Sugar-Free Classic Butter Tart
Indulge in the nostalgic flavors of a beloved dessert with this Sugar-Free Classic Butter Tart recipe, a guilt-free twist on a timeless treat. Featuring a tender almond flour crust paired with a luscious filling made from golden monk fruit sweetener, granulated erythritol, and creamy butter, these tarts are perfect for satisfying your sweet tooth without the sugar. Each bite is enriched with the buttery crunch of chopped pecans, complemented by a hint of vanilla. Easy to prepare in just 35 minutes, these keto-friendly desserts are ideal for low-carb lifestyles and special occasions. Whether served at room temperature or chilled, these tarts are a delightful blend of rich flavor and wholesome ingredients. Perfect for anyone craving a classic dessert in a healthier form!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsalted butter
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 0.5 cup Granulated erythritol
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Monk fruit sweetener, golden
- 2 tablespoons Heavy cream
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
To make the tart shells, in a medium bowl combine the almond flour, 0.25 cup of granulated erythritol, and salt.
Melt 0.25 cup of the unsalted butter and add it to the almond flour mixture along with the egg and 0.5 teaspoon of vanilla extract. Mix until a dough forms.
Divide the dough into 12 equal portions and press each portion into the base and sides of each muffin cup to form a tart shell.
For the filling, in a small saucepan over medium heat, melt the remaining 0.25 cup of unsalted butter.
Add the golden monk fruit sweetener and heavy cream to the melted butter and stir until well combined.
Remove from heat and stir in the remaining 0.5 teaspoon of vanilla extract.
Distribute the chopped pecans evenly into each tart shell. Pour the filling mixture over the pecans in each shell until just full.
Bake for 18-20 minutes, or until the filling is set and the edges of the tart crust are golden brown.
Allow the tarts to cool in the pan for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Serve the tarts at room temperature or chilled as desired.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 8.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 389 mg | 30% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 322 mg | 7% | |
*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.
