Friday, March 28, 2014

Best Low Carb Pecan Pie Tartlets - EVAH!

BEST Low Carb Pecan Pie Tartlets
by Soren Schreiber-Katz at the Just Fork It blog
Soren Schreiber-Katz, food blogger and recipe developer at the Just Fork It Blog, talks low carb pecan pie tartlets (aka pecan tassies for all our Southern-folk reading today) with Susie T. of Fluffy Chix Cook.

Soren gives up her family recipe–and includes a gorgeous, mouth-watering, step-by-step guide to making her Best Low Carb Pecan Pie Tartlets – EVAH–complete with yummy pictures! And trust us. They truly are “best evah!” Does a fluffy chix lie about something this important? So do you want to learn how to cook delicious low carb desserts? And have you been searching for the absolute BEST low carb pecan pie tartlets? Because if you have, Soren has the solution!

Drool-worthy, Best LOW CARB Pecan Pie Tartlets (aka low carb pecan tassies)
taste like the real-deal, high-carbage counterpart.

Soren Screiber-Katz of Just Fork It
Thank you Soren for sharing this wonderful low carb, keto-liciously delicious recipe with us! Fluffy Chix Cook is truly blessed to have friends like you and Misty Humphrey (remember Misty’s Kimchi recipe and her informative talk on how to restore gut-health). These sweet ladies have been so willing, accomodating and gracious to extend their time, while I’m going through a bit of therapy. Many, many thanks, ladies!!!!

I hope you will be sure to support their work and visit their websites and friend them on facebook. You will see the contact links for Soren Schreiber-Katz and Misty Humphrey at the end of this great guest blog! But one thing I do want to mention…if you haven’t visited Just Fork It yet, you should do it immediately.


There! I said it.

I don’t know if Soren gets her cooking skills from her granny, or from heaven, but her quick spicy pickles really make a low carb sandwich! Also, Soren's easy-being-green greens are the stuff that make for sweet, Southern dreams. It’s hard to believe you’re on a diet when you get to enjoy amazing low carb foods like these and more at Just Fork It!

Soren Schreiber-Katz and I have known each other for many years from our days in the LCF (a low carb support board), Help & Recipe Discussion room. She would come in with these recipes that were just jaw-droppers. I mean, really—jaw-droppers!

Soren’s Best Low Carb Pecan Pie Tartlets are an example of the kind of gorgeous recipes she creates. And even though they are truly “the best” (and let’s face it—there are a lot of recipes out there “claiming” that title), Soren remains humble and down to earth. And genuine! Soren is the real-deal!

Fluffy Chix Cook is so excited to bring you this guest post by Soren for Best Low Carb Pecan Pie Tartlets (aka Best Low Carb Pecan Tassies—cuz let’s face it folks, you’re in the South now and any self-respectin’ DFSW (look it up…you KNOW what that means by now) would have to call it like she sees it and a pecan tassie by any other name …well…Will it still taste as sweet? You’ll have to be the judge. (But, psssst…WE think so!)

Welcome Soren Schreiber-Katz of Just Fork It blog!


Best Low Carb Pecan Pie Tartlets - EVAH!

by Soren Screiber-Katz

Southern BEST Low Carb Pecan Pie Tartlets
by Soren Schreiber-Katz of Just Fork It blog are
TLF (To Live For)
I lived in the South for a while when I was a teenager, and I had a wonderful step-grandmother who would BAKE when she knew we were coming over.  Louise was a GREAT baker!

Not sure if I loved pecan (peh-cahn... seriously, what are you, heathens?) pie before, but I sure love it now!

Pecans are fantastic little nutrition bombs—Oleic acid to help decrease overall cholesterol and raise the "good" (HDL) cholesterol (you know the ratio of bad to good is really a key number, right?); ellagic acid, vitamin E, beta-carotene, lutein—great at removing O2-free radicals from the system; and lots of B-complex vitamins, as well as minerals like potassium, calcium, zinc, and iron. 

Plus, they're super yummy, which I'm all about (you are what you eat :) ).  These pecan pie tartlets are a hit with EVERYONE I know—they're amazed they are sugar free! It's one of those recipes that totally works, reliably, every time, even if you mess with it, or just plain mess it up a bit. #noshame

So, the issue at hand is this—pecan pie is based on a filling made with corn syrup.  Don't even get me started, right?

My other issue is—low carb pie crusts.  I find most of the nut-crusts for low-carb cheesecakes are fine, but they serve a different purpose: as a sturdy base for the cake (and frankly, I'm ok with crustless LC cheesecake anyway).

However, the purpose of a tart crust is to become an integral part of the tart—it needs to have some crispness, and it also has to go higher up the sides of the baking vessel than a cheesecake crust does (which only has to cover the seam in the spring form pan, basically).  Also, it helps if it tastes like a shortbread cookie. Mmmmm….cookies.

Um, where was I… oh, right. Pecan pie tartlets.

So, with this in mind, I did my due diligence (read: googled a lot) and I think I've found (and of course, tweaked) a couple of great recipes to come up with a truly wonderful pecan pie tartlet.  The crust is like a shortbread cookie, the coconut flavor isn't huge, and adds to the overall nuttiness of the tarts. #yum

The filling is totally easy, and really tastes exactly like the real deal. You’ll never miss the sugar.

