Butter Tarts are one of my favourite desserts so I made a keto-friendly version of it last night.
Crust: 3 Cups of Pork Rind Flour, 1/2 TSP of Salt, 4 TBSP of Butter, 1 (or 2) eggs
If you have a really powerful blender, make sure the butter is cold and cut it up into small chunks and mix all the ingredients together thoroughly. If you don't then you want to warm up the butter a bit to make it easier to blend. Grab a muffin pan or something similar and press it into the pan. You don't need to make the crust too thick because I found even without any baking powder, it started to puff up a bit in the oven and I had to scoop it out half way through and make another crust with the extra.
Preheat the oven to 325 Fahrenheit and cook for about 12-15 minutes or so. But keep an eye on it and see how it's doing. It doesn't have to be thoroughly cooked, because they are going to put back in with the filler.
Filler: 3/4 Cup of Xylitol (or whichever sweetener you have available), 2 eggs, 1/4 Cup of Butter, 1 TBSP of Coconut Cream (or milk), a large handful of raisins and chopped pecans.
Mix all the ingredients together (minus the raisins and pecans) and blend it nicely, then add in as much raisins and pecans as desired, at least half a cup of each should do, but you can eyeball it. Scoop the filler into the already made crusts until it reaches the top (you don't have to worry too much about the filler rising so you can fill it to the top) and bake at 325 Fahrenheit for another 20-25 minutes.
Let it cool down first. It's probably a good idea to put it into the fridge, otherwise they will fall apart. Plus, they do taste a lot better when cool. I'd also add that they come out rich but also very sweet, so even though I haven't tried it yet, you could probably cut down on the amount of Xylitol or sweetener that you use and add in more Coconut milk to substitute that. So just be careful not to eat too many of these in one go. Although they are very filling.
Relative consistency of the filler
Just out of the oven
After they've cooled down a bit
Crust: 3 Cups of Pork Rind Flour, 1/2 TSP of Salt, 4 TBSP of Butter, 1 (or 2) eggs
If you have a really powerful blender, make sure the butter is cold and cut it up into small chunks and mix all the ingredients together thoroughly. If you don't then you want to warm up the butter a bit to make it easier to blend. Grab a muffin pan or something similar and press it into the pan. You don't need to make the crust too thick because I found even without any baking powder, it started to puff up a bit in the oven and I had to scoop it out half way through and make another crust with the extra.
Preheat the oven to 325 Fahrenheit and cook for about 12-15 minutes or so. But keep an eye on it and see how it's doing. It doesn't have to be thoroughly cooked, because they are going to put back in with the filler.
Filler: 3/4 Cup of Xylitol (or whichever sweetener you have available), 2 eggs, 1/4 Cup of Butter, 1 TBSP of Coconut Cream (or milk), a large handful of raisins and chopped pecans.
Mix all the ingredients together (minus the raisins and pecans) and blend it nicely, then add in as much raisins and pecans as desired, at least half a cup of each should do, but you can eyeball it. Scoop the filler into the already made crusts until it reaches the top (you don't have to worry too much about the filler rising so you can fill it to the top) and bake at 325 Fahrenheit for another 20-25 minutes.
Let it cool down first. It's probably a good idea to put it into the fridge, otherwise they will fall apart. Plus, they do taste a lot better when cool. I'd also add that they come out rich but also very sweet, so even though I haven't tried it yet, you could probably cut down on the amount of Xylitol or sweetener that you use and add in more Coconut milk to substitute that. So just be careful not to eat too many of these in one go. Although they are very filling.
Relative consistency of the filler
Just out of the oven
After they've cooled down a bit
