These little pecan pies hit the spot when you want something sweet and nutty.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
pies
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Ingredients
Crust
- 1 1/3 cups almond flour
- 1 1/2 tsp Coconut Flour
- 2 tbsp butter cold
- 1 1/2 tsp water cold
- 1/2 tsp Salt
Ingredients
Crust
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Instructions
- Preheat oven to 350. Grease cupcake pan with butter.
- Combine almond flour, coconut flour, and butter in a food processor and pulse until crumbs form.
- Add water and pulse until it comes together in a dough.
- Divide into 8 sections. Press into the muffin pan cups halfway up the sides.
- Dock the dough by making holes with a fork. Bake for 10-12 minutes at 350
- Combine butter and allulose and beat with an electric mixer until smooth and silky.
- Add remaining ingredients except for the pecans and beat until combined.
- Add the pecans and completely combine.
- Add filling to tart crusts and bake for 20 minutes.