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
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.
- 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.
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
- Serving Size: 1 tassie
Keywords: Dessert, Pecan, Pecan Pie, Pecan Tassies