Note: You will need a few "specialty" items, but they're good to have on hand for Low Carb cooking:  coconut flour, carbalose flour (if you like that), isomalt (easy to find online and in places that sell candy-making supplies), and other granulated sweeteners (or just use Splenda.  I prefer xylitol for a lot of LC cooking lately, but that's just me).

Another Note:  I like tiny food—especially for parties. Tiny food also helps with portioning.  You can absolutely make this into a full size pecan pie.  I'd say use a 9" glass pie dish, spray it well to make sure everything comes out, and keep your eye on the baking time.

Last Note: I made HALF this recipe and it made 12 good size mini tarts (it made 12 in one pan and 2 in a pan with a slightly smaller mini tart size; I made it again all in the second pan and I got 16). The full recipe will for sure make 24 tartlets.

Best Low Carb Pecan Tartlets

By Soren Schreiber-Katz
Just Fork It Blog

Serving Size: 1 Tartlet   Yield: 24 tartlets (For 9" pie: Multiply this out if you made a whole pie, and then re-divide it by the number of slices you cut evenly)
Prep Time: 30 Minutes
Cooking Time:

For the Crust
  • 1/2 c almond flour (ground almonds is fine, and they can be all white or with skins)
  • 1/2 c coconut flour
  • pinch of sea salt--or regular table salt. (Not the crunchy stuff)
  • 1/4 tsp guar gum or xanthan gum (or a  mix if you use that, which I do)
  • 2 large eggs
  • 1 stick (1/4c) unsalted butter, melted and cooled a wee bit
  • 1 tsp vanilla extract (up to 1Tbsp, if you really like vanilla).
  • 1/4 c granulated Splenda--Swerve, granular or equivalent in liquid sweetener if you use that, to taste.
  • 24 spot mini muffin pan (or, 2 twelve-spot ones).  If using silicon pans, have a cookie sheet they can sit on.
  • Non-stick spray, or whatever you usually use in these situations (but DO use something, because you don't want these to stick, and they can—lots of sticky stuff inside that can bubble over).

Ingredients for the Filling
  • 2 large eggs
  • 1 cup mock corn syrup
    (About MOCK CORN SYRUP: Made with isomalt. Combine 3 parts isomalt to 1 part water (3:1) and melt in a small pot on the stove, until just melted and combined.  Let cool a bit.  Can be stored in the fridge seemingly forever. BUT, it will recrystalize. DON'T FREAK OUT.  Just melt it again SLOWLY in the microwave (check it every few seconds, or you will have a big sticky melty mess… don’t ask how I know…) or in a pot when you need it).
  • ¼ cup granulated sweetener of choice (Splenda, Xylitol, Erythritol, Swerve, they all seem to work)
  • ½ cup equivalent of liquid Splenda (or more of the granulated above)
  • 2 tablespoons carbalose flour, Carbquik, oat fiber—or gluten-free oat bran (ground after measuring), or 1 1/2 teaspoon coconut flour (this helps give the filling body)
  • 1/8-1/4 teaspoon sea salt
  • 1tsp of vanilla extract (or 1 tablespoon, if you're really into vanilla)
  • 1 ½ cups pecans (reserve 24 whole halves for the tops of the tartlets), chop remaing pecans. If you only have chopped, that's ok.  If you only have halves, pick out the nice ones and chop the rest.

Tweaks: you could add 3-4oz unsweetened melted chocolate (adjust sweetness to taste), and/or 2T bourbon... my nutritional counts don't include these, though.

  1. Preheat oven to 350°.
  2. Mix the dry ingredients together in a medium sized bowl.
  3. Melt the butter and let it cool a bit.  Whisk the eggs and the Splenda (or whatever sweetener you are using), and slowly add the butter in, and then pour all the wet into the dry.
  4. Mix everything well.  A wooden spoon or spatula should be fine.
  5. Once everything is moist, prepare the tart pan(s):  spray with the non-stick spray (don't skimp).
  6. Take about 2tsp to 1T of crust mixture, and press into the mini muffin cavities.  You should probably measure it all out to make sure you have it evenly divided first.
  7. Then, using your thumbs, or fingers, or if you have a tool specially for this (I know some of you do!), mush the crust into the bottom and up the sides of the muffin cavities till it comes to the top, and it's ok to have a little extra up there.
  8. Bake at 350° for about 8 minutes. Remove and cool.

    Eight of the mini tart shells. Try to get good definition in the corners and right up the sides.

    Try to be neat about it, if you can.  This might also be fun for kids, and their magic little fingers.

    Once you have that all done, bake in the oven for maybe 8 minutes.  You don't want it too brown, just getting a head start on the cooking.

    Take the pan out and let it cool.

  9. Increase oven heat to 375°.

    Now make the filling:
    Pick out the nice pecan halves for the tops of the tartlets. Chop the rest of the pecans (not into dust, just a nice medium chop).

    The pecans (I'm making a 1/2 recipe here) with some set aside for the tops and the rest chopped.

    Set the whole pecans and chopped pecans aside.

    Yes, I used the same bowl. Really, no big deal. This has everything except the syrup in it.

    Mix the other ingredients for the filling (isomalt syrup, sweeteners, flour, salt, vanilla, eggs) well, and add the pecans to this, stir to combine.

    This has everything including the chopped pecans.

    Making the tartlets:.

    Filled tartlets (see how the shells shrunk?) with nice halves on top.
  10. Add 2 teaspoons filling to each par-baked shell (shells won't be browned or done yet). You'll have to eyeball this.  You want it to come pretty much to the top. (I use a teaspoon out of the silverware drawer.)

    Make sure each spoonful has liquids and solids in it.

    Top each tarlet with a lovely pecan half and press lightly into the top.

    Baked and caramelized and delicious. And HOT. Very Hot!
  11. Bake at 375° for 20-30 minutes, depending on your oven.  Mine was 20.
    Keep an eye on it, just bake till the filling is set.

    (Hint: you may want to set the tart pan on a foil-lined baking sheet to catch any spill-overs should they occur.)

    Sixteen mini tartlets made from 1/2 the recipe.
  12. When they come out, let them cool a bit (hot sugar-substitute, ouch) and then carefully wedge the tartlets out of their cavities, using a butter knife or an offset spatula or tiny fork.  They should come out ok. 

    If the filling bubbled over, it will be sticky, so do this while they are warm so they come out. Let them cool fully on a rack. Enjoy!

PS: these freeze pretty well too!

Serving Suggestions: Serve with low carb whipped cream or low carb ice cream and a cup of hot, rich coffee.

Nutritional Information
Per Tartlet: 141 calories; 10g fat(61% calories from fat);41mg cholesterol;40mg sodium;38mg potassium; 11g total carbohydrate; 9g fiber; 3g protein; 2g Net Carbohydrate; 2-3% of a lot of your other nutrients (calcium, iron, zinc, vitamin A, and various B vitamins)

Recipe and photos courtesy of Soren Schreiber-Katz
Copyright © 2014 Just Fork It. All rights reserved.

For more recipes from Soren and Just Fork It, please be sure to visit her blog and friend her on facebook:

Just Fork It Blog
Soren Screiber-Katz on Facebook

For more recipes and low carb, paleo-primal, keto diet coaching, visit Misty Humphrey on her website:

Healthy Transitions
Healthy Transitions Fan Page on Facebook (be sure to "like" Misty's fan page)

Copyright © 2014 Fluffy Chix Cook. All Rights Reserved.


  1. This is just amazing! I've been wanting to try some of the things you use in this recipe, like the xanthan gum, etc. I already have the almond flour, but I found where I can now buy it, along with the coconut flour, in bulk. Awesome! Thanks for an awesome recipe!

    1. Lin, I will share your comment with Soren. She did a fantastic job on the recipe.

  2. This looks amazing, and I can't wait to try it!! Thanks!!!!!!!
    Beverly Carr

  3. I LOVE pecans!

    Don't have any isomalt and I presume that's where the total carbs are coming from.

    Do you think a butter/water caramel or low carb sweetened condensed milk could be subbed for the syrup?

  4. I didn't know this recipe was in here..just happened to be walking through the 'hood Sooze. Happy Birthday by the way. :) Ya Spring chicken!

  5. I noticed 10g fiber carbs, presumably from inulin syrup?

    I count total carbs and have no inulin.

    Have you any suggestions for substitutes? I think perhaps low carb sweetened condensed milk, or a butter-based caramel syrup would work? Or perhaps an egg beaten into stevia simple syrup (A new NOW product that is simply awesome)

  6. Oh wow, I wrote a whole reply to Emma and it disappeared! :(

    Now it will be shorter.... The point of the isomalt (which you can find pretty easily online... my local cake decorating/food equipment store has it, with their candy stuff) is to substitute for corn syrup. That's not just sweetness, but that chewy texture.

    Of the choices you have, I'd say the low carb sweetened condensed milk might be the best bet. Also, maybe something with glycerine (food-grade, not the soap-making stuff) as you want something that is syrupy.

    also, low carb "honey" which is really maltitol syrup, would likely work as well.

    Hope this helps!

  7. Thanks Soren! I had the same problem, ended up double posting.

    I have a powdered lc-foods sweetened condensed milk mix based on inulin, xylitol honey (avoiding maltitol!) and food-grade glycerin from ice cream experiments (I heard this may have some kind of insulin spiking properties, too ): )

    I understand the chewiness is important - xylitol is often used in lc caramels, perhaps with some thickener it would be ok! the sweetened condensed milk (either by reduction or with the mix) is definitely sticky. Also got tagatose, which gets very sticky very fast under heat, but also has a blood sugar response in higher concentrations like this...

    has anyone tested the blood sugar effect? (anal!)

    Thanks for the advice, I'm not sure what kind of glycemic effect isomalt may have, so I'm nervous, as much as I want to try a lovely pecan pie, I don't want that deliciousness to come with guilt!

    *continues to drool over photos*


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