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Mini Pecan Tarts

Serves: 24 Tarts ADJUST SERVINGS

Nutrition Facts
Serving Size

Ingredients Amount Per Serving As Served

Calories 289 Calories from fat 244
Crust % Daily Value

2 cups almond flour Total Fat 27.16g 42%

1/3 cup powdered Swerve Sweetener Cholesterol 5.94mg 2%

1/2 tsp salt Carbohydrate 5.94 2%

6 tbsp butter, melted Dietary Fiber 2.83g 11%

3 ounces cream cheese, cut into chunks Protein 5.67g

Filling
1/2 cup chopped, toasted pecans
1/4 cup butter
1/3 cup powdered Swerve Sweetener
1 tsp Yacon syrup or blackstrap molasses
2 tbsp Sukrin fiber syrup (optional, helps with gooeyness)
1 tsp vanilla extract
2 tbsp whipping cream
1 egg
1/4 tsp salt
24 pecan halves

Instructions

Crust:
1. Preheat oven to 325F.
2. In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter.
Add the cream cheese and cut in with a sharp knife or pastry cutter until the dough looks unified
and comes together easily.
3. Roll the dough into 24 balls and press into the bottom and up the sides of a mini muffin pan (if
your pan is not very non-stick, you may want to grease it first). Bake 10 minutes.

Filling:
1. Fill the tart crusts with about 1 teaspoon of chopped pecans.
2. In a small saucepan, melt the butter over low heat. Once melted, stir in the sweetener, Yacon
syrup, fiber syrup, vanilla extract, and whipping cream until well combined.
3. Whisk in the egg and salt. Divide mixture evenly among tarts. Top each with a pecan half and
bake another 15 minutes.
4. Let cool 15 minutes before removing from the pan.

Recipe Notes
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Serves 12. Each serving has 3.11g NET CARBS.

Food energy: 289kcal Total fat: 27.16g Calories from fat: 244 Cholesterol: 36mg Carbohydrate: 5.94g
Total dietary fiber: 2.83g Protein: 5.67g Erythritol: 13.25g

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