Low-Carb Lemon Tart
Keto, Low-Carb Lemon Tart - buttery gluten-free tart crust, filled with tangy, luscious sugar-free lemon curd.
Servings: 12
Ingredients
- Keto Lemon Tart
- For the crust
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup powdered erythritol
- 1/4 tsp vanilla extract
- pinch of salt
- 1/2 tsp Xantan gum optional
- 3 tbsp melted butter
- 1 egg
For the lemon-curd filling:
- 1/2 cup lemon juice
- 3/4 cup powdered erythritol
- 4 egg yolks
- 1 egg
- 1 tbsp lemon zest
- 4 tbsp butter
Instructions
For the low-carb lemon curd:
- In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol or Swerve.
- Whisk to combine. Fill a large pot with water to create a double boiler.Heat over medium heat. Place the heat proof bowl above it. Whisk constantly for 8-9 minutes, until the mixture thickens.
- Strain through a fine mesh strainer and add the butter. Let it cool to room temperature, then cover and refrigerate or fill the tart crust with it.
For the low-carb tart crust:
- Preheat oven to 350 F. Combine all ingredients in a bowl and mix with a spatula to combine.
- Press down the bottom and about 1/2-inch up the walls of a 9-inch tart pan. Using a fork, press to make holes on the bottom of the crust.
- Bake at 350 F for 13-15 minutes, until golden. Cool completely.
Nutrition
Calories: 192kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 83mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 4.6mg | Calcium: 43mg | Iron: 1mg