Don’t try to resist the temptation of a lemon curd tart. Make it keto and enjoy!
Feeling confident in cooking keto chocolate desserts, but a little bit…bored? It’s time for a delicate, sweet-and-sour, sugar-free lemon curd tart with coconut crust! It’s easy to make and tasty to eat!
Servings: 10 servings
- 50 g coconut flour
- 50 g coconut oil
- 50 ml heavy cream
- 50 g erythritol
- ½ tsp xanthan gum
- 100 ml lemon juice
- 10 g lemon zest
- 50 g erythritol
- 2 eggs
- 4 egg yolks
- Preheat the oven to 170°C/338oF and place a mold with water on the very bottom. It will help to make steam inside the oven and prevent your dessert from overdrying. Cover a baking form with a baking paper and lightly grease it with butter.
- Now let’s make the crust. Mix the coconut flour, coconut oil, cream, erythritol, and xanthan gum into a smooth dough. Place it into a mold and flatten. Bake for about 15-20 minutes, until nice golden color.
- The next step is a lemon layer. Mix all the ingredients with a blender till smooth. Pour the cream over the crust and return the form to the oven for another 15-20 minutes. Check the lemon cream for readiness: if you wiggle the form, the center of the cream should be almost still.
- Put the tart out of the oven and let it cool in the form. Then remove it to the fridge for at least 2-3 hours until completely solidified. Slice the cooled tart into 10 pieces. Serve with coconut flakes, lemon zest, or rosemary leaves, if desired.
The tart can be stored in a fridge for up to 5 days. When you use my refferal link on iHerb, I get a reward and can use it to order more ingredients and test more recipes. This is a cart with my regular order.
Serving: 1serving | Calories: 134kcal | Carbohydrates: 2.3g | Protein: 4g | Fat: 11g | Fiber: 1.8g