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.
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
A Canadian delicacy made low-carb! These keto butter tarts are perfect to satisfy your sweet tooth.
Ingredients
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
Instructions
- 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°F / 175°C for 15-20 minutes. You will know it’s done when it turns a pale golden colour.
- Let them cool for 5-10 minutes
Notes
2.6 net carbs per tart.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 210 Total Fat: 18.3g Carbohydrates: 6.4g Fiber: 3.8g Protein: 4.9g
25 comments
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.
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.
Ok…. I’m more nervous about the consistency …. gonna give it a go and report back ….. thanks for the quick reply
How did they end up turning out?
I made these, accidentally used almond flour. They were a little wet .but when baked they were delicious!
I followed the recipe, they turned out great. I got 7 regular sized tarts but had a tonne of extra filling?
Me too. Next time I will either double the crust or halve the filling.
I wonder if I could add any pumpkin or cinnamon to the filling.
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.
I did use pumpkin, cinnamon, and all spice mixed with the filling mixture. They were awesome!! Mini pumpkin pies. Delicious.
Could I use coconut palm sugar?
If you are keto, I would stay away from coconut palm sugar
I’m not keto. I’m prediabetic, just trying to find a sugar that works
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.
I understood it was low glycemic, yhats why I bought it
I’m not keto I was cutting back on sugar as I was borderline diabetic
Doesn’t Sukrin Gold leave that funny “cooling” effect? Did anyone have this issue?
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?
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!
Love the filling!! Can I substitute some almond flour for some of the coconut flour?
yes but you’d probably need more than 3/4 cup! maybe 1 1/2 or more!
You don’t like raisins either…your the first one I have come across!
not at allllll! haha
These tarts look yummy! Are you using a mini muffin pan or a regular size muffin pan?
regular!