Low-Carb Italian Cream Tartlets That Taste Like Vacation

Some desserts flirt with restraint. These? They straight-up elope with indulgence. Low-Carb Italian Cream Tartlets deliver a creamy, nutty, velvety bite without the sugar crash. You get crisp, buttery shells, lush mascarpone filling, and a toasty coconut-almond vibe that tastes like a vacation in Naples—minus the carbs and the post-dessert nap.

What Makes Them “Italian Cream” (Without the Sugar Bomb)

Italian Cream Cake usually brings sweet coconut, toasted nuts, and tangy cream cheese frosting. These tartlets keep the soul of that combo and downshift the carbs. We swap sugar for erythritol or allulose, and flour for almond meal. The result? All the flavor, a fraction of the carbs.
We also skip the heavy frosting and go for a silky mascarpone filling. It tastes fancy, but you’ll whip it in five minutes and feel like a dessert wizard. FYI, mascarpone loves low-carb sweeteners and won’t get gritty if you don’t overmix.

The Game Plan: Crisp Shell, Dreamy Filling, Toasty Toppings

Save

These tartlets come together in three moves:

1. Make the nutty crust: Almond flour, unsweetened shredded coconut, butter, and a touch of sweetener press into mini tart pans. They bake up toasty and crisp.
2. Whip the filling: Mascarpone + cream cheese + heavy cream + vanilla. Sweeten to taste.
3. Top and chill: Toasted coconut, chopped pecans or walnuts, maybe a few raspberries. Chill to set. Pretend you’re a pastry pro.

Sweetener Notes

– Allulose: Smooth and clean, slightly less sweet, browns a bit more.
– Erythritol blends (like Swerve): Good structure, sometimes cooling aftertaste—mask it with vanilla and salt.
– Monk fruit blends: Great option if you want less cooling effect.
IMO, allulose wins for the filling. Erythritol blends hold up great in the crust.

Ingredients You’ll Need (Keep It Simple)

For 8–10 mini tartlets (or one 9-inch tart):

• Crust:
  • 2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup powdered low-carb sweetener
  • 1/2 tsp fine sea salt
  • 6 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
• Filling:
  • 8 oz mascarpone, softened
  • 6 oz cream cheese, softened
  • 1/2 cup powdered sweetener (allulose or blend), more to taste
  • 1/2 cup cold heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
• Toppings (choose your adventure):
  • Toasted unsweetened coconut
  • Chopped toasted pecans or walnuts
  • Lemon zest or shaved dark chocolate (85–90%)
  • Fresh berries (optional, for a pop of color and tartness)

Step-by-Step: Fast, Tidy, and Totally Doable

Save

1) Make the Crust

– Preheat to 350°F (175°C).
– Stir almond flour, coconut, sweetener, and salt. Add melted butter and vanilla. Mix until it feels like damp sand.
– Press into mini tart pans (or a single pan). Dock with a fork.
– Bake 10–12 minutes for minis, 14–16 for a large tart, until golden at the edges. Cool completely.

2) Whip the Filling

– Beat mascarpone and cream cheese until smooth.
– Add sweetener, vanilla, and salt. Blend again.
– Stream in cold heavy cream and whip just until thick and spreadable. Stop before it turns into butter.
– Taste and adjust sweetness—you’re the boss.

3) Assemble

– Spoon or pipe filling into shells.
– Top with toasted coconut and nuts. A little lemon zest wakes up the richness.
– Chill 1–2 hours to set. Eat smugly.

Carb Math Without the Headache

Let’s keep it real: you care about taste first, macros second. But here’s a quick snapshot for peace of mind.
– Estimated net carbs: Around 4–6g per mini tartlet, depending on sweetener, toppings, and tart size.
– Almond flour and coconut bring fiber and fat. Sweeteners don’t count for net carbs.
– Berries add a few carbs—use sparingly if you track strict.
FYI, always run your own numbers if you swap ingredients. Different brands love chaos.

Flavor Upgrades (Because You’re Extra, and I Respect That)

Save

– Citrus kick: Add 1 tsp lemon or orange zest to the filling.
– Almond joy vibes: Fold in sugar-free chocolate chips and extra coconut.
– Espresso twist: Beat in 1 tsp instant espresso to the filling and top with shaved chocolate.
– Berry swirl: Fold in a spoonful of mashed raspberries right before piping.
– Holiday mode: Add a splash of rum extract and toasted hazelnuts. Yes please.

Texture Tweaks

– Want a firmer cheesecake-like filling? Add 1–2 tbsp softened butter when whipping.
– Prefer ultra-light? Whip 3/4 cup cream separately to soft peaks, then fold in gently.
– Need sturdier crusts for travel? Add 1 tbsp coconut flour to the crust for extra structure.

Troubleshooting Like a Pro

– Crust crumbles: Mix until it clumps when squeezed. If it still crumbles, add 1–2 tsp melted butter.
– Filling looks grainy: Your cheeses were too cold or you overwhipped. Warm the bowl slightly and beat briefly.
– Too sweet or not sweet enough: Start low, taste as you go. Salt and vanilla amplify sweetness without more sweetener.
– Crust sticks to the pan: Use removable-bottom tart pans or line with strips of parchment.
– Weepy topping from berries: Add berries right before serving, or pat them dry.

FAQ

Can I make these ahead?

Absolutely. Assemble and chill up to 24 hours ahead. For best texture, add toppings within a few hours of serving so they stay crisp and toasty.

What if I don’t have mascarpone?

Use all cream cheese and add 2–3 tbsp heavy cream to soften the texture. The flavor tilts slightly tangier, but it still slaps.

Are these gluten-free?

Yes. Almond flour and coconut replace wheat flour, so you dodge gluten entirely. Check labels on sweeteners to confirm no fillers with gluten.

Which sweetener tastes best?

Allulose tastes the most like sugar in creamy fillings, IMO. Erythritol blends work excellently in crusts. If you’re sensitive to the cooling effect, try a monk fruit–allulose blend.

Can I make one big tart instead of minis?

Totally. Use a 9-inch tart pan. Bake the crust a few extra minutes until toasty, cool completely, then fill and chill for at least 2 hours before slicing.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days. The crust softens slightly over time but still tastes great. Freeze unfilled crusts for up to a month for a head start.

Serving Vibes and Final Thoughts

Dress these tartlets however your mood dictates—elegant for date night, casual for brunch, straight from the fridge on a Tuesday. They taste rich and layered, but they won’t knock your macros off course. Low-carb doesn’t need to feel like compromise, and these prove it with every creamy, crunchy bite. Go make a batch and accept the compliments like you planned this all along.