Keto Butter Tarts (Print-Friendly Version)
Indulgent almond flour butter tarts loaded with gooey caramel for low carb dessert fans.
# Ingredients You'll Need:
→ Filling
01 -
1/3 cup Swerve Brown
02 -
1/4 cup unsalted butter
03 -
2 tablespoons raisins, chopped (or chopped pecans or walnuts)
04 -
1/2 cup heavy whipping cream
05 -
1 large egg, room temperature
06 -
1/4 teaspoon xanthan gum
07 -
1/8 teaspoon salt
08 -
1/3 cup allulose, or BochaSweet
09 -
1/2 teaspoon caramel extract or vanilla extract
→ Pastry
10 -
1/4 teaspoon salt
11 -
1 3/4 cups almond flour
12 -
3 tablespoons unsalted butter, melted
13 -
1 large egg
14 -
3 tablespoons Swerve Confectioners
15 -
1/2 teaspoon xanthan gum
# How to Make It:
01 -
Grease a non-stick muffin pan lightly and set the oven to 325°F.
02 -
Use an offset spatula to carefully lift 3½ inch rounds and press them into the muffin cups. Use extra dough to patch any cracks.
03 -
Let the tarts cool completely before loosening them from the pan with a knife.
04 -
Bake the tarts for 15 to 20 minutes, until the edges turn golden and the filling has a slight jiggle in the center.
05 -
Mix in the egg and melted butter until a dough forms. Divide it into two parts.
06 -
In a medium saucepan, combine the butter, Swerve Brown, and allulose over medium heat. Cook for 3 to 5 minutes, stirring to avoid burning.
07 -
Take it off the heat and stir in the heavy whipping cream along with caramel or vanilla extract. It’ll bubble up, then sprinkle xanthan gum on top and whisk well, mixing in the salt.
08 -
Spread the chopped raisins, pecans, or walnuts evenly into the cooled tart shells. Fill each one with the mixture almost to the brim.
09 -
Use the remaining dough to create at least 12 shells by gathering and re-rolling the scraps.
10 -
On a floured surface, roll out one dough portion using parchment or waxed paper to a thickness of 1/8 inch.
11 -
Bake the empty pastry shells for 12 minutes, then let them cool completely to firm up the crust.
12 -
Let the filling cool down to lukewarm, about 10 minutes, then whisk in the room temperature egg.
13 -
In a big bowl, mix the almond flour, Swerve Confectioners, salt, and xanthan gum by whisking together.
# Extra Information:
01 -
For the best custard texture, make sure the filling is slightly jiggly in the center when taking it out of the oven.