Keto Key Lime Mini Tarts Recipe

The Key Lime filling is tart, sweet and creamy, exactly as a a key lime tart should be. This low carb treat screams Summer and looks as amazing as it tastes.

Course Dessert

Cuisine American, Keto

Keyword gluten free

Prep Time 20

Cook Time 20

Chill 2

Total Time 2 40

Servings Servings

Calories 284kcal

Author Brandy

Equipment

Ingredients

Crust

1.5 cups almond flour
1/4 cup coconut flour
2.5 tsp cinnamon
1 tsp xanthan gum
1/8 tsp salt
1/4 cup Powdered Allulose * or sweetener of choice
1/4 cup butter chilled and cubed
2 tbsp coconut milk *full fat coconut milk or heavy whipping cream
2 tsp vanilla extract

Filling

2 1/4 tsp gelatin
1/2 cup Powdered Allulose *or powdered sweetener of choice
2 cups Coconut Cream Heavy whipping cream works too.
1/2 cup lime juice lemon juice works if you want lemon tarts
3 egg yolks yolks only
1/2 tsp vanilla extract
*lime zest or mint leaves * optional garnish

Instructions

Start with the Crust

Preheat oven to 350 degrees
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.
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.

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, 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 whipped cream and serve. Store in the fridge for 3-5 days or in the freezer for longer lasting fresh tarts.

Nutrition