Lemon and coconut are flavours that go together in all scenarios, especially when putting together a keto dessert like this keto lemon tart.
The tart crust is actually just a paired down version of my Keto Pie Crust recipe and works really well as a tart crust.
I used an 8″ tart pan for this recipe, but you could also use a large one by increasing the recipe by 2 slices every inch large your tin is.
Do you like my new copper cooling rack? I purchased it from my local homewares store, which is very dangerous as it is only just across the road. It only becomes dangerous when I travel to Aldi to get ingredients and have to walk STRAIGHT PAST! -So very dangerous!
This recipe could easily be made into a lime and coconut tart, almost like a pina colada without the pineapple (unless they have a pineapple extract?). Maybe its time for you to get creative this summer!
The gelatine is the main ingredient that holds the pie filling together so that a slice comes out perfectly. Without gelatine, you could possibly substitute with agar agar, which is vegan-friendly.
Speaking of vegan-friendly, you could also substitute the butter in the crust with coconut oil, and substitute the egg yolk in the filling with 1 extra tablespoon of coconut oil.
This recipe is inspired by Yukiko, (@foodie.yuki) I’ve been food photography crushing on her IG account recently because she has amazing photos …turns out she’s a much better photographer than I am ?
Keto Lemon Tart with Coconut Cream
Ingredients
Crust
- 50 g Almond Flour
- 15 g Coconut Flour
- 1/4 tsp baking powder
- 5 drops Liquid Stevia
- 50 g Salted Butter cold, cubed
Filling
- 400 ml Coconut Cream white fat only
- 1/4 cup Lemon Juice
- 1 Tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 30 drops Liquid Stevia
- 1/2 tsp Gelatin Powder
- 2 Tbsp Coconut Oil
- 1/4 tsp Salt
- 1 large Egg Yolk
Instructions
- Combine the dry crust ingredients together in a food processor, blend in the cubed cold butter until combined. Rest in the fridge for 1 hour.
- Combine all filling ingredients, except for the egg yolk, into a pot over medium heat until combined.
- Temper the egg yolk into the filling ingredients in a separate bowl, then continue to cook for 5 minutes over low heat.
- Press the crust into a 8" tart pan, and cook at 180C (355F) for 15 minutes.
- Pour in the filling, and set in the fridge for at least 3 hours.
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rebecca says
Hi. This looks delicious. When you say ‘coconut cream, white fat only’, are you saying to not use any of the coconut liquid?
thanks
FatForWeightLoss says
correct!
Sandy says
Hi Aaron,
I’m your recipe you use “Stevia Drops”, I don’t want to use stevia. Can I replace it with Erithritol? If so how much as it’s granulated.
Gqibelo says
Hi Aaron,
Firstly thanks for always amazing recipes, which have made my transition to KETO muuuuch easier. On the new free download book, please have a look at it as recipes talk about stevia but the ingredients say erythritol. In the cheesecake recipe, it doesn’t say when to add the erythritol, and the last recipe (choc chip cookie) instructions say to add egg but no egg in the ingredients. Typos I know but newbies like me get so confused without step-by-step help.
Cameron Poe says
Wow! This looks delicious! All i need is almond flour and I’m on my way! Thank you for this goodness!
FatForWeightLoss says
That’s so awesome Cameron!