Sometimes your body needs a break from the carbs and sugar. A healthy recharge.
You can still have delicious desserts whether you’re on Keto, Atkins, Whole 30 or any of these diets.
I love making these lemon tarts especially when I’m doing Keto. They make you forget that you’re actually on a diet, or even a lifestyle change.
These low carb, low sugar lemon tarts are definitely a must!
Recipe
Crust:
1 cup almond flour
2 tbsp butter, melted
1 tsp Erythritol
Lemon Curd:
2 eggs
2 egg yolks
1/2 cup Erythritol
1 tbsp lemon zest
1/2 cup lemon juice
2 tbsp heavy cream
4 tbsp butter
Mix almond flour, Erythritol and butter. Press into 4 small tart pans. Bake in a 350 degree oven for 10 minutes. Cool.
Lemon Curd:
In a medium heatproof bowl, place eggs, Erythritol, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick, about 10-15 minutes. It should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth.
Allow to cool to room temperature, then cover with plastic and place into the refrigerator overnight.
The next day, fill each tart crust with the curd. Serve with a few dollops of sugar free whipped cream and top with powdered Erythritol.
