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+ servings
Servings: 12

Low-Carb Lemon Tart

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Keto, Low-Carb Lemon Tart - buttery gluten-free tart crust, filled with tangy, luscious sugar-free lemon curd.
Low-carb lemon tart on a table, topped with strawberries and lemon slices
5 from 2 votes
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  • 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


For the low-carb lemon curd:

  1. In a heat proof bowl, combine egg, egg yolks, lemon zest, juice and powdered erythritol or Swerve.

  2. 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.

  3. 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:

  1. Preheat oven to 350 F. Combine all ingredients in a bowl and mix with a spatula to combine.

  2. 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.

  3. Bake at 350 F for 13-15 minutes, until golden. Cool completely.

Course: Dessert
Cuisine: American
Keyword: low-carb lemon tart

Nutrition Information

Calories: 192, Fat: 16g, Saturated Fat: 6g, Cholesterol: 110mg, Sodium: 83mg, Potassium: 27mg, Carbohydrates: 5g, Fiber: 3g, Sugar: 1g, Protein: 5g, Vitamin A: 335%, Vitamin C: 4.6%, Calcium: 43%, Iron: 1%