Low Carb Classic Butter Tart
Indulge guilt-free with this Low Carb Classic Butter Tart recipe—an irresistible, keto-friendly twist on a beloved dessert! Featuring a buttery almond and coconut flour crust, these tarts are filled with a rich, gooey center made from brown sugar substitute, heavy cream, and vanilla for a caramel-like flavor that melts in your mouth. Optional pecans or walnuts provide a delightful crunch, elevating the texture to perfection. Perfectly portioned and ready in under 40 minutes, these sugar-free butter tarts are ideal for satisfying sweet cravings without breaking your low-carb goals. Serve them at gatherings or enjoy as a decadent treat any time of day!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Powdered erythritol
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.66 cup Brown sugar substitute
- 0.25 cup Heavy cream
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease a silicone muffin pan.
In a medium mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, and salt.
Cut in the unsalted butter until the mixture resembles coarse crumbs.
Add the egg and vanilla extract, mixing until a dough forms.
Press the dough evenly into the bottom of each muffin cup and up the sides to form the crust. Refrigerate while preparing the filling.
In a saucepan over medium heat, combine the brown sugar substitute and heavy cream, stirring until dissolved.
Stir in the unsalted butter and vanilla extract, cooking until the mixture starts to bubble gently and slightly thicken.
Remove the saucepan from the heat and let it cool for about 5 minutes.
Beat the egg in a small bowl and slowly whisk it into the filling mixture to avoid scrambling.
Optionally, divide the pecans or walnuts among the tart crusts.
Pour the filling mixture evenly over the prepared crusts.
Bake in the preheated oven for 15-20 minutes or until the filling is set and the tarts are golden brown.
Allow to cool completely before removing from the pan. The filling will firm up as the tarts cool.
Serve and enjoy your low carb butter tarts!
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.2 g | 421% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 143.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 729 mg | 56% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
