These bite sized low carb pecan pie tarts are baked in a mini muffin pan and are great for portion control as well as a holiday buffet sweet treat.
All of the taste of a low carb pecan pie with a buttery low carb pastry, these mini pecan tarts are also gluten free. With a sweet crunch pecan filling you will find it hard to stop at one.
Carbs in Pecans
Pecans are one of the top 5 best nuts for a low carb diet. At only 1g net carb per 28g (1oz) serving they make a great snack and perfect for low carb baking.
How to make low carb pecan pie tarts
These mini tarts make a great keto Thanksgiving dessert and can be made ahead too. Store them in an airtight container in the fridge. Or you could make the pastry and filling ahead so all you have to do is bake them when you are ready to eat.
The low carb pastry is easy to make as all of the ingredient are blended in a food processor. Just with traditional pastry, the dough needs to chill before using.
A creamy mixture of butter, cream which is sweetened with a brown low carb sweetener and a sugar free maple syrup makes the delicious filling. Add chopped pecans and you are ready to bake!
I use a silicone mini muffin tin purely for easy of popping the mini tarts out once they are cool. You could use a larger muffin tin, but just ensure that it is greased before baking.
More mini low carb desserts
To keep on track with portion control, try these other low carb mini desserts.
Low Carb Pecan Pie Tarts
- ½ cup coconut flour
- 4 tablespoons almond flour
- ½ teaspoon xanthan gum
- ½ cup butter
- 2 oz cream cheese
- 3 tablespoons monkfruit/erythritol sweetener or other low carb sweetener
- ½ teaspoon salt
- ¼ cup butter melted
- 1 medium egg beaten
- ¼ cup brown sweetener low carb sweetener
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup, sugar free
- 2 tablespoons cream heavy
- ¼ teaspoon salt
- ½ cup pecans
- 20 whole pecans optional topping
Make the pastry
- Place the pastry ingredients in a food processor and blend until smooth and a dough appears.
- Remove the dough and shape into a ball. Cover with parchment paper and place in the fridge for 30 minutes to chill.
Make the filling
- In a medium bowl, stir together the brown sweetener, sugar free maple syrup, egg, butter, vanilla, cream and salt.
- Stir in the chopped pecans.
- Preheat the oven to 190C/375F degrees.
- Remove the pastry from the fridge and roll into 20 balls
- Place them in a mini muffin tin (you will need to do 2 batches as most mini muffin tins have 16 spaces)
- Press the pastry balls into the muffin tin making sure that there is a large “well” in the middle and spread the edges out.
- Spoon the mixture into the pastry cases, ensuring that you get a good portion of the chopped pecans.
- Place a whole pecan on top.
- Bake for 20-25 minutes until the tart edges are golden.
- Set aside to cool before removing from the tin.
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