This is one recipe I’ve had planned for AGES but I’ve just finally got around to making it!
I’m so glad I did! This recipe is a classic (at least butter tarts are a classic, haha).
They’ve always been my Dad’s favourite but for some reason I never really loved them as a kid..
That all changed when I tried one a couple years ago. I hadn’t realized how AMAZING these things taste when find the right one. Some are gooier than others, some have a tougher center with more filling and then there are some that have a thick crust, some that have a thinner, lighter crust…etc.
Butter tarts are very versatile is what I’m trying to say.
That’s why I thought, why not have a keto butter tart ?
The filling doesn’t have to change much and the crust shouldn’t be to hard to re-create….
and thus, these beautiful butter tarts were born.
These make the perfect after-dinner treat and are the ultimate cure to any sweet tooth cravings..
Keto Butter Tarts
- 1 1/4 cup (140g) almond flour
- 1/2 cup (56g) coconut flour
- 1 tsp xanthan gum (improves texture and elasticity of dough)
- 2 tbsp sweetener of choice (I used a monk fruit/erythritol blend)
- 1/4 tsp salt
- 1/2 cup(120g) cold butter
- 1/4 cup cold water (slightly more or less as needed)
- 1/4 cup + 2 tbsp softened, butter
- 2 eggs
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 cup (96g) sweetener of choice (I used a monk fruit/erythritol blend)
- 1/4 cup sukrin brown sugar sweetener (You can just replace this with more of another sweetener if you don’t have it, it just adds a flavour more similar to traditional butter tarts)
- 1/2 tsp xanthan gum
- pinch of salt
- 1/2 cup (56g) of pecans (You can also add raisins if you prefer, just be sure to cut them into small pieces so as not to greatly increase the carb content!)
- Pre-heat oven to 350* F.
- In a large bowl, combine all of the crust’s dry ingredients.
- Add the cold butter and cut it into the dough either by hand using a pastry dough cutter OR using a food processor until the mixture begins to clump together slightly.
- Next add the cold water slowly, as needed to bring the dough together (I used my hands for this part and just started gently kneading the dough together.
- Once the dough comes together (you don’t want it super sticky, just wet enough to hold together nicely), form it into a ball, wrap it in saran wrap and place it in the fridge while you work on your filling.
- Using a hand mixer, combine all of the filling ingredients EXCEPT for the pecans together in a bowl and blend until smooth (it’s okay if it’s not completely perfect!).
- Add your pecans or whatever other add-ins you’d like!
Bringing it Together
- Grease muffin tins with butter or oil.
- Remove your dough from the fridge and roll it out flat between 2 pieces of parchment paper (you can use some almond or coconut flour on the parchment if you have issues with sticking)
- Cut circles to fit your muffin tin (I used a coffee mug for this and re-rolled the dough as needed to re-use leftover pieces). I ended up with 12.
- Press down around the sides of the dough slightly once they are in the muffin tin to create a bit of an edge (optional).
- Once you’ve lined all of your muffin tins with the dough, bake it WITHOUT filling for 5min.
- Next, remove your shells from the oven and scoop your filling evenly into each tart shell.
- Bake for 10-15min or until tops have puffed up and edges have browned slightly.
- Remove and let cool completely before trying to remove from the muffin tins. (I found what worked best was placing the cooled butter tarts in the freezer for about 15min before gently popping out with a knife).
- Place them on a plate and serve immediately, store in an airtight container for up to 5 days OR freeze for a future snack! Enjoy!
Nutrition per 1/12 of recipe: 23g fat | 4g NET carbs | 5g protein | 3g fibre | <1g sugar