Preheat oven to 350. Line 8 holes of a regular sized muffin tin with aluminum liners and spray with nonstick cooking spray.
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. This can take 2-3 minutes on high power. Just keep processing until it comes together. Divide the dough into 8 pieces. Press into the bottom and halfway up the sides of the prepared muffin tin cups.
Set aside 24 whole pecan halves to top the tarts. Coarsely chop the rest of the pecans.
Meanwhile, in a medium bowl combine the 6 tablespoon butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined. Stir in the chopped pecans. Divide between the crust shells. Top each with 3 pecan halves.
Bake on the bottom rack of the oven for 20 minutes until no longer jiggly and golden brown. Cool completely.
I prefer to make these a couple of days ahead of time. The flavor improves after being in the fridge for a bit. I rewarm them in the microwave for 20-30 seconds (remove the aluminum liner before microwaving).
Notes
Nutrition: each cupcake-sized sugar free pecan pie tart has 4 NET carbs.To Store: keep in an airtight container for up to 4 days. Place in the fridge for best results. To Freeze: wrap in plastic wrap, then put in a container. Freeze for up to 3 months. Defrost in the fridge before serving. Substitutions: you are welcome to swap the pecans for your favorite nut.
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.