I think that pecan tassies were one of my favorite holiday treats as a child. Of course, I would gobble them up by the handful. I wanted a grain-free alternative that would satiate my desires without inducing a sugar coma.
I will throw this out there first and foremost: the ones pictured are a tad overcooked. They still tasted great, but my daughter and her friend were busy putting on a “play” in my living room, which prevented me from getting them out of the oven in time. Yours probably shouldn’t be quite so deeply golden; a more traditional crust color would be more desirable.
These really hit the spot, though. The crust is nice and sturdy. The filling isn’t gooey like pecan pie, but it’s moist and boasts the flavors of the pecans, cinnamon and maple. Yummy! If you like stir in a few sugar free chocolate chips into the filling and you’ll have a super yummy chocolate pecan tassie!
Mini Pecan Tassies
2 C almond flour, sifted
1 T coconut flour, sifted
1 T butter, softened
2 ½ T non-hydrogenated palm shortening (or coconut oil)
2 T ice cold water
¼ tsp. salt
1/4 tsp. xanthan gum (optional, but helps with texture)
2 T sweetener (I used Swerve)
2 egg whites, well beaten
¼ tsp. cinnamon
1/8 tsp. salt
¼ C brown sugar substitute (I used Ideal)
¾ tsp. vanilla extract
3 T sugar free maple syrup
1/4 C finely chopped pecans
1. Preheat oven to 350 and grease the wells of a mini muffin pan.
2. In a food processor, combine all crust ingredients until a round, smooth ball of dough forms.
3. Press the dough into the muffin tin wells, pressing your thumb around to create a mini pie shape. Make sure no holes exist in the bottom of the dough. Continue until dough is gone (you should get around 18 tarts)
4. Par-bake the mini crusts for 5 minutes in the pre-heated oven. Prepare filling while you wait.
5. In a medium bowl, combine all filling ingredients. Whisk until smooth and evenly mixed.
6. Remove par-baked crusts from the oven and fill each just under the rim with filling (each one will take about 3/4 of a tablespoon of filling). Discard extra filling if you have any left.
7. Bake tassies on the middle rack for 9-12 minutes or until the crusts brown slightly and the filling becomes somewhat firm.
8. Cool for a few minutes in the pan, then move to a cooling rack. Allow tassies to cool a bit, then enjoy. Sprinkle with powdered sweetener if you like.
Makes about 18 tassies.
NUTRITION (1/18th of Recipe): 95 calories, 3 g carbs, 2 g fiber (1 g net carbs), 9 g fat, 3 g protein