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

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.