Description
Indulge guilt-free with these delicious Keto Butter Tarts featuring a crumbly almond-coconut crust and a rich, creamy filling sweetened with erythritol.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup sugar-free maple syrup
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened coconut milk
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine almond flour, coconut flour, erythritol, melted butter, egg, vanilla extract, and salt in a mixing bowl.
- Press the dough into a muffin tray to form tart shells.
- Whisk together sugar-free maple syrup, melted butter, eggs, vanilla extract, coconut milk, and salt in another bowl.
- Pour the filling into the tart shells, filling them approximately 3/4 full.
- Bake for 20-25 minutes, until the filling is set and tops are golden.
- Cool completely before removing them from the tray.
Notes
These tarts can be made in an air fryer at 320°F for about 10-15 minutes. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg