Lemon Mascarpone Tart – Keto, Low Carb, Sugar & Gluten Free

Lemon Mascarpone Tart - Keto, Low Carb & Gluten Free

This tart is lemony, creamy and oh so easy to make!  In my last recipe, I made lemon curd, which you can use 3/4 cup of in this recipe.  Great for a special occasion or even when you are craving something sweet.  You can top the tart with powdered sugar or whipped cream, or nothing at all!  Either way, it’s just delicious!

IngredientsFor the Tart Crust

2 cups super fine almond flour

1/4 cup grass-fed unsalted butter, melted

1 whole egg

1/4 cup swerve confectioners (or powdered erythritol)

1 teaspoon vanilla extract

For the Filling

3/4 cup lemon curd (see my recipe here)

6 ounces mascarpone cheese, at room temperature

1/4 cup swerve confectioners

2-3 tablespoons heavy cream

 

Preparation

To make the tart crust

Preheat oven to 350F.

Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Place the dough in a non-stick tart pan and press out, going up the sides.

Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.

Bake for 15 minutes, then allow to cool at room temperature.

To make the filling

Add the lemon curd, mascarpone, swerve confectioners and most of the heavy cream in the bowl of a food processor.  Mix until smooth and creamy.  If mixture is too thick, add the remaining heavy cream.

Pour into the cooled tart crust and chill in the fridge for at least 1-2 hours or until set.

Top with powdered sugar or whipped cream.  Enjoy!

Lemon Mascarpone Tart - Keto, Low Carb & Gluten Free

Lemon Mascarpone Tart - Keto, Low Carb & Gluten Free

Lemon Mascarpone Tart - Keto, Low Carb & Gluten Free

Lemon Mascarpone Tart - Keto, Low Carb & Gluten Free

Lemon Mascarpone Tart - Keto, Low Carb & Gluten Free

Lemon Mascarpone Tart - Keto, Low Carb, Sugar & Gluten Free

Makes 8 Servings

Macros: Fat 24 grams – Protein 9 grams – Carbs (net) 3 grams


Lemon Mascarpone Tart - Keto, Low Carb, Sugar & Gluten Free
Prep Time
10 mins
Cook Time
15 mins
Chill in Fridge
1 hr
Total Time
25 mins
 

This tart is lemony, creamy and oh so easy to make!  In my last recipe, I made lemon curd, which you can use 3/4 cup of in this recipe.  Great for a special occasion or even when you are craving something sweet.  You can top the tart with powdered sugar or whipped cream, or nothing at all!  Either way, it's just delicious!

Course: Dessert
Servings: 8
Ingredients
For the Tart Crust
  • 2 cups super fine almond flour
  • 1/4 cup grass-fed unsalted butter, melted
  • 1 whole egg
  • 1/4 cup swerve confectioners (or powdered erythritol)
  • 1 teaspoon vanilla extract
For the Filling
  • 3/4 cup lemon curd (see my recipe)
  • 6 ounces mascarpone cheese, softened
  • 1/4 cup swerve confectioners
  • 2-3 tablespoons heavy cream
Preparation
To make the tart crust
  1. Preheat oven to 350F.
  2. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.  

  3. Place the dough in a non-stick tart pan and press out, going up the sides.  Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.

  4. Bake for 15 minutes, then allow to cool at room temperature.
To make the filling
  1. Add the lemon curd, mascarpone, swerve confectioners and most of the heavy cream in the bowl of a food processor.  Mix until smooth and creamy.  If mixture is too thick, add the remaining heavy cream.
  2. Pour into the cooled tart crust and chill in the fridge for at least 1-2 hours or until set.
  3. Top with powdered sugar or whipped cream.  Enjoy!

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