Looking for a classic Canadian treat that fits your keto lifestyle ? These Keto Butter Tarts are exactly what you need. With their gooey, caramel-like filling and flaky crust, these tarts deliver all the rich, buttery flavor of traditional butter tarts—without the sugar or carbs.
Perfect for holiday baking, dessert tables, or satisfying your sweet tooth on a low-carb diet, this easy-to-make recipe brings comfort food to a whole new level. Whether you’re doing ketosis , low-carb , or just love indulgent desserts, this version of the beloved butter tart will quickly become a favorite in your kitchen.
In this article, we’ll walk you through how to make these perfect keto butter tarts , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love These Keto Butter Tarts
These aren’t just any ordinary keto dessert—they’re a rich, sticky, melt-in-your-mouth delight made with real ingredients that bring bold flavor and texture together beautifully.
Here’s why they stand out:
- 🧈 Rich buttery flavor : The signature of a classic butter tart.
- 🍯 Sweet without the sugar crash : Made with keto-friendly sweeteners.
- 🥣 Easy to make : Just mix the filling and pour into pre-made or homemade crusts.
- 🍪 Flaky, golden crust : Can be made grain-free and gluten-free.
- ⏱️ Ready in under 30 minutes
- 🧁 Great for meal prep or gifting
- 🧼 Minimal cleanup : One bowl and muffin tin = easy clean-up!
Whether you’re making them for yourself, your kids, or guests at a gathering, these keto butter tarts will quickly become a staple in your dessert rotation.
Ingredients You’ll Need
For the Crust (Makes 12 Mini Tarts):
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1 egg yolk
- 1 tsp vanilla extract
Optional: Use store-bought keto or gluten-free tart shells to save time.
For the Filling:
- 1/2 cup unsalted butter, melted
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/4 cup heavy cream or coconut cream
- 1/4 cup golden syrup alternative (like Lakanto Golden or allulose syrup)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp cinnamon (optional, for warmth)
- 1/4 cup chopped pecans or walnuts (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease a mini muffin tin or use pre-made tart shells.
Step 2: Make the Crust (Optional DIY)
In a mixing bowl, combine:
- Almond flour
- Coconut flour
- Salt
Cut in cold butter using a pastry cutter or fork until mixture is crumbly.
Add egg yolk and vanilla, then press the dough into a mini muffin tin or tart pan.
Pierce the bottom with a fork and bake for 10–12 minutes , or until lightly golden. Set aside to cool slightly.
Tip: If using store-bought shells, skip this step!
Step 3: Prepare the Filling
In a medium bowl, whisk together:
- Melted butter
- Powdered sweetener
- Heavy cream
- Golden syrup alternative
- Salt
- Vanilla
- Cinnamon (if using)
Stir well until smooth and fully combined.
Optional: Fold in chopped nuts for extra crunch and texture.
Step 4: Fill the Tart Shells
Pour the filling evenly into each cooled tart shell—fill almost to the top.
Place the muffin tin back in the oven and bake for 18–22 minutes , or until the filling is set around the edges but still slightly jiggly in the center.
Let cool completely before removing from the tin—the filling firms up as it cools.
Step 5: Serve and Enjoy!
Serve chilled or at room temperature.
Enjoy every gooey, buttery bite of your Keto Butter Tarts !
Nutritional Information (Per Tart – Makes 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~6 g |
| Cholesterol | ~25 mg |
| Sodium | ~80 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~2 g |
Note: Values may vary based on brand and exact measurements.
Tips for the Best Keto Butter Tarts
- Use powdered sweetener – Ensures smooth filling and avoids gritty texture.
- Don’t overbake – They should still be slightly jiggly in the center when done.
- Chill before serving – Helps the filling firm up and enhances flavor.
- Use golden sweetener – Lakanto Golden or allulose syrup gives the best “caramel” color and taste.
- Press crust firmly – Prevents shrinking and ensures a sturdy base.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Version
Pour the filling into raw crusts and chill in the fridge overnight.
Chocolate Drizzle
Drizzle with melted dark chocolate (90% cacao) for a luxurious finish.
Cheesy Keto Tarts
Add 2 tbsp softened cream cheese to the filling for a richer texture.
Spiced Tarts
Add nutmeg, clove, or pumpkin spice for a fall twist.
Vegan Option
Use coconut oil instead of butter, full-fat coconut milk instead of cream, and flax egg in crust if needed.
Frequently Asked Questions (FAQ)
Are butter tarts keto-friendly?
Traditional butter tarts are high in sugar and carbs—but this version uses keto-approved sweeteners and low-carb ingredients , making them perfect for a ketogenic lifestyle.
What can I use instead of golden syrup?
