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!
WHAT IS LEMON CURD?
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.
PROTION CONTROL KETO DESSERTS
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!
MEAL PLAN MEMBERSHIP
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
Keto Lemon Curd tarts
Ingredients
Crust
- 1.5 cups blanched almond flour
- 1/4 cup Monk Fruit Allulose sweetener
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 large egg
Filling
- 4 tablespoons salted butter
- 3 large eggs
- 1/2 cup Monk Fruit Allulose sweetener
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Topping
- 12 raspberries
Instructions
- 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.
- Place the butter in a medium pot over low heat. Once melted remove from the heat and whisk in the 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.
- When ready to serve top with raspberries.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hi Brenda,
Looking to make this for Thanksgiving. How far in advance can I make the tart shells?
Thanks,
Patti
Looks yummy, but the calories are crazy high. I’m not sure if I can find both lower calorie and yummy goodness, but I’ll keep looking. 500+ calories for one tart…yikes. Any ideas on how to modify it to bring the calories down?
The whole tart is quite large and not a serving. Serving size is half the tart, 255 calories.
I just made the curd. Tripled the recipe because I like anything lemon. Still to make tart base but let me tell you….this stuff is so awesome I could just eat it as it is, or on a biscuit, or on some toast, or over my yoghurt or… maybe I should just make the tarts as was my original intention. Yum and thank you.
Great to hear thank you!
I made this in a 9′ pie pan with the coconut crust. It was so AWESOME. I did add some lemon zest in the crust. I added more lemon juice than recipe only because i love lemon. I am making this again today. I did have to triple the recipe to fill the pie crust. I added on a lemon whipped cream.
I dont have mini tart pans n you used this recepi to make one 9 inch pie tart pan?
I think that will work or maybe an 6-8 inch since the recipe makes just 4 total.
Replacement for butter? Can I use coconut oil or olive?
Yes coconut oil works.
I just made them and these is really good!!! I wish I can share my pictures. With this recipe I made 6 medium tarts. I will keep this as my favorite. Thanks a lot I love your page.
I put the crust and curd in a cupcake pan with papers. I then peeled the papers off after it was thoroughly chilled…I waited till the next day.. This makes the 1/2 portion recomended in the recipe and a heck of alot easier to manage . I also didn’t have enough raspberries for 2-3 on each tart, so I placed one in the middle and then chopped up the extras and sprinkled them around the center raspberry. Very attractive dish that tasted great!
Do you have specific tart pans you recommend?
The ones used for the recipe are 4 inch mini tart pans https://amzn.to/3aQxLMT
Can I use granulated stevia as a sub?
What are the calories for just a serving of lemon curd, no crust?
This was absolutely scrumptious! It was the first chicken salad I’ve ever had without mayo and eggs. I like the olive oil/avocado mix better! Thanks for such a great recipe. I’ll be telling all my friends about your website!
Hi Brenda, thanks so much for making your journey a mission. So many (including myself; and as a result, my family) are healthier for it. I have two questions on the tarts…
1, Can a granulated sweetener be used instead of confectioner’s, both in the curd and in the *coconut* pie crust? and
2, Can anything be successfully substituted for the butter in the curd and coconut crust? (I have some organic cacao butter that I am eager to use in something!)
There must be a secret tip to make patting in that sticky dough easier! Took me forever. Thank you.
Connie, what I did was slightly moisten my index finger or thumb as I patted the dough in.
I used the bottom of a metal measuring cup. Spray with coconut oil. Works great. Be sure to poke holes in bottom or else it will make bubbles.
Made these tonight. SO good! I made it to the recipe specs. It’s a keeper.
Disposable gloves !!
Only bad part is that a serving size is only 1/2 a tart. I don’t think I can eat 1/2 a tart.
Scrolling thru the recipe comments looking for a reply like yours after reading the serving size myself lol. More like at least one tart, or maybe two? 😉
The flavour is good, however, for a first timer preparing the lemon curd, I didnt realise it needed to cook to thicken for perhaps over 10 minutes..started panicking when it didnt appear to be thickening. After about 10-12 minutes it thickened found out the eggs needed to cook because its the eggs that are the thickening agent:)
Thank you, this was very helpful. I was having the same problem.
I love lemon curd and all things lemon! I was so excited to see this recipe for lemon curd tarts… however, one of the ingredients is almond flour. I am highly allergic to tree nuts and tree nut flours, and a high sensitivity to wheat and gluten flours. I can eat and cook with coconut flour. Could you please let me know of a flour or a flour blend that is coconut-flour based (not rice-based) that I could use in place of almond flour?
You really can’t swap almond and coconut flour in equal amounts without having to adjust liquids in a recipe. You can use my coconut flour pie crust instead of the almond one listed here.https://www.sugarfreemom.com/recipes/low-carb-coconut-flour-pie-crust/
Hello
What the heck is erythirtol ??
Don’t see it in the ingredients and was wondering !! Lol
Sounds like some thing from MARS !,
It’s what Swerve is made from.
It’s an artificial sweetener. I find using Swerve Confectioners sugar is pretty good compared to the others. It doesn’t leave that nasty artificial after taste.
I used powdered Erythirtol and my lemon crystallized and turned crunchy. What did I do?
Can you substitute allulose/monk fruit? I have concerns about Erythritol.
Yep, use this chart to help you. https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
These look so lovely!! Did you remove the tarts from their pans before or after filling?
Thanks,!!
After you’ve baked the tart crust, you let it cooke while making the filling then fill and and refrigerate. Remove after they’ve been refrigerated for at least an hour.
This looks lovely! Would this also be enough crush and curd to make one 9-inch tart?
And by crush I mean crust. XD
Yes it would.
What can I use in I don’t have mini tart pans?.. THANK YOU!!
You could probably make these in small ramekins or make a large one in an 9 inch pie dish.