Keto Pecan Butter Tarts are a low carb version of Canada’s favorite dessert! Sweet, rich and guilt-free.
Before I started following the Keto diet, I ate butter tarts a few times a week. Irvings, a local gas station near us, sells the BEST butter tarts. I sighed a little with each bite as they were that good.
I couldn’t eat them anymore because they were packed full of no-no ingredients, but I often thought of their yummy taste. I missed my late night indulgences.
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Keto Pecan Butter Tarts
I came across a recipe for Keto Butter Tarts on The Hungry Elephant and knew I had to try them. I added pecans and used Stevia as the sweetener in mine.
OMG they were delicious! I recommend serving them after they have cooled down a tad from coming out of the oven. They are gooey and sweet.
If you let them cool, they are still good, but you’ll get a better texture if you heat them up to eat them.
Keto Pecan Butter Tart Ingredients
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Most of these ingredients you should be able to find at your local grocery store. Some of them you may have to look in the Natural/Organic section. A healthy grocery store should definitely have them. You could also order them online. I like Natura Market (if you’re in Canada).
You’ll need for the crust:
- Coconut flour
- Butter
- Eggs
- Stevia (or another sugar substitute)
For the filling (the best part!):
- Eggs
- Butter
- Brown sugar alternative
- Vanilla
- Heavy cream
- Pecans
If you’re in the USA, check out Besti’s sugar replacement sweeteners. Use the code SIMPLYSTACIE to save 10% on your order.
How to Make Keto Pecan Butter Tarts
Start by preheating your oven to 350F. Grease a muffin tin with butter.
Add coconut flour, eggs, stevia and melted butter to a bowl and stir to combine. Add a scoop of the mixture to each muffin tin and press down to create a bowl covering the sides and bottom.
Add the eggs, butter, brown sugar alternative, vanilla and heavy cream to a pot over medium heat and whisk to combine. Keep whisking until the butter is melted and sugar alternative is dissolved. Remove from heat and stir in the pecans.
Pour the filling into each prepared tart shell.
Bake for 20 minutes or until the filling is set and golden. Let cool for 10 minutes before devouring each sweet bite.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
Keto Recipes
I have a few more Keto recipes that you might like including another yummy dessert!
Keto Diet Resources
I have a few Keto diet resources that may help you out.
- Keto Subscription Boxes for Canadians
- Keto Chicken Guide
- Live Fit Foods
- Keto Meal Planning Subscription (Use the code SIMPLYSTACIE for 15% off)
- Natura Market
- Kiss My Keto
- Ketosis Breath Sensor
I hope you’ll give these Keto Pecan Butter Tarts a try. My fiancé isn’t on the diet, but still liked them. I have to say that they are pretty darn good!
Keto Pecan Butter Tarts
Canada's favorite dessert, but low-carb! Less than 10 ingredients in this rich and sweet tart.
Ingredients
Crust
- 1 1/2 cups coconut flour
- 1 cup butter, melted
- 4 eggs
- 6 tbsp stevia
Filling
- 2 eggs
- 1/2 cup butter, softened
- 1 cup brown sugar alternative
- 1 tsp vanilla
- 4 tbsp heavy cream
- 1/4 cup pecans, chopped
Instructions
- Preheat oven to 350F. Grease muffin tins with butter.
- Add coconut flour, eggs, stevia and melted butter to a bowl and stir to combine. Add a scoop of mixture to each muffin tin and press down to create a bowl covering the bottom and sides.
- For filling, add eggs, butter, brown sugar alternative, vanilla and heavy cream to a pot over medium heat and whisk to combine. Keep whisking till butter is all melted and sugar alternative is dissolved. Remove from heat and stir in pecans.
- Pour filling into each prepared tart shell.
- Bake for 20 minutes, until filling is set and golden. Let them cool 10 minutes before eating.
Notes
I used Splenda Stevia and Swerve Brown Sugar alternative.
Recommended Products
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 106mgSodium: 155mgCarbohydrates: 21gNet Carbohydrates: NAgFiber: 1gSugar: 12gSugar Alcohols: NAgProtein: 5g
Shailaja Desai says
Great recipe for a veto tart. will bookmark for later. Ive just begun baking some Keto goodies using Swerve as a sweetner. These tarts look delicious.
donna ferguson says
hello can you tell me what the net carbs are please
Stacie says
If I’m calculating right, I believe there is 14.
Janson says
I just made these tarts. The filling is delicious, but I should have pressed the tart shells down more so that they were quite thin. Most of my shells ended up being about a cm. thick, and the texture tastes a bit stodgy. I think the overall taste would have been nicer if they were thinner. I also found it easier to fill the shells when I rolled to dough into a ball first before putting it in the muffin tray to press into a cup. Just a couple suggestions.
Amanda Draaistra says
On the Keto buttertarts, is the 6 tbsp of stevia correct for the crust? That’s a lot of stevia.
Tricia says
I agree. That’s like half a bottle. Usually a little goes a long way.
Dee says
Cab whole milk used instead of heavy cream?
Stacie Vaughan says
Hi Dee, I haven’t tried it with milk, but I’m sure it would be fine.
G says
I think I need to get used to Keto desserts. The filling has a “cold” taste that I don’t know how to describe any other way. I also didn’t make the shells thin enough, so it seemed excessive.
David says
The cooling effect is a chemical reaction that happens when undissolved erythritol makes contact with the saliva in your mouth. The reason it feels like it is getting cold in your mouth is that it actually is.
BC says
Would like to understand how this is Keto when net carbs are 14 grams?!
Joyce Lorenzen says
I won’t be making these again. Much too sweet!