Low Carb Pumpkin Pecan Tart

INGREDIENTS

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

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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

STEP 6

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

STEP 7

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.

STEP 8

Serve and enjoy.

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