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2 from 1 vote

Keto Lemon Curd Tartlets

Reprinted with permission from Easy Keto Desserts: 60+ Low-Carb, High-Fat Desserts for Any Occasion by Carolyn Ketchum
Course: Desserts
Servings: 12 tartlets
Author: Carolyn Ketchum



  • 1 1/2 cups blanched almond flour
  • 1/4 cup powdered erythritol-based sweetener
  • 1/2 teaspoon salt
  • 1/4 cup 1/2 stick unsalted butter, melted

Lemon Curd

  • 2 large eggs
  • 1/3 cup powdered erythritol-based sweetener like Swerve
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 2 1/2 tablespoons unsalted butter cut into 3 pieces


  • 12 fresh raspberries
  • Additional powdered sweetener for sprinkling


To make the crust:

  • Preheat the oven to 325ºF and line a standard-size muffin pan with parchment paper or silicone liners.
  • In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
  • Divide the shortbread crust mixture evenly among the prepared muffin cups and press firmly into the bottom and halfway up the sides of each cup.
  • Bake for 10 to 12 minutes, until the edges are just golden brown. The crusts will puff up a little as they bake. Gently press them back down after removing from the oven. Let cool completely.

To make the lemon curd:

  • In a heatproof glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweetener, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully, as it will thicken all of a sudden.
  • Immediately remove from the heat and add the butter. Let sit for a few minutes to melt, then whisk until the curd is smooth and creamy.
  • Spoon the curd into the crusts and refrigerate for at least 1 hour.

To garnish:

  • Top each tartlet with a raspberry and sprinkle with powdered sweetener, if desired.