Keto Lemon Curd Tarts

These beautiful Keto Lemon Curd Tarts with raspberries are fresh, easy, gluten free, grain free, low carb and just 10 ingredients!

Lemon curd is like a preserve. It has a thick consistency and is usually made with lemons, butter, eggs and sugar of course. But this recipe is without the sugar and you’d never know it or care for that matter. Lemon can be replaced with other citrus fruits like limes, tangerines or oranges. But being that’s it is now spring and lemony desserts make me happy, this recipe is perfection. It would especially look beautiful on a dessert table for Mother’s Day!

 

Just 5 ingredients in the crust recipe and just 5 ingredients in the filling recipe. Pretty simple, but elegant and delicious without much fuss in the kitchen. Topped here with raspberries but feel free to use blueberries or blackberries if you prefer. 

When it comes to desserts, even ones that are sugar free, low carb and keto, I’ve got a tiny little problem of overindulging. Making perfectly portioned desserts is a whole lot easier for me and may be for you too. Of course you could still opt to turn this recipe into a whole pie if you prefer but the individual tarts are more my speed lately. I’m just into portion controlled desserts like my Easy Keto Brownie Jars, Keto Chia Pudding and Keto Strawberry Fat Bombs. 

If you like this recipe and all my savory ones as well you might be interested in my meal plans!

A meal planning membership means you have access to a keto low carb meal plan each week using my recipes. You don’t have to do the work, it’s all done for you, but if you want to change out a recipe or adjust serving sizes you can, with a simple click!

Since January 1st I’ve added a meal planning membership that provides you a weekly menu plan with detailed shopping list. Once you receive the meal plan in your email, all you have to do is print the shopping list. You get the new weeks menu each Friday and the week begins on Sunday so that allows you to food shop Friday or Saturday to get ready for the week ahead.

Unlike other meal plans you may have tried, this meal plan is adjustable! This means if you’re not crazy about a particular meal, you can swap it out for something else and the best part is that the shopping list adjusts accordingly! Besides that, if you don’t have a large family like I do, you can adjust the servings of all the meals and again the shopping list will adjust. It’s pretty amazing software!

Keto Lemon Curd tarts

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Servings 8 servings (1/2 a tart)
Calories 255 kcal
Author Lauren Lester

Ingredients

Crust

  • 1.5 cups blanched almond flour
  • 1/4 cup Swerve confectioners
  • 1/2 tsp salt
  • 1/4 cup unsalted butter melted
  • 1 large egg

Filling

  • 4 tbsp salted butter
  • 3 large eggs
  • 1/2 cup Swerve confectioners
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest

Topping

  • 12 raspberries

Instructions

  1. Preheat oven to 350° F. Combine all of the crust ingredients in a medium bowl, press into 4 (4 inch) mini tart pans, transfer to oven and bake for about 10-15 minutes until golden. Remove and let cool. 

  2. Place the butter in a medium pot over low heat. Once melted remove from the heat and whisk in the Swerve confectioners, lemon juice, and lemon zest. Whisk in eggs and return to low heat. Cook, stirring, until it thickens. Remove from heat and divide between the tarts. Refrigerate for one hour. 

  3. When ready to serve top with raspberries. 

Nutrition Facts

Keto Lemon Curd tarts

Amount Per Serving (1 half tart)

Calories 255 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 8g 40%

Cholesterol 112mg 37%

Sodium 228mg 10%

Potassium 42mg 1%

Total Carbohydrates 5g 2%

Dietary Fiber 2g 8%

Sugars 1g

Protein 7g 14%

Vitamin A 9.5%

Vitamin C 5.7%

Calcium 6%

Iron 6.5%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

“Lauren is the founder of the creative content agency Healthful Creative which helps food centered brands share their story through recipe development and food photography. She’s also the founder of the gluten-free website Wicked Spatula and the co-founder of the keto website, Cast Iron Keto.”

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