Pecan Caramel Apple Tart

You'll love the nutty and sweet flavor of this pecan caramel apple tart. Share it with your friends and family, even if they aren't on keto!
Keyword Amanda Balle, Apple Pie
Recipe Creator Amanda Balle
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 1 hour

Yields:

12 servings (each slice 51 grams, one slice per serving)

Ingredients:

Crust:

  • ½ cup unsalted butter
  • ¼ cup erythritol or allulose
  • 1 large egg
  • ½ teaspoon apple cider vinegar
  • 1 serving Apple Pie Keto Chow
  • ½ cup almond flour

Filling:

  • 4 tablespoons butter
  • ½ teaspoon cinnamon
  • ¼ cup allulose
  • ½ cup heavy cream
  • ½ cup chopped pecans

Directions:

  • Preheat oven to 350℉ and grease an 8-inch tart pan, preferably one with a removable bottom.
  • Blend the crust ingredients together in a food processor until combined. Press dough into your greased 8-inch tart pan. Make sure to go up on the sides of the pan with the dough. Use a fork and poke the crust in several spots on the bottom.
  • Bake at 350℉ for 20 minutes.
  • Let the crust cool. The bottom will fall when it cools, but that is fine.
  • To make the filling, place a medium saucepan over medium-high heat and add the butter. Let it heat until just starting to brown. Reduce heat to medium.
  • Add the cinnamon and allulose. Stir until sweetener is dissolved and color is uniform.
  • Pour in heavy cream and stir continuously for a couple of minutes. It will start to thicken and darken in color and look like caramel. Remove from heat and add in pecans.
  • Add filling to the cooled tart shell and refrigerate for at least one hour.
Nutrition Facts
Pecan Caramel Apple Tart
Serving Size
 
1 slice
Amount per Serving
Calories
210.84
% Daily Value*
Fat
 
21.19
g
33
%
Saturated Fat
 
10.08
g
63
%
Trans Fat
 
0.59
g
Polyunsaturated Fat
 
2.19
g
Monounsaturated Fat
 
7.63
g
Cholesterol
 
58.25
mg
19
%
Sodium
 
111.06
mg
5
%
Potassium
 
200.82
mg
6
%
Carbohydrates
 
12.06
g
4
%
Fiber
 
1.58
g
7
%
Sugar
 
5.46
g
6
%
Sugar Alcohol
 
9.46
g
Net Carbs
 
1.02
g
Protein
 
4.51
g
9
%
Vitamin A
 
608.48
IU
12
%
Vitamin C
 
10.11
mg
12
%
Calcium
 
90.28
mg
9
%
Iron
 
0.55
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
caramel apple tart
caramel apple tart

Ingredients:

Crust:

  • ½ cup unsalted butter
  • ¼ cup erythritol or allulose
  • 1 large egg
  • ½ teaspoon apple cider vinegar
  • 1 serving Apple Pie Keto Chow
  • ½ cup almond flour

Filling:

  • 4 tablespoons butter
  • ½ teaspoon cinnamon
  • ¼ cup allulose
  • ½ cup heavy cream
  • ½ cup chopped pecans
Nutrition Facts
Pecan Caramel Apple Tart
Serving Size
 
1 slice
Amount per Serving
Calories
210.84
% Daily Value*
Fat
 
21.19
g
33
%
Saturated Fat
 
10.08
g
63
%
Trans Fat
 
0.59
g
Polyunsaturated Fat
 
2.19
g
Monounsaturated Fat
 
7.63
g
Cholesterol
 
58.25
mg
19
%
Sodium
 
111.06
mg
5
%
Potassium
 
200.82
mg
6
%
Carbohydrates
 
12.06
g
4
%
Fiber
 
1.58
g
7
%
Sugar
 
5.46
g
6
%
Sugar Alcohol
 
9.46
g
Net Carbs
 
1.02
g
Protein
 
4.51
g
9
%
Vitamin A
 
608.48
IU
12
%
Vitamin C
 
10.11
mg
12
%
Calcium
 
90.28
mg
9
%
Iron
 
0.55
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat oven to 350℉ and grease an 8-inch tart pan, preferably one with a removable bottom.
  • Blend the crust ingredients together in a food processor until combined. Press dough into your greased 8-inch tart pan. Make sure to go up on the sides of the pan with the dough. Use a fork and poke the crust in several spots on the bottom.
  • Bake at 350℉ for 20 minutes.
  • Let the crust cool. The bottom will fall when it cools, but that is fine.
  • To make the filling, place a medium saucepan over medium-high heat and add the butter. Let it heat until just starting to brown. Reduce heat to medium.
  • Add the cinnamon and allulose. Stir until sweetener is dissolved and color is uniform.
  • Pour in heavy cream and stir continuously for a couple of minutes. It will start to thicken and darken in color and look like caramel. Remove from heat and add in pecans.
  • Add filling to the cooled tart shell and refrigerate for at least one hour.

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