Mini Keto Lemon Curd Tarts (Gluten Free)

Name: Mini Keto Lemon Curd Tarts (Gluten Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12 serving
Ingredients: 1 ¾ cups Super Fine Almond Flour; ¼ cup grass-fed unsalted butter; 1 whole egg; ¼ cup Swerve confectioners; 1 teaspoon vanilla extract; 1 ½ cups 5 Minute Lemon Curd; Optional: Top with berries or homemade whip cream

User Reviews

4.5

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Chill
1 hr
Total Time
20 mins
Servings
12
Calories
221 kcal
Course
Dessert
Cuisine
American

Mini Keto Lemon Curd Tarts (Gluten Free)

Iris Warren

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Mini tarts filled with homemade lemon curd and topped with fresh berries are such a delightful treat!

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Ingredients

Servings

1 ¾ cups Super Fine Almond Flour
¼ cup grass-fed unsalted butter melted
1 whole egg
¼ cup Swerve confectioners or powdered erythritol
1 teaspoon vanilla extract
1 ½ cups 5 Minute Lemon Curd or my traditional recipe
Optional: Top with berries or homemade whip cream

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Instructions

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.