In a mixing bowl, stir together your coconut flour, eggs, sugar substitute and melted butter.
Once mixed thoroughly, scoop some of the crust into greased muffin tins. Cover the bottom and sides, but press down and leave a small ‘pool’ area for the filling.
Set aside.
In a pot, whisk together your filling ingredients. You’ll notice the butter is clumpy, so heat the filling on medium. Stir constantly otherwise it will burn.
Continue to whisk until the butter has melted and is incorporated into your filling and you can no longer feel the graininess of the Sukrin Gold.
Take the filling off the heat and let it sit for 2-3 minutes.
Take a ladle, large spoon or small measuring cup and pour the filling into the shells.
Bake at 350 for 15-20 minutes. You will know it’s done when it turns a pale golden colour.
Let them cool for 5-10 minutes before taking out of the tin. Eat warm or cold!