Keto Strawberry Cream Tart – A Light, Fresh, Low-Carb Dessert
This Keto Strawberry Cream Tart is the kind of dessert that looks fancy but feels effortless. It’s creamy, a little tangy, and topped with sweet, juicy strawberries that taste like summer. The almond flour crust adds a buttery, nutty crunch without the carbs.
It’s the dessert you bring to a brunch or a special dinner and still feel totally on track with keto. Best of all, it’s simple, reliable, and easy to make ahead.
Ingredients
Method
- Prep the pan: Lightly grease a 9-inch tart pan. Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, stir together almond flour, granulated keto sweetener, a pinch of salt, and optional cinnamon or zest. Pour in melted butter and vanilla. Mix until the texture resembles damp sand and holds when pressed.
- Press and bake: Press the mixture firmly into the pan, working up the sides for a clean edge. Prick the base with a fork. Bake 10–12 minutes, until lightly golden. Cool completely.
- Whip the cream: In a clean bowl, whip heavy cream to soft peaks. Set aside.
- Beat the cream cheese: In another bowl, beat softened cream cheese with powdered sweetener, vanilla, a pinch of salt, and a squeeze of lemon (if using) until smooth and fluffy.
- Fold it together: Gently fold the whipped cream into the cream cheese in two additions until smooth and airy. Don’t overmix.
- Fill the crust: Spread the cream mixture into the cooled crust. Smooth the top with a spatula.
- Chill: Refrigerate at least 2 hours to set. Longer is even better.
- Top with strawberries: Arrange sliced strawberries over the cream. For extra shine, warm a spoonful of sugar-free jam and lightly brush it over the berries, or dust with a little powdered sweetener.
- Slice and serve: Use a sharp knife. Wipe the blade between cuts for clean slices.
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What Makes This Recipe So Good
- Keto-friendly without compromise: A crisp almond flour crust, silky cream filling, and fresh strawberries make it feel indulgent without spiking carbs.
- No baking the filling: Only the crust goes in the oven. The creamy layer sets up in the fridge, keeping the process simple.
- Balanced flavor: The slightly sweet crust, rich vanilla cream, and bright berries hit all the right notes.
- Flexible sweeteners: Works with erythritol, allulose, or monk fruit blends, so you can use your favorite.
- Beautiful presentation: It looks like a bakery tart with minimal effort—perfect for guests or meal prep.
Shopping List
- For the crust:
- Almond flour (finely ground)
- Unsalted butter (melted)
- Granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- Vanilla extract
- Pinch of salt
- Optional: Ground cinnamon or lemon zest
- For the cream filling:
- Cream cheese (softened)
- Heavy whipping cream
- Powdered keto sweetener
- Vanilla extract
- Optional: Lemon juice or zest for brightness
- Pinch of salt
- For the topping:
- Fresh strawberries (hulled and sliced)
- Optional: Sugar-free strawberry jam or a touch of powdered sweetener to dust
- Optional: Fresh mint for garnish
- Tools:
- 9-inch tart pan with removable bottom (or a pie dish)
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula and measuring cups
How to Make It
- Prep the pan: Lightly grease a 9-inch tart pan.
Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, stir together almond flour, granulated keto sweetener, a pinch of salt, and optional cinnamon or zest. Pour in melted butter and vanilla. Mix until the texture resembles damp sand and holds when pressed.
- Press and bake: Press the mixture firmly into the pan, working up the sides for a clean edge.
Prick the base with a fork. Bake 10–12 minutes, until lightly golden. Cool completely.
- Whip the cream: In a clean bowl, whip heavy cream to soft peaks.
Set aside.
- Beat the cream cheese: In another bowl, beat softened cream cheese with powdered sweetener, vanilla, a pinch of salt, and a squeeze of lemon (if using) until smooth and fluffy.
- Fold it together: Gently fold the whipped cream into the cream cheese in two additions until smooth and airy. Don’t overmix.
