Keto Lemon Tart Recipe [Gluten Free, Sugar Free Tarte Citron] – Low Carb Hoser

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Keto Lemon Tart Recipe [Gluten Free, Sugar Free Tarte Citron]

Table of Contents

Keto Lemon Tart Recipe [Gluten Free, Sugar Free Tarte Citron]
Equipment
Ingredients
Keto Pastry Crust:
Lemon Curd Filling:
Instructions
Make the Keto Pastry Dough:
Bake the Crust
Keto Lemon Filling:
Assemble Keto Lemon Tart
Notes
Nutrition

This keto lemon tart is bright, tasty, and in NO WAY feels like diet food! Not only is it a sugar free tarte citron, it’s gluten free as well!

Prep Time20 minutes minsCook Time28 minutes minsChilling Time4 hours hrsTotal Time4 hours hrs 48 minutes mins

Course: DessertCuisine: FrenchDiet: Diabetic, Gluten Free, Vegetarian
Servings: 12 servings
Calories: 290kcal

Equipment

11″ Tart Pan

Ingredients

Keto Pastry Crust:

1 ¼ cup Superfine Almond Flour½ cup Vanilla Whey Protein Powder¼ cup Coconut FlourZest of 1 Lemon½ cup Salted Butter room temperature½ cup Allulose ⅓ cup if using erythitol blend1 Large Egg

Lemon Curd Filling:

3 Lemons ¾ cup Lemon Juice1 ⅓ cup Allulose 1 cup if using Erythritol blend6 Large Egg Yolks2 Large Eggs10 tablespoon Salted Butter Chilled and cut into pieces

Instructions

Make the Keto Pastry Dough:

In a medium bowl, whisk together the almond flour, protein powder, coconut flour, and lemon zest set aside.In stand mixer – or in a large bowl if using an electric mixer – cream butter and allulose until fluffy.Add the egg, beat until everything is fully incorporated and smooth.Slowly add the dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.Wrap dough with plastic wrap, chill for 1 hour.

Bake the Crust

Preheat oven to 350 F.Spray an 11″ tart pan (with removable bottom) with cooking spray.Use a bit of extra vanilla protein powder to lightly dust your work surface, roll the chilled dough out to about 12″ diameter circle.Carefully place dough in the tart pan, pressing into the bottom edge and into the side scallops of the pan. Aim for an even thickness throughout.Prick the bottom of the crust several times with a fork.Bake crust for 18 minutes, until lightly golden brown.Remove from oven and allow to cool to room temperature.

Keto Lemon Filling:

Zest 2 of the lemons.Add the zest and sugar substitute to your mini food processor, blitz until zest is finely chopped and well incorporated in the sugar. Note: See post for details on skipping this step.Juice your lemons, measuring out ¾ cup of the juice.In a small pot, whisk together egg yolks, large eggs, and lemon sugar until well combined. Add the ¾ cup of juice, whisk until well combined.Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach at least 165F – I use an instant read meat thermometer for this.You’ll know it’s ready when the bubbles / foam incorporate into the curd.If you want to strain the curd, press it through a metal strainer at this point.Once mixture is thick / hot enough, transfer to a bowl. Add the chilled butter, whisking until fully melted and well incorporated.Once all of the butter has melted in and been fully incorporated into the curd, transfer to your storage container and allow to cool to almost room temperature.

Assemble Keto Lemon Tart

Spread cooled lemon filling in the baked and cooled tart shell. I like to use an offset spatula to smooth the top.Cover and chill for at least 4 hours before garnishing – if desired – slicing and serving.

Notes

Keto lemon tart will last for 3-4 days in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)
30.5 grams of carbs per serving come from sugar alcohols, plus 2 grams from fiber. That leaves you with only 3.5 grams net carbs per serving (plus any garnish, if applicable!)