Easy Keto Strawberry Cream Tartlets – Light, Fresh, and Low-Carb
These Easy Keto Strawberry Cream Tartlets bring a bakery-style treat to your kitchen without the sugar crash. You get a crisp almond crust, a cloud-like vanilla cream, and juicy strawberries on top—all with low carbs and simple steps. They’re quick enough for a weeknight dessert and pretty enough for guests.
If you’re new to keto baking, this recipe is forgiving and easy to follow. And if you’ve been keto for a while, you’ll appreciate how satisfyingly sweet they taste without kicking you out of ketosis.
Ingredients
Method
- Prep the pan and oven: Preheat oven to 350°F (175°C). Lightly grease a tartlet pan or line a muffin tin with parchment liners.
- Make the crust: In a bowl, whisk almond flour, sweetener, salt, and cinnamon. Stir in melted butter, vanilla, and egg white. The mixture should look like damp sand and hold together when pressed.
- Press and shape: Divide the mixture evenly among 6 cups. Press firmly across the bottom and up the sides to form shells of even thickness. Use the bottom of a measuring cup to smooth.
- Bake: Bake 10–12 minutes, until lightly golden at the edges. They’ll firm up as they cool. Set aside to cool completely before filling.
- Whip the cream filling: In a bowl, beat the softened cream cheese with sweetener, vanilla, lemon zest, and salt until smooth. In a separate bowl, whip the heavy cream to soft peaks. Fold whipped cream into the cream cheese mixture until fluffy and uniform. Adjust sweetness to taste.
- Prep the strawberries: Toss sliced strawberries with lemon juice and a little sweetener if needed. Let sit for 5–10 minutes to become slightly syrupy.
- Assemble: Spoon or pipe the cream filling into cooled tart shells. Top with fanned strawberry slices. Garnish with mint if you like.
- Chill briefly: For the neatest slices and best texture, chill the tartlets 20–30 minutes before serving.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
- Low-carb, high flavor: Each tartlet is sweet, creamy, and fruity with minimal net carbs.
- No fussy pastry skills required: The almond flour crust presses in—no rolling, chilling, or blind baking with weights.
- Fresh strawberry pop: A few sliced berries go a long way when paired with lightly sweetened cream.
- Quick to assemble: The crust bakes in minutes, and the filling comes together in one bowl.
- Make-ahead friendly: Prep components ahead and assemble right before serving.
Ingredients
- For the crust:
- 1 1/2 cups fine almond flour
- 3 tablespoons powdered erythritol or allulose (or your preferred keto sweetener)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon (optional)
- 4 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- 1 large egg white (helps bind and crisp)
- For the cream filling:
- 6 ounces cream cheese, softened
- 1/2 cup heavy whipping cream (or canned coconut cream for dairy-free)
- 1/4 cup powdered erythritol or allulose, to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, for brightness)
- Pinch of salt
- For the topping:
- 6–8 medium strawberries, hulled and thinly sliced
- 1 teaspoon lemon juice
- 1–2 teaspoons powdered sweetener (optional, if berries aren’t very sweet)
- Fresh mint leaves for garnish (optional)
- Tools:
- 6-cavity tartlet pan or 6 standard muffin cups with liners
- Mixing bowls, hand mixer or whisk, spatula
Instructions
- Prep the pan and oven: Preheat oven to 350°F (175°C). Lightly grease a tartlet pan or line a muffin tin with parchment liners.
- Make the crust: In a bowl, whisk almond flour, sweetener, salt, and cinnamon.
Stir in melted butter, vanilla, and egg white. The mixture should look like damp sand and hold together when pressed.
- Press and shape: Divide the mixture evenly among 6 cups. Press firmly across the bottom and up the sides to form shells of even thickness.
Use the bottom of a measuring cup to smooth.
- Bake: Bake 10–12 minutes, until lightly golden at the edges. They’ll firm up as they cool. Set aside to cool completely before filling.
- Whip the cream filling: In a bowl, beat the softened cream cheese with sweetener, vanilla, lemon zest, and salt until smooth.
In a separate bowl, whip the heavy cream to soft peaks. Fold whipped cream into the cream cheese mixture until fluffy and uniform. Adjust sweetness to taste.
- Prep the strawberries: Toss sliced strawberries with lemon juice and a little sweetener if needed.
