Holiday Butter Tarts




  • 1 cup coconut flour
  • 3/4 cup almond flour
  • 1 cup butter – melted
  • 4 eggs
  • 5 tbsp granulated sugar substitute
  • 1 tsp baking powder
  • pinch of salt


  • 2 eggs
  • 1/3 cup butter – room temperature
  • 1 cup packed brown sugar substitute (I use swerve brown sugar)
  • 1/4 cup pecans (or walnuts) coarsely chopped
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1/2 tsp maple extract
  • 4 tbsp heavy cream


Makes: 24 servings (using a tart pan)

  1. Preheat oven to 350 degrees.
  2. Grease tart pan.
  3. Prepare Crust: Sift coconut and almond flours into a medium sized bowl.
  4. Add the remaining crust ingredients and mix well.
  5. Mixture should hold together and not crumble.
  6. Divide into 24 even portions. Place dough into each tart cup and press into the dough making a “well” in the bottom. Make sure to press the dough up along the sides of each.
  7. Set aside.
  8. Prepare Filling: In a sauce pan over low heat add eggs, butter, brown sugar, vanilla, nutmeg, maple extract and cream.
  9. Whisk until butter is completely melted and filling is well blended. There will be not lumps, just a smooth mixture.
  10. Pour filling into prepared tart crusts.
  11. Bake 15-20 minutes until golden brown.

Holiday Butter Tarts

Holiday baking is an essential part of the holiday season. Butter tarts are a Christmas staple and this year I’ve got a recipe that is pretty darn close to the real thing. I substituted pecans for the raisins, and pressed the dough into the pan instead of rolling it out.

I used a tart pan for smaller portions, but you can use a full size muffin pan if you want bigger tarts.

Happy Holidays and Enjoy!

Nutrition Facts

Amount Per Serving with icing

Fat9.25 g
Net Carbohydrates1.3 g
fiber 1.47 g
Protein2.45 g
Mixing the dough
Melting the filling over medium heat
Ready for the oven
Ready to serve

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