Joy Filled Eats

Discovering Joy in the Kitchen

You are here: Home / All Recipes / Keto Pecan Pie Tarts Low Carb Gluten-Free THM S

Posted Last Edited By

Keto Pecan Pie Tarts Low Carb Gluten-Free THM S

Pin22.8K
Share304
Yum9
Shares 23.1K
Print Recipe Jump to Recipe
Note: This post may be sponsored or contain affiliate links.

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 keto pecan pie tarts much much more often.

keto pecan pie tarts on a glass plate

Keto Pecan Pie Tarts – Low Carb, Gluten-Free, THM S, Grain-Free

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.

dough for the pecan pie crust in a muffin tin

These were amazing with my Cinnamon Roll Ice Cream. We had the principal of my children’s school for dinner (love our small school so much) and I served these with that ice cream for dessert.

This makes 8 individual pecan pie tarts.

Keto Pecan Pie Tart filling in a glass bowl

Keto Pecan Pie Tarts Crust:

1 1/3 cups almond flour

1 1/2 tsp coconut flour

2 tbsp cold butter

1 1/2 tsp cold water

Pecan Pie Tarts - I love pecan pie. It is so rich I used to only make it once a year for Thanksgiving. But now with a sugar free, low carb, THM recipe so I can make it often.

Keto Pecan Pie Tarts 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

Pecan Pie Tarts - I love pecan pie. It is so rich I used to only make it once a year for Thanksgiving. But now with a sugar free, low carb, THM recipe so I can make it often.

I haven’t tested it myself but I have had readers double this to make a full-sized keto pecan pie. That is on my to-do list for Thanksgiving this year.

I love pecan pie. It is so rich I used to only make it once a year for Thanksgiving. But now with a sugar free, low carb, THM recipe so I can make it often.

What are your favorite nuts? And your favorite nut recipe? I’d love to hear about them in the comments!

I love pecan pie. It is so rich I used to only make it once a year for Thanksgiving. But now with a sugar free, low carb, THM recipe so I can make it often.

 

Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

5 from 12 votes
Print
Pecan Pie Tarts
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 


Course: Dessert
Cuisine: American
Keyword: keto pecan pie
Servings: 8
Calories: 320 kcal
Author: Taryn
Ingredients
Crust:
Filling:
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
 
*** NOTES about Molasses. One teaspoon of molasses has 5 carbs. This recipe makes 8 tarts so each has about .6 carbs from the molasses. It is used for flavor, not sweetness, in this recipe. But you can just leave it out if you prefer.
 
 
 

 

Nutrition Facts
Pecan Pie Tarts
Amount Per Serving
Calories 320 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 9g 45%
Cholesterol 55mg 18%
Sodium 112mg 5%
Potassium 71mg 2%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
Vitamin A 8.9%
Vitamin C 0.2%
Calcium 5.8%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Pecan Pie Tarts - I love pecan pie. It is so rich I used to only make it once a year for Thanksgiving. But now with a sugar free, low carb, THM recipe so I can make it often.
Pin22.8K
Share304
Yum9
Shares 23.1K

Comments

  1. 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?
    Reply

  3. 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!
    Reply

  4. 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!
    Reply

  5. 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.
    Reply

  6. 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?
    Reply

  7. 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.
    Reply

    • 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.
      Reply

  9. 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. :)
    Reply

  11. 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.
    Reply

    • 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.
      Reply

  16. We always made mini tarts, have you tried this? Suggestions on cooking time? Thanks I really want pecan pie for Thanksgiving!
    Reply

  18. Hello! I recently started eating low carb about 8 months ago after weight loss surgery and your blog has been an AMAZING resource for me! I have a question about this recipe (would like to make for thanksgiving). Can I use just straight stevia instead of that specific brand blend? Stevia is what I have and buying these ingredients can get expensive! Thanks for all you do!
    Reply

    • One teaspoon of molasses has 5 carbs. This recipe makes 8 tarts so each has about .6 carbs from the molasses. It is used for flavor, not sweetness, in this recipe. But you can just leave it out if you prefer.
      Reply

  20. I'd like to make a pecan pie using your recipe. Could you tell me if you've tried it and how many times to multiply your recipe? TIA!
    Reply

  22. Honey works fine but looking to try this today. I make tossed salad with everything in it and at serving top with sliced strawberries, toasted pecans and feta cheese crumbles. Yum. I'm hopping this sweetener won't be as hard as honey. Thanks!
    Reply

