These unbelievably delicious tarts are as good as you want a pecan pie to be but without the guilt and sugar hangover you get from traditional pecan pie. They are paleo, gluten free, ketogenic and all around amazing!
- 2 cups almond flour (see post on How To Make Almond Flour with your left over almond pulp)
- 2 1/4 tsp coconut flour
- 3 Tbsp cold butter
- 2 1/2 tsp cold water
- 9 Tbsp softened butter
- 1 cup xylitol (or other sweetener)
- 1 1/2 tsp vanilla
- 1 1/2 tsp molasses
- 1.5 oz heavy cream
- 2 eggs
- 1 1/2 cup pecans
- Set out 9 Tbsp of butter to soften (a few hours before starting or warm in microwave)
- Preheat oven to 350.
- Grease muffin pan very well with oil or butter.
- Put the almond flour, coconut flour, and 3 Tbsp cold butter in a food processor and pulse until crumbs form. Add the cold water and pulse until it forms a dough.
- Divide into 12 balls and place in muffin pan and press them into the pan and up the sides. Poke a fork into the dough to keep bubbles from forming.
- Place crusts in oven and bake for 10 minutes.
- While crust is cooking combine 9 Tbsp soft butter and xylitol in a medium bowl and beat with an electric mixer until smooth.
- Add vanilla, molasses, heavy cream, and eggs. Beat until combined.
- Stir in pecans.
- Spoon mixture into pre-baked crust shells.
- Bake for 20-25 minutes until golden brown and filling is set.
- Let cool and place in refrigerator until they’re nice and cold before removing from pan. (Getting them cold makes removal easy). Run a knife in a circle around each tart to loosen from pan.
These yummy tarts can be made ahead a few days if refrigerated. The flavor is enhanced after being in the fridge and they hold their shape best when cold so keep them refrigerated until ready to serve.