- Fill the crust: Spread the cream mixture into the cooled crust. Smooth the top with a spatula.
- Chill: Refrigerate at least 2 hours to set.
Longer is even better.
- Top with strawberries: Arrange sliced strawberries over the cream. For extra shine, warm a spoonful of sugar-free jam and lightly brush it over the berries, or dust with a little powdered sweetener.
- Slice and serve: Use a sharp knife. Wipe the blade between cuts for clean slices.
Keeping It Fresh
Cover the tart and store it in the refrigerator for up to 3 days.
If you plan to keep it longer than 24 hours, add the strawberries right before serving to prevent weeping. For make-ahead, bake the crust and prepare the filling a day early, then assemble and top with berries the day you serve.
Freezing the assembled tart isn’t ideal because fresh strawberries can turn mushy. If needed, freeze the crust alone, then thaw, fill, and top later.
Benefits of This Recipe
- Low carb and gluten-free: Almond flour keeps the crust grain-free and keto-friendly.
- High in satisfying fats: Cream cheese and heavy cream add richness and help you stay full.
- Customizable sweetness: Adjust the sweetener to taste without adding sugar.
- Quick assembly: Only the crust is baked, making it weeknight-friendly.
- Show-stopping look: Strawberries make a naturally beautiful finish with minimal effort.
Common Mistakes to Avoid
- Overbaking the crust: It should be just lightly golden.
Too dark and it becomes crumbly and bitter.
- Using warm cream cheese: Softened is good, melted is not. Over-warm cream cheese turns greasy.
- Skipping the chill time: The filling needs time to set for clean slices.
- Wet strawberries: Pat them dry after washing. Excess moisture can make the top watery.
- Wrong sweetener texture: Use powdered sweetener for the filling to avoid grittiness.
Recipe Variations
- Chocolate drizzle: Melt sugar-free dark chocolate and drizzle over the berries.
- Lemon-berry tart: Add extra lemon zest and a tablespoon of lemon juice to the filling for a brighter flavor.
- Berry medley: Try a mix of strawberries, raspberries, and blueberries for color and variety.
- Coconut twist: Fold unsweetened shredded coconut into the crust or sprinkle lightly on top.
- Nutty crunch: Add chopped toasted almonds or pistachios around the edge before serving.
- Mascarpone swap: Replace half the cream cheese with mascarpone for an ultra-silky filling.
FAQ
How many carbs are in a slice?
It varies by ingredients and slice size, but a typical slice (1/8 of the tart) lands around 4–7 net carbs when using erythritol or allulose and unsweetened strawberries.
Check your specific brands to be sure.
Can I make this without a tart pan?
Yes. A standard pie dish works fine. You may not get the same crisp edge, but the flavor and texture will still be great.
What sweetener works best?
Use a powdered sweetener for the filling to keep it smooth.
Allulose gives a silky texture and no cooling effect. Erythritol or monk fruit blends also work; some have a mild cooling sensation.
Can I use frozen strawberries?
Fresh is best for texture and appearance. Frozen strawberries tend to release water as they thaw and can make the topping soggy.
If you must use them, thaw fully and pat dry.
How do I prevent a crumbly crust?
Measure almond flour accurately and press the crust firmly into the pan. Don’t overbake. Let it cool completely before filling so it sets properly.
Is there a dairy-free option?
For a dairy-free version, try dairy-free cream cheese and whipped coconut cream.
Note that the flavor and set will be slightly different, but still delicious.
Can I make it less sweet?
Absolutely. Start with less sweetener in the filling, taste, and adjust. The strawberries add natural sweetness, so you may need less than you think.
Final Thoughts
This Keto Strawberry Cream Tart is the kind of dessert that proves low-carb can still feel special.
The crisp almond crust, smooth vanilla cream, and fresh berries hit that sweet spot between simple and elegant. It’s easy to prep, easy to customize, and easy to love. Whether you’re serving guests or treating yourself, this tart earns a spot in your regular rotation.
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