For the crust: In a large bowl, whisk together the almond flour, Swerve Confectioners, xanthan gum, and salt. Stir in the egg and melted butter until well combined. Press the dough into 12 mini tart molds.

For the filling: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the Swerve Brown and allulose until dissolved.

Whisk in the heavy whipping cream and bring the mixture to a gentle boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.

Remove from heat and let cool for 5-10 minutes. Pour the filling evenly into the prepared tart crusts.

Bake at 350°F (175°C) for 15-20 minutes, or until the crusts are golden and the filling is set but still slightly jiggly in the center.

Let the tarts cool completely on a wire rack before serving. The filling will firm up as it cools.