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 for Keto Butter Tarts
Total Servings – 12
Prep Time – 25-30 minutes
Cooking Time – 15-20 minutes
All ingredients pertaining to the keto butter tarts recipe is categorized into 3 groups; one for preparing the caramel sauce,
second for preparing the pastry, and the third for preparing the filling.
All of them with respective quantities are enumerated as follows:
- 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
- 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
- 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?
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
1 – Preheat the oven to 3500F
2 – Combine almond flour, arrowroot starch, coconut flour, salt, sweetener, and xanthan gum in a food processor
3 – 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
1 – Take a medium size bowl and thoroughly whisk caramel sauce, egg, melted butter, powdered sweetener, and vegetable glycerin in it
Step #02 – 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
03 – Remove the tarts from the oven and let cool before serving
- When baking the filled tart shells ensure that each tart must still be a little wobbly at the center while removing from the oven
Important nutritional information about the keto butter tarts is summed up as follows:
Energy– 174 kcal
Carbohydrates– 8.41 grams
Fat– 14.2 grams
Fiber– 1.48 grams
Protein– 2.8 grams
Please share your comments, suggestions, tips, corrections, etc. via the dedicated comments section below!