cake stand with mini lemon curd tarts with berries on top
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5 from 1 vote

Mini Lemon Curd Tarts - Keto, Low Carb & Gluten Free

Mini tarts filled with homemade lemon curd and topped with fresh berries are such a delightful treat!
Prep Time5 mins
Cook Time15 mins
Chill1 hr
Total Time20 mins
Course: Dessert
Servings: 12
Calories: 221kcal
Author: Keto Cooking Christian



  • 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.


*Macros calculated for 12 tarts with lemon curd, does not include optional toppings.  Be sure to adjust according to the toppings you use.


Calories: 221kcal | Carbohydrates: 6g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Fiber: 2g | Sugar: 1g