Ingredients:

  • 1 ½ cups Finely Blanched Almond Flour
  • ¼ cup Powdered Keto Sweetener (e.g., Erythritol/Monk Fruit Blend)
  • 4 Tbsp Cold Unsalted Butter, diced (for crust)
  • 1 Large Egg Yolk
  • ½ tsp Vanilla Extract
  • ¼ tsp Fine Sea Salt (crust)
  • 1 ½ cups Whole Pecan Halves (reserve 12 for topping)
  • 4 Tbsp Unsalted Butter, melted and cooled slightly (for filling)
  • ½ cup Keto Brown Sugar Substitute
  • ¼ cup Heavy Cream (Double Cream)
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract (filling)
  • ½ tsp Fine Sea Salt (filling)
  • ½ tsp Xanthan Gum (optional binder)

Instructions:

  1. Combine the almond flour, powdered sweetener, and salt in a large bowl. Cut the cold, diced butter into the flour mixture using a pastry cutter or food processor until it resembles coarse crumbs.
  2. Add the egg yolk and vanilla extract. Mix until the dough just comes together into a cohesive ball. Wrap the dough tightly and chill in the refrigerator for at least 30 minutes.
  3. Preheat the oven to 325°F (160°C). Divide the chilled dough into 12 equal pieces and press each portion firmly and evenly into the prepared muffin cups to form thin shells.
  4. Optional Pre-Bake: Prick the bottoms of the shells lightly with a fork and bake empty for 5–7 minutes until just set. Remove and set aside.
  5. Roughly chop 1 ¼ cups of pecans. Distribute the chopped pecans evenly into the 12 partially baked crusts.
  6. In a separate bowl, whisk together the melted butter, brown sugar substitute, heavy cream, eggs, vanilla extract, and salt until smooth. Slowly whisk in the xanthan gum until the mixture slightly thickens.
  7. Carefully pour the liquid filling over the chopped pecans in each tart shell, ensuring the liquid covers the nuts. Place one reserved whole pecan half onto the centre of each tart for decoration.
  8. Bake for 25–30 minutes until the crust edges are golden brown and the filling is mostly set but slightly wobbly in the center. Remove from oven and cool completely on a wire rack.
  9. Transfer the tarts (still in the tin) to the refrigerator and chill for a minimum of 1 hour. This chilling is essential for the filling to achieve the desired firm texture. Serve gently removed from the tin.