Keto Strawberry Tart Recipe

Nothing screams summer like fresh strawberries and whipped cream!

This low-carb dessert is light, refreshing, and perfect for an after-dinner sweet treat or as a quick snack.

The flavors of fresh strawberries, tart lemon, and crisp buttery crust pair together for debatably the best bite you’ll have all season!

Our low-carb expert chefs crafted this typically high-carb, sugary treat into a low-carb delicacy by swapping out the flour for sunflower seed or almond flour and using our favorite low-carb sweetener.

We don’t recommend using coconut flour for this recipe, as your crust may turn out too dense for the texture we’re going for. But don’t worry, if you have some in your pantry we have plenty of recipes it works great in!

Will you be picking your own strawberries this season? There's nothing like it! Let us know in the comments!

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Keto Strawberry Tart

Ingredients

1.5 cup Sunflower Seed Flour
0.75 cup Allulose, powdered
0.25 tsp Salt
0.25 cup Melted Butter
200 g Cream cheese
1 tsp Lemon Peel Or Zest Raw
1 tbsp Lemon juice
1 cup Heavy Whipping Cream
250 g Strawberries, fresh

Instructions

1. Preheat the oven to 325F/165C and melt the butter in a small saucepan on the stovetop. Meanwhile, in a medium-sized mixing bowl, add the sunflower seed flour, 1/4 cup allulose, and salt and whisk to combine and ensure there are no lumps left behind. Add in the melted butter and mix using a spatula until coarse crumbs start to form.

2. Transfer the mixture to a pie dish and spread it all around the bottom of the dish. Use the bottom of a glass cup to press down and evenly spread the mixture firmly. Then, use a fork to poke holes throughout the crust to prevent bubbling.

3. Transfer the pie dish to the oven and bake for 20 minutes until the edges are golden brown. Allow it to cool in the pie dish. Meanwhile, prepare the filling.

4. To a bowl, add the cream cheese, ½ cup powdered allulose, lemon zest, and lemon juice. Beat using a hand mixer until thoroughly combined. Set aside.

5. Add the heavy cream to another large bowl. Beat using a hand mixer until light and fluffy. Add the cream cheese filling to the whipped cream and gently fold using a spatula.

6. Pour the filling into the cooled pie crust and spread it using a spatula. Slice the strawberries vertically and arrange them on top of the filling. Let the tart set in the fridge for 2-3 hours.

7. Portion the tart into 8 equal slices. Serve alongside a cup of tea or coffee. Store any leftovers in an airtight container for 2-3 days.