These Sugar-Free Southern Pecan Tassies (Low Carb, S) are a dream come true and then some!
I’ve converted my Pecan Tassie recipe straight from the 1977 version of Better Homes and Garden cookbook where I have gotten so many of my most beloved recipes.
THM Baking Blend was subbed 1:1 with the white flour, (see subs if you don’t have that one yet) but it was a very scant cup so measure it out and take out a small spoonful and you’ll have it.
I had to make this recipe 4 times to get the filling right because the sweetener was crystallizing at first, but the crust was a winner from the very beginning. So please enjoy!
Please note that some are getting around this crystallization by adding in 2 eggs instead of one. That will give you a more rubbery filling which I found to be less of a ringer for the real pecan pie style tassie!
I’ve included lots of instructions for making it because these ingredients are different from the traditional ones so your tassie crusts shouldn’t be full like the ones you normally see.
If you overfill the crusts it will run over and they will still be good but not near as pretty.
**I often don’t share a lot of pictures when I’m posting a recipe, but the devils in the details on this one–although the dish itself is simple overall.
You’ll be happier with the looks the first time if you check out the pictures and extra instructions at the bottom. Either way, don’t worry, all roads lead to YUM on this dessert!
After the crust has chilled for awhile in the fridge/freezer (if it freezes a little it will quickly warm up in your hands but it is more trouble to scoop out). Remove from the bowl one spoonful at a time and roll into an approximate 1″ ball and drop into the lightly sprayed pan.
Mash the dough into the cup remember you don’t have to go all the way to the tip top, there’s not that much filling and you definitely want to fill the bottom so you can’t see the pan because it won’t come out as thinly and will be more like baklava than tassie’s (I call that a win/win situation, but I’m just warning you ;-))
I did the math on you and this is about 1/4 tsp per cup.
Stir the filling well and often so the sugar doesn’t sink down. I filled these by the tsp first and went back and put 1/2 tsp in each. Worked out pretty precisely in these cups at least.
This goes a lot faster if you pull out the best-looking pecans first. The halves on top are optional, but the pieces are not, as the filling doesn’t work as well without them.
Well, bless our hearts! We’ve got Pecan Tassies!
If you don’t have access to the baking blend you can mix up a batch of this Quick Mix and it will be very similar. Or you can sub in 1 part blanched almond flour, 1 part ground golden flax meal and 1 part coconut flour.
Even faster, but the texture will be a bit different, you can use equal parts almond flour, coconut flour, and golden flax meal to sub 1:1 for the baking blend. It won’t be as light but will make a pretty nice crust.
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Southern Pecan Tassies
- 3 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 scant cup THM baking blend, pack this VERY loosely *notes on subs
FOR THE FILLING:
- 1 egg
- 1/2 cup powdered xylitol ** See note on this sweetener
- 1/8-1/4 teaspoon Stevia (this will be very sweet as I am trying to stay as true to the original recipe as possible you may leave this out for a milder sweetness).
- 1 dash salt *very important to cut stevia flavor
- 1/2 teaspoon molasses - optional - adds 2 1/2 carbs to the whole recipe
- 1 teaspoon vanilla
- 1/3 cup broken pecans (divided out evenly among "tarts")
- 24 whole pecans halves (optional but good)
FOR THE CRUST:
- Blend the softened cream cheese and butter together well and then add 1 scant cup THM Baking Blend
- Chill one hour (or so, I usually pop them into the freezer for a few minutes while I assemble the rest of the filling and chop the nuts).
- Remove from the fridge and roll into 24 balls then press into the bottom and sides of mini muffin pans. **I have only made these with silicone baking pans and they come out easily when cooled.
FOR THE FILLING:
- Beat together the egg and add the sweeteners, salt, molasses, and vanilla.
- Add the nuts to this mixture.
- Spray muffin pans very lightly(you don't want this to be damp) I have only used silicone mini muffin pans for this and I support it with a baking sheet.
- Place a few pecans into each crust cup and cover with egg mixture. Bake at 325 degrees for 20-25 minutes or till filling is set. Cool and remove from pans. Makes 2 dozen.
*Note on sweetener-Xylitol is a THM low carb approved sweetener and is the only one that I was able to use in this recipe without getting a crispy, cold, texture in the filling. The addition of the stevia allowed me to use only 1/2 of the xylitol /sugar as specified for sugar in the original recipe.
* On measuring baking blend -I can't stress enough that it must be measured loosely. If you're not sure that you have accomplished that then just spoon it into the dry measuring cup and rake the flat edge of the knife across the top and then remove a tablespoon of the flour from the cup. Alternately - I generally spoon it in and rake across the top lightly with my finger and indent it slightly across the top to make sure I don't over do it. A little too much of this thirsty flour can become too much pretty quickly.
*If you'd like your tassie crusts to be fuller than shown in the pictures just double the filling ingredients. If you fill the cups all the way to the top they will occasionally puff up. They go back down as they cool but the crust will not be as smooth and pretty as when they don't rise up out of the pan.
*Alternately some people have had a lot of luck by replacing the baking blend with 1 part almond flour and 1 part coconut flour and 1 part ground golden flax seed. I have not tried this but this replacement is used a lot.