Key Lime Mini Tart Recipe

The slightly sweet and citrusy Keto Key Lime Mini Tarts are bursting with with fresh lime and will pucker up your kisser.

The sweet graham like crust evens out the tartness. The tarts are gorgeous and anyone you share them with will consider themselves lucky.

🥘Ingredients

Crust:

• 1.5 cups almond flour
• 1/4 cup coconut flour
• 2.5 tsp cinnamon
• 1 tsp xanthan gum

Yu can exchange xanthan gum with guar gum if you need to.

• 1/8 tsp salt
• 1/4 cup Powdered Allulose
  

I’m really loving Allulose because it never upsets my stomach. But, I have heard that it’s hard to get in some places and it’s a touch pricey.

You can use any sweetener that you like.

You can find our favorite allulose brand here.

• 1/4 cup butter chilled and cubed

You’ll treat this dough just like you would regular pie crust and cut it into the dough with butter knives or a potato masher.

Use chilled coconut oil for vegetarian options.

• 2 tbsp coconut milk *full fat coconut milk or heavy whipping cream

You can use either ingredient on a 1:1 basis in this  Keto Key Lime Mini Tart recipe.

• 2 tsp vanilla extract

Filling:

• 2 1/4 tsp gelatin

Unflavored gelatin of course. If you want to read about the benefits of gelatin check out this post.

If you need a vegetarian option, Agar Agar is great in this recipe…or go old school and use chia seeds if you like them.

• 1/2 cup Powdered Allulose *or powdered sweetener of choice
• 2 cups Coconut Cream

Heavy whipping cream works too. I can’t think of any recipe where this exchange wouldn’t work.

I had a bad coconut milk experience once and can understand not being able to tolerate the coconut flavor…even if it does go amazingly well with lime.

• 1/2 cup lime juice

Use “Key Lime” juice if you have access to them but regular lime juice is fine. “Key Lime” just sounds better doesn’t it? But, they are hard to come by in my neck of the woods.

Lemon juice works if you want lemon tarts and you can certainly feel free to mix the two if you want a lemon-lime thing going on.

• 3 egg yolks yolks only

I use the whites to make an all white omelette for my best friend. (shameless way to show you an unsolicited photo of Ivan the good boy, sorry.)

If your dog loves threats, try this homemade Keto Dog treat Recipe.

• 1/2 tsp vanilla extract
• *lime zest or mint leaves * optional garnish

Mint is taking over my garden so I am putting it in everything this Summer!

👩🏽‍🍳Instructions:

Start with the Crust:

• Preheat oven to 350F
  
• In a large mixing bowl, whisk together all the dry ingredients for the crust. Then cut the butter into the flour. Add the wet ingredients and work the liquid into the flour until a dough ball forms. It will feel dry at first, just keep working the dough in until it comes together.

I know that it is going to be tempting to add more coconut milk. But if you do this please only add a tiny bit at a time…it will come together as written but it takes patience.

• Line your muffin tin with cupcake liners. Place a large even piece of dough into each liner and push down with the back of a spoon so you have a flat surface on the bottom and crust coming up the sides of the liner. (Make a divot for the filling)
• Place your crusts in the oven and bake for 16-20 minutes. Let them cool completely to get firm. You can cool them in the fridge if you want to speed up the process.

Filling – Start while your crusts are cooling:

* Note: If you pour this filling into warm tart crusts, they will absorb the liquid and be soggy.

• In a saucepan with the heat OFF, whisk together all of the filling ingredients EXCEPT the vanilla.
• Turn the heat on to medium, stirring continuously until it reaches a boil. Let it boil for about 1 minute and remove from heat and add vanilla. The filling will not be very thick yet. Let liquid cool completely-stirring occasionally to speed up the cooling or place in the fridge, stirring occasionally to avoid the weird skin on top. Spoon the filling into your crusts and place in the freezer for 2 hours or in the fridge for 4-6 hours until firm.
• Top with berries, mint leaves, lime zest or  low carb whipped cream and serve. Store in the fridge for 3-5 days or in the freezer for longer lasting fresh tarts.

You can store them in the freezer and take them out as needed for dessert treats.

📋Variations & Tips:

• Use Agar Agar instead of gelatin to make this recipe vegan/vegetarian.
• Exchange the butter for coconut oil or vegan butter if you are vegan.
• Make ahead and store in the freezer until you are ready to eat them. They freeze really well.

I think that’s it for the Keto Key Lime Mini Tarts Recipe!

This recipe has more steps than we usually like to include on this site but this recipe is gooood. So I made an exception.

Still, they are pretty easy to pull off and I think anyone can do it.

If you have any questions about the Keto Key Lime Mini Tarts or anything else, please leave a comment below.

I’d love to hear from you!

Chio for now friends!

Brandy

The nutritional information for the Keto Key Lime Mini Tarts Recipe is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.