Ingredients
Scale
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cubed & chilled
- 1 oz cream cheese, softened
- 1 egg
- 2 teaspoons rice vinegar
- 5 lemons
- 1 cup powdered allulose
- Pinch of salt
- 5 egg yolks
- 8 tablespoons unsalted butter, cubed
Instructions
- Preheat your oven to 350°F and spray a mini muffin pan with cooking oil. Set it aside for later use.
- In a food processor, pulse together the almond flour, coconut flour, xanthan gum, and salt until well mixed.
- Add the cubed, chilled butter and softened cream cheese to the mixture. Pulse until coarse crumbles form; do not overmix as you want chunks of cold butter for flakiness.
- Add in the egg and rice vinegar. Pulse until the dough comes together but avoid overmixing; you want some visible chunks of butter throughout.
- Lay down a damp paper towel on your counter and place a sheet of parchment paper on top. Place your dough ball on this parchment followed by another sheet on top. Roll out between both sheets until about 1/2 centimeter thick.
- Remove the top sheet of parchment paper. Use a 2-inch biscuit cutter to punch out circles from the dough. Place each circle into the cavities of the muffin pan, pressing gently into shape.
- Bake in the preheated oven for 5-7 minutes or until golden brown. Let cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.
- Zest four lemons using a zester or cheese grater. Squeeze juice from four to five lemons until you have about 1/2 cup of juice.
- In a medium saucepan, combine allulose, salt, lemon zest, lemon juice, and egg yolks. Stir well and heat over medium heat while stirring constantly until thickened enough to coat the back of a spoon.
- Remove from heat and stir in cubed butter gradually until fully incorporated. Refrigerate curd for at least two hours to thicken further. Once ready, fill each cooled tart shell with lemon curd using a spoon or piping bag. Top as desired with berries or whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 mini tart (30g)
- Calories: 100
- Sugar: 0g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg