Keto Lemon Cream Tart – Bright, Silky, and Surprisingly Simple

This Keto Lemon Cream Tart brings the sunshine without the sugar crash. It’s creamy, tangy, and perfectly sweet with a crisp almond crust that holds together like a dream. If you’re craving a dessert that feels special but won’t kick you out of ketosis, this is it.

The filling is smooth and lemony, the texture is lush, and the whole thing comes together with everyday low-carb ingredients. Serve it chilled for a clean, refreshing finish to any meal.

Keto Lemon Cream Tart - Bright, Silky, and Surprisingly Simple

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• For the crust:
• 1 3/4 cups fine almond flour
• 3 tablespoons powdered erythritol or allulose
• 1/4 teaspoon fine salt
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For the lemon cream filling:
• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream, cold
• 1/2 cup powdered erythritol or allulose (adjust to taste)
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 teaspoon unflavored powdered gelatin (optional, for a firmer set)
• 2 tablespoons water (only if using gelatin)
• To finish (optional):
• Thin lemon slices or curls of zest
• Fresh raspberries or blueberries (small handful)
• A dusting of powdered sweetener

Method

 

1. Prep the pan. Use a 9-inch tart pan with a removable bottom if you have one. Lightly grease it or line the base with parchment for easier release.
2. Mix the crust. In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed.
3. Press and bake. Press the crust evenly into the pan, going slightly up the sides. Prick the base a few times with a fork. Bake at 350°F (175°C) for 10–12 minutes until lightly golden at the edges. Cool completely.
4. Bloom the gelatin (optional). If you like a firmer, slice-clean filling, sprinkle gelatin over 2 tablespoons cold water. Let it sit for 5 minutes, then microwave for 10–15 seconds to dissolve. Cool slightly.
5. Whip the cream. In a cold bowl, beat the heavy cream to medium peaks. Set aside.
6. Beat the base. In another bowl, beat cream cheese until smooth. Add powdered sweetener, lemon zest, salt, and vanilla. Mix until creamy with no lumps.
7. Add lemon juice. Slowly stream in the lemon juice while mixing on low. The mixture will look airy and slightly looser.
8. Stabilize (if using gelatin). Mix a few spoonfuls of the lemon cream into the dissolved gelatin to temper, then add it back into the main bowl and mix well.
9. Fold in the whipped cream. Gently fold the whipped cream into the lemon mixture until smooth and uniform. Avoid overmixing.
10. Fill the crust. Pour the lemon cream into the cooled crust and smooth the top with an offset spatula.
11. Chill to set. Refrigerate for at least 4 hours, or overnight for the cleanest slices. The filling should be firm but silky.
12. Garnish and serve. Top with lemon slices, fresh berries, or a light dusting of powdered sweetener. Slice with a hot, dry knife for neat edges.

Why This Recipe Works

This tart balances flavor and texture in a way that feels indulgent but stays low in carbs. Almond flour gives the crust a buttery bite without the need for grains.

A blend of cream cheese and heavy cream creates a silky, stable filling that sets beautifully without complicated techniques. Fresh lemon juice and zest bring bright flavor, while a keto-friendly sweetener keeps it just sweet enough. The result is a dessert that tastes classic but fits your macros.

What You’ll Need

• For the crust:
• 1 3/4 cups fine almond flour
• 3 tablespoons powdered erythritol or allulose
• 1/4 teaspoon fine salt
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For the lemon cream filling:
• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream, cold
• 1/2 cup powdered erythritol or allulose (adjust to taste)
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 teaspoon unflavored powdered gelatin (optional, for a firmer set)
• 2 tablespoons water (only if using gelatin)
• To finish (optional):
• Thin lemon slices or curls of zest
• Fresh raspberries or blueberries (small handful)
• A dusting of powdered sweetener

How to Make It

1. Prep the pan. Use a 9-inch tart pan with a removable bottom if you have one.

   Lightly grease it or line the base with parchment for easier release.

2. Mix the crust. In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed.
3. Press and bake. Press the crust evenly into the pan, going slightly up the sides. Prick the base a few times with a fork.

   Bake at 350°F (175°C) for 10–12 minutes until lightly golden at the edges. Cool completely.

4. Bloom the gelatin (optional). If you like a firmer, slice-clean filling, sprinkle gelatin over 2 tablespoons cold water. Let it sit for 5 minutes, then microwave for 10–15 seconds to dissolve.

   Cool slightly.

5. Whip the cream. In a cold bowl, beat the heavy cream to medium peaks. Set aside.
6. Beat the base. In another bowl, beat cream cheese until smooth. Add powdered sweetener, lemon zest, salt, and vanilla.

   Mix until creamy with no lumps.

