Sugar-Free Classic Pecan Tart
Indulge in guilt-free decadence with our Sugar-Free Classic Pecan Tart, a delightful twist on a beloved dessert offering perfect sweetness without compromising your health goals. Made with a buttery almond flour crust and sweetened naturally with a sugar substitute like erythritol or stevia, this tart maintains all the rich, nutty flavors of traditional pecan pie. The filling combines velvety heavy cream, eggs, and fragrant vanilla, with the option of molasses for a deeper flavor profile. Topped with golden pecan halves and baked to perfection, this wholesome treat is gluten-free, low-carb, and irresistibly creamy. Ready in just over an hour, this stunning dessert is perfect for holiday gatherings or indulgent evenings. Serve chilled or at room temperature for a satisfying bite that’s both classic and health-conscious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsalted butter, melted
- 0.5 cup Granulated sugar substitute (like erythritol or stevia blend)
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1.5 cups Pecan halves
- 0.5 cup Heavy cream
- 2 Eggs
- 2 tablespoons Unsalted butter
- 1 teaspoon Molasses (optional, for color and flavor)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine almond flour, melted butter, 1/4 cup of the sugar substitute, and salt. Mix until the ingredients form a crumbly dough.
Press the dough evenly onto the bottom and up the sides of a 9-inch tart pan. Make sure there are no gaps or holes.
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool.
While the crust cools, in a medium saucepan, combine the heavy cream, remaining 1/4 cup sugar substitute, and 2 tablespoons of butter. Cook over medium heat, stirring frequently, until the mixture is smooth and just begins to simmer.
Remove from the heat and allow to cool slightly before stirring in the beaten eggs, vanilla extract, and molasses, if using.
Arrange the pecan halves evenly over the cooled crust.
Pour the filling mixture over the pecans, allowing it to seep into the spaces between the pecans.
Bake in the oven for about 30 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Cool the tart completely on a wire rack before serving to allow the filling to fully set.
Nutrition Facts
Calories |
3628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.9 g | 467% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 17.4 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 530 mg | 41% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 972 mg | 21% | |
*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.
