Healthy Sugar Free and Gluten Free Butter Tarts

Name: Healthy Sugar Free and Gluten Free Butter Tarts
Prep time: 35 min
Total time: 47 min
Yield: 12

Desserts

December 3, 2021

These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery maple-y center. They are a perfect sweet indulgence whether you’re Canadian or not. This recipe is gluten free, sugar free, and keto friendly. YOU GUYS! Healthy butter tarts! I repeat - HEALTHY BUTTER TARTS! I mean, COMMON! I seriously can't get enough of delicious morsels of chewy maple pecan center in a buttery shell. Name anything better!

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I have to be honest, I actually did not know that these were mostly a Canadian thing, I mean they should definitely be world wide thing - they are SO good! Obviously, you can (and should) eat Butter Tarts year round, but I definingly notice them come out a lot more around the winter holidays. Which is why I have included them in my Christmas baking this year - that is right! Every recipe in December will be holiday/Christmas themed so make sure to tell me what your favorites are so I can get to work and create some recipes to make your holidays special!

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What makes these Butter Tarts just so much better is that each tart comes in at only 161 calories, 2 whole grams of protein, just three grams of net carbs, and LESS than one gram of sugar! Wooooohoooo! PLUS, this recipe freezes well too. So you can make them ahead and just let them thaw out on your counter top. This recipe is perfect for any holiday baking exchanges, bringing the Christmas cheer into your workplace, and of course keeping them on hand on your counter for whenever you feel the need for a butter tart. This recipe is kid and adult approved - a real crowd pleaser! My favorite thing is when I bring my baking around the office or to any get togethers and people don't believe me when I tell them my baking is gluten and sugar free - I pride myself on creating deserts that taste just as good as there 'regular' counter parts!

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Make sure to follow on instagram and pinterest so you can easily save this recipe to come back to it, plus you will never miss out on a new delicious healthy treat!

I always love to see your creations, show me how your Butter Tarts turned out and what you topped them with by tagging me on Instagram @fitandfullwithsam

Ok, I have babbled on for long enough and I know that you need to get these delicious and easy Butter Tarts in your mouth and tummy so let’s get started!

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Healthy Sugar Free and Gluten Free Butter Tarts

PREP:

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COOK:

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TOTAL:

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Author:

Samantha McKenna

Ingredients

Crust:

1/2 cup almond flour
1 tbs coconut flour
1/3 cup tapioca flour
1/4 cup unsalted butter
2 tsp monk fruit
pinch of salt
1 large egg

Filling:

3/4 cup sugar free brown sugar replacer
1/2 cup unsalted butter
1 tbs heavy cream or full fat coconut milk
1/4 tsp maple extract
1 tsp vanilla extract
1/4 tsp xanthan gum
1 large egg
chopped pecans, to taste. I used about 10 chopped pecans

Instructions

Preheat oven to 375 degrees F.
In a food processor, combine your almond flour, coconut flour, butter, monk fruit, and salt. Pulse until crumbly. Add in your egg and pulse until smooth and a dough forms.
Wrap dough into a ball with plastic wrap and store in fridge for at least 30 minutes.
Once dough has chilled, grab a muffin tin with 12 cups in it, no need to grease as the butter in your crust should be enough. Using about 1 tbs of dough in each cavity, press your dough into your muffin cavity with your hands into a dough cup for your filling, your sides should go about half way up. Your dough will be sticky, I found wetting my hands made this part much easier, or you can coat your hands with tapioca flour.
Cook your empty dough cups in your preheated oven for 10 minutes to allow the bottom to set. Once done, set pan aside to cool while you make your filling.

Filling:

In a saucepan on medium/low melt the butter and brown sugar replacer. Next, keep stirring, it might appear that the sweetener is not melting but it will. Simmer for 1 minute.
Remove from heat and stir in the cream, maple and vanilla extract. Sprinkle your xanthan gum on top while whisking vigorously.
Let it cool to the touch, about 5 minutes but keep stirring until its cool.
Whisk in the egg until everything is nice and smooth.
Chop the pecans and divide into each empty shell, save some for the top. Feel free to add more pecans than suggested if you prefer.
Using a spoon fill in the shells with the filling. About 1-2 tablespoons or up to two-thirds of the tart, top with chopped pecans.
Bake for 12-15 minutes at 375 degrees F or until filling is just slightly jiggly.
Allow to cool completely in the muffin tins and then use your fingers and gently twist the tarts to loosen them from the tin. Bottoms of tarts should be lightly golden. Enjoy!

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