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Easy Keto Strawberry Cream Tartlets - Light, Fresh, and Low-Carb

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble: Spoon or pipe the cream filling into cooled tart shells. Top with fanned strawberry slices. Garnish with mint if you like.
  8. Chill briefly: For the neatest slices and best texture, chill the tartlets 20–30 minutes before serving.