These low-carb, gluten-free mini pecan tarts always remind me of those holiday dinners when pecan pies were the star of the dessert table. The smell alone was enough to make the whole room feel warmer, like the whole family had been wrapped up in a cozy blanket. Everyone had their own way of enjoying it—some went for tiny slivers, others for big, generous wedges with a scoop of ice cream, but my favorite part was always the top layer of pecans. I would eat the crispy, nutty, and sweet halves first. That’s the best part of these tarts! They’re just the top. LOL.
Sure, they’re not as big or quite as sticky, but if you’re cutting carbs, they are a great autumn treat. There is still that same nutty richness and buttery crunch in a bite-sized version that feels like a nod to those holiday memories. It’s like a small taste of nostalgia but updated for my life today—a way to honor those traditions while making new ones that fit just right for me (and maybe for you, too!).
Ingredients:
- 1 1/2 cups (6 ounces) whole pecans
- 5 tablespoons butter (salted or unsalted)
- 1/2 cup of allulose (for stickness – other sweeteners can work, but may not have the same texture after cooking)
- 1/2 tsp of salt
- 3 large eggs
- 1/8 cup sugar-free maple or molasses syrup (for flavor)
- 1 teaspoon vanilla
Please note: if you have cat and/ or dogs, anything containing xylitol can be fatally toxic if consumed by your furred friends.
Dairy allergies – substitute plant butter for real butter plus 1 tbs of coconut oil for nuts
Instructions:
- Toast the pecans in a tablespoon of butter in a small saute pan (substitute coconut oil or another oil for dairy-free. Don’t use vegan butter for this step. It will make your nuts soggy, and no one wants soggy nuts. LOL.). Allow nuts to cool completely. This is important to keep the pecans crispy.
2. Distribute the pecans equally into the mini-muffin spaces in a silicone pan. Set aside.
3. Melt the 4 tablespoons butter (or vegan butter) in a small saucepan on low heat. Add salt and the sweeteners (allulose and sugar-free maple syrup). Whisk until the sugars are dissolved. Whisk in the eggs one at a time, and keep whisking until the temperature is around 115F and the egg mixture is shiny, smooth, and warm to the touch. Remove from heat and stir in vanilla.
4. Spoon the egg filling into the baking cups over the pecans. Bake for 15 minutes or until the pecan tarts are browned and set but still soft to the touch.
5. Remove from oven and allow to cool completely (at least 3 hours). Finally, enjoy this relatively guilt-free pecan pie experience!
Have the happiest of holidays with this fun little treat!
xxxooo,
Renee George
Comments
I’mma gonna make these!