Low Carb Lemon Tartlets in a Glass

Tart and sweet single servings of cold, refreshing lemon curd and a nutty almond crust served in a glass. This dessert is both classy and Keto!

Course Dessert

Cuisine American, Keto

Keyword Almond Flour, gluten free, lemon

Servings servings

Calories 174kcal

Author Brandy

1/3 cup lemon juice about 2 lemons squeezed to death.
1-2 tbsp lemon zest from the same two lemons that you squeezed
2 large eggs
1 egg yolk
½ cup Allulose NOTE: If you use erythritol or another sweetener this may not thicken as well.
2 tablespoons chilled unsalted butter cut into small pieces
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch salt

Whisk lemon juice, lemon zest, eggs, yolk and allulose in a cold medium sized sauce pan.
Forget what you know about tempering eggs and while whisking, slowly heat on medium/low heat while constantly whisking until the mix gets thick enough to coat the back of a spoon.
Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t thicken enough to your liking, simply return to heat and cook a bit longer, stirring constantly (don't stop), until it thickens.
Taste for sweetness and adjust if needed.

Lightly toast almond flour in a dry skillet or pan over medium heat, until golden (2-4 minutes). Don't skip this step!
Spoon toasted almond flour to a small mixing bowl and mix in Allulose, cinnamon and salt.
Add in melted butter and extract, mix until thoroughly combined.
Spoon evenly into 4 serving glasses. I love martini glasses for this but they take up a lot of room in the fridge.
(don't worry if the crust seems soggy, this is normal at this stage!).

Spoon the lemon curd into each glass that you alreadyspooned the crust into. Fill the glasses evenly. Chill for at least an hour or until cold.
Top each tartlet with a berries and/or low carb whipped cream (optional) and serve.

The nutritional info is based on making 4 servings.