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July 1, 2014

Low Carb Butter Tarts

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

11.6Kshares

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.

 

 

Low Carb Butter Tarts

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.

Low Carb Gluten-Free Butter Tart Recipe

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.

Grain-Free Sugar-Free Butter Tarts

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.

Low Carb Butter Tart Recipe

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!

4.58 from 7 votes
Low Carb Gluten-Free Butter Tart Recipe
Print
Low Carb Butter Tarts
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.
Keyword: butter tarts
Servings: 12 tarts
Calories: 168 kcal
Ingredients
Caramel Sauce:
  • 3 tbsp butter
  • 3 tbsp Swerve Brown
  • 2 tbsp BochaSweet (or granulated Swerve)
  • 6 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • 1/8 tsp salt
  • 1 tbsp water
Pastry:
  • 1 cup almond flour
  • 2 tbsp Swerve Sweetener
  • 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
Filling:
  • Caramel Sauce
  • 1/4 cup powdered Swerve Sweetener
  • 1 large egg
  • 2 tbsp melted butter
  • 2 tbsp raisins or dried currants chopped
Instructions
Caramel Sauce:
  1. 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 recrystallizes a bit.

  2. 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.
  3. Let cool to lukewarm and then whisk in water.
Pastry:
  1. Preheat oven to 350F.
  2. Combine almond flour, coconut flour, sweetener, xanthan gum and salt in the bowl of a food processor. Pulse to combine.

  3. Sprinkle surface with butter pieces and pulse until mixture resembles coarse crumbs.
  4. With processor running on low, add ice water, one tablespoon at time until dough begins to clump together.
  5. 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.
  6. 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.
  7. Gently lift circles of pastry from bottom parchment with a knife or offset spatula and place in cavities of a standard muffin tin.
  8. Place muffin tin in freezer while preparing the filling.
Filling:
  1. In a medium bowl, whisk together caramel sauce, powdered sweetener, egg, and melted butter.

  2. 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.
  3. Remove from oven and let cool completely.
Nutrition Facts
Low Carb Butter Tarts
Amount Per Serving (1 tart)
Calories 168 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Carbohydrates 4.3g1%
Fiber 1.5g6%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Gluten Free, Low Carb, Pies & Tarts, Popular Posts Tagged With: almond flour, pastry, raisins

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Cindy says

    July 1, 2014 at 8:16 am

    Wow these look amazing…I sure have been missing butter tarts at Christmas and now I won’t have to anymore…Thanks so much…

    Reply
    • Carolyn says

      July 1, 2014 at 8:18 am

      Happy to oblige! 😉

      Reply
      • Jasmin Brackenbury says

        February 4, 2020 at 8:40 pm

        Today I made your butter tart filling! I loved it. I haven’t tried the pastry part yet, but I will. You are a talented women to have created these low carb favorites.

        Reply
  2. Christiane ~ Taking On Magazines says

    July 1, 2014 at 8:31 am

    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!

    Reply
    • Richard Kirchknopf says

      October 11, 2019 at 9:14 pm

      5 stars
      Thanks. Doctor told me to cut back on sugar and starch and I thought that was it for me and butter tarts. I chose to still use the coconut sugar and arrowroot starch, which is some sugar. Used xylitol instead of erythritol as my wife doesn’t like the menthol cool aftertaste of erythritol. I am not a cook but it turned out great, if not quite as pretty and uniform as yours. A thanksgiving treat for me.

      Reply
  3. Patricia says

    July 1, 2014 at 9:37 am

    Can’t wait to try these! Everything you make is scrumptious!!
    Just finishing eating the Twix bars. Wonderful.

    Reply
  4. Angela from Ontario says

    July 1, 2014 at 9:44 am

    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!

    Reply
  5. Becca from It's Yummi! says

    July 1, 2014 at 9:53 am

    These sound amazing, Carolyn!

    Reply
  6. Jeanette | Jeanette's Healthy Living says

    July 1, 2014 at 10:00 am

    What a great recipe to celebrate Canada Day – as always, Carolyn, you’ve outdone yourself!

    Reply
  7. Judy says

    July 1, 2014 at 10:33 am

    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.

    Reply
    • Carolyn says

      July 1, 2014 at 12:08 pm

      I grew up in Toronto. It’s a great city.

      Reply
    • SimpleSimon says

      August 26, 2014 at 9:07 pm

      Vegetable glycerin can be found in the pharmacy section of many “super” stores.

      Reply
      • Sylvia Klassen says

        December 5, 2019 at 1:15 pm

        also found at bulkbarn

        Reply
  8. JoanneM says

    July 1, 2014 at 1:13 pm

    *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!

    Reply
  9. janet says

    July 1, 2014 at 3:13 pm

    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!

    Reply
  10. Aly says

    July 1, 2014 at 4:35 pm

    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?

    Reply
    • Carolyn says

      July 1, 2014 at 4:44 pm

      Can you get a Gluten-Free All Purpose flour – like Bob’s Red Mill? Use a few tbsp of that instead.

      Reply
      • Aly says

        July 1, 2014 at 4:53 pm

        Yippee! I already have BRM gluten-free flour. As well as cornstarch

        Reply
    • Carolyn says

      July 1, 2014 at 4:44 pm

      Or…you could use cornstarch. It has exactly the same carb content as arrowroot.

      Reply
  11. Julia says

    July 1, 2014 at 5:34 pm

    Love Butter Tarts!! And am Canadian, born and raised in Cambridge, ON. Thanks for this recipe, it looks fantastic!!

    Reply
  12. Taylor @ Food Faith Fitness says

    July 2, 2014 at 5:40 am

    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!

    Reply
  13. Wenchypoo says

    July 2, 2014 at 6:12 am

    Question from a Yank: are these related to the British butter pie?

    Reply
    • Carolyn says

      July 2, 2014 at 6:23 am

      I have NO idea. I’ve never heard of that one, but it sounds likely.

      Reply
    • Marsha says

      April 19, 2018 at 11:02 pm

      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)

      Reply
  14. jo says

    July 2, 2014 at 10:18 am

    Oh, you did it! thank you, thank you! i can’t wait to try these. I seriously miss my butter tarts.

    Reply
  15. Ruth says

    July 2, 2014 at 11:23 am

    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

    Reply
  16. dina says

    July 2, 2014 at 2:09 pm

    these look so delightful and i love how you made them healthier!

    Reply
  17. Jen says

    July 6, 2014 at 11:43 am

    I’d pay a loonie or twoonie for one of these Canuk beauties! Eh? Hehe:) They look delish!! Can’t wait to try!

    Reply
  18. Catherine says

    September 9, 2014 at 8:39 pm

    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!

    Reply
    • Carolyn says

      September 10, 2014 at 4:58 am

      Yes, I think it’s supposed to be very similar.

      Reply
  19. Dawn says

    October 28, 2014 at 9:27 pm

    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!

    Reply
    • Carolyn says

      October 29, 2014 at 3:43 am

      You can add twice as much almond flour in place of the coconut but it may be a little harder to work with.

      Reply
  20. Sue says

    April 3, 2015 at 1:22 am

    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.

    Reply
  21. heather says

    June 8, 2015 at 10:31 pm

    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.

    Reply
    • Carolyn says

      June 9, 2015 at 7:39 am

      I’ve never even heard of it but now I am going to put it into my cart in Amazon. We shall see!

      Reply
      • Heather says

        June 9, 2015 at 9:58 am

        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.

        Reply
        • Carolyn says

          June 9, 2015 at 4:00 pm

          If this vitafiber works as promised and doesn’t raise my blood sugar, it could be great to have in the arsenal!

          Reply
  22. edna weddell says

    June 9, 2015 at 7:51 pm

    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

    Reply
    • Carolyn says

      June 10, 2015 at 8:04 am

      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!

      Reply
  23. Sue says

    August 13, 2015 at 4:43 pm

    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.

    Reply
  24. Chocolate Rose says

    October 11, 2015 at 1:10 pm

    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.

    Reply
  25. JoAnne says

    October 23, 2015 at 8:17 am

    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!

    Reply
  26. Angela says

    September 18, 2016 at 7:03 pm

    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!

    Reply
    • Carolyn says

      September 18, 2016 at 7:43 pm

      You’d probably have to ask Briana how to modify it since i have never used her recipe for baking blend. Sorry!

      Reply
  27. Mary Dawn says

    September 18, 2016 at 9:14 pm

    These sound very similar to our Transparent tarts which are a local specialty. I will have to try these! Thanks

    Reply
  28. Nicole says

    December 7, 2016 at 2:22 pm

    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!

    Reply
  29. Nicole says

    December 8, 2016 at 9:31 am

    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.

    Reply
  30. Jenn says

    January 21, 2017 at 5:02 am

    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.

    Reply
    • Carolyn says

      January 21, 2017 at 8:55 am

      So glad to have helped re-create those memories in a healthier way!

      Reply
  31. Andrea Vaccaro says

    June 27, 2017 at 2:48 pm

    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.

