Keto Pecan Butter Tarts
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.
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
This post contains affiliate links.
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
- 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!
Try Blueberry Lemon Tart and Pecan Bourbon Butter Tarts.
Keto Pecan Butter Tarts
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Ingredients
Crust
- 1 ½ cups coconut flour
- 1 cup salted butter melted
- 4 large eggs
- 6 tbsp stevia
Filling
- 2 large eggs
- ½ cup salted butter softened
- 1 cup brown sugar alternative
- 1 tsp vanilla
- 4 tbsp heavy cream
- ¼ cup pecans chopped
Instructions
- Preheat oven to 350°F. 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
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I won’t be making these again. Much too sweet!
Would like to understand how this is Keto when net carbs are 14 grams?!
I’m wondering how it’s even 14 grams, considering how low everything is. The fiber should be higher as well. Having made similar desserts, I’m very surprised it’s higher than 3 grams.
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.
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.
Cab whole milk used instead of heavy cream?
Hi Dee, I haven’t tried it with milk, but I’m sure it would be fine.
On the Keto buttertarts, is the 6 tbsp of stevia correct for the crust? That’s a lot of stevia.
I agree. That’s like half a bottle. Usually a little goes a long way.
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.
hello can you tell me what the net carbs are please
If I’m calculating right, I believe there is 14.
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.