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
Nutrition
