Looking for a little inspiration for good-for-you Thanksgiving treats that still seem decadently indulgent? You’ll love these little pecan pie tartlets – and they’re not only delicious, they’re legitimately guilt free as well, with nearly 80% fewer calories and more than 90% less carbs and sugar!
Swerve Pecan Pie Tartlets
Makes 24 servings
- 1 1/8 cup Bob’s Red Mill Whole Wheat Pastry Flour
- 3 tablespoons Confectioners Swerve
- 1/8 teaspoon salt
- ½ cup unsalted butter (or coconut oil), cut into pieces
- 1 large egg
- 1 ½ teaspoon cold water
- ½ teaspoon pure vanilla extract
Using a food processor, pulse 3-4 times the flour, Swerve and salt to blend. Distribute the butter into the processor, and pulse 7 to 8 times (should look like corn meal).
In a small bowl beat egg, water, and vanilla with a fork or whisk. Pour the egg mixture into the processor onto the flour, Swerve and salt blend, and pulse 5 to 6 times until the mixture begins to form a mass.
Remove dough and knead it 6-8 times. Make the dough until a disk and flatten with palms of hand. Wrap in plastic wrap and chill for at least 20 minutes. Take dough from refrigerator, and lightly dust counter with flour or place dough between parchment paper.
Butter the mini-cupcake pan. Roll dough out about 1/8 inch thick. Take a 2 inch round biscuit cutter or cookie cutter, and cut out circles for the mini-cupcake pan. Place each circle evenly on top of each mini-cupcake hole, forming tartlet cups; set aside for filling and pecans.
- ¼ cup Swerve
- 3 tablespoons water, divided
- 2 tablespoons heavy cream
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- ¼ teaspoon xantham gum
Combine Swerve and 2 tbsp of water in medium saucepan of medium heat. Bring to a boil, stirring to dissolve Swerve. Then cook undisturbed for 7 to 10 minutes. It will begin to smoke a bit or turn light brown when it is ready.
Remove from heat, and stir in cream, butter and vanilla extract. Let cool for 5 minutes. Stir in a tablespoon of water, and then sprinkle the xantham gum over the sauce. Whisk quickly to combine, and let cool for at least 15 minutes.
- 3 tablespoons Swerve
- 1 egg
- 1 tablespoon molasses
- 1/4 teaspoon salt
- 2 teaspoons melted butter (or coconut oil)
- 1 cup chopped pecans lightly toasted
- 24 raw pecan halves
In a large bowl, whisk together caramel sauce, Swerve, egg, molasses, salt. Whisk in melted butter
Preheat oven to 325 degrees, and divide toasted pecans between tartlet shells. Fill tartlet shells 3/4ths of the way with pecans. Spoon filling into tartlet shells almost to the top (you can you use a tablespoon measuring spoon for this). Place 1 pecan half on top of each tart and press down gently.
Bake 15-20 minutes, or until filling is just set. Remove from oven and let cool completely before lifting out of tartlet pans.
Per serving: 120 calories, 10 grams fat, 3.5 grams saturated fat, 45 mg sodium, 6 grams carbohydrate, 2 grams fiber, 1 gram sugar, 2 grams protein.
Compare to one slice of traditional pecan pie, with 540 calories, 79 grams carbs, and 33 grams sugar per serving!
You can find three more Thanksgiving recipes on Swerve Sweetener's blog.
Want more from Molly? Click here to sign up for Nutrition Bites, her weekly e-newsletter with links to her Get the Skinny TV segments here on WGNO, and her weekly column in NOLA.com|The Times-Picayune! And you can follow Molly on Facebook, Twitter, & Instagram: @MollyKimballRD