Keto Butter Tarts
Keto Butter Tarts (makes 24 mini tarts)
1/3 cup coconut flour
1/2 cup almond flour
1/4 cup ground pecans
1/2 tsp xantham gum
1/4 teaspoon salt
1/2 cup cold butter
1 tbsp cream cheese
2 tsps apple cider vinegar
In a large bowl, combine the 1/2 cup almond flour, 1/4 cup ground pecans, 1/3 cup coconut flour, 1/2 tsp xantham gum and 1/4 tsp salt.
Once that is combined, incorporate the 1/2 cup of cold butter (break it apart and work quickly so as not to melt the butter). Follow by doing the same with the tbsp of cream cheese.
Whisk the egg and the 2 tsps of apple cider vinegar. Combine that with the original mixture. You can use your hands to knead the dough and form it into a ball. Store it in the fridge, covered in plastic for at least 30 minutes.
After it has chilled, place the ball of dough between two sheets of parchment paper or silicone mats and roll it out until it’s around 1/8-1/4 inch thick. Cut the dough into circles to create the shells (size them according to which baking tray you use). Place the shells in an ungreased muffin tin (I used a silicone mini muffin tray). Store them in the fridge while you make the filling.
3/4 cups Sukrin gold
6 tbsps of butter
1-2 tsps maple extract
1 tsp vanilla extract
1 tbsp heavy whipping cream
(optional, chopped pecans)
Preheat the oven to 375 F. In a sauce pan, over low heat, combine the butter and sukrin gold. Stir continuously as it melts and incorporates.
Once the mixture is well incorporated and smooth, remove from the heat and had the tbsp of heavy whipping cream and combine. Then add the vanilla and maple extract to taste.
Whisk the egg and slowly pour it into the mixture as you stir, until it is fully combined.
Remove the shells from the fridge and fill them with the mixture about 3/4 of the way. Bake for 13 minutes and let cool.
MACROS per each mini butter tart (without pecans in the filling): 109 calories, 8.3g fat, 1.7g net carbs, 2g protein