These keto butter tarts are the real deal! Tender grain-free pastry with a rich, gooey caramel custard center. The famous Canadian dessert is now low carb and sugar free.
Preheat the oven to 325F and lightly grease a non-stick muffin pan.
In a large bowl, whisk together the almond flour, powdered sweetener, baking powder, salt, and xanthan gum. Stir in the egg and melted butter until the dough comes together. Gather the dough into a ball.
Dust a work surface lightly with more almond flour and transfer the dough to the work surface. Cover the dough with waxed paper or parchment paper and roll out to an even ⅛" thickness.
Cut out tart crusts into 3 ½ inch circles (I used a drinking glass). Use an offset spatula to carefully lift each crust off the work surface. Press lightly into the prepared muffin cups.
Gather the pastry scraps and roll out again. You can re-roll this dough as much as you like and you should get 12 pastry circles.
Place the muffin pan in the freezer while preparing the filling.
Filling
Combine the butter and sweeteners in a medium saucepan over medium heat. Bring to a boil and cook 3 to 5 minutes, watching carefully to make sure it doesn't burn.
Remove from heat and add the heavy cream and vanilla extract. (The mixture will bubble vigorously, this is normal).
Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Whisk in the salt. Set aside to cool while preparing the pastry. Let cool 10 minutes.
Once cooled, whisk in the egg.
To assemble
Divide the chopped raisins among the tart shells and spoon the filling over top. Fill each crust almost all the way.
Bake 18 to 22 minutes, until the tart edges are golden and the filling is mostly set with a little jiggle in the center (it should still look a little wet in the very center of each tart).
Remove from oven and let cool completely, then use a knife to loosen each tart.