Keto/Low Carb Pecan Tassies

I wanted another keto recipe to use the keto corn syrup I just developed that was different than the pecan pie I already have a recipe for. So I decided to tackle the pecan tassies which are essentially a mini pecan pie but it proved to be a bit difficult to get a nice delicate keto cream cheese crust. Mainly because it was just a small amount of dough and very simple ingredients. But I finally figured it out!

Before making the crust though you do need some keto corn syrup- https://www.ketoupgrade.info/post/keto-corn-syrup-substitute

It's easiest to use it while it's warm but will last on your counter for weeks and you can just place it on a warm oven while you make the crust to loosen up a bit.

Once you got the keto corn syrup, you can start the crust. It's exactly the same ingredients as a regular pecan tassie, just that our flour is made up of a few different ingredients. My preferred flours are whey protein isolate and coconut flour. I have found oat fiber and bamboo fiber can be swap for the coconut but I feel they are a better swap in fluffy recipes as crispier recipes can get a bit powdery tasting. You can also swap coconut flour for 3x as much almond flour, I just find almond flour to be grainier tasting. Then you only need a tiny bit of xanthan gum, if you use too much the crust will be tough. I haven't found a good swap for whey protein isolate though

I used the same amount of butter and cream cheese as a regular recipe, I like to use salted butter but if you don't I would add 1/4tsp. Salt to the recipe. Some recipes called for sugar and others didn't, I ended up adding 1 Tbs. sweetener when I creamed the butter and cream cheese just to add a bit more bulk to the dough since we are using even less flour than a regular recipe. Unfortunately this means there is a little less dough in each tart shell than a normal pecan tassie. But I wanted to keep it simple and a nice buttery, tender crust. Because I used the least amount of dry ingredients possible it is a little bit of a soft dough to work with and needs some freezing to easily work with it.

The filling is a pecan pie filling just with swapping out the sugar for sweetener and the corn syrup for the keto corn syrup, I suggest either allulose or a 1:1 erythritol for the sugar. Something like stevia or pure monkfruit wouldn't give enough bulk to the filling and you wouldn't have enough for all 24.

My Curated Amazon Shop Page- https://www.amazon.com/shop/ketoupgrade?ref_=cm_sw_r_cp_ud_aipsfshop_JS4F0TTTES6FHS472KAV

Pyrex measuring cups - https://amzn.to/2QIcd0J

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Hand Mixer I love - https://amzn.to/3PvULFu

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Measuring spoons- https://amzn.to/3N07v7b

1 Tbs., 2 Tbs., 3 Tbs. Portion Scoop- https://amzn.to/3f3YUDT

Nordic Ware Half Sheet Pans- https://amzn.to/3SZ7dzE

Tart Shell Tamper- https://amzn.to/3KyNZ4Q

Mini Muffin Pan- https://amzn.to/4pK67HY

Lakanto Monkfruit/erythritol brown sweetener- https://amzn.to/4kHbt4Q

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9 

Coconut Flour - https://amzn.to/3shHjuu (I prefer Great Value Organic Coconut Flour)

Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ

(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)

Keto Pecan Tassies

Tart Shell Dough

112g/1 Stick/4oz. Soften Salted Butter

84g/3oz. Softened Cream Cheese

12g/1 Tbs. Granular Erythritol

40g/1/2 Cup Unflavored Whey Protein Isolate

20g/3 Tbs. + 1 tsp. Coconut Flour

1/16 tsp. Xanthan Gum

Filling

90g/1/2 Cup Packed Erythritol Brown Sweetener or Allulose

1 Large Egg (Room temp)

1 tsp. Vanilla Extract

28g/2 Tbs. Salted Butter

40g/2 Tbs. Keto Corn Syrup (Video Tutorial- https://youtu.be/F69wiNYsDVA?si=mlOvV2HoofY7r2H1)

56g/1/2 Cup Chopped Pecans

Instructions:

1. Preheat oven to 350 degrees, place the cream cheese and butter in a warm area to soften or pop in the microwave on 50% power for 30sec-1min, pull out egg and place corn syrup in a warm place if not making right before the recipe

2. Beat the cream cheese and butter with the sweetener until light and fluffy, if it is too cold and not getting cohesive you can use a hot wet towel under the bowl to warm gently as it beats, scrap down several times

3. Well that's going measure, sift and whisk together the dry ingredients, then add them to the light and fluffy butter and cream cheese and mix well, making sure to scrape the paddle and mix aaa few more times

4. Once you pull it off the mixer, scrape the paddle really well, getting the most you can off the paddle then give the dough a good mix to make sure there are no pockets of butter with no flour in it, spread out the dough thinly in the bowl or in a smaller vessel and place into the freezer for 5 minutes to firm up a bit

5. While that's chilling, grab a 1 Tbs. portion scoop or tablespoon measure and a scale if you have it, and a small sheet tray lined with parchment

6. After five minutes scoop 10g scoops of dough, getting 24 and place on the parchment paper and place back into the freezer for 20 minutes, while that's chilling make the filling and prepare the pan

7. Spray the pan well and evenly and set aside, measure the butter and corn syrup into a microwave safe bowl, I like using a measuring cup to make it easy to pour into the tarts, melt on 50% power for 1 minute, whisk together the sweetener, vanilla and egg until will combined

8. Whisk the sweetener and egg into the warmed corn syrup and butter mixture and set aside

9. Pull out 8 dough balls and place round side down and push them all down into the tin then work the edges up trying to not make the bottoms too thin, pull the last 16 out and repeat the process

10. Fill each shell with about 2 grams of chopped pecans then mix up the filling again and pour about 8 grams into each shell, stirring every once in awhile to redistribute the sweetener, tap the pan to settle the filling, place on a half sheet tray and bake 18-24 minutes until golden brown all around

11. Let cool for 5 minutes then using a mini offset spatula gently remove each from the pan and place on a cooling rack to cool completely, best served at room temperature, after a few days store in the fridge for a few weeks

Macros: 4 Mini pecan Tassies

340 Calories

32g Fat

21g Total Carbs

2g Fiber

17g Sugar Alcohol

2g Net Carbs

10g Protein

If you are in the lower 48 states, feel free to check out my website to place an order for some High Protein/Low Carb White Bread, Pizza Crusts or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.

Buy Me a Coffee- http://buymeacoffee.com/ketoupgrade               

Perfect Keto Link: shop.perfectketo.com/ALYCIA20

Code for 20% off- ALYCIA20

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.

Patreon: https://www.patreon.com/KetoUpgrade

Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047

PayPal- https://paypal.me/KetoUpgrade?country.x=US&locale.x=en_US

Instagram-@Ketoupgradechef https://www.instagram.com/ketoupgradechef/?hl=en

Reddit-u/KetoUpgrade https://www.reddit.com/user/KetoUpgrade

Facebook Page - https://www.facebook.com/Keto-Upgrade-101196711864226

Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com