I wanted to share with you guys my Canadian keto butter tarts recipe. If you have had the ‘original’ butter tarts then you know they are usually full of sugar, wheat, and all the things we try to avoid on a healing journey. These butter tarts are grain-free and sugar-free and taste deliciously amazing. A Healthier Butter Tart You can use grass-fed ghee to still get the buttery taste or use coconut oil to avoid it altogether. You can also get creative with the filling by adding in nuts and seeds. Bon Appétit!
2 ½ cups almond flour
1/3 cup tapioca flour
¼ tsp salt
2 tsp stevia
6 tbsp grass-fed ghee or coconut oil (not melted)
3-4 tbsp cold water
Directions for the crust:
Mix all the ingredients together and store in the refrigerator for at least 30 minutes. This helps to bind the ingredients together and makes for easier to handle. While you wait for the crust you can begin the filling.
Once removed from the refrigerator flattened the dough with your hands over parchment paper to avoid sticking. Flattened to about ¼- ½ inch thick. Use a 3 ½ in cookie cutter to make the perfect size circles.
Use a spatula to transfer the circle dough to a muffin pan. You can ‘grease’ the pan first if you like but not necessary.
Carefully make a crust in each tin.
You can then add in any nuts/seeds if you would like.
1 can organic full fat coconut milk
2 tsp vanilla extract
2-3 tsp stevia
5 tbsp grass-fed ghee or coconut oil
1 organic egg
Directions for filling:
Over medium-high heat gently boil the coconut milk, vanilla extract, stevia, and 1 tbsp of ghee or coconut oil for about 30 minutes until it becomes a little thicker.
Remove from heat and let cool completely.
Once cooled whisk in 1 organic egg and 4 tbsp of grass-fed ghee or coconut oil.
Fill each muffin tin evenly with the filling
Bake at 350 degrees for 15-18 minutes. Let cool completely before trying to remove them.