Description
Indulge in the delightful flavors of Mini Keto Lemon Tarts, a perfect blend of tangy lemon curd and a flaky almond flour crust. These bite-sized treats are not only low in carbohydrates but also bursting with zesty goodness, making them an ideal dessert for any occasion. With just 0.5g of carbs per tart, they satisfy your sweet cravings without derailing your dietary goals. Easy to prepare and customizable with various toppings like fresh berries or whipped cream, these mini tarts are sure to impress family and friends alike.
Ingredients
Scale
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cubed & chilled
- 1 oz cream cheese, softened
- 1 egg
- 2 teaspoons rice vinegar
- 5 lemons (for zest and juice)
- 1 cup powdered allulose
- Pinch of salt
- 5 egg yolks
- 8 tablespoons unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin pan.
- In a food processor, combine almond flour, coconut flour, xanthan gum, and salt. Pulse in chilled butter and cream cheese until coarse crumbs form.
- Add egg and rice vinegar; pulse until dough comes together.
- Roll out the dough between parchment paper to about 1/2 cm thick. Cut circles with a biscuit cutter and press into muffin pan cavities.
- Bake for 5-7 minutes until edges are golden. Cool before removing from the pan.
- For the lemon curd, zest lemons and squeeze juice into a saucepan with allulose, salt, egg yolks; cook on medium heat until thickened.
- Stir in cubed butter until melted; refrigerate for at least 2 hours to thicken.
- Fill cooled tart shells with lemon curd and top with desired garnishes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 mini tart (22g)
- Calories: 95
- Sugar: 0g
- Sodium: 92mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 36mg