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Keto Lemon Tart with Coconut Cream
Lemon and coconut are flavours that go together in all scenarios, especially when putting together a keto dessert like this keto lemon tart.
Course
Dessert
Cuisine
Gluten Free, Low Carb / Keto, Paleo, Vegetarian
Keyword
keto lemon tart
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
3
hours
hours
30
minutes
minutes
Servings
8
Slices
Calories
250
kcal
Author
FatForWeightLoss (Aaron Day)
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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Nutrition Facts
Keto Lemon Tart with Coconut Cream
Amount Per Serving (65 g)
Calories
250
Calories from Fat 230
% Daily Value*
Fat
25.5g
39%
Carbohydrates
5g
2%
Fiber 2g
8%
Protein
3.5g
7%
* Percent Daily Values are based on a 2000 calorie keto diet.
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Notes
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.
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© Copyright FatForWeightLoss (Aaron Day). I'd love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.