up. I prefer to make these a couple days ahead of time. The flavor improves after being in the fridge for a bit.
| Nutrition Facts |
| Amount Per Tart with 8 Tarts per Recipe |
Calories 327 |
%Daily Value |
Total Fat 32.6g 50% |
Saturated Fat 10.1g 50% |
TransFat 0.0g |
Cholesterol 56mg 19% |
Sodium 91mg 4% |
Total Carbohydrates 6.5g 2% |
Dietary Fiber 3.7g 15% |
Sugars 1.8g |
Protein 5.9g |
Vitamin A 9% Vitamin C 0% |
Calcium 6% Iron 6% |
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