In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter. Add the cream cheese and cut in with a sharp knife or pastry cutter until the dough looks unified and comes together easily.
Roll the dough into 24 balls and press into the bottom and up the sides of a mini muffin pan (if your pan is not very non-stick, you may want to grease it first). Bake 10 minutes.
Fill the tart crusts with about 1 teaspoon of chopped pecans.
In a small saucepan, melt the butter over low heat. Once melted, stir in the sweetener, Yacon syrup, fiber syrup, vanilla extract, and whipping cream until well combined.
Whisk in the egg and salt. Divide mixture evenly among tarts. Top each with a pecan half and bake another 15 minutes.
Let cool 15 minutes before removing from the pan.
Serves 12. Each serving has 3.11g NET CARBS.Food energy: 289kcal Total fat: 27.16g Calories from fat: 244 Cholesterol: 36mg Carbohydrate: 5.94g Total dietary fiber: 2.83g Protein: 5.67g Erythritol: 13.25g