7. Add lemon juice. Slowly stream in the lemon juice while mixing on low. The mixture will look airy and slightly looser.
8. Stabilize (if using gelatin). Mix a few spoonfuls of the lemon cream into the dissolved gelatin to temper, then add it back into the main bowl and mix well.
9. Fold in the whipped cream. Gently fold the whipped cream into the lemon mixture until smooth and uniform. Avoid overmixing.
10. Fill the crust. Pour the lemon cream into the cooled crust and smooth the top with an offset spatula.
11. Chill to set. Refrigerate for at least 4 hours, or overnight for the cleanest slices.

    The filling should be firm but silky.

12. Garnish and serve. Top with lemon slices, fresh berries, or a light dusting of powdered sweetener. Slice with a hot, dry knife for neat edges.

How to Store

Keep the tart covered in the fridge for up to 4 days. A cake carrier or a loose wrap of plastic works well.

For longer storage, freeze slices on a baking sheet, then wrap individually. They keep for up to 1 month. Thaw in the fridge for several hours before serving.

Why This is Good for You

• Low carb, high satisfaction: Almond flour and keto-friendly sweetener keep net carbs low without skimping on flavor.
• Healthy fats: Cream cheese, heavy cream, and almond flour provide fats that support satiety on a keto lifestyle.
• Vitamin C boost: Fresh lemon juice adds brightness and a bit of immune-supporting vitamin C.
• No refined sugar: Using erythritol or allulose keeps blood sugar steadier and helps avoid crashes.

Common Mistakes to Avoid

• Skipping the chill time: The filling needs time to set.

  Cutting too early leads to messy slices and a soft center.

• Overbaking the crust: Almond flour browns fast. Pull it as soon as the edges turn light golden to avoid a bitter taste.
• Using granulated sweetener in the filling: Powdered sweetener dissolves better and keeps the texture smooth.
• Adding lemon juice too fast: Stream it in slowly so the cream cheese mixture stays silky and lump-free.
• Skipping room temperature cream cheese: Cold cream cheese clumps. Let it soften fully for a smooth finish.

Alternatives

• No-bake crust: Mix the crust as written, press into the pan, and chill for 30 minutes.

  It won’t be as crisp, but it’s easy and tasty.

• Dairy-free: Use vegan cream cheese and full-fat coconut cream. Swap butter for coconut oil. Note that flavor will be slightly coconut-forward.
• Sweetener swaps: Allulose gives the smoothest texture.

  Erythritol works but can crystallize slightly when very cold. Monk fruit blends are also great.

• Lemon-lime twist: Replace half the lemon juice with lime juice. Add a pinch of zest from each for a bright, layered flavor.
• Thicker filling: Use the gelatin option or add an extra 2 ounces of cream cheese.
• Mini tarts: Press crust into muffin tins with liners, bake 8–9 minutes, then fill and chill for bite-size desserts.

FAQ

Is this tart really keto?

Yes.

It uses almond flour instead of wheat flour and low-carb sweeteners in place of sugar. The carbs mainly come from lemon juice and almond flour, which are modest per slice.

Which sweetener works best?

Allulose creates the smoothest, least gritty filling. Powdered erythritol works well too but may feel slightly cooling.

A powdered monk fruit–allulose blend is an excellent middle ground.

Can I make it ahead?

Absolutely. It’s best made the day before serving. The flavor settles, and the filling firms up for cleaner slices.

What if I don’t have a tart pan?

A 9-inch pie dish works fine.

You can also use a springform pan for easy removal. Line the bottom with parchment for a cleaner release.

How do I prevent the crust from crumbling?

Measure the butter accurately and press the crust firmly and evenly. Don’t overbake.

Let it cool completely before adding the filling.

Can I use bottled lemon juice?

Fresh lemon juice tastes brighter and cleaner. Bottled works in a pinch, but add extra zest to boost flavor and reduce any flatness.

Do I need the gelatin?

No, it’s optional. The tart will set without it, just a bit softer.

Gelatin helps if you want firm, bakery-style slices or plan to transport it.

How many carbs per slice?

Exact macros vary by brand and portion size, but a typical 1/10 slice is around 4–6g net carbs when using allulose and the listed amounts. Check your specific ingredients to be sure.

Can I add eggs and bake the filling?

This recipe is a no-bake filling, but you can adapt it. For a baked custard-style tart, whisk in 2 eggs and bake at 300°F (150°C) until just set.

Note the texture will change.

Can I use coconut flour for the crust?

Not as a direct swap. Coconut flour absorbs far more liquid. If you must, use a tested coconut-flour crust recipe or mix half almond flour and half finely shredded coconut with extra butter.

Wrapping Up

This Keto Lemon Cream Tart proves you don’t need sugar to enjoy a dessert that feels bright, creamy, and elegant.

With a crisp almond crust and a silky lemon filling, it’s simple enough for weeknights and pretty enough for company. Make it ahead, chill it well, and slice it cold for the best results. Keep this recipe on hand for any time you want something refreshing, low-carb, and truly satisfying.