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Pecan Pie Tarts

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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.

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.

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.

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Pecans 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: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.

1 1/3 cups almond flour

1 1/2 tsp coconut flour

2 tbsp cold butter

1 1/2 tsp cold water

Filling: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.

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 pecansPecan 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.

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.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.

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.

 

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 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.

 

 

 

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Print
Pecan Pie Tarts
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.
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%
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.
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Comments

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

  6. 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

  8. 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

    • I haven't made a full sized pie yet with this recipe. My guess would be to double it but you might need to triple it.
      Reply

  10. 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

  11. 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

  13. 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

  15. 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

  16. 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!!! Mmmmmm Thank you!!!
    Reply

  17. 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

  20. 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

  23. 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

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