Web½ C Chopped Pecans Crust Preheat oven to 340°. Put almond flour into a medium bowl. In a small processor add pecans and Allulose and process until pecans are ground. Add …
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Keto Pecan Pie Tarts Crust: 1 1/3 cups almond flour. 1 1/2 tsp coconut flour. 2 tbsp cold butter. 1 1/2 tsp cold water. Keto Pecan Pie Tarts Filling: 6 tbsp softened butter. 3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Whisk in the egg. Chop the pecans and divide into each shell. Pour in the filling with a tablespoon until two-thirds full. Bake for 12-15 minutes at 375°F or until pastry shells are golden brown. Let cool a few minutes and then use your fingers and gently twist the tarts to loosen them from the tin.
Nutrition: each cupcake-sized sugar free pecan pie tart has 4 NET carbs. To Store: keep in an airtight container for up to 4 days. Place in the fridge for best results. To Freeze: wrap in plastic wrap, then put in a container. Freeze for up to 3 months.
In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly. Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack.