- 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)
- Preheat oven to 350 degrees.
- Grease tart pan.
- Prepare Crust: Sift coconut and almond flours into a medium sized bowl.
- Add the remaining crust ingredients and mix well.
- Mixture should hold together and not crumble.
- 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.
- Set aside.
- Prepare Filling: In a sauce pan over low heat add eggs, butter, brown sugar, vanilla, nutmeg, maple extract and cream.
- Whisk until butter is completely melted and filling is well blended. There will be not lumps, just a smooth mixture.
- Pour filling into prepared tart crusts.
- 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!
Amount Per Serving with icing
|Net Carbohydrates||1.3 g|