I did it, I did it! I created low carb butter tarts, just in time for Canada Day! Even if you’ve never had a butter tart in your life, you will love these sweet low carb treats.
This one goes out to my fellow Canucks, because only they can truly understand how momentous this recipe for low carb butter tarts really is. But even if you’re not Canadian, even if you don’t have a single drop of Canadian blood, I suggest you stick around. Butter tarts are worth it, believe me. Chances are that a large percentage of you reading this have never even heard of butter tarts, so we may need a little lesson in Canadianism first. Don’t worry, it doesn’t involve any history or politics. It just involves really good food.
If ever there was a national food of Canada, butter tarts are it. There are other uniquely Canadian dishes, like tourtiere and poutine, but those have a local flair and are distinctly Quebecois. And that other sweet Canadian treat, the Nanaimo Bar, has its distinct history on the west coast and is named for a city on Vancouver Island. But butter tarts are loved and appreciated nationwide, although perhaps most beloved in my home province of Ontario, where they are truly celebrated as the height of Canadian cuisine. There are butter tart festivals and butter tart cook-offs, and many bakeries claim that they make the BEST butter tarts. When my mother worked for Cottage Life, the magazine sent two writers touring around Ontario, looking for the perfect butter tarts. So you can see, these little tarts inspire much devotion in the hearts of Canadians.
Okay, great, but what ARE they? Well, at their best, butter tarts are made of tender, flakey pastry with an incredibly gooey, sweet filling that may or may not contain raisins or currants. The filling is similar to pecan pie but without the pecans. They don’t sound all that exciting, do they? In truth, they are unassuming-looking little tarts and you might be tempted to pass them over in favour of a more flashy-looking dessert. But a really good butter tart can beat the pants off any other dessert any time. They are just so delicious, so gooey and sweet and inviting; one bite and you’re hooked.
But a traditional butter tart is also the stuff of a low carb dieter’s nightmares. That sweet filling is made with copious amounts of brown sugar and often with corn syrup as well (not HFCS, just regular corn syrup). Wikipedia tells me that the average butter tart comes in at a a whopping 84 g of carbs. Youch! So a real butter tart is off limits for me now. However, never one to resist a challenge, I’ve been mulling over how to create low carb butter tarts for a long time now. I created good flakey low carb pastry some time ago, so that obstacle was already conquered. But getting the filling right was not going to be easy, I knew. In the end, I settled on a filling that was similar to my low carb pecan pie bars, with less egg. I created a low carb caramel sauce to take the place of the corn syrup, and I did add a few raisins, but chopped them to give better coverage. I also under-baked the tarts a bit, removing them from the oven before the filling was completely set, to keep them on the gooier side.
I have eaten a lot of real butter tarts in my day and I have made them from scratch a number of times. I am not going to tell you that these low carb butter tarts are exactly the same, because they’re not. Nothing quite behaves the way sugar or corn syrup does and that’s just a fact. They taste like butter tarts, but the gooey factor is more limited without the properties of sugar and corn syrup. But believe me when I say that these tarts are really, really good and are certainly the best approximation of butter tarts you can get using low carb ingredients. If this butter tart fiend is happy with them, you know you will be too!
HAPPY CANADA DAY!
- 3 tbsp butter
- 5 tbsp Swerve Sweetener
- 1 tbsp coconut sugar OR 1 tbsp additional Swerve Sweetener
- 6 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1/4 tsp xanthan gum
- 1/8 tsp salt
- 1 tbsp water
- 1 cup almond flour
- 2 tbsp Swerve Sweetener
- 2 tbsp arrowroot starch
- 1 & 1/2 tbsp coconut flour
- 1 tsp xanthan gum
- 1/4 tsp salt
- 4 tbsp butter chilled and cut into small pieces
- 2 -3 tbsp ice water
- Caramel Sauce
- 1/4 cup powdered Swerve Sweetener
- 1 large egg
- 2 tbsp melted butter
- 1 tbsp vegetable glycerin optional but keeps the filling gooier
- 2 tbsp raisins or dried currants chopped
- Combine butter and sweeteners in a medium saucepan over medium heat. Bring to a boil and cook about 3 minutes. If using all Swerve, you may find that your caramel remains lighter in colour (you can add 2 tsp molasses for more caramel colour).
- Add heavy cream and vanilla extract. Mixture will bubble vigorously, this is normal. Sprinkle with xanthan gum and whisk vigorously to combine. Stir in salt.
- Let cool to lukewarm and then whisk in water.
- Preheat oven to 350F.
- Combine almond flour, coconut flour, arrowroot starch, sweetener, xanthan gum and salt in the bowl of a food processor. Pulse to combine.
- Sprinkle surface with butter pieces and pulse until mixture resembles coarse crumbs.
- With processor running on low, add ice water, one tablespoon at time until dough begins to clump together.
- Place a large piece of parchment on work surface and dust liberally with additional almond flour. Turn out dough and pat into a rough circle. Sprinkle with more almond flour and cover with another large piece of parchment.
- Roll dough out to about 1/8 inch thickness and remove top piece of parchment. Use a 3 to 3.5-inch diameter cookie cutter (or a glass; I used a wine glass) to cut out 12 circles, rerolling scraps as necessary.
- Gently lift circles of pastry from bottom parchment with a knife or offset spatula and place in cavities of a standard muffin tin.
- Place muffin tin in freezer while preparing the filling.
- In a medium bowl, whisk together caramel sauce, powdered sweetener, egg, melted butter and vegetable glycerin.
- Divide chopped raisins and filling among tart shells and bake 12 to 15 minutes, or until tart edges are just golden brown and filling is slightly puffed and mostly set. It should still jiggle just a little in the center of each tart.
- Remove from oven and let cool completely.
Serves 12. Each serving has 8.41 g of carbs and 1.48 g of fiber. Total NET CARBS = 6.93 g.
Food energy: 174kcal
Saturated fatty acids: 6.83g
Total fat: 14.20g
Calories from fat: 127
Cholesterol: 27mg
Carbohydrate: 8.41g
Total dietary fiber: 1.48g
Protein: 2.80g
Sodium: 110mg
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Cindy says
Wow these look amazing…I sure have been missing butter tarts at Christmas and now I won’t have to anymore…Thanks so much…
Carolyn says
Happy to oblige! 😉
Christiane ~ Taking On Magazines says
Happy Canada Day! I’ve never had a butter tart but have a feeling that’s going to change soon. I had no idea that they were such a deal up north and find that fascinating!
Patricia says
Can’t wait to try these! Everything you make is scrumptious!!
Just finishing eating the Twix bars. Wonderful.
Angela from Ontario says
Can’t wait to get all the ingredients together and make these up… my dad will be so jealous… these are his favourite treat!!! Thanks for the hard work!
Becca from It's Yummi! says
These sound amazing, Carolyn!
Jeanette | Jeanette's Healthy Living says
What a great recipe to celebrate Canada Day – as always, Carolyn, you’ve outdone yourself!
Judy says
Where in Ontario? My dad grew up in Lindsay, and my mom was born and raised in St. Catharines. I need to make these for my dad….they are a favorite of his, but like you he can no longer partake of those made with all the brown sugar and syrup. I have all the ingredients except the vegetable glycerin. Where did you pick that up at? Thanks for all the awesome recipes. Favorite food blogger hands down.
Carolyn says
I grew up in Toronto. It’s a great city.
SimpleSimon says
Vegetable glycerin can be found in the pharmacy section of many “super” stores.
JoanneM says
*jumping for joy*! I can’t wait to make these! I was lamenting this morning to my kids that when we go to our favourite diner this afternoon in Stratford Ontario, I won’t be able to have one of their Famous (and my beloved) Butter Tarts to celebrate Canada Day. YOU have just made this Canadian Celiac LowCarber so.very.happy. 🙂
Happy Canada Day to you!
janet says
interesting post…just reading along when I see…similar to pecan pie without the pecans. That had me hooked. I LOVE pecan pie, I also love chess pie (with walnuts) but I REALLY love a southern tradition Jefferson Davis pie, which is very similar to your butter tarts but darker with molasses. I think I have spent all of 2 days in Canada in my entire live but these sound great, a must try. Thanks for the recipe!
Aly says
Oh noes! I don’t have arrowroot starch and it’s likely something I’ll have to order on line, but I don’t want to wait to make these! Is there a substitute I can use?
Carolyn says
Can you get a Gluten-Free All Purpose flour – like Bob’s Red Mill? Use a few tbsp of that instead.
Aly says
Yippee! I already have BRM gluten-free flour. As well as cornstarch
Carolyn says
Or…you could use cornstarch. It has exactly the same carb content as arrowroot.
Julia says
Love Butter Tarts!! And am Canadian, born and raised in Cambridge, ON. Thanks for this recipe, it looks fantastic!!
Taylor @ Food Faith Fitness says
WAIT?! Americans don’t eat butter tarts!
That’s it..I’m moving back to Canada.
JK, because you seriously are AMAZING for making this recipe. I grew up eating these like they were going out of style….you.are.fabulous.
Pinned!
Wenchypoo says
Question from a Yank: are these related to the British butter pie?
Carolyn says
I have NO idea. I’ve never heard of that one, but it sounds likely.
Marsha says
The british butter pie is filled with potatoes and onion is it not? So my guess is not related. These are small tarts filled with with sweet stuff (like a pecan pie)
jo says
Oh, you did it! thank you, thank you! i can’t wait to try these. I seriously miss my butter tarts.
Ruth says
I remember coming home from school to find my Mom had made butter tarts and being so excited. She would let us eat a couple…or more for an after school snack, and they have always been my most favourite treat. Thank you for sharing this recipe and bringing up some pleasant memories! Saskatchewan raised, Alberta chosen. Praries rule!!!! hahahaha
dina says
these look so delightful and i love how you made them healthier!
Jen says
I’d pay a loonie or twoonie for one of these Canuk beauties! Eh? Hehe:) They look delish!! Can’t wait to try!
Catherine says
In the South, way down south in the land of cotton, A.K.A. the Land of Dixie, what you’ve described is called Shoo-fly Pie! And it is delightful to have an LC version. Thank You!
Carolyn says
Yes, I think it’s supposed to be very similar.
Dawn says
Alright… you knew this question was coming (and if I overlooked it – I’m sorry! ) Can you sub almond flour for the coconut flour ? For some reason my mister has the nose of bloodhound and sniffs out coconut flour, unfortunately he doesn’t like it. I’m still going to give these a go one way or another (they look amazing!) but thought I’d at least ask! Thank you!
Carolyn says
You can add twice as much almond flour in place of the coconut but it may be a little harder to work with.
Sue says
OMG! Who would ever think you could make butter tarts low carb??? I haven’t had a butter tart in years and really miss them. And you’re right – only a Canadian could understand how devine this recipe is! Thank you Carolyn. I can’t wait to tell my sister in Whitby to check this recipe out.
heather says
Any thoughts on using Vitafiber syrup in this to keep the gooey factor? I haven’t tried it yet, just been reading about it and wonder if it has potential for stopping low carb fillings and caramel sauces from recrystallizing, kind of taking the place of golden corn syrup in traditional butter tarts.
Carolyn says
I’ve never even heard of it but now I am going to put it into my cart in Amazon. We shall see!
Heather says
Haha you’re awesome! I’m ordering it from Amazon too, time to play with a new ingredient! I read that the powdered version of Vitafiber makes good meringues. I would really love to figure out Turtles with toasted pecans, yummy caramel and melted Lily’s chocolate chips.
Carolyn says
If this vitafiber works as promised and doesn’t raise my blood sugar, it could be great to have in the arsenal!
edna weddell says
I also knew it would be you who would tackle butter tarts and win cause you said you were Canadian but I never knew till I read your blog ahead of the recipe that your are also a ontarioian like myself………..where did you live in Ontario if I may so inquire…….I reside just outside of midland Ontario which is 1/2 hr drive north west of barrie……….now my desert life is complete……all my old loves have been born again thanks to you…….my lemon meringue pie and now my butter tarts
thank you from the bottom of my stomach and heart…………keep up the fantastic work carolyn
Carolyn says
Thanks, Edna. I grew up in Toronto, although the first 7 years of my life were on a farm near a town called Schomburg. And I was born in Newmarket!
Sue says
Well, you have the maple cream cookies and the butter tarts…care to try the sausage roll challenge? I absolutely love them, but creating a flaky puff pastry seems a little daunting.
By the way, your butter tarts look amazing. I just got back from Canada and I have to admit, I did have one of those lovely gems (bad girl!). I’m going to give your recipe a try.
Chocolate Rose says
So sorry to ask this question, but I can’t do either arrowroot or cornstarch. Is there any lc option? My boss is Canadian and I’d love to take these to work tomorrow for her.
JoAnne says
I can’t tell you how excited I am to try these butter tarts! They look just like my grandmother’s. Growing up in Ottawa, we called them Nanny’s Butter Tarts and thought we were the only Canadians to make them! Since going low-carb, I’ve been lamenting that they would no longer be a part of our holiday tradition. Thank you! Thank you!
Angela says
These look so great! Do you know how I could use baking blend in place of the Almond flour? Due to a nut allergy I can’t have almond flour. I was thinking to substitute Briana Thomas’s baking blend for the almond and coconut flour you show in the recipe, do you think that would work? Thank you!
Carolyn says
You’d probably have to ask Briana how to modify it since i have never used her recipe for baking blend. Sorry!
Mary Dawn says
These sound very similar to our Transparent tarts which are a local specialty. I will have to try these! Thanks
Nicole says
I am embarrassed to say that I am Canadian and have never tried a butter tart in my life. That is all going to change tomorrow. These look really good!
Nicole says
I’m not sure if I made a mistake or not but is the dough supposed to come out of the processor with a wet texture? I only added 2 tbsps of water and it was more of a liquid type consistency. I haven’t rolled it out because I didn’t have a rolling pin but a friend is bringing one over. I’m not sure if I did anything wrong or not so far.
Jenn says
OMGosh Carolyn, I just saw your re-post of these amazing tarts on FB and immediately came here to investigate. I am sooo excited, having been craving these buttery, sweet, flakey tarts for some time. Like many Canadians, for me these bring back memories of hot summer days, mom baking in a sweltering kitchen, impatiently waiting for them as they came out of the oven and cooled to be enjoyed with a tall glass of cold, 3% milk. I’m a maritimer, mom was British war-bride who came to Canada to be with dad after the war and was an amazing cook and baker. Oh the Bakewell tarts, the egg pies, the melt-in-your mouth flakey piecrusts and biscuits. It’s no wonder I’m diabetic now with all the sugary treats we ate growing up, but LC has been my savior and finding your blog a true blessing. You ARE amazing Carolyn, and I am proud to be your fellow Canuck. Blessings to you and yours.
Carolyn says
So glad to have helped re-create those memories in a healthier way!
Andrea Vaccaro says
Faux corn syrup:
A 3 to 1 ratio of isomalt to water, cooked over medium heat for 7 – 10 minutes. No re-crystallization of sisomalt, even after refrigeration.
Andrea Vaccaro says
BTW, you could also use Sukrin syrup or Sukrin Gold (both Amazon); they are exactly like Corn Syrup, both light and dark.
Angela says
Ok, I am SO excited about this! Also a fellow Canuck who LOVES butter tarts! I will have to play around a bit with the pastry as I have a nut allergy and can’t use almond flour, I would like to sub for Briana Thomas’s baking blend. Also, do you know where I can find out how to switch Swerve to gentle sweet or pure stevia?
Aryn says
I eat Keto…is there any suggestions to use in place of the arrowroot flour? Thanks I’m advance ?
Carolyn says
Coconut flour.
C says
I’m in Vancouver, BC and having trouble finding vegetable glycerin! Any suggestions? So excited to try these for Xmas!
Carolyn says
Skip it, they should still be okay.
Denise says
Hi Carolyn,
I finally got around to making these. They turned out awesome! My diabetic husband missed butter tarts more than anything and was so happy to enjoy them.
I really have to stress to other cooks the importance of using a medium saucepan, as you suggest, to melt the butter and sweetener. I made the mistake of using a small pot. I added the cream and the volume just exploded! No kidding about the liquid boiling vigorously. I had poured the cream from a small bowl, which put my hand too close to the hot liquid. Fortunately, no damage done aside from a messy stovetop.
Carolyn says
Oh dear yes!
Krista says
I’m wondering how these would freeze? I made a test batch a few weeks ago and they were delicious, but I would like to bang off a few batches today and freeze them for Christmas.
Carolyn says
I really don’t know, I didn’t try freezing them.
Kate says
Good afternoon! Can I substitute honey for the sweetener in the filling and crust? TIA
Carolyn says
No. The crust would be awful. And honey is just sugar.
Catintherain says
Thank you!!! My boyfriend switched to low-carb and he really likes butter tarts! I will make them for him for Easter.
Question for you: when making low-carb pastry, have you tried the classic technique of rolling, folding and refrigerating it (then repeating a few times) to see if you get more flaky layers? I’m going to try and see what happens. Kinda hoping I’ll stumble upon a low-carb croissant, but I know chances are slim :).
Tira says
I just made these. I used collagen powder instead of vegetable glycerin because it’s what I had in the cupboard and I also used Sukrin Gold brown sugar replacement in the caramel sauce.
I swear if someone handed me one without saying anything, I likely wouldn’t be able to tell the difference from the real thing!! I’m totally amazed!
The crust is a lot softer (though they haven’t totally cooled, I couldn’t wait, lol) but the taste is spot on!
Carolyn says
Wonderful!
Tira says
Actually, I’ve discovered a quirk with them. I put them in the fridge because I thought they’d keep longer, and the gooey middle turned into more of a solid icing. I’m hoping once returned to a warmer temperature they’ll “melt” again, but I guess I’ll have to wait and see. They still taste like butter tarts, but the texture is all wrong now. 🙁
Carolyn says
That’s what erythritol does. I don’t refrigerate mine if I think we will eat them within a few days.
Sheren says
I made these and it tasted amazing!! However my crust was very stretchy and soft. What could i have done wrong? Sucha waste because everything else was so great! Thank you Caroline
Carolyn says
I really really don’t know what would make it stretchy and soft, because almond flour crusts don’t really get stretchy unless they are the fathead dough kind. I wish I could help on that one. These crusts are actually a bit on the crumbly side and not stretchy at all so I am stumped.
Bethany says
Carolyn, your recipes are great! Thanks for all the time you spend developing them. I trust anything I find on your site (or any pin that leads back to your site). When I made these today, I had a hard time with the crust; it kept cracking or breaking as I put it into the muffin tins. I added a bit more water, refrigerated again, but the same result. The dough looked a bit grainy, too. I patched it up as best I could as they went into the tins – some I just pressed in more like a pie crust – we’ll see how they turn out. The only ingredient I didn’t have was the arrowroot starch (I used lupin flour). Any suggestions?
Carolyn says
Well, yes. The starch is what keeps it from doing it, which is why it was in the ingredient list. Lupin flour is unlikely to help.
Adrienne says
I am making these as we speak using sugar free caramel liquid sweetener along with the organic coconut sugar. I made the almond flour crust, but opted to put them in mini pie Tarts as opposed to muffin tins. In licking the bowl and the spatula, The Taste was amazing! There is no bitter aftertaste that you would normally get from an artificial sweetener like Splenda. I just put them in the oven a few minutes ago and I’m thinking they probably will need more than 15 minutes each because they’re larger than the traditional mini muffin. I’m watching them very closely now. I will post once I get them out of the oven and get a chance to try them thank you for this recipe!
Mary Ellen Scott says
None of the stores in my area carry Swerve Brown Sugar, or any brown sugar replacements.. Is there a substitute I can try?