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 – 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.
How to serve Pecan Pie Tarts
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. If you’d prefer a full-sized keto pecan pie click here!
How to make Keto Pecan Pie Tarts 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.
Keto Pecan 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
Prefer a full-sized keto pecan pie? Here ya go!
Keto 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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Ingredients
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
- 1 tsp vanilla
- 1 tsp molasses ***
- 1 oz heavy cream
- 1 egg
- 1 cup pecans
Instructions
- 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.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
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.