    Reply
    • Andrea Vaccaro says

      June 27, 2017 at 3:52 pm

      BTW, you could also use Sukrin syrup or Sukrin Gold (both Amazon); they are exactly like Corn Syrup, both light and dark.

      Reply
  32. Angela says

    June 29, 2017 at 1:24 pm

    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?

    Reply
  33. Aryn says

    November 29, 2017 at 11:05 pm

    I eat Keto…is there any suggestions to use in place of the arrowroot flour? Thanks I’m advance ?

    Reply
    • Carolyn says

      November 30, 2017 at 4:28 pm

      Coconut flour.

      Reply
  34. C says

    December 13, 2017 at 4:13 pm

    I’m in Vancouver, BC and having trouble finding vegetable glycerin! Any suggestions? So excited to try these for Xmas!

    Reply
    • Carolyn says

      December 13, 2017 at 5:47 pm

      Skip it, they should still be okay.

      Reply
  35. Denise says

    December 14, 2017 at 8:50 pm

    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.

    Reply
    • Carolyn says

      December 15, 2017 at 8:33 am

      Oh dear yes!

      Reply
  36. Krista says

    December 18, 2017 at 5:01 pm

    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.

    Reply
    • Carolyn says

      December 18, 2017 at 10:10 pm

      I really don’t know, I didn’t try freezing them.

      Reply
  37. Kate says

    March 3, 2018 at 3:31 pm

    5 stars
    Good afternoon! Can I substitute honey for the sweetener in the filling and crust? TIA

    Reply
    • Carolyn says

      March 3, 2018 at 6:56 pm

      No. The crust would be awful. And honey is just sugar.

      Reply
  38. Catintherain says

    March 13, 2018 at 4:36 am

    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 :).

    Reply
  39. Tira says

    March 24, 2018 at 11:05 pm

    5 stars
    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!

    Reply
    • Carolyn says

      March 25, 2018 at 6:41 am

      Wonderful!

      Reply
      • Tira says

        March 25, 2018 at 2:47 pm

        4 stars
        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. 🙁

        Reply
        • Carolyn says

          March 25, 2018 at 4:02 pm

          That’s what erythritol does. I don’t refrigerate mine if I think we will eat them within a few days.

          Reply
  40. Sheren says

    July 18, 2018 at 10:15 pm

    4 stars
    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

    Reply
    • Carolyn says

      July 19, 2018 at 6:25 pm

      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.

      Reply
  41. Bethany says

    September 3, 2018 at 12:16 pm

    4 stars
    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?

    Reply
    • Carolyn says

      September 3, 2018 at 3:56 pm

      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.

      Reply
  42. Adrienne says

    October 20, 2018 at 2:34 pm

    5 stars
    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!

    Reply
  43. Mary Ellen Scott says

    January 5, 2019 at 10:07 pm

    None of the stores in my area carry Swerve Brown Sugar, or any brown sugar replacements.. Is there a substitute I can try?

    Reply
    • Juliette says

      November 29, 2020 at 4:32 pm

      Trivia has brown sugar keto. Use allulose instead

      Reply
  44. Sylvia Klassen says

    December 5, 2019 at 8:02 pm

    They turned out fine, and they taste ok, but not really sweet like the regular butter tarts. I think perhaps swerve is less sweet tasting. Not to crazy about the tart shells either, I think since this recipe says like 0 calories, I might add a bit of brown sugar to the syrup mixture to improve the taste, and since GF is not my issue I might use regular tart shells. That’s my thoughts on this adventure. But thank you for the recipe. The first one I found that tackles these delicious treats.

    Reply
  45. MJ says

    September 1, 2020 at 6:03 pm

    I know this is an old post but can you use allulose instead since it doesnt cyrstalize?

    Reply
    • Carolyn says

      September 1, 2020 at 9:03 pm

      I haven’t tried it so I can’t say for sure. I’d probably go half allulose and half Swerve.

      Reply
  46. Juliette Moody says

    November 29, 2020 at 4:30 pm

    Fellow Canadian and I miss my butter tarts. However that being said I made a keto pecan pie the other day and it was the bomb. The secret Allulose. It truly melted and did not taste gritty like swerve or any other keto sugar supplement. It makes a great caramel and the color is amazing. I’m going to use your crust recipe but use the pecan pie filling I made.

    Reply
  47. Rabellaka says

    January 20, 2021 at 3:26 pm

    I’m so happy to find this recipe!! There was a sign for butter tarts today at the gas station, and there’s a bakery I pass on my way home that sells chocolate dipped butter tarts. And they’re my favourite dessert. I’ve been missing them. I plan on making these as soon as school is back in person, and I have some time alone!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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