This tastes just like its supposed to. The lemon curd is lemony, tart and a bit sweet, smooth and creamy, not grainy. While I use the regular powdered erythritol for most of my keto desserts, Swerve’s allulose blend is a great choice for this type of recipe. Even after refrigerating, the lemon curd will not crystalize.

TIP: If you want to use straight allulose, mix it with erythritol. Keep in mind that allulose is not as sweet as erythritol (Swerve) and you will need to taste and make adjustments. The first time I made these I used allulose and didn’t use enough. I needed to add about 25% more than erythritol.

Lemon Curd

The sugar free lemon curd is made mainly with lemon juice, sweetener and egg yolks. The egg whites will be used to make fluffy meringue.

The almond flour crust is made with melted butter and an egg and is surprisingly a great replacement for shortbread crust or pie dough. As you can see it holds up well.

While I made this into individual tarts, you can make one large 8 or 9 inch tart as well, as I did here.

Ingredients for Keto Lemon Meringue

• Almond Flour Crust (almond flour, egg, butter, salt) RECIPE HERE
• Lemons
• Eggs
• Heavy Cream
• Butter
• Swerve/Allulose Blend or Allulose (for best results)

Making Sugar Free Meringue

• Broiler
• Kitchen Blow Torch
• Oven Bake – Best Methoc

At first this was a challenge because I tried two methods that were so so. I tried using the blow torch method, but that was uneven and didn’t work well. I tried putting the lemon meringue tarts under the broiler, but that was also difficult.

I settled on simply putting the lemon meringue tarts in the oven and it worked out the best. You might find any one of these easier than the other, and I’d love to know about that.

Making Tart Crust

This almond flour pie is great for lemon meringue pie or lemon meringue tarts.

• Almond flour
• Butter
• Egg
• Sweetener
• Baking powder

Make in Advance

Yes, see this picture below take 24 hours later. In fact the last tart was eaten five days later and was still perfect.

Equipment

• Small Tart Pans (Set of Six)
• Large Tart Pan
• Hand Beater
• Stainless Bowls

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Macros: 8 servings per recipe

4 Net Carbs per serving – Fat: 27 Protein: 13 Calories: 323

More Keto Lemon Desserts

• Lemon Budino
• Lemon Torta Bianco
• Lemon Ice Muffins
• Lemon Cream Tart
• Lemon Blueberry Muffins
• Lemon Poppy Bundt Cake

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Keto Lemon Meringue Recipe,

Keto Lemon Meringue Tart and Pie Recipe, Sugar Free, Almond Flour Crust

Course Dessert

Cuisine American

Keyword keto dessert, Keto Lemon Tart, Lemon Tart

Prep Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 323kcal

Author Angela Roberts

Equipment

• 1 Whisk
• 1 Sieve Strainer Order Here

Ingredients

Keto Lemon Tart

• 1 recipe for almond flour tart crust
• 2 large eggs plus 7 large yolks Use Egg Whites for Meringue
• 1 cup Swerve or sweetener of choice see notes
• zest of two lemons
• juice of 4 large lemons
• pinch salt
• 4 tablespoons unsalted butter room temperature
• 3 tablespoons heavy cream

Almond Flour Tart Crust

• 2 cups almond flour
• 2 tablespoons Powdered Erythritol
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1 egg

Meringue

• 7 egg whites
• 2 tablespoon Swerve Sweetener (or your choice)
• 1/4 teaspoon cream of tartar

Instructions

Keto Lemon Tart

• Whisk eggs and egg yolks.
• Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
• Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
  
• Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
• Remove from stove, take through a fine mesh strainer.
  
• Stir in heavy cream.
  
• Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
  
• Pour lemon filling into pre-baked crust.
  
• Bake for 10 minutes at 350 F (180 C).
• Remove and cool for two hours before refrigeration.
  
• Once mostly cooled, add meringue. (Recipe below)
  
• Bake for 4 minutes at 350. If using convection oven, bake at 325 F.
  
• Refrigerate when tarts or pie is cooled.
• These will keep for up to five days in the refrigerator.

Almond Flour Tart Shell

• Mix all dry ingredients together.
• Mix egg with cooled melted butter.
• Mix all together making a dough ball. Refrigerate for 15 minutes.
• Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
• You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
• Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
• Pre-bake at 350 F. for 10 minutes. Cool.

Meringue

• Whip egg whites with 1/4 cup sweetener (I use swerve) and 1/4 teaspoon cream of tartar until you have stiff peaks.
• REFER TO KETO LEMON TART RECIPE ABOVE FOR BAKING INSTRUCTIONS

Notes

Notes: I used the Swerve allulose blend for the filling. 

 

Nutrition

Serving: 1of 8 | Calories: 323kcal | Carbohydrates: 7g | Protein: 13g | Fat: 27g | Fiber: 3g

The post Keto Lemon Meringue Pie or Tarts appeared first on Spinach Tiger.

The blueberry filling is made ON TOP OF THE STOVE FIRST, and then filled into almond flour tart crusts.

Blueberry pie and blueberries in general have a special place in my heart, so naturally, I wanted to find a way to make low-carb blueberry tarts.

I have so many memories of picking blueberries with the boys, and sadly that farm next to us closed down. We would come back and always make traditional blueberry pie or blueberry hand pies. They would rather have blueberry pie than any other dessert, and ask for it for their birthday. Food memories stabalize childhood in ways other things can’t.

Stovetop Sugar Free Blueberry Pie Filling

This recipe for keto blueberry tarts makes it possible to join in the blueberry palooza and still be sugar free and low carb. This is made stove top and not baked in the oven. Once tart crust is baked in about 8 minutes, they are filled with blueberry filling, refrigerated and topped with stabilized whipped cream.

Making Low Carb Blueberry Tart Filling Stove Top

There is a possible problem you could have making the filling. If you don’t use enough liquid, the sweetener could crystalize. I’ve solved that with the perfect ratio.

• Two Cups Frozen Blueberