Keto Butter Tarts

Keto Butter Tarts

Although butter tarts are enjoyed the most by Canadians, the savory food is a personal favorite
of several people, all around the globe. One major letdown with butter tarts is that it has an
enormous amount of carbohydrates.




Worry not though as we are here with the keto version.
The keto version of the butter tarts recipe is a healthy option that will save you from adding
unnecessary nutrition while letting your savor the buttery delicacy.

Butter tarts are made from tender pastry and a sweet, mushy filling. Anyone can be easily
fooled by the look that suggests the recipe to be just another run-of-the-mill dessert.
Obviously, this is not the case. In fact, the taste and appearance of butter tarts are quite
contradictory.

So, ready to know how to make keto butter tarts? Let’s start with the
ingredients!

Ingredients required
Total Servings – 12
Prep Time – 25-30 minutes
Cooking Time – 15-20 minutes

Caramel Sauce:
 6 tablespoons heavy cream
 5 tablespoons swerve sweetener
 3 tablespoons butter
 1 tablespoon coconut sugar or swerve sweetener
 1 tablespoon water
 1/4 teaspoon vanilla extract
 1/4 teaspoon xanthan gum
 1/8 teaspoon salt
Pastry:
 4 tablespoons butter (chilled and small pieces)
 2 to 3 tablespoons ice water
 2 tablespoons arrowroot starch

 2 tablespoons swerve sweetener
 1 cup almond flour
 1 teaspoon xanthan gum
 1 1/2 tablespoons coconut flour
 1/4 teaspoon salt
Filling:
 2 tablespoons butter (melted)
 2 tablespoons dried currants or raisins (chopped)
 1 egg (large)
 1 tablespoon vegetable glycerin [Optional]
 1/4 cup Swerve sweetener (powdered)
 Caramel sauce



How to Prepare
Caramel Sauce:
1 – Take a medium-size saucepan. Put butter and sweeteners in it and place it over a
medium-high heat setting
2 – Bring the saucepan to a boil and cook for about 3 minutes
3 – Next, add heavy cream and vanilla extract followed by sprinkling xanthan gum and
combine it well. Add salt and stir
4 – Turn off the heat and allow the caramel sauce to cool to a lukewarm temperature
5 – Finally, whisk in water to the sauce

Pastry:
1 – Preheat the oven to 350 0 F
02 – Combine almond flour, arrowroot starch, coconut flour, salt, sweetener, and
xanthan gum in a food processor
03 – Sprinkle the mixture with butter and keep doing so until it resembles coarse crumbs
4 – Add ice water, one tablespoon at a time, to the food processor running on a low
setting. Keep doing until a smooth dough is formed

5 – On a large piece of parchment, sprinkle some almond flour before putting the dough
over it and shaping it in a circular form. Add some more almond flour and then cover using
another large piece of parchment
6 – Next, roll out the dough to about 1/8-inch thickness before removing the piece of
parchment on the top
7 – Cut out 12 circles with each having a diameter of 3 to 3.5-inch from the dough
8 – Lift the circles gently from the piece of parchment using a knife or spatula and place
them over the cavities of a standard muffin tin
9 – Place the muffin tin in the freezer

Filling:
1 – Take a medium size bowl and thoroughly whisk caramel sauce, egg, melted butter,powdered sweetener,
and vegetable glycerin in it
2 – Fill tarts shells with chopped raisins and the filling. Then, bake them for about 12 to 15 minutes
or until the edges of the tarts turn golden brown
3 – Remove the tarts from the oven and let cool before serving

Note:-
 When baking the filled tart shells ensure that each tart must still be a little wobbly at the
center while removing from the oven




Nutritional Information
Energy – 174 kcal
Carbohydrates – 8.41 grams
Fat – 14.2 grams
Fiber – 1.48 grams
Protein – 2.8 grams.


Leave a Reply

Your email address will not be published. Required fields are marked *