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Low-Carb Sugar-Free Lemon Curd Mini Tarts

Low-Carb Sugar-Free Lemon Curd Mini Tarts

Lemon curd mini tarts recipe & photos provided by Nick Anderson, Forkin’ Pancakes

Sugar-free lemon curd delivers a huge reward for just a few minutes whisking it together on the stovetop. And when you combine its sweet and sunny flavor with a light and crisp crust, low-carb dessert magic happens.

Related: Lemon Blueberry Keto Muffins

These mini tarts are the perfect marriage of flavors and textures: Tart, smooth sugar-free lemon curd meets a crumbly vanilla-infused crust, all without any milk or gluten. They make the perfect sweet snack or light bite after dinner, and would make a show stopping dessert for entertaining.

But who says you have to make tarts? For a more keto-friendly spin on this sugar-free lemon curd, avoid the crust altogether and spread it on keto collagen bread, dollop on vanilla ice cream, or slather it on almond flour pancakes or coconut French toast. The possibilities are endless.

Smooth and summery sugar free lemon curd meets a crumbly vanilla crust in this simple low-carb recipe for mini tarts. Perfect for dessert!

Low-Carb Sugar-Free Lemon Curd Mini Tarts

Start to Finish: 40 minutes

Ingredients:

  • 4 Vanilla Shortbread Collagen Protein Bars, crumbled
  • 3 eggs, room temperature
  • 1 tablespoon granulated stevia
  • 1/2 teaspoon vanilla extract
  • Zest of 1 Meyer lemon
  • 1/2 cup fresh squeezed juice of Meyer lemon (about 2 lemons)
  • 6 tablespoons unsalted grass-fed butter or ghee, melted
  • Pinch of Himalayan pink salt
  • Optional: Fresh organic blueberries to garnish

Instructions:

  1. Preheat oven to 250 degrees.
  2. Gather 8 muffin cup liners and divide collagen bar crumbs evenly into each cup. Spread and press crumbs firmly into the bottom of each cup using a spoon or fingers, shaping into tart/cookie shape. (Liner is important here in order to remove after baking.)
  3. Bake mini tart crust for 7 minutes, or until edges are lightly browned. Set aside to cool.
  4. Combine lemon juice, zest and melted butter in a small bowl. Stir to combine and set aside.
  5. Whisk eggs, vanilla, stevia, and salt in a medium saucepan using a coated whisk or spatula.
  6. Place on low-medium heat, stirring continuously, until the mixture thickens and the color lightens (about 7-8 minutes). Stirring continuously prevents eggs from scrambling.
  7. Add lemon juice and butter mixture to the egg mixture one spoonful at a time, continuing to stir.
  8. The mixture will lighten in color and begin thickening into a pudding-like texture. Stir until the mixture is fully heated (3-4 additional minutes).
  9. Using a sieve or cheesecloth, remove the pan from heat and pour the mixture through the strainer into a glass storage container, pushing the liquid through the holes as necessary. Dispose of remaining solids and allow the strained lemon curd to cool for 5 minutes.
  10. Carefully remove the cooled tart shells from liners and top with 1 tablespoon of lemon curd. Garnish with 1-2 blueberries, if desired.

Serves: 8

Nutritional Information (Per Tart):

  • Calories: 215
  • Total Carbs: 9g
  • Dietary Fiber: 2.5g
  • Net Carbs: 6.5g
  • Total Fat: 18g
  • Protein: 8g
  • Sodium: 90mg
  • Sugar: 2g

Recipe notes: Sugar-free lemon curd is best served fresh. It will store in the fridge for up to 2 days, but chilling will change its consistency due to the butter. After pulling out of the fridge, allow the mixture to sit, covered, on the counter for a few minutes to soften the butter.

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