Delicious Keto Butter Tarts

Keto butter tarts bring back sweet memories for Canadians and anyone who loves gooey caramel inside a flaky crust. It captures the essence of this classic dessert without the sugar or grains so you can enjoy it guilt-free. The pastry turns out soft yet robust enough for the luscious center, which oozes just like it should. Bake them for special occasions or just because, and your kitchen will smell fantastic.

Making these took me back to my childhood Christmas dinners in my grandparents’ kitchen. My husband couldn’t wait and had two before dinner was even served.

Ingredients

• Almond flour: gives the crust a light texture while remaining grain-free. Choose blanched almond flour for the best results.
• Swerve Confectioners and Swerve Brown: mix for sweetness without any weird aftertaste. Go for a fresh bag to avoid clumps.
• Xanthan gum: helps the pastry stay together and adds stretch. You just need a tiny bit.
• Butter: adds rich flavor to both the crust and filling. Make sure to use high-quality unsalted butter.
• Egg: holds everything together in the crust and custard. Let it come to room temperature first.
• Allulose or BochaSweet: creates a deliciously gooey filling that tastes like caramel. Some brands brown better, so you might want to try a few.
• Heavy cream: makes the custard filling creamy. Always use full fat for the best flavor.
• Caramel or vanilla extract: enhances the warm flavors. Use good-quality vanilla if you skip the caramel.
• Salt: balances the sweetness perfectly.
• Raisins, chopped pecans, or walnuts: add classic chewy bites. Choose plump raisins or fresh nuts.

Instructions

Prepare the Dough:

In a large bowl, combine almond flour, Swerve Confectioners, salt, and xanthan gum. Whisk together thoroughly to avoid any dry chunks. Then mix in the melted butter and egg gently using a fork until a soft dough forms. Split the dough into two equal pieces for easier handling.

Roll and Cut Pastry Shells:

Dust your workspace with a bit of almond flour. Roll each dough piece between sheets of wax paper or parchment until they’re about an eighth of an inch thick. Use a three and a half-inch cookie cutter, biscuit cutter, or a glass to cut out circles. Carefully slide a thin spatula underneath each crust and lift them into the muffin tin cups. Use scraps to patch any cracks for a neat finish.

Shape and Bake the Crusts:

Gently press the pastry rounds into the greased muffin tin spaces. Smooth the dough up the sides, ensuring there are no gaps. Use any leftover dough to fix any holes or thin areas. Bake at 325 degrees Fahrenheit for about twelve minutes. Keep an eye on them to prevent the edges from browning too much. Take them out when just set and let them cool completely in the tin for a strong base.

Prepare the Caramel Custard Filling:

In a medium saucepan, mix butter, Swerve Brown, and allulose. Melt gently over medium heat, stirring often to avoid burning. Once it’s bubbling, cook for three to five minutes until it’s glossy and slightly darker. Remove from heat and slowly stir in the heavy cream and caramel or vanilla extract. It’ll bubble rapidly. Sprinkle xanthan gum on top and whisk until it’s smooth and thick. Stir in salt, then let it cool until it’s just warm.

Add Egg and Assemble Tarts:

When the caramel mix is lukewarm, whisk in the room temperature egg to prevent it from scrambling. Carefully sprinkle raisins or nuts into each cooled crust. Then spoon the caramel filling evenly into each tart until they’re almost full.

Bake Until Just Set:

Put the tray back in the oven and bake for fifteen to twenty minutes. Look for golden edges and a filling that gently jiggles in the center. Once done, let the tarts cool completely before running a thin knife around the edges to pop them out.

Butter takes the spotlight here, delivering that nostalgic soft bite. I remember swirling caramel in the pot with my grandma, and now I think of those afternoons every time I bake these for my family.

Storage Tips

Keep cooled tarts in an airtight container in the fridge for up to five days. For longer storage, freeze them in a single layer then move to bags. They thaw quickly at room temp.

Ingredient Substitutions

You can swap sunflower seed flour for almond flour in the crust, but it may bake more delicately. If you want to skip nuts entirely, try using chopped keto chocolate or seeds instead of raisins or pecans. Allulose makes the filling gooey while BochaSweet is firmer. Choose based on your texture liking.

Serving Suggestions

Before serving, dust each tart with a little powdered sweetener or pair them with whipped cream for an extra treat. These are a hit at Canadian-themed dinners or whenever you want a delicious keto snack with tea.

Cultural Notes

Butter tarts are a staple Canadian comfort food with deep ties to kitchens in prairie and Quebec. Families often debate over raisins versus nuts, so don’t hesitate to try both. The low carb twist delights keto bakers and brings people together at gatherings.

Seasonal Adaptations

In the fall, add a dash of cinnamon or pumpkin spice to the filling. In summer, use pecans with a bit of orange extract. For the holidays, unsweetened dried cranberries give a tangy twist.

Enjoy these tarts chilled or at a cool room temperature for maximum gooiness. They’re sure to become a beloved keto delight in your household.

Common Recipe Questions

→ What makes these tarts low carb?

They contain almond flour and sweeteners like Swerve and allulose, which keep the carbs lower than usual recipes.

→ Can I substitute nuts for raisins?

Absolutely, you can swap in chopped pecans or walnuts instead of raisins to adjust the flavor and texture.

→ How do I prevent the tart crust from cracking?

Use extra dough to repair cracks while pressing it into the muffin cups and lift the rolled pastry gently.

→ What’s the secret to a gooey middle?

Careful boiling of the butter and sweeteners is key until caramelized, then add egg and cream after cooling for a perfect gooey feel.

→ How should I serve and store these tarts?

Allow the tarts to cool completely before taking them out of the pan. Store in an airtight container at room temperature or chill for freshness.

→ Are these butter tarts gluten free?

Yes, thanks to the almond flour crust, these tarts are naturally gluten-free and low carb.