Sugar-Free Butter Tarts: Low-Carb Keto & Gluten-Free Recipe

These sugar-free butter tarts were a real challenge to perfect. Getting the filling just right—gooey in the center, caramelized at the edges, and supported by a flaky buttery crust—requires careful timing and technique.

After several trials I refined the method and now have a reliable recipe and tips to share so you can bake them successfully at home. The result is a tart that delivers all the classic flavors without refined sugar or gluten.

Butter tarts should be sticky in the middle, with golden edges and a tender crust. This version delivers all of that, using low-carb ingredients and sugar alternatives to mimic that caramel flavor and texture.

Incredibly Tasty Low Carb Butter Tarts

These sugar-free butter tarts taste remarkably like the original. The filling has caramel notes with hints of vanilla and toasted sugar, and the buttery almond-based crust complements it perfectly. They’re an excellent dessert for anyone craving a sweet treat without refined sugar.

This recipe is:

• Low carb
• Keto-friendly
• Refined sugar-free
• Gluten-free
• Quick & easy — no need to chill the crust in advance
• Mostly baked in the oven

Which Sweeteners Work Best in This Recipe?

Allulose is the best option for achieving a gooey, caramel-like filling without an unpleasant aftertaste or crystallization. Allulose behaves much like sugar when heated: it caramelizes and thickens, giving the filling its signature texture and flavor.

If you choose another sweetener, add 1/4 teaspoon xanthan gum to the filling to help it thicken and stay cohesive. Be aware that alternatives won’t reproduce the exact caramel depth that allulose provides, so the final flavor and texture may differ.

For the crust, most granulated sweeteners work fine. I prefer erythritol in the crust because a slight crunchier texture suits me, but you can use the sweetener you like best for the pastry.

Sugar-Free Butter Tart Crust Tips

The crust is straightforward—combine the dry ingredients with melted butter and an egg, then press the dough into tart pans. I recommend using small tart pans rather than a muffin tin because tart pans make removing warm tarts much easier.

If you use a muffin tin, allow the tarts to cool completely before removing them, or they may fall apart. Individual tart pans help maintain shape and make serving easier.

• Make the crust at least 1/4 inch thick all around. Avoid thin spots that allow the filling to leak through.
• Prebake the crust for 5 minutes. This step prevents the filling from sinking into the crust and keeps the base intact.

Baking Tips

Follow these practical tips to ensure consistent results:

• Place your tart pans on a baking sheet for stability and easier handling.
• Fill each tart to the top with the filling so you get that signature gooey center.
• Cover the tarts loosely with foil halfway through baking to prevent over-browning.
• Watch closely near the end of baking—once the filling bubbles and turns golden they’re done. Over-baking will make the filling firm and chewy instead of gooey.

Serving & Storage Suggestions

Serve these butter tarts the day you bake them for the best texture. This recipe yields eight 4-inch tarts; if you use 3-inch tart pans you’ll get roughly 10–12 smaller tarts.

They keep well in the refrigerator and are still enjoyable the next day, but the ideal experience is the same day. The tarts do not freeze well once baked; however, you can prepare and freeze unbaked shells, then bake and fill them when needed.

Looking for More Low Carb Fall-Inspired Recipes?

Fall is a wonderful season for baking, and these butter tarts fit right into an autumn dessert lineup. If you enjoy seasonal low-carb treats, consider pairing them with pumpkin-based bakes, cheesecakes, or other spiced desserts to create a cozy spread.

• Low Carb Pumpkin Muffins
• Cheesecake-Stuffed Pumpkin Loaf
• Pumpkin Spice Cheesecake
• Salted Caramel Cheesecake
• Pumpkin Donuts
• Gluten-Free Sugar Donuts

Sticky Gooey Sugar-Free Butter Tarts

Yield:
8 large 4-inch tarts

Prep Time:
5 minutes

Cook Time:
45 minutes

Additional Time:
1 hour

Total Time:
1 hour 50 minutes

Sticky, gooey, wonderfully sweet sugar-free butter tarts—an easy low-carb treat that tastes like the original.

Ingredients

Crust

• 2 cups almond flour
• 3 Tbsp coconut flour
• 4 Tbsp unsalted melted butter
• 1 large egg
• 4 Tbsp powdered erythritol

Filling

• 2 cups granular allulose
• 1/4 cup water
• 1/2 cup melted butter
• 2 large eggs (room temperature)
• 1 Tbsp vanilla
• 1/2 tsp salt

Instructions

Crust

1. Preheat oven to 350°F (175°C).
2. Combine almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.
3. Add the egg and blend until the dough begins to pull away from the bowl. If needed, add a tablespoon of water to bring it together.
4. Press the dough evenly into eight 4-inch tart pans, ensuring the crust is at least 1/4 inch thick all around. Prick the bottoms with a fork and place the tart pans on a baking sheet.
5. Bake the crusts for 5 minutes, then remove and set aside.

Filling

1. Whisk together the granular allulose, water, melted butter, room-temperature eggs, vanilla, and salt until combined.
2. Pour the filling into the prebaked tart shells, filling to the top.
3. Bake for 30–35 minutes, covering loosely with foil halfway through to prevent over-browning. Remove when the filling is bubbling and just turning golden—the centers should still be slightly liquid. They will firm as they cool.

Notes

If using smaller 3-inch tart pans, begin checking for doneness around 25 minutes. The tin-foil trick halfway through baking helps prevent excessive browning from both allulose and almond flour.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 363
Total Fat: 34g
Saturated Fat: 13g
Cholesterol: 116mg
Sodium: 315mg
Carbohydrates: 8g
Net Carbohydrates: 4g
Fiber: 4g
Sugar: 2g
Protein: 9g

Nutritional values are approximate and provided as a courtesy. Net carbs are total carbs minus fiber. Sugar alcohols such as erythritol are typically excluded from carb counts.