  23. This recipe is ahhmazing! It's the first dessert that I have liked after starting thm 2 months ago (I almost wondered if I accidentally slipped in some sugar. ;)) ! Thank you!
    Reply

    • The sweetener I use is natural (a blend of xylitol, erythritol, and stevia) and I'm not sure honey would work. If you try let me know how they turn out :)
      Reply

      • I used the same kind of sweetener and it crystallized in the middle. What did I do wrong?! Would suggest cooking the filling in a pot before hand to melt the sweetener?
        Reply

  25. Since we eat ketogenic what could I use instead of molasses if anything I know it's a small amount but on keto any sugar is not good? Hope there is something that would work looks yummy otherwise
    Reply

  27. The taste is exactly like real pecan tarts. However getting them out of the muffin tray was impossible. It ended up being a delicious nightmare. Next time I will make the recipe in ramekins.
    Reply

    • I have never had a problem getting them out of the muffin tin....I put them into the fridge for an hour and take them out..since it is SF sweeteners there is nothing to be sticky so they pop out! I don't even prebake the crust before filling. I just fill and bake for 20-22 minutes. Refrigeration is the key.
      Reply

      • I can't get mine out either...stuck solid! Made them for Thanksgiving for my guests and I am going to have to have them just scoop from the tin to the bowl (have been refrigerated for 5 hours, no difference). They are delicious though!
        Reply

  28. Truly Delicious!!! I'm always very skeptical knowing I will not LOVE or even like anything with a low carb crust! I typically am so disappointed I don't even eat it and end up throwing it away. NOT THIS TIME!!! I didn't even want to share!!! The only tweak I made was I added protein powder in place of coconut flour and I added a little sweetness to the crust... mostly out of fear I would already hate it!! Boy was I wrong! So good and crunchy like a crust should be!!! MmmmmmThank you!!!
    Reply

  29. Have made these twice in the last week. Delish! As in OMG!!! The first time I didn't prebake the crusts and just baked the whole thing 20 min. Turned out perfectly...so the next time I did the same thing but tweaked the filling...omitted the cream, added 1 tablespoon jack Daniels whiskey to the goo and added 4 sf choc. Chips to the bottom of the tart. I then chopped my pecans but not a cup, more like 1/2 cup (less carbs.) Sprinkled that over the goo! I call them Derby pie tarts.
    Reply

  32. Well they tasted delish, but the filling bubbled out into the pastry when cooking – this make them stick to the pans. Must definitely wait a day or two so they harden up in the fridge to remove from tins. . Also this pastry was really, really good – it's much better than the usual LC melted butter & almond flour pressed into the tins. It is almost like 'proper' shortcrust/biscuit pastry (I did add 1 teasp of natvia and a pinch of salt to the pastry).I am going to try it as a base for LC lemon curd tarts and I might add a pinch of xanthan gum. Thank you for sharing your recipes.
    Reply

    • Hi Diana, I think so. I do prefer the flavor of using mostly almond flour in crusts. You could also just substitute the dough from these: https://nanaslittlekitchen.wordpress.com/2015/06/19/sugar-free-southern-pecan-tassies-lowcarb-s/
      Reply

    • I use the little plastic measuring cups that come with liquid medicine sometimes. That's actually what I used for this and then I converted 30 ml to 1 oz before I posted. I knew 30 ml would confuse everyone. lol.
      Reply

  35. 1 OUNCE heavy cream? Really? Couldn't you just tell me how much this is in teaspoons, tablespoons, cups, etc.?
    Reply

    • I'm sorry Ruby. One ounce in a liquid measuring cup equals two tablespoons. I have a small liquid 1/4 measuring cup that shows tablespoons, ounces, and cups. It is very helpful. Have a nice day. -Taryn
      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Joy Filled Eats Newsletter

Join my bi-weekly newsletter to receive new recipes in your inbox!

Disclaimer

All recipes, headnotes, photos, and stories on this site are the original creations and property of Joy Filled Eats.You are welcome to share a photo and link to the recipe from this site, however, re-publishing the recipe in its entirety is strictly forbidden.Simple substitutions do not make it an original recipe, so please refrain from adapting the recipes without properly linking back to the original recipe.

Categories

Get the Cookbook by Taryn of Joy filled Eats!

23.1K Shares
Pin22.8K
Share304
Yum9
Tweet