Mini Keto Lemon Tarts
These mini keto lemon tarts use real lemons to make the creamy, buttery lemon curd that is nestled within a flaky crust. With only 0.5 g of carbs per bite, this summertime dessert offers a guilt-free way to satisfy those cravings for lemon flavored treats!
1 lemon tart
These keto lemon tarts are the perfect blend of sweet and tangy flavors. They begin with a delicate, flaky low carb crust made from almond flour, coconut flour and few extra ingredients to make this recipe one that no one will believe is keto! Just like my lemon bars, they are full of lemon flavor. In fact, that is the star of this tart recipe is the creamy, buttery keto lemon curd that is made with the zest and juice of fresh lemons to give the curd its signature tanginess.
Since these are made as bite sized treats, they are easy to portion control and each mini tart has only 0.5 carbs! So you can enjoy 1, 2 or 4 and still stick to your goals.
How to make mini lemon tarts
- Make keto crust – Using almond flour, coconut flour, xanthan gum, salt, butter, cream cheese, egg and rice vinegar, make a flaky keto crust and roll out to 1/2 centimeter thick.
- Punch out circle shapes – Use a 2″ biscuit cutter to punch out circle crust shapes. Then plate each circle in a cavity of a mini muffin tin.
- Bake the crust at 350 °F for 5-7 minutes. Remove from the oven and let cool.
- Zest 4 lemons.
- Juice 4-5 lemons until you have 1/2 cup of fresh lemon juice.
- Make keto lemon curd by heating the lemon zest, lemon juice, sweetener, salt and egg yolks in a saucepan over medium heat until it thickens. Stir in butter and refrigerate to thicken further.
- Pipe or spoon lemon curd into the crust of each keto lemon tart.
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Crust Ingredients
Keto Lemon Curd Ingredients
Mini Keto Lemon Tarts Directions
Prepare muffin pan
Preheat oven to 350 °F and spray a mini muffin pan with cooking oil. Set aside.
Make pie crust: dry ingredients
In a food processer, pulse together almond flour, coconut flour, xanthan gum and salt.
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
Make pie crust: cut in butter
Add cubed, chilled butter and softened cream cheese. Pulse until coarse crumbles form. Do not over mix. Butter needs to stay cold and chunky in order to get flaky crust.
- 1/2 cup unsalted butter, cubed and chilled
- 1 oz cream cheese, softened
Make pie crust: finish the dough
Add egg and rice vinegar. Pulse until dough comes together. Do not over mix. You want chunks of butter.
- 1 egg
- 2 teaspoons rice vinegar
Roll out dough
Lay down a damp paper towel on the counter. Place a sheet of parchment paper on top of the towel. (This will keep the paper from sliding as you rough out the dough). Place the dough ball on the sheet of parchment followed by a second sheet of parchment paper on top. Using a rolling pin, roll out the dough in between the two sheets of parchment paper until dough is about 1/2 centimeter thick. Remove the top sheet of parchment paper.
Cut out circles
Using a 2- inch biscuit cutter, punch out circles from the dough and place each circle into the cavity of the muffin pan. Press the dough into the cavity using your fingers or a blunt object like a pestle.
Bake the crust
Bake in a 350 °F for 5-7 minutes or until the crust starts to turn golden brown. Let cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
Zest & juice
Using a zester or cheese grater, zest 4 of the lemons. Using a hand juicer squeeze the juice from 4-5 lemons until you get 1/2 cup lemon juice.
- 5 lemons
Make low carb lemon curd
In a medium saucepan, add allulose, salt, lemon zest, lemon juice and egg yolks. Stir to combine. Heat over medium heat, stirring constantly until mixture thickens enough to coat the back of a spoon. Remove from the heat. While mixture is still hot, stir in cubed butter adding 2 tablespoons at a time until incorporated. Refrigerate curd for 2 hours. The lemon curd will continue to thicken as it cools.
- 1 cup powdered allulose
- pinch of salt
- lemon zest
- 1/2 cup lemon juice
- 5 egg yolks
- 8 tablespoons unsalted butter, cubed
Using a spoon or piping bag, fill the mini pie crusts with enough lemon curd to fill the top. Top each keto lemon tart with berries, powdered sweetener or a dollop of whipped cream.