Low Carb Lemon Tartlets with Creamy Curd
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
24
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Course
Dessert
Low Carb Lemon Tartlets with Creamy Curd
Description
This recipe uses unsweetened coconut flakes mixed with egg whites, vanilla extract, and a sugar substitute such as erythritol to form a batter. Pressed into mini muffin pans, the mixture bakes at 350°F until the tartlet shells are set and lightly golden, creating a firm base with chewy coconut texture.
After cooling completely, the shells are filled with sugar-free lemon curd, adding a creamy, citrusy contrast to the slightly chewy crust. The tartlets provide a low carbohydrate dessert option with a refreshing lemon flavor.
The method is simple, requiring no crust rolling or blind baking, and the mini muffin size makes convenient single-serve portions. Cooling before filling ensures the curd doesn't melt into the shells, maintaining structure.
Ingredients
- 2 cups coconut flakes unsweetened
- 3 egg white
- 1 teaspoon vanilla extract
- 1/4 cup erythritol or sweetener of your choice
- lemon curd sugar free
Instructions
- Pre-heat oven to 350 degrees and grease mini muffin pan. Set aside.
- In a medium bowl mix together, coconut, egg whites, vanilla and sweetener until combined. Place 1 tablespoon in the pan and press down forming a shell. Bake for 10-12 minutes or until shells are set and lightly browned. Cool and remove from pan. Cool completely before adding curd.
User Reviews
Overall Rating
5
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