CRUST:. Blend softened butter, granulated sugar & cream cheese. Add flour and cream together. Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup. FILLING:. Mix brown sugar, beaten eggs, and melted butter together. Add the pecan pieces. Pour about 1 TSP of filling mixure into each crusted muffin cup.
Add flour and beat to incorporate, then knead the dough with your hands until smooth. Roll the dough into 18 small balls and press into the cups of a mini muffin tin. Fill the shells with the pecan filling. Bake for 20-25 minutes, until golden brown. Let the tarts cool in the mini muffin tin for 5 – 10 minutes.
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)
Divide the dough into 8 pieces. Press into the bottom and halfway up the sides of the prepared muffin tin cups. Set aside 24 whole pecan halves to top the tarts. Coarsely chop the rest of the pecans. Meanwhile, in a medium bowl combine the 6 tablespoon butter and sweetener.