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These Keto Butter Tarts are my favorite low-carb treat when I want something sweet without the guilt. The almond flour crust is buttery and crisp while the filling tastes like a rich caramel but stays keto-friendly. They come together quickly and always satisfy my sweet tooth on busy days.
I first made these when craving classic butter tarts but needing to stick to keto. They quickly became a staple in my dessert rotation for their ease and flavor.
Ingredients
- Almond flour: for a tender yet sturdy crust. Look for finely ground almond flour without skins for an even texture.
- Swerve Confectioners and Brown Swerve: provide sweetness without carb spikes. Make sure to use confectioners for a smooth dough and brown for caramel notes.
- Xanthan gum: helps bind the dough and stabilize the filling, ensuring the tarts hold together nicely.
- Butter: adds richness and depth to both crust and filling. Use unsalted butter to control salt levels.
- Heavy whipping cream: gives the filling a luscious texture. Choose fresh cream with at least 36 percent fat.
- Caramel extract: mimics the classic butter tart flavor—you can swap vanilla extract if you prefer.
- Eggs: bind and give structure allowing the tarts to hold their shape and provide moisture.
- Raisins or chopped nuts: add a fun textural contrast; opt for unsweetened versions to keep carbs low.
Instructions
- Preheat and Prep:
- Preheat your oven to 325 degrees Fahrenheit and lightly grease a non-stick muffin pan. Preparing the pan ensures the tarts release easily after baking.
- Mix Dry Ingredients and Form Dough:
- In a large bowl, whisk almond flour, powdered Swerve, salt, and xanthan gum together. The xanthan gum is essential to give the dough structure since there is no gluten. Stir in the egg and melted butter until everything is well combined and a dough forms.
- Roll and Cut Out Crusts:
- Dust your work surface with almond flour to prevent sticking. Take one half of the dough and place it on the surface, covering with waxed or parchment paper to roll it out evenly to approximately one eighth inch thick. Cut out circles about three and a half inches wide using cutters or a glass. Carefully lift each crust with an offset spatula to avoid stretching or tearing.
- Line Muffin Cups:
- Press each crust gently into the muffin cups. If you find cracks, patch them with small bits of extra dough to avoid leaks. Repeat with the second half of the dough and re-roll scraps as needed to get at least twelve circles total.
- Blind Bake Crusts:
- Bake the crusts for twelve minutes until they start setting but are not browned. Let them cool fully to firm up before filling.
- Cook Filling:
- In a medium saucepan over medium heat, combine butter and both sweeteners. Bring to a gentle boil and cook for three to five minutes, stirring frequently to prevent burning and encourage caramelization.
- Finish Filling:
- Remove the pan from heat and carefully add the heavy cream and caramel extract. The mixture will bubble vigorously—this is normal. Sprinkle the xanthan gum on top and whisk quickly to combine and thicken the filling. Whisk in salt and let cool to lukewarm, about ten minutes. Then whisk in the egg fully to make the filling silky.
- Fill and Bake Tarts:
- Place chopped raisins or nuts into the cooled crusts. Spoon the filling evenly over each, filling nearly to the top. Bake for fifteen to twenty minutes until the edges turn golden and the filling mostly sets but still jiggles slightly in the center.
- Cool and Serve:
- Allow the tarts to cool completely in the pan before loosening with a knife and removing. The filling firms further as they cool so patience is key.
I always love the way the caramel aroma fills the kitchen when the filling cooks. It reminds me of cozy winter afternoons baking with my mom when I was a kid, though these tarts are lighter and kinder on blood sugar.
Storage tips
Store the tarts in an airtight container in the refrigerator for up to five days. The filling keeps well and the crust remains crisp. Let them come to room temperature or warm gently before serving.
Ingredient swaps
If you cannot find Swerve sweeteners, allulose or BochaSweet work well too. You can substitute chopped pecans or walnuts for raisins for a nutty twist. Use vanilla extract instead of caramel extract if preferred.
Serving ideas
Enjoy these tarts warm with a dollop of unsweetened whipped cream or a sprinkle of cinnamon for extra comfort. They also pair well with coffee or tea for an afternoon treat.
These tarts are a delightful keto treat that combines classic flavors with low-carb ingredients for a satisfyingly sweet indulgence.
Frequently Asked Recipe Questions
- → What type of flour is used for the tart crust?
The crust uses almond flour, providing a nutty flavor and a tender, gluten-free base.
- → How is the caramel-like filling prepared?
The filling is made by boiling butter and sweeteners, then mixing in cream, caramel extract, and xanthan gum for thickness.
- → Can nuts be used in the filling?
Yes, chopped pecans or walnuts can be added instead of raisins for added texture and flavor.
- → What is the baking temperature and time for these tarts?
The crust is baked at 325ºF for 12 minutes, then filled and baked an additional 15 to 20 minutes.
- → How do I know when the filling is properly baked?
The filling should have golden edges with a slightly jiggly center that remains a bit wet to ensure a smooth texture once cooled.
- → Any tips to prevent burning the filling?
Watch the filling closely while boiling, stirring frequently to avoid scorching and ensure a smooth consistency.