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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.
Servings: 10 One Serving: 1 slice with 2 Tbsp whipped cream + 1 strawberry
Ingredients
FOR THE TART SHELL
- 3 Tbsp butter, melted and cooled
- 1¼ cups finely ground almond flour
- 1/4 cup powdered erythritol-based sweetener, like Swerve brand
- 1/4 tsp sea salt
FOR THE LEMON CURD
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2/3 cup powdered erythritol-based sweetener, like Swerve brand
- 2 lemons (to get 1 Tbsp finely grated lemon zest and 6 Tbsp fresh lemon juice)
- 4 Tbsp butter, diced and softened
FOR THE GARNISH
- 3/4 cup heavy cream
- 2 Tbsp powdered sweetener
- 1 tsp pure vanilla extract
- 10 small strawberries (optional)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- 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.
Nutritional Information - Macros
- 239 Calories
- 23 g Fat
- 5 g Protein
- 5 g Total Carbs
- 2 g Fiber
- 3 g Net Carbs
Tips
- Swap blackberries, raspberries or blueberries if you prefer, just be sure to recalculate the macros when you make any changes. If you don't have a tart pan with a removable bottom, you can use a classic 9-inch pie dish, you’ll just have to remove it a slice at a time.
- Don’t have a piping bag? Fill a ziplock bag with the whipped cream then use scissors to snip a small hole in one of the bottom edges; ta-da! Makeshift piping bag!