Mini Keto Lemon Tarts

Step by Step Instructions

1. 1

   Preheat oven to 350 °F and spray a mini muffin pan with cooking oil. Set aside.

2. 2

   In a food processor, pulse together almond flour, coconut flour, xanthan gum and salt.

   For this step

   • 1 cup almond flour
   • 3 tablespoons coconut flour
   • 1 teaspoon xanthan gum
   • 1/2 teaspoon salt
3. 3

   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.

   For this step

   • 1/2 cup unsalted butter, cubed and chilled
   • 1 oz cream cheese, softened
4. 4

   Add egg and rice vinegar. Pulse until dough comes together. Do not over mix. You want chunks of butter.

   For this step

   • 1 egg
   • 2 teaspoons rice vinegar
5. 5

   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 roll 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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

   For this step

   • 5 lemons
9. 9

   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.

   For this step

   • 1 cup powdered allulose
   • pinch of salt
   • lemon zest
   • 1/2 cup lemon juice
   • 5 egg yolks
   • 8 tablespoons unsalted butter, cubed
10. 10

    Using a spoon or piping bag, fill the mini pie crusts with enough lemon curd to fill the top. Top each mini lemon tart with berries, powdered sweetener or a dollop of whipped cream.