You know, these sugar-free butter tarts were a bit of a challenge to make sugar-free. It’s a very careful balance between too cooked, undercooked, and soggy.
It took a few tries to get it right, and I will share with you the recipe and all the tricks and tips I used to get these little darlings baked perfectly.
Butter tarts should have a gooey center, caramelized edges, and a buttery crust. We nailed all those requirements without adding a speck of refined sugar or gluten.
INcredibly tasty Low Carb Butter Tarts
These sugar-free butter tarts taste like the real deal. The filling has that caramel flavour with notes of vanilla and burnt sugar. Paired with a buttery crust, it’s the perfect dessert for anyone who loves a sweet treat.
This recipe is:
- Low carb
- Refined- Sugar-Free
- Quick & easy, no need to chill the crust in advance.
- Most of the work happens in the oven!
Which Sweeteners work best in this recipe?
Allulose. No sweetener will create the same gooey texture without an aftertaste or significant hardening and crystalization. Allulose shares many properties with sugar, including its ability to caramelize and thicken when introduced to heat.
With that said, I know some of you are going to go ahead and make these butter tarts with your favorite sweetener of choice. If you use another sweetener, I will suggest adding 1/4 tsp xanthan gum to the filling. The xanthan gum will help the filling to thicken. I want you to know ahead of time that the tarts will be missing a great deal of that caramel flavor you will get with allulose.
For the crust, you can use your favorite sweetener. I used erythritol because I don’t care if the crust has a bit of crunchiness to it (actually, I prefer it!). Any sweetener will work in the crust recipe.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Sugar-free butter tart Crust tips
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The crust is really easy to make. You can toss all the ingredients into a bowl and work it until it starts to stick together.
Once the crust does start to stick, you can add it to your tart pans by pressing it into the pans’ sides and bottom. I used tart pans for this recipe because it made it much easier to get the butter tarts out of the pan still slightly warm.
If you use a muffin tin for your sugar-free butter tarts, you will need to wait until they are completely cooled and set before trying to remove them. If you try to remove them before they are completely set, they will fall apart. This is why I prefer individual tart pans for this dessert.
- Be sure to make the crust at least 1/4 inch thick all around. Do not leave thin spots. Thin spots will cause the filling to leak through and make a mess.
- The tarts need to be prebaked for 5 minutes. Do not skip this step! Skipping the prebake will cause the filling to sink into the crust.
A few tips will ensure that these sugar-free butter tarts come out perfect every single time.
- Place the tart pans on a cookie sheet to bake.
- Be sure to fill the tarts up to the top with the filling.
- Cover the tarts with a loose piece of tin foil. The tin foil will help prevent over-baking.
- Keep a close eye on the tarts. Once they start to bubble and turn golden, they are done. If allowed to over-bake, the filling will become chewy (not a good texture!).
My Current Favorite Brand For Low Carb Baking Ingredients
Serving & storage suggestions
Serve these the day you make them. I made mine in 4-inch tart shells, and the recipe made 8 tarts. You can use smaller 3-inch tarts and get 10-12—your choice. I only used the 4-inch pans because that is what I could find. Gremlins hid my 3-inch tart pans!
You can store these in the fridge and they are very good the next day, but they are best the same day you make them.
These sugar-free butter tarts do not freeze well at all. But you can make the unbaked shells in advance and defrost them as you need them.
Looking for more low carb Fall inspired recipes?
Since fall is one of my favorite seasons, especially when it comes to baking, I have a growing collection of popular low carb autumn desserts I think you will enjoy!
- Low Carb Pumpkin Muffins
- Cheesecake Stuffed Low Carb Pumpkin Loaf
- Thick and Rich Pumpkin Spice Cheesecake
- Salted Caramel Cheesecake
- Pumpkin Donuts
- 2 cups almond flour
- 3 Tbsp coconut flour
- 4 Tbsp unsalted melted butter
- 1 large egg
- 4 Tbsp powdered erythritol
- 2 cups granular allulose
- 1/4 cup water
- 1/2 cup melted butter
- 2 large eggs (room temperature)
- 1 Tbsp vanilla
- 1/2 tsp salt
- Preheat oven to 350F
- Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.
- Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.
- You may need to add a tablespoon of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.
- Spread the pie dough evenly into 8 4-inch tart shells * see notes below about smaller size tart shells.
- Press the dough into the sides and bottom of the tart pans and prick with a fork. Place the filled tart pans on a cookie sheet.
- Bake for 5 minutes and set aside.
- In a large bowl whisk together the granular allulose, water, melted butter, room temperature eggs, vanilla, and salt.
- Pour the filling evenly into the pie tarts and place them back into the oven for 30-35 minutes. Halfway through the baking place a loose piece of tin foil over the tarts to prevent over-browning.
- Do not over bake the tarts, over baking will cause the filling to thicken too much. You want the filling to be slightly liquidy when the tarts come out of the oven. They will firm up considerably as they cool.
* I used larger 4-inch tart shells but If you use a smaller 3-inch tart shell, keep an eye on them around the 25-minute mark. They will take less time to bake.
* Be sure to use the tin foil trick halfway through baking to prevent the tarts from over-browning. Both allulose and almond flour tend to over-brown while baking.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 34gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 116mgSodium: 315mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 2gProtein: 9g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.