There’s something undeniably joyful about citrus desserts. They’re light, vibrant, and strike the perfect balance between tart and sweet. When we first started experimenting with keto baking, we were determined to create a lemon dessert that still gave us that classic “zing” without relying on sugar or traditional flour. And this tart? It absolutely delivers.
The idea came to us during a spring brunch spread, where we were craving something bright and beautiful to break up all the savory. Traditional lemon bars or tarts are loaded with sugar, but we wanted to capture that same creamy, tangy center in a way that would still keep us in ketosis—and wouldn’t spike our blood sugar. That’s how this keto lemon tart came to be.
We swapped out the usual curd-like base for a silky lemon custard that sets beautifully in the fridge and pairs perfectly with a sturdy almond flour crust. It’s buttery, just a little nutty, and complements the lemon filling with a delicate crunch. Best part? You can make this ahead of time, chill it, and it only gets better.
Whether it’s Easter brunch, a backyard get-together, or just an indulgent weekend treat, this tart feels special while still being fully keto. It’s become one of our signature desserts—and now, hopefully, one of yours too.
Keto Lemon Tart with Almond Flour Crust
This keto lemon tart features a creamy, citrusy lemon custard nestled in a rich almond flour crust. With just the right balance of tartness and sweetness, it’s a show-stopping dessert perfect for spring brunches or summer gatherings. Naturally low in carbs, gluten-free, and sweetened with erythritol.
Ingredients
Almond Flour Crust:
Lemon Custard Filling:
Instructions
Prepare the crust:
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Preheat the oven to 350°F and lightly grease a 9-inch tart pan.
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In a bowl, mix together almond flour, melted butter, powdered erythritol, vanilla, and salt until it forms a crumbly dough.
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Press the dough evenly into the tart pan and up the sides. Poke a few holes in the base with a fork.
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Bake for 10–12 minutes or until lightly golden. Let cool while preparing the filling.
Make the lemon filling:
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In a mixing bowl, whisk together the eggs, lemon juice, zest, erythritol, melted butter, heavy cream, and vanilla until smooth.
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Pour the filling into the pre-baked crust and gently tap the pan to remove air bubbles.
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Bake for 20–23 minutes or until the center is just set but still slightly jiggly.
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Cool to room temperature, then refrigerate for at least 2 hours to fully set.
To serve:
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Garnish with lemon slices or powdered erythritol if desired.
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Slice and enjoy chilled.
Nutrition Facts
Servings: 8 ServingCalories:290kcalTotal Fat:27gSaturated Fat: 10gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 1gProtein:6g
Note
Substitutions & Variations
- Dairy-Free: Use coconut cream and coconut oil instead of heavy cream and butter.
- Nut-Free: Swap almond flour for sunflower seed flour at a 1:1 ratio.
- Extra Lemon Flavor: Add a few drops of lemon extract for a citrus boost.
- Berry Twist: Top with a handful of fresh raspberries or a dollop of sugar-free whipped cream.
