Grain Free Pecan Tassies are just as good as my original pecan tassies made here. Pecan Tassies were the first recipe I ever blogged and have a very sentimental meaning for me. They are my favorite Christmas cookie. This is the sugar free, low carb version, but it’s just as awesome. I can hardly stop eating them.
When I was a teenager, my brother and I lived only with my father. One Saturday night during the holidays a neighbor came over and showed us how to make Christmas cookies. No one baked in my family. No one ever made us cookies and without a mother at the time, life was harder, more lonely.
We both felt low with abandonment and it seemed like such a treasure to have a woman come to our house to make cookies with us. I can picture my brother taking a spoon and filling each cookie with a brown sugar, pecan mixture.
I remember feeling grateful that she took the time to write down the recipe and give it to me. Isn’t it astounding that it’s the small kindnesses that can fill a heart for a lifetime.
She wrote out the recipe for pecan tassies on a little index card and I still have it. I’m not that person who saves a lot of things, but this held a very deep memory that was happy at a time those were rare. We baked until late into the night, and since both she and my brother are deceased, I feel a need to carry this tradition on.
Grain Free Pecan Tassies are low carb, sugar free made with Swerve’s Brown Sugar
Each Pecan Tassie is 117 calories, 2 g carbs, 2 g fiber (zero net carbs) 3 g protein, 11 g fat.
I’m so excited to tell you that if you eat low carb Swerve now has a brown sugar (amazon).
The original pecan tassies recipe tastes more like a mini pecan pie but with more of a pastry feel, as the dough is made with cream cheese. This grain free pecan tassie is more like a pecan bun or cake. It’s delicious and it freezes perfectly.
I made several test batches of Grain Free Pecan Tassies using the almond flour and we agreed that adding in a little bit of orange extract into the dough and adding cinnamon pushed the flavors more towards that orange cinnamon roll we love on Christmas morning.
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The fantastic news is that these freeze so well. Just take out and defrost for 30 seconds for a quick treat, or go ahead and make all the cookies you want in advance so the holidays are easy.
More Low Carb Christmas Desserts from Spinach Tiger
- Some of these ingredients include Amazon links, which I earn a commission on.
- Make Dough
- 2 cups almond flour Order Here
- 4 tablespoons cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons powdered erythritol ORDER HERE
- 1 teaspoon orange extract ORDER HERE
- 1 cup Swerve Brown Sugar ORDER HERE
- 2 eggs
- 2 tablespoons butter, melted
- 1 cup pecans, divided
- 1 tablespoon cinnamon
- baking spray or extra butter for pan
- Make Dough
- Combine almond flour, cream cheese, butter, swerve, orange extract to make dough.
- Refrigerate for an hour up to two days.
- Make Filling
- Mix swerve brown sugar, eggs, melted butter. Set aside.
- Chop ¼ of pecans for topping cookies.
- Chop remaining pecans very fine to mix in the egg butter mixture.
- Spray baking pan or butter, as dough can tend to stick.
- Put dough into mini muffin pan. You should get 24. Press into bottom and form a cup.
- Pour the nut mixture into dough cup and top with some of the chopped pecans.
- Bake at 350 degrees F. for approximately 20 minutes or until golden.
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