Keto Butter Tarts

by hungryelephant

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!






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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 (100g) butter – melted
  • 2 eggs
  • 3 tbsp sugar substitute (I used xylitol)


  • 2 eggs
  • 1/3 cup (75g) 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:



Serving Size:


Amount Per Serving: Calories: 210Total Fat: 18.3gCarbohydrates: 6.4gFiber: 3.8gProtein: 4.9g

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Elizabeth August 14, 2018 - 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 - 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 - 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 - 12:13 am

How did they end up turning out?

Susan Covard August 22, 2018 - 5:17 pm

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

Kelly August 26, 2018 - 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 - 9:06 pm

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

Denise November 24, 2018 - 11:12 am

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

hungryelephant November 25, 2018 - 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 - 12:32 pm

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

Nancy Truscott January 27, 2019 - 1:37 pm

Could I use coconut palm sugar?

hungryelephant January 28, 2019 - 10:36 am

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

Nancy Truscott January 28, 2019 - 10:46 am

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

hungryelephant January 28, 2019 - 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 - 5:36 pm

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

Nancy Truscott March 28, 2019 - 8:14 pm

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

Crystal Latendresse March 28, 2019 - 8:22 am

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

Tasha June 5, 2019 - 1:28 pm

Question.. when i enter the i gredients into carb manager it tells me that each butter tart will be 24 net carbs! Im concerned. I used coconut sugar for the brown sugar replacement, could that be why?

hungryelephant June 5, 2019 - 1:33 pm

Yup! Definitely why. I use erythritol because it’s not absorbed by the body so I dont count any carbs from it. Not sure if you’re keto but if you are, I suggest avoiding coconut sugar as it spikes blood sugar and has more carbs.. but that’s definitely why the carbs were so high! Hope that helps!

Amanda June 11, 2019 - 9:55 pm

Love the filling!! Can I substitute some almond flour for some of the coconut flour?

hungryelephant June 12, 2019 - 9:14 am

yes but you’d probably need more than 3/4 cup! maybe 1 1/2 or more!

Gayla October 10, 2019 - 1:55 pm

You don’t like raisins either…your the first one I have come across!

hungryelephant October 10, 2019 - 1:56 pm

not at allllll! haha

Suzan Laverty October 18, 2019 - 11:22 am

These tarts look yummy! Are you using a mini muffin pan or a regular size muffin pan?

hungryelephant October 18, 2019 - 2:16 pm


Mireille Lepage January 18, 2020 - 5:16 pm

I am making the recipe using the weights in grams (thanks so much for including those as I prefer to use weights to reduce variability in measuring) but 1/2 cup of butter is more like 113g not 65 as you state above for the filling? I will make this recipe using cups as I suspect that is the original intent but you may want to update that as well as the butter requirement for the filling?

hungryelephant January 18, 2020 - 5:50 pm

You are right! I made a mistake and have changed it now. Apologies for the confusion. Glad you have a keen eye 😉

Christy December 20, 2020 - 11:30 pm

These sound so awesome. Do you think it would work as squares?? That’d be a HUGE time saver for me!

hungryelephant January 2, 2021 - 11:36 am


Heather January 22, 2021 - 4:39 pm

These were awesome. I made them into butter tart squares………..YummO

Jodi January 27, 2021 - 10:39 pm

Has anyone made the filling by browning the butter first, so it’s more caramel like?

Kate Simpson March 25, 2021 - 3:59 pm

18.6 – 6.4 = net carbs 12.2 carbs How did you get 2.6 carbs?

Kathy Cazes April 4, 2021 - 2:51 am

I’m Canadian, so trust me when I tell you butter tarts are often made with pecans instead of raisins, or sometimes even walnuts because they are cheaper. Raisins seem to be more popular in the West, while pecans or plain are favoured in the East.


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