Greetings and Happy October! I’m so happy to be doing another guest post for Honeyville.
Today’s guest post debuts my Chocolate-Cranberry Pecan Tartlets. They contain 3 of my favorite flavors; chocolate, cranberries and pecans…and let’s not forget they also contain my favorite grain free flour to bake with, Honeyville’s Blanched Almond Flour! I am truly thankful to have found this amazing flour a couple of years ago. Without it, I wouldn’t have been able to enjoy the vast array of delicious foods or create all the amazing recipes that I have with it. It’s made my low carb lifestyle so much more enjoyable.

With the upcoming holidays just around the corner and the start of cranberry season upon us, I thought that these little tartlets might be a perfect addition to add to your holiday menu. They are basically petite bite-sized pecan pies, only better, because they are also filled with bittersweet chocolate chips and fresh cranberry sauce. I like to make my own fresh cranberry saucewithout sugar (I substitute Swerve sweetener in place of the sugar). It only takes about 10 minutes to make and if you are looking to reduce sugar and carbs, it’s definitely ,worth making. Otherwise, you can substitute canned whole berry cranberry sauce instead.
Each bite of these little gems gives you a burst of pecan, chocolate, and cranberry flavor. Honeyville’s blanched almond flour works beautifully in making these petite tart crusts so tender…you would never know they aren’t made with regular flour. These tartlets are quick and easy to make and look like fancy little pastries that took hours to make. They are made using a mini muffin tin, so no fancy pans are required. I used a tart tamper this time (a simple little wooden gadget) that helped press the dough out more quickly in the muffin cups. In the past, I’ve just pressed the dough into the tins with my fingers, so it’s definitely not required, but it does make it a bit easier and quicker to do.
I hope you enjoy my recipe for Chocolate-Cranberry Pecan Tartlets. If you like chocolate, cranberries and pecans as much as I do…you need to try this recipe. They go great with a cup of hot coffee or tea. Enjoy!
If you’d like to find more grain free recipes like this one, please check out my blog, Gourmet Girl Cooks!
Chocolate-Cranberry Pecan Tartlets
Makes 2 dozen


 4 oz Cream Cheese (brick style), at room temperature
1/2 cup (1 stick) Butter, at room temperature
1 large Egg
3/4 cup granular Swerve sweetener (or preferred granular sweetener)
1 tsp pure Vanilla extract
1/4 cup “no sugar added” fresh Cranberry Sauce
3/4 cup finely chopped pecans
1/4 cup bittersweet chocolate chips (I used 70% cacao bittersweet chips)
 Preheat oven to 350 degrees F.
Beat softened cream cheese and butter in a medium bowl with electric mixer on medium speed until smooth. Add almond flour; mix until combined. Cover and refrigerate for 1 hour or until firm.
Divide dough evenly into 24 balls. Place one ball in each of the cups of a nonstick mini muffin pan. Press dough with a lightly floured tart tamper or fingertips evenly up sides of muffin cups to form shells. Set aside. 
Lightly beat egg in small bowl. Add Swerve sweetener, vanilla and cranberry sauce; stir until mixed evenly. Stir in chopped pecans and chocolate chips. Spoon mixture into pastry shells, filling each shell almost to the top, until evenly distributed.  
Bake 22 to 25 minutes or until filling is set and crust is lightly browned. Cool for 5 to 10 minutes in pan. Carefully remove and cool on a wire rack.
*Note: If desired, no sugar added chocolate chips could be substituted for the bittersweet chips. Canned whole berry cranberry sauce may be substituted for the fresh no sugar added cranberry sauce. 

Nutrition Information:  For 24 tartlets, each tartlet contains approximately: 2 net carbs (total carbohydrates minus fiber) and less than 1 gram sugar each.