Keto Lemon-Curd Tart

This gorgeous tart combines the seductive fragrance and tart-sweet flavor of rich lemon curd with a buttery, totally keto shortbread crust. Add a lush dollop of whipped cream and a strawberry and it’s pure heaven. Bonus: the tart keeps, wrapped and refrigerated, for 3 days.
Serves 10 One Serving: 1 slice with 2 Tbsp whipped cream + 1 strawberry

Ingredients List




  • 3/4 cup heavy cream
  • 2 Tbsp powdered sweetener
  • 1 tsp pure vanilla extract
  • 10 small strawberries (optional)
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  • Preheat the oven to 325°F (165°C). Grease a 9-inch tart pan with a removable bottom with 2 teaspoons of the melted butter. Set aside.
  • Make the tart shell: In a large bowl, combine the almond flour, powdered sweetener, salt, and remaining butter. Use a fork to mix and combine the ingredients into a crumbly dough.
  • Scrape the dough into the prepared tart pan. Using fingers, a spoon, or the bottom of a dry measuring cup, firmly press the dough into the bottom of the pan and halfway up the sides, making the thickness as even throughout as possible. Use a fork to poke holes all over the bottom of the crust (this prevents it from bubbling up during baking).
  • Bake the crust until the top and edges are light golden brown, 15 to 20 minutes. Let cool for 10 minutes. Remove the tart crust from the pan and reserve.
  • Meanwhile, make the lemon curd: Heat a small saucepan with 1 to 2 inches of water to barely simmering. In a medium heatproof bowl that fits over the rim of the saucepan but doesn’t touch the bottom, whisk together the eggs, egg yolk, powdered sweetener, zest and lemon juice, and ¼ tsp salt. Place over the saucepan of simmering water and whisk continuously just until the mixture suddenly thickens, 6 to 8 minutes. Immediately, remove from heat and whisk in the softened butter. Gently whisk until the curd is creamy and smooth.
  • Spoon the curd into the prepared crust, spreading it evenly. Refrigerate the tart for 1 hour.
  • To serve, in a medium bowl, combine the cream, powdered sweetener, and vanilla, then use a hand beater or a stand mixer fitted with the whisk attachment to whip just until soft peaks form. Fill a piping bag fitted with a star tip with the whipped cream, then pipe the whipped cream around the top edge of the tart.
  • Slice and serve each piece with one strawberry.

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RecipeEric Lundy

PhotographyErin Ng

5 reviews

  1. 5 stars
    Delicious, very easy to make! We enjoyed it even without the cream topping garnish. Will make again for sure

  2. 2 stars
    We went over this and over this postmortem and we don’t know what we did wrong. The filling never solidified properly even after we added gelatin and a last resort. I just chopped it up and we have been eating it as a crunchy pudding. Flavor is okay, but I like the key lime pie recipe we use better.

    • We have sent your comment back to our recipe tester and will provide feedback from when they test it again.

    • Perfect way to sum it up. Thanks for your feedback, Laura.

  3. 5 stars
    Mmm…one of the best desserts I’ve tried so far! I made 12 cupcake-sized tartlets and they were beautiful and yummy! Thank you for keeping keto desserts delicious!


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