Imagine sinking your fork into a creamy, tangy lemon tart that's not only incredibly delicious but also completely keto-friendly! This low-carb masterpiece will satisfy your sweet tooth without derailing your diet, proving that healthy eating doesn't mean sacrificing flavor. With its buttery almond flour crust and zesty lemon filling, this tart is about to become your new obsession – a dessert so good, you won't believe it's actually good for you!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup butter, melted
- 3 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with butter or cooking spray.
- In a medium mixing bowl, combine almond flour, erythritol, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
- Pour the melted butter into the dry ingredients and mix until a crumbly dough forms. The mixture should hold together when pressed.
- Transfer the crust mixture into the prepared tart pan. Use your fingers or the back of a spoon to press the mixture evenly across the bottom and up the sides of the pan, creating a uniform crust.
- Bake the crust in the preheated oven for 10-12 minutes, or until it turns light golden brown. Remove from oven and let cool for 5 minutes.
- In a separate bowl, whisk together eggs, lemon juice, lemon zest, and baking powder until smooth and well combined.
- Pour the lemon filling over the pre-baked crust, ensuring an even distribution.
- Return the tart to the oven and bake for an additional 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from oven and let cool completely at room temperature for about 30 minutes. The tart will continue to set as it cools.
- Once cooled, refrigerate the tart for at least 1 hour to allow it to firm up completely before serving.
- Before serving, optionally dust with a small amount of powdered erythritol or garnish with fresh lemon zest. Slice into 8 equal portions.
Tips
- Use room temperature eggs for a smoother, more consistent filling
- Ensure your almond flour is finely ground for the best crust texture
- Don't overbake the filling – a slight jiggle in the center is perfect
- Chill the tart thoroughly for the best set and flavor development
- Use fresh lemon juice for the most vibrant, bright flavor
- If the crust edges start browning too quickly, cover them with aluminum foil
- For a extra-smooth filling, strain the lemon mixture before pouring into the crust
- Let the tart cool completely before slicing to ensure clean, beautiful pieces
Nutrition Facts
Calories: 250kcal
Carbohydrates: 4g
Protein: 7g
Fat: 23g
Saturated Fat: 10g
Cholesterol: 110mg
