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 butter tarts – 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.

What you’ll need:

CRUST:

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

FILLING:

  • 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

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Directions:

In a mixing bowl, stir together your coconut flour, eggs, sugar substitute and melted butter.

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.

Set aside.

In a pot, whisk together your filling ingredients. You’ll notice the butter is clumpy, so heat the filling on medium. Stir constantly otherwise it will burn.

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.

Take the filling off the heat and let it sit for 2-3 minutes.

Take a ladle, large spoon or small measuring cup and pour the filling into the shells.

Bake at 350 for 15-20 minutes. You will know it’s done when it turns a pale golden colour.

Let them cool for 5-10 minutes before taking out of the tin. Eat warm or cold!

This recipe makes approximately 6 if using a large muffin tin. If you use a regular size tin, you should be able to get between 8 and 10 butter tarts.

NUTRITIONAL INFORMATION per tart out of 8!

CALS: 210
FAT: 18.3
CARBS: 6.4
FIBRE: 3.8
NET CARBS: 2.6
PROTEIN: 4.9

 

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6 Comments

  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.

    Reply
    • 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.

      Reply
      • 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

        Reply
      • Kimberly

        August 19, 2018 at 12:13 am

        How did they end up turning out?

        Reply
  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!

    Reply
  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?

    Reply

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