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Mini tarts filled with homemade lemon curd and topped with fresh berries are such a delightful treat!
This is one of my very favorite Keto desserts! I absolutely love all things lemon, I use it in so many dishes that I make, both sweet and savory. I love using the zest as well, which has TONS of lemon flavor. In many dishes I actually use both, enter Lemon Curd…
I used my 5 Minute Lemon Curd in this recipe to save on time, but if you aren’t into using a microwave, you can certainly make my traditional Lemon Curd instead.
Once you prepare the dough for the tart and get it baking, you can make the lemon curd and it will be ready by the time your tart crusts are done! Allow them to set up in the fridge in about an hour, and they’ll be good to go!
These lemon curd min tarts are the perfect Low Carb dessert to serve at parties, pot luck, barbecues, you name it! You can serve them plain, or dress them up with an assortment of fresh berries or whip cream.
I love how colorful they are and look really pretty served on a platter. And because they are small bites, your guests won’t feel overwhelmed by indulging in them!
How to Make Keto Lemon Curd Mini Tarts
Ingredients
1 3/4 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
1 1/2 cups 5 Minute Lemon Curd (or my traditional recipe here)
Optional: Top with berries or homemade whip cream
Preparation
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.
Form the dough into a log and cut into 12 even pieces.
Roll each piece into a ball, then flatten out into a disc and press into a greased non-stick mini tart pan.
Prick the dough with a fork and bake for 12-15 minutes, or until slightly golden, while you make the lemon curd.
Allow the tart crusts to cool before filling with the lemon curd.
Chill in the fridge for at least 1 hour to allow them to set. Top each mini tart with the berries of your choice. You can top with homemade whip cream in addition to a berry or even add both!
I also garnished mine with some fresh mint, which I had in my garden. If you’ve ever planted mint in your garden, you know that it can really take over and becomes nearly impossible to contain! Don’t get me wrong, I love mint, but in hindsight, I wish I had kept it in a pot, rather than in the ground!
Store leftovers in the fridge for several days or freeze.
More Low Carb and Keto friendly lemon dessert recipes…
Lemon Bars
Mini Lemon Curd Tarts - Keto, Low Carb & Gluten Free
INGREDIENTS
- 1 3/4 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
- 1 1/2 cups 5 Minute Lemon Curd or my traditional recipe
- Optional: Top with berries or homemade whip cream
PREPARATION
- 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.
- Form the dough into a log and cut into 12 even pieces. Roll each piece into a ball, then flatten out into a disc and press into a greased non-stick mini tart pan. Prick the dough with a fork and bake for 12-15 minutes, or until slightly golden, while you make the lemon curd.
- Allow the tart crusts to cool before filling with the lemon curd. Chill in the fridge for at least 1 hour to allow them to set.
- Top each mini tart with the berries of your choice. You can top with homemade whip cream in addition to a berry or even add both!Store leftovers in the fridge for several days or freeze.
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