The perfect Thanksgiving dessert: Maple Pecan Tarts! Featuring a crisp cookie crust topped with creamy maple pecan butter! No grains/gluten, dairy, eggs, or sugar. (Vegan/Paleo/Low-Carb/Keto)
Oh. my. goodness, friends. These little tarts are un-be-lievable! It’s SO hard to fathom these aren’t made with flour/sugar/butter!
These delicious little pies are the perfect dessert to delight your family over the holidays. Nobody will guess they’re low-carb after tasting them. This buttery sweet/salty toasted pecan goodness is sure to be a crowd-pleaser, special diet or not!
Six little ingredients. Six delightful little foods that combined transform into an AMAZING dessert.
- Almond flour instead of wheat flour, so it’s gluten-free and grain-free
- Avocado oil instead of butter so it’s dairy-free (may sub another neutral oil)
- Flax instead of eggs so it’s vegan
- Pecans for the KEY flavor
- Pink salt to enhance the flavor profile (+ adding extra salt makes it even BETTER, imo!) love sweet + salty. YUM.
- And last but not least, my latest OBSESSION: Lakanto Maple Syrup!!
Candy, candy canes, candy corns and SYRUP
I’m in LOVE and I don’t care who knows it. 😀
How many ELF quotes can I squeeze into this post? lol
But seriously. this syrup! IT TASTES LIKE THE REAL DEAL but there’s NO SUGAR (omg omg omg). I am so blown away by this stuff you guys. No funky aftertaste or flavor. No watery consistency.
BEST OF ALL: No artificial sweeteners. It’s sweetened with fruit (monk fruit!) and has only ONE net carb per serving, and there’s only 1.5 servings in the whole recipe! Click here to grab a bottle (use code PRETTYPIES for 20% off)
If you’re not low-carb? No problem. Simply sub regular maple syrup! Easy-peasy.
TOASTED PECAN BUTTER
Perhaps one of the most incredible nut butters, EVER: toasted pecan butter!
And you *don’t* have to spend $15 on a fancy-pants jar of pecan butter from Whole Foods. You can MAKE it. In minutes! YEAH. (WHY did it take me so long to taste this?!?)
Step 1: toast your pecans (either in the oven or a skillet)
Step 2: blend them in a food processor for a minute or two.
Step 3: try not to eat the whole darn batch with a spoon! lol.
This stuff is good! And it gets BETTER. Yeah! Sweeten it. Salt it. Oh.my.word. DIVINE.
SO BUTTERY (without butter!)
That’s the #1 adjective that’s come up when my family and I have described these tarts: Buttery! The crust tastes buttery. The filling tastes buttery. It must be the richness of the nuts that gives it such buttery flavor.
The almond flour crust tastes like a buttery crisp chewy sugar cookie. Not too sweet, not crunchy. Just perfectly crisp and firm.
And the pecan butter filling has a smooth and creamy consistency that almost tastes like a soft frosting.
Then you add the buttery toasted pecans on top with some sea salt. I DIE. Definitely going down as one of my favorite recipes to date!
A FAMILY WINNER
I’m going to make these again for my family’s big Thanksgiving dinner at my parents’ house. I know they’ll be a hit!
I may have to double –or triple!- the recipe though, ha. Or maybe to serve a crowd, it would be best to make them into bite-size tiny tarts (2″ instead of 5″). You can do that with a mini muffin pan (just be sure to line it with parchment wrappers so they’re easy to remove)
Click the image below to save this recipe on Pinterest:
Maple Pecan Tarts
- 1 1/2 cups almond flour
- 2 Tbs avocado oil or neutral oil of choice
- 2 Tbs ground flaxseed + 3 Tbs water
- 1 Tbs Lakanto maple syrup or regular maple syrup for non-keto
- Scant 1/8 tsp pink salt
- 1 1/2 cups pecans + more for garnish
- 2 Tbs Lakanto maple syrup or regular maple syrup for non-keto
- Pinch of pink salt
To make the crust:
- Preheat oven to 375. Use 4 mini (5") tart pans with removable bottoms for easy release.
- In a small bowl, whisk together flax and water. Set aside to thicken for a few minutes. Add maple syrup and oil into flax mixture and whisk.
- In a medium mixing bowl, whisk together flour and salt. Pour wet over dry and mix well. (If too dry, add a small splash of water until a dough forms.)
- Scoop 1/3 cup dough into each tart pan and press evenly with a flat measuring cup and/or your fingers to form a crust around the edges.
- Prick dough all over with a fork to prevent bubbling.
- Bake for about 10 min until the edges are lightly golden. Set aside to cool before filling.
To make the filling:
- Toast pecans in a large skillet over medium heat, stirring occasionally until golden and fragrant (about 6-8 minutes)
- Let pecans cool for 5 minutes, then blend 1 1/2 cups pecans in a food processor until smooth (about 1-2 minutes). Scrape down the sides as needed.
- Let pecan butter cool, then stir in maple syrup and salt (do not overmix)
- Spread about 2-3 Tbs filling on each tart. Top with extra pecans. Chill tarts for about 1 hour before serving. Sprinkle on flaky sea salt and/or coconut shreds. ENJOY!