keto butter tarts

These keto butter tarts are the real deal! Tender grain-free pastry with a rich, gooey caramel custard center. The famous Canadian dessert made low carb and sugar free.

Keto Butter Tarts

almond flour

tbsp Swerve Confectioners

tsp xanthan gum

tsp salt

butter

butter (unsalted)

Swerve Brown

allulose ((or BochaSweet))

heavy whipping cream

tsp caramel extract ((or vanilla extract))

salt

egg (room temperature)

tbsp raisins, chopped ((or chopped pecans or walnuts))

Preheat the oven to 325ºF and lightly grease a non-stick muffin pan.

In a large bowl, whisk together the almond flour, powdered sweetener, salt, and xanthan gum. Stir in the egg and melted butter until the dough comes together. Split the dough into two portions.

Dust a work surface lightly with more almond flour and transfer one portion of the dough to the work surface. Cover the dough with waxed paper or parchment paper and roll out to an even 1/8&quot; thickness.

Cut out into 3½ inch circles (cookie or biscuit cutters work, as does a drinking glass). Use an offset spatula to carefully lift each crust off the work surface.

Press the crusts carefully down into the prepared muffin cups. If they crack at all, use a little extra dough to patch the crack.

Repeat with the other half of the dough, then gather the scraps and re-roll get more circles. You should be able to get at least 12 crusts.

Bake the crusts 12 minutes, then remove and let cool completely to firm up.

Pastry

Combine the butter and sweeteners in a medium saucepan over medium heat. Bring to a boil and cook 3 to 5 minutes, watching carefully to make sure it doesn&#39;t burn.

Remove from heat and add the heavy cream and caramel extract. (The mixture will bubble vigorously, this is normal). Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Whisk in the salt.

Let cool to lukewarm, about 10 minutes. Once cooled, whisk in the egg.

Divide the chopped raisins or pecans among the tart shells and spoon the filling over top. Fill each crust almost all the way to the top.

Bake 15 to 20 minutes, until the tart edges are golden and the filling is mostly set with a little jiggle in the center (it should still look a little wet in the very center of each tart).

Remove from oven and let cool completely, then use a knife to loosen each tart.

Filling

did these as 2-bite tarts, using mini muffin pans &amp; a champagne cork

skip the rolling &amp; cutting! scoop out 1T balls of crust dough into pans sprayed w pam, squish w cork, fill &amp; bake--easy peasy! 

thank you, carolyn, for another great recipe!

Awesome. Thanks so much for being so kind to let me know after you tried with coconut cream/milk. 
I'll try baking them now, really excited about it!!

Thanks a bunch

When I went keto, butter tarts were one of the hardest things to give up. We are Canadian and my family often bring butter tarts home (that is a killer). You literally saved me! These are fantastic and taste just as good (or better) as the original. When I made these I kept some plain and some with pecans. Next time I want to try some with some keto dried cranberries (to mimic the raisin tarts). From the bottom of my heart I thank you!!!

1/4 tsp + 1/8 tsp of xanthan gum to thicken...

I had to use the 1/4 tsp + 1/8 tsp to thicken up the sauce!! Worked perfectly and as Tony the Tiger would say...THEY TASTE GREAT!!

I made it with coconut milk from a can and it worked like a spell. It's delicious. I had to stop myself from eating more than one. The batter took some effort. At the end I rolled little balls one by one, cutouts were nicer looking but it all crumbled when I transferred it to the muffin pan.
Great recipe, easy to make, no hassle.

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