Butter tarts – those little pockets of sweet, gooey goodness – are a beloved treat across many cultures. They are often enjoyed as a comforting dessert, a special occasion indulgence, or even a festive addition to holiday gatherings. But what if you could savor this classic dessert while keeping your macros in check? This recipe for Keto Butter Tarts offers exactly that: a delightful, low-carb alternative that satisfies every craving without compromising your diet.
This recipe uses almond flour for a delicious, slightly nutty crust, and a creamy, sweet filling made with Swerve and allulose. These sugar substitutes provide the sweetness without the sugar crash! We’ll even give you options to add chopped raisins, pecans, or walnuts for extra texture and flavor.
Health Benefits of Key Ingredients
Almond flour is packed with healthy fats, fiber, and vitamin E. It’s a great alternative to traditional wheat flour, offering a delicious texture and nutritional boost. Both Swerve and Allulose are sugar alternatives known for their minimal impact on blood sugar levels, making them suitable for ketogenic and other low-carb diets. Adding nuts provides additional healthy fats, protein, and fiber. Remember to always check the nutritional information of the specific brands you use.
Pro-tip: For a richer, deeper flavor in the crust, use a combination of almond flour and a small amount of coconut flour.
Ingredients for the Best Keto Butter Tarts
- 1 ¾ cups almond flour
- 3 tbsp Swerve Confectioners
- ½ tsp xanthan gum
- ¼ tsp salt
- 1 large egg
- 3 tbsp melted butter
- ¼ cup unsalted butter
- ⅓ cup Swerve Brown
- ⅓ cup allulose (or BochaSweet)
- ½ cup heavy whipping cream
- ½ tsp caramel extract (or vanilla extract)
- ¼ tsp xanthan gum
- ⅛ tsp salt
- 1 large egg (room temperature)
- 2 tbsp chopped raisins (or chopped pecans or walnuts)
For the Crust:
For the Filling:
Instructions: Making Perfect Keto Butter Tarts
1. Preheat and Prepare
Preheat your oven to 325°F (160°C). Lightly grease a non-stick muffin pan. Tip: Using a non-stick muffin tin is key for easy removal, but if you don’t have one, you can use silicone liners as well!
2. Make the Crust
In a large bowl, whisk together the almond flour, Swerve confectioners, salt, and xanthan gum. Add the egg and melted butter, mixing until a dough forms. Divide the dough in half. My personal tip: Don’t overmix the dough. Just mix until it comes together.
3. Roll Out the Dough
Lightly dust a clean work surface with almond flour. Transfer one portion of the dough to the surface, cover with waxed paper or parchment paper, and roll it out to ⅛” thickness. Tip: If the dough feels too sticky, add a little more almond flour. It’s better to add it in small amounts.
4. Cut and Press
Use a 3 ½” cookie cutter or a glass to cut out circles. Carefully lift each crust with an offset spatula and press it into the muffin cups. Patch any cracks with extra dough. Repeat with the remaining dough, re-rolling scraps as needed to get at least 12 crusts.
5. Blind Bake the Crusts
Bake the crusts for 12 minutes. Remove from the oven and let them cool completely. Tip: Blind baking helps to create a crispier crust and prevents a soggy bottom.
6. Make the Filling
In a medium saucepan, combine the butter and sweeteners (Swerve Brown and Allulose). Bring to a boil over medium heat, cooking for 3-5 minutes, stirring constantly. Remove from the heat and add the heavy cream and caramel extract. Sprinkle in the xanthan gum and whisk vigorously. Whisk in the salt.
7. Cool and Combine
Let the filling cool to lukewarm (about 10 minutes). Then, whisk in the egg. Tip: Make sure the egg is at room temperature so that it mixes well with the hot filling without scrambling.
8. Fill and Bake
Divide the raisins (or pecans/walnuts) among the tart shells. Spoon the filling over the top of the nuts, almost to the top of the shells.
Bake for 15-20 minutes, or until the edges are golden and the filling is mostly set with a little jiggle in the center.
9. Cool and Serve
Let the keto butter tarts cool completely before removing them from the muffin tin. Loosen the tarts with a knife if needed.
Storage and Serving Suggestions
Store leftover Keto Butter Tarts in an airtight container in the refrigerator for up to 3 days. They’re delicious served at room temperature, or slightly chilled for a refreshing treat. You can also serve them with a dollop of unsweetened whipped cream or a sprinkle of extra nuts for added indulgence.
FAQ: Your Keto Butter Tart Questions Answered
Q: Can I use other sweeteners besides Swerve and Allulose?
A: While Swerve and Allulose work best for their minimal impact on blood sugar, you can experiment with other keto-friendly sweeteners, but you may need to adjust the amount according to the sweetener’s relative sweetness.
Q: Can I make these tarts ahead of time?
A: Yes, you can bake the crusts ahead of time and store them in an airtight container. Prepare the filling the day you plan to assemble and bake the tarts.
Q: What if my filling is too runny?
A: If the filling is too thin, you can add a teaspoon or two more xanthan gum or a tablespoon of almond flour to thicken it.
Q: What are the approximate macros per tart?
A: Approximately 250 calories per tart. The exact macros will vary based on the specific ingredients used. It’s recommended to use a nutrition calculator to determine the precise macros.
Keto Butter Tarts
Ingredients
Method
- Preheat oven to 325°F. Lightly grease a non-stick muffin pan.
- In a large bowl, whisk together almond flour, Swerve confectioners, salt, and xanthan gum. Stir in egg and melted butter until a dough forms. Divide dough in half.
- Lightly dust a work surface with almond flour. Transfer one portion of dough to the surface, cover with waxed paper or parchment paper, and roll to ⅛” thickness.
- Cut into 3 ½” circles. Carefully lift each crust with an offset spatula.
- Press crusts into muffin cups. Patch any cracks with extra dough. Repeat with remaining dough, re-rolling scraps to get at least 12 crusts.
- Bake crusts for 12 minutes, then remove and cool completely.
- In a medium saucepan, combine butter and sweeteners. Bring to a boil over medium heat, cooking 3-5 minutes, stirring constantly.
- Remove from heat; add heavy cream and caramel extract. Sprinkle with xanthan gum and whisk vigorously. Whisk in salt.
- Cool to lukewarm (about 10 minutes). Whisk in egg.
- Divide raisins/pecans among tart shells and spoon filling over top, almost to the top.
- Bake 15-20 minutes, until edges are golden and filling is mostly set with a little jiggle in the center.
- Cool completely, then loosen tarts with a knife.
