This might be one of my favorite desserts. I’m a huge pecan pie fan, and pecan tassies are sort-of like little pecan pies, in miniature.
They’re actually super easy to make, and they taste so good I was even able to put them into my daughter’s troop bake sale as part of the gluten free offerings. If you’re a pecan fan like I am, these little beauties will hit the spot!
Notes: In addition to a kitchen scale, one of the few kitchen items I highly, highly recommend is a good set of silicone muffin liners for your muffin tins. Keto baked goods really like to stick to pans, and those flimsy paper liners simply do not cut it. My muffins and smaller treats always slide right out of the silicone liners, every time and with zero trouble. They’re also washable, so as long as you care for them properly you can continue to use them for years. Regular-sized silicone liners are available at WalMart, Target, and most grocery stores. The mini-liners may not be available in stores, but are easily (and cheaply) acquired on Amazon.
You can use paper liners here if you really want to, but if you do I recommend peeling them off when the baked tassies are still warm.
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PinIngredients
For the crust:
- 3 oz (85 g) cream cheese, softened
- 1 stick (4 oz/ 113 g) ) salted butter, softened
- 3 oz (85 g) fine almond flour (I use King Arthur brand)
- 1/2 oz (14 g) coconut flour
- 1 scoop (approx. 1/3 oz/ 10 g) powdered plain collagen peptides
For the filling:
- 4 oz (113 g) chopped pecans
- 1/2 stick (2 oz/ 57 g) salted butter, melted and cooled
- 2 large eggs, beaten
- 4 oz (113 g) Swerve granulated sweetener (or equivalent of your favorite sweetener)
- 1/4 tsp vanilla extract
- 1/4 tsp maple extract
Instructions
Make the crust:
- Preheat the oven to 350 degrees F and prepare a 24 cup mini-muffin tin with liners.
- In a mixing bowl, cream together cream cheese and butter, then add coconut flour, almond flour, and collagen peptides and mix well.
- Refrigerate the crust dough for 15 minutes, or until manageable.
- To make the crusts, divide dough into 24 equal-sized chunks, roll each one into a ball and place it in each mini-muffin cup.
- With your first finger, push down in the middle of each dough ball to make a well in the center, then with your fingers push the dough away from the well to make a crust in the bottom and up the sides of the cup.
Make the filling:
- In a mixing bowl, whisk the cooled butter, egg, Swerve, vanilla extract, and maple extract together to combine.
- Stir in the chopped pecans.
- Spoon the filling evenly into each mini-crust. It will be very full, and that’s OK.
To finish:
- Bake the tassies for 20-30 minutes at 350 degrees F, until the top is golden brown and set. A toothpick inserted into the center of a tassie should come out clean.
- Remove from the oven and let stand until they’re cool enough to remove from the muffin tin, then finish cooling on wire racks.
- Let cool completely before serving.
Notes
Per tassie: 126.6 cal, 2.4 g protein, 12.7 g fat, 6.4 g carbs, 1 g fiber, 4.6 g sugar alcohol, 0.8 g NET carbs
Nutrition
- Serving Size: 1 tassie
Keywords: Dessert, Pecan, Pecan Pie, Pecan Tassies
I don’t have mini liners paper or silicone. Can I just grease the tin really well with butter?
Yes you can, but it may be a little finicky coming out of the pan. I would say to butter the bottom and sides of each muffin well and then sprinkle some coconut flour into each well and turn your pan so that all the bottoms and sides get a very light dusting of coconut flour. It should help a bit more.
What can I substitute for the collagen peptides?
I have not personally tested this, however, several people have contacted me to say they subbed in egg white protein powder and it worked well in place of collagen. I personally use the collagen because it provides a lift/puff to baked goods and helps keep moisture in the finished product. I could see the egg white powder helping with structure and providing a lift, but egg isn’t a moisture retention agent. But you’re welcome to substitution if you’d like!