Let sit for 5–10 minutes to become slightly syrupy.
- Assemble: Spoon or pipe the cream filling into cooled tart shells. Top with fanned strawberry slices. Garnish with mint if you like.
- Chill briefly: For the neatest slices and best texture, chill the tartlets 20–30 minutes before serving.
Keeping It Fresh
- Refrigeration: Store assembled tartlets in an airtight container in the fridge for up to 3 days.
The crust stays crispest on day one.
- Make-ahead tips: Bake crusts up to 3 days ahead and keep them covered at room temperature. Make the cream filling 1–2 days ahead and refrigerate. Assemble with strawberries just before serving.
- Freezing: Freeze crusts alone (wrapped well) for up to 1 month.
Thaw at room temp before filling. Avoid freezing with the cream and berries, which can separate.
Health Benefits
- Keto-friendly: Almond flour and low-carb sweeteners help keep net carbs low while delivering satisfying flavor and texture.
- Healthy fats: Almonds and cream provide fats that help with satiety, making it easier to stick to keto.
- Strawberries in moderation: Berries are one of the most keto-compatible fruits and add vitamin C, fiber, and antioxidants.
- Gluten-free: Almond flour crust naturally avoids grains and gluten.
Pitfalls to Watch Out For
- Overbaking the crust: Almond flour browns quickly. Pull the shells when edges are just golden to prevent a bitter taste.
- Warm filling: If the cream cheese is too warm or not beaten smooth, you can get lumps.
Soften gently and beat until creamy before folding in whipped cream.
- Watery berries: Overly ripe strawberries can release juice and soften the crust. Toss with lemon juice and pat dry before topping if they seem extra juicy.
- Sweetener choice: Some sugar alcohols can crystallize or taste cooling. Allulose blends seamlessly and stays smooth in the cream.
Recipe Variations
- Chocolate twist: Add 1 tablespoon unsweetened cocoa powder to the crust and 1–2 teaspoons to the cream filling for a chocolate-strawberry combo.
- Lemon cheesecake style: Increase lemon zest to 1 teaspoon and add 1 tablespoon lemon juice to the filling. Top with extra zest.
- Dairy-free: Use coconut oil in the crust and swap cream cheese for a thick, unsweetened dairy-free cream cheese.
Replace heavy cream with well-chilled coconut cream.
- Different berries: Use raspberries or blackberries for a similar carb count. Blueberries work too—use fewer to keep carbs low.
- Nut-free crust: Replace almond flour with finely ground sunflower seed flour one-to-one. Flavor and texture will be similar.
FAQ
How many net carbs are in each tartlet?
Exact carbs depend on your sweetener and berry amounts, but a typical tartlet made as written has roughly 4–6 net carbs.
Check your product labels and portion the strawberries modestly to stay within your goals.
Can I use a granulated sweetener instead of powdered?
Powdered sweetener blends more smoothly into the filling. If using granulated, pulse it in a blender first to avoid grainy texture.
What if I don’t have a tartlet pan?
Use a standard muffin tin with parchment liners. Press the crust halfway up the liner for easy removal, and let the shells cool fully before filling.
Can I make one large tart instead of individual tartlets?
Yes.
Press the crust into a 9-inch tart pan and bake 12–15 minutes. Cool completely, fill, and top with strawberries. Slice gently with a sharp knife.
How do I keep the crust crisp?
Make sure the shells are fully cooled before adding the filling.
If your berries are very juicy, pat them dry before topping. You can also add a thin brush of melted cocoa butter or sugar-free chocolate to the cooled crust as a moisture barrier.
Is there a substitute for cream cheese?
Try mascarpone for a milder flavor and ultra-creamy texture, or a dairy-free cream cheese if avoiding dairy. Adjust sweetener and vanilla to taste.
Can I make the filling less rich?
Swap half of the heavy cream for unsweetened Greek yogurt (not strictly keto for everyone, but lower carb in small amounts).
It adds tang and lightens the texture.
Final Thoughts
These Easy Keto Strawberry Cream Tartlets hit that sweet spot between indulgent and light. The almond crust is toasty and crisp, the filling is fluffy and smooth, and the fresh berries bring it all together. They’re simple enough for a casual treat and elegant enough for company.
Keep the components on hand, and you can whip up a batch whenever the craving hits—no sugar, no stress, just a bright little dessert that fits your goals.
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