Low Carb Pumpkin Pecan Tart


Crust – 4 tbsp butter – 1 ¼ cup almond flour fine blanched – 1 tsp cinnamon – 4 tbsp Lakanto Monkfruit Sweetener powdered – ⅛ tsp salt Topping – 3 tbsp Lakanto Monkfruit Sweetener granulated or powdered – 1 tsp cinnamon – ¼ tsp ginger ground – ¼ tsp clove ground – ⅛ tsp salt – 1 ½ tsp butter – 1 ½ cup pecans raw Filling – 8 oz cream cheese soft – ½ cup Lakanto Monkfruit Sweetener granulated – 2 tbsp almond flour fine blanched – 1 cup pumpkin puree – 1 tbsp pumpkin pie spice – 1 tsp pumpkin pie spice extract or vanilla extract – 10 drops liquid stevia – ¼ tsp salt – 1 egg


Preheat oven to 350* In microwave safe bowl melt the butter in 20 second increments until just melted. Add in the almond flour, salt, powdered sweetener and pumpkin pie spice. With a fork whisk together until crumbly. Press into an 8”x11”tart pan and bake at 350 for 10-12 minutes.


In a saucepan mix together the butter, pecans, and 2 tbsp sweetener over low to medium heat until the butter is melted. In a separate small clean bowl mix together 1 tbsp sweetener and all the other spices.


Stir the pecan butter mixture over low heat for 5-7 minutes, careful not to burn, but watchful that they are getting browned. – Add dry spice mixture and toss to coat all the pecans. On a parchment lined cookie sheet lay out the pecans to cool completely and to dry.


In large clean bowl mix together all filling ingredients with a hand mixer on medium of high for 1-3 minutes or until all smooth.


Cook tart with filling for 30 minutes. Remove from oven and let cool completely.


Cook tart with filling for 30 minutes. Remove from oven and let cool completely.


Sprinkle chopped pecans over the cooled tart, covering completely, (you may have a little extra chopped nuts that you can save for a later sprinkle over ice cream). Cover tart and refrigerate for at least 4 hours.


Serve and enjoy.

Check out a couple of our other low carb pecan recipes!