Keto Pumpkin Pecan Tarts – Low Carb Thanksgiving Dessert Recipe

Keto Pumpkin Pecan Tart Treats!
November is almost over (where is time flying?!) so we felt that it was our last chance to make another pumpkin-themed dessert!
So just in time for Thanksgiving this year, we came up with a lovely dessert option for your get-together. These keto pumpkin pecan tarts are so light and fluffy, even the fullest guest will be able to enjoy them after a hearty meal. Paired with a strong cup of tea, these airy low carb desserts will both satisfy your sweet tooth and cap off a wonderful meal (Have you read our 25 Best Thanksgiving Recipes round-up?).
We took two favorite low carb dessert choices and put a little spin on them. Forget your regular pumpkin pie and pumpkin cheesecake and say hello to something new. Hints of classic flavors but new textures will have your guests wondering what the heck they’re enjoying so much. Adding ricotta cheese ensured the texture of these pumpkin pecan tarts was smooth and airy throughout. The ingredients all have their own naturally occurring sugars so we kept the sweetening to a minimum.
Turned out perfect and we totally recommend giving this recipe a try for your keto Thanksgiving this year!

Pumpkin Pecan Tart

Macros per serving:
• 530 Calories
• 45g of Fat
• 19g of Protein
• 9g of Net Carbs

CourseDessert

Servings2 tarts

Prep Time30 minutes

Cook Time30 minutes

Ingredients

Crust

1/2cup

almond flour

2tbsp

butter(melted)

1tsp

cinnamon

1pinch

salt

Filling

1/2cup

ricotta cheese

1/2cup

pumpkin puree

1/4tsp

pumpkin pie spice

1tsp

cinnamon

1/2tsp

vanilla extract

1pinch

salt

2tbsp

So Nourished erythritol sweetener

1

egg

1

egg white

Topping

16

pecans

So Nourished Keto Pancake Syrup

Instructions

Preheat the oven to 350°F and combine your crust ingredients in a bowl.

Mix thoroughly and then press into your mini tartlet pans. We used 4.5 inch pans and got 2 tarts from this recipe. Let the tart crusts prebake in the oven for about 10 minutes. Then let them cool while you finish up the filling.

To make the filling, combine the ricotta cheese, pumpkin puree, egg and egg white.

Then mix in your flavorings, sweetener and salt. Mix well to combine.

When the crusts have cooled, pour your filling onto the crusts. You can go as high as your pans will allow, the filling will not rise much. Place the filled tart pans on a baking sheet and bake for about 20 minutes.

After 20 minutes is up, remove the tarts from the oven and add some pecans to the tops. Then place them back in the oven for an additional 10 minutes. The tops should be set, yet jiggly.

Once they're baked, let them cool slightly. Drizzle with some pancake syrup and some whipped cream. Enjoy!

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!