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Gluten FreeLow CarbVegetarianKeto
These bite sized low carb pecan pie tarts are baked in a mini muffin pan and are great for portion control as well as a holiday buffet sweet treat.
All of the taste of a low carb pecan pie with a buttery low carb pastry, these mini pecan tarts are also gluten free. With a sweet crunch pecan filling you will find it hard to stop at one.
Carbs in Pecans
Pecans are one of the top 5 best nuts for a low carb diet. At only 1g net carb per 28g (1oz) serving they make a great snack and perfect for low carb baking.
How to make low carb pecan pie tarts
These mini tarts make a great keto Thanksgiving dessert and can be made ahead too. Store them in an airtight container in the fridge. Or you could make the pastry and filling ahead so all you have to do is bake them when you are ready to eat.
The low carb pastry is easy to make as all of the ingredient are blended in a food processor. Just with traditional pastry, the dough needs to chill before using.
A creamy mixture of butter, cream which is sweetened with a brown low carb sweetener and a sugar free maple syrup makes the delicious filling. Add chopped pecans and you are ready to bake!
Recipe Notes
I use a silicone mini muffin tin purely for easy of popping the mini tarts out once they are cool. You could use a larger muffin tin, but just ensure that it is greased before baking.
More mini low carb desserts
To keep on track with portion control, try these other low carb mini desserts.
Mini Chocolate Chili Cupcakes
Mini Cinnamon Rolls
Low Carb Pecan Pie Tarts
Angela Coleby
Bite sized low carb versions of pecan pie
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Pastry chilling time 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 20 mini tarts
Calories 124 kcal
Ingredients
Pastry
- ½ cup coconut flour
- 4 tablespoons almond flour
- ½ teaspoon xanthan gum
- ½ cup butter
- 2 oz cream cheese
- 3 tablespoons monkfruit/erythritol sweetener or other low carb sweetener
- ½ teaspoon salt
Filling
- ¼ cup butter melted
- 1 medium egg beaten
- ¼ cup brown sweetener low carb sweetener
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup, sugar free
- 2 tablespoons cream heavy
- ¼ teaspoon salt
- ½ cup pecans
- 20 whole pecans optional topping
Instructions
Make the pastry
Place the pastry ingredients in a food processor and blend until smooth and a dough appears.
Remove the dough and shape into a ball. Cover with parchment paper and place in the fridge for 30 minutes to chill.
Make the filling
In a medium bowl, stir together the brown sweetener, sugar free maple syrup, egg, butter, vanilla, cream and salt.
Stir in the chopped pecans.
Assemble
Preheat the oven to 190C/375F degrees.
Remove the pastry from the fridge and roll into 20 balls
Place them in a mini muffin tin (you will need to do 2 batches as most mini muffin tins have 16 spaces)
Press the pastry balls into the muffin tin making sure that there is a large “well” in the middle and spread the edges out.
Spoon the mixture into the pastry cases, ensuring that you get a good portion of the chopped pecans.
Place a whole pecan on top.
Bake for 20-25 minutes until the tart edges are golden.
Set aside to cool before removing from the tin.
Notes
Makes 20 mini tarts. You may want to bake two batches or make mini tarts with a thicker pastry to fit one sit.
I used a silicone mini muffin tin
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1mini tartCalories: 124kcalCarbohydrates: 3gProtein: 2gFat: 12gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
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