Try allulose syrup , Lakanto Golden Syrup , or a blend of erythritol + water heated into a light syrup.
Can I use regular pie crust?
Yes, but for keto, use an almond flour or grain-free crust.
How do I store these tarts?
Store in an airtight container in the fridge for up to 5 days . Reheat slightly for best texture.
Can I freeze keto butter tarts?
Yes! Cool completely and freeze in layers with parchment paper between. Thaw in the fridge and warm gently before serving.
Why This Recipe Works So Well
These Keto Butter Tarts work because of their perfect balance of richness and sweetness:
- The golden sweetener mimics the classic caramel flavor without blood sugar spikes.
- The butter and cream create a silky, indulgent texture .
- And the nutty optional topping adds crunch and depth .
It’s the kind of dessert that makes eating keto feel like a celebration—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto butter tarts beyond just a plate? Here are some ideas:
In Mini Mason Jars
Layer with whipped cream and berries for a cute parfait-style dessert.
At a Party
Arrange on a platter with other keto sweets for a festive dessert board.
With Ice Cream
Top with a scoop of vanilla keto ice cream for a cold-hot combo.
As Gift Bites
Wrap in parchment paper and tie with ribbon for a thoughtful homemade gift.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for the ultimate afternoon treat.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Almond Flour
High in vitamin E, healthy fats, and fiber—supports heart and skin health.
Butter
Contains fat-soluble vitamins A, D, E, and K—important for hormone balance and brain function.
Allulose / Erythritol
Natural low-calorie sweeteners with minimal impact on blood sugar levels.
Even though these are tarts, they’re packed with nutrients that make them more than just a treat—it’s a smart addition to your low-carb lifestyle when enjoyed in moderation.
Final Thoughts: A Must-Try Keto Dessert
These Keto Butter Tarts prove that going low-carb doesn’t mean missing out on rich, gooey, comforting desserts. With their sticky-sweet filling, flaky crust, and deep buttery notes, they’re the kind of treat that turns a simple tart into something magical.
Whether you’re keto, gluten-free, or just someone who loves baked goods, these tarts deserve a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with family, or savor them solo. Either way, you’re treating yourself to something truly special.
Print
Keto Butter Tarts – Sweet, Sticky & Perfectly Low-Carb!
- Total Time: 1 hour 5 minutes
Description
Indulge in these sweet, gooey, and buttery delights, guilt-free!
Ingredients
1 3/4 cups (196 g) almond flour
3 tbsp (18.26 g) Swerve Confectioners
1/2 tsp xanthan gum 1/4 tsp salt
1 large egg
3 tbsp (42.61 g) butter, melted 1/4 cup (56.75 g) unsalted butter 1/3 cup (60.67 g) Swerve Brown 1/3 cup (66.67 g) allulose (or BochaSweet)
1/2 cup (118.29 ml) heavy whipping cream 1/2 tsp caramel extract (or vanilla extract) 1/4 tsp xanthan gum 1/8 tsp salt 1 large egg, room temperature
2 tbsp raisins, chopped (or chopped pecans or walnuts)
Instructions
Preheat the oven to 325ºF and lightly grease a non-stick muffin pan. In a large bowl, whisk together the almond flour, powdered sweetener, salt, and xanthan gum. Stir in the egg and melted butter until the dough comes together. Split the dough into two portions. Dust a work surface lightly with more almond flour and transfer one portion of the dough to the work surface. Cover the dough with waxed paper or parchment paper and roll out to an even 1/8″ thickness. Cut out into 3½ inch circles (cookie or biscuit cutters work, as does a drinking glass). Use an offset spatula to carefully lift each crust off the work surface. Press the crusts carefully down into the prepared muffin cups. If they crack at all, use a little extra dough to patch the crack. Repeat with the other half of the dough, then gather the scraps and re-roll to get more circles. You should be able to get at least 12 crusts. Bake the crusts for 12 minutes, then remove and let cool completely to firm up. Combine the butter and sweeteners in a medium saucepan over medium heat. Bring to a boil and cook for 3 to 5 minutes, watching carefully to make sure it doesn’t burn. Remove from heat and add the heavy cream and caramel extract. (The mixture will bubble vigorously, this is normal). Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Whisk in the salt. Let cool to lukewarm, about 10 minutes. Once cooled, whisk in the egg. Divide the chopped raisins or pecans among the tart shells and spoon the filling over top. Fill each crust almost all the way to the top. Bake for 15 to 20 minutes, until the tart edges are golden and the filling is mostly set with a little jiggle in the center (it should still look a little wet in the very center of each tart). Remove from oven and let cool completely, then use a knife to loosen each tart.
- Prep Time: 40 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 12
- Calories: 191
- Fat: 17g
- Carbohydrates: 5.2g
- Protein: 4.4g