Instructions

Make the crust:

1. Preheat the oven to 350 degrees F and prepare a 24 cup mini-muffin tin with liners.
2. In a mixing bowl, cream together cream cheese and butter, then add coconut flour, almond flour, and collagen peptides and mix well.
3. Refrigerate the crust dough for 15 minutes, or until manageable.
4. 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.
5. 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:

1. In a mixing bowl, whisk the cooled butter, egg, Swerve, vanilla extract, and maple extract together to combine.
2. Stir in the chopped pecans.
3. Spoon the filling evenly into each mini-crust. It will be very full, and that’s OK.

To finish:

1. 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.
2. Remove from the oven and let stand until they’re cool enough to remove from the muffin tin, then finish cooling on wire racks.
3. Let cool completely before serving.