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Ever had butter tarts? It’s a Canadian delicacy and up until I was 29 years old… I never had one… but my life changed when my friend and colleague brought me some on my last day of work. They are amazing.

Now this recipe I’m sure won’t rival regular ones – but it’s pretty darn close! The thing you want to watch out for is the crust – try to make it thin, but not thin enough that it will burn easily in the oven.

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Usually Canadian butter tarts have some raisins inside.. I left them out because 1) I hate raisins and 2) they are high in sugar and carbs. You can top your butter tart with a FEW raisins if you want, or leave them plain like me!

Hope you like enjoy!!

If you like these, then make sure to try my keto Nanaimo Bars, Japanese Cheesecake, or Mississippi Mud Pie!






Keto Butter Tarts

Keto Butter Tarts

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
A Canadian delicacy made low-carb! These keto butter tarts are perfect to satisfy your sweet tooth.



  • 3/4 cup (90g) coconut flour
  • 1/2 cup (65g) butter – melted
  • 2 eggs
  • 3 tbsp sugar substitute (I used xylitol)


  • 2 eggs
  • 1/3 cup (50g) softened butter
  • 1 cup (175g) packed Sukrin Gold (or another brown sugar alternative)
  • 1 tsp vanilla
  • 4 tbsp heavy cream


  1. In a mixing bowl, stir together your coconut flour, eggs, sugar substitute and melted butter.
  2. Once mixed thoroughly, scoop some of the crust into greased muffin tins. Cover the bottom and sides, but press down and leave a small ‘pool’ area for the filling.
  3. Set aside.
  4. In a pot, whisk together your filling ingredients.
  5. You’ll notice the butter is clumpy, so heat the filling on medium. Stir constantly otherwise it will burn.
  6. Continue to whisk until the butter has melted and is incorporated into your filling and you can no longer feel the graininess of the Sukrin Gold.
  7. Take the filling off the heat and let it sit for 2-3 minutes.
  8. Take a ladle, large spoon or small measuring cup and pour the filling into the shells.
  9. Bake at 350°F / 175°C for 15-20 minutes. You will know it’s done when it turns a pale golden colour.
  10. Let them cool for 5-10 minutes


2.6 net carbs per tart.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 210 Total Fat: 18.3g Carbohydrates: 6.4g Fiber: 3.8g Protein: 4.9g
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  1. Elizabeth

    August 14, 2018 at 1:04 pm

    Can I use THM Super sweet blend instead of the surkin? I’m just wondering if it is important to have the cup of sugar to provide a proper filling as opposed to the smaller amount of THM I would substitute for it.

    • hungryelephant

      August 14, 2018 at 2:37 pm

      You can try but I’m not 100% sure. Sukrin is a replacement for brown sugar so using a regular sugar substitute, it may not taste as good.

      • Elizabeth A Sorrell

        August 14, 2018 at 7:43 pm

        Ok…. I’m more nervous about the consistency …. gonna give it a go and report back ….. thanks for the quick reply

      • Kimberly

        August 19, 2018 at 12:13 am

        How did they end up turning out?

  2. Susan Covard

    August 22, 2018 at 5:17 pm

    I made these, accidentally used almond flour. They were a little wet .but when baked they were delicious!

  3. Kelly

    August 26, 2018 at 4:31 pm

    I followed the recipe, they turned out great. I got 7 regular sized tarts but had a tonne of extra filling?

    • Sarah

      October 2, 2018 at 9:06 pm

      Me too. Next time I will either double the crust or halve the filling.

  4. Denise

    November 24, 2018 at 11:12 am

    I wonder if I could add any pumpkin or cinnamon to the filling.

    • hungryelephant

      November 25, 2018 at 11:48 am

      Yes definitely! I’d probably go with cinnamon more than pumpkin, or maybe some pumpkin spice. If you use pumpkin, i think it might muck up the texture.

      • Denise

        November 25, 2018 at 12:32 pm

        I did use pumpkin, cinnamon, and all spice mixed with the filling mixture. They were awesome!! Mini pumpkin pies. Delicious.

  5. Nancy Truscott

    January 27, 2019 at 1:37 pm

    Could I use coconut palm sugar?

    • hungryelephant

      January 28, 2019 at 10:36 am

      If you are keto, I would stay away from coconut palm sugar

      • Nancy Truscott

        January 28, 2019 at 10:46 am

        I’m not keto. I’m prediabetic, just trying to find a sugar that works

        • hungryelephant

          January 28, 2019 at 5:34 pm

          I would stick to sugar substitutes, such as monk fruit, erythritol or stevia – they are zero cal, but most importantly don’t spike blood sugar/insulin.

          • Nancy Truscott

            January 28, 2019 at 5:36 pm

            I understood it was low glycemic, yhats why I bought it

      • Nancy Truscott

        March 28, 2019 at 8:14 pm

        I’m not keto I was cutting back on sugar as I was borderline diabetic

  6. Crystal Latendresse

    March 28, 2019 at 8:22 am

    Doesn’t Sukrin Gold leave that funny “cooling” effect? Did anyone have this issue?


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