Pecan Tarts...

Ingredients:

Crust:
4 oz. (1/2 of 8­oz. pkg., brick style) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 ­3/4 cup blanched almond flour (can use up to 2 cups, if necessary)

Filling:
2 eggs
3/4 cup Swerve (or equivalent to 3/4 cup sugar, such as erythritol, xylitol, etc.- but I used stevia)
1 tsp. vanilla extract
1 tablespoon pure maple extract
1 cup finely chopped pecans
2 tablespoons unsweetened flaked coconut, (optional)

24 pecan halves (to add to tops)

Directions:

Beat softened cream cheese and butter in a medium bowl with electric mixer on medium speed until well blended.
Add almond flour; mix well.

Cover and refrigerate at least 1 hour or until chilled and firm.

Divide dough evenly into 24 balls.

Place one ball in each of the 24 miniature muffin pan cups (mine are non­-stick pans);

press onto bottoms and up sides of cups to form shells. Set aside.

Beat eggs lightly in small bowl. Add sweetener, vanilla and maple extract; mix well.
Stir in chopped pecans.

Spoon evenly into pastry shells, filling each shell about three­ fourths full.

Top each with a pecan half.

Bake in a preheated 350 degree F oven for 22-­25 min. or until lightly browned

Let stand 2 minutes in the pans; carefully remove to wire racks to cool

Makes 24 - each has: C/3 - F/1.5 - S/1

I got the recipe from: Gourmet Girl Cooks - there seems to be something missing - but I can't quite put my finger on it. Let me know if you try them.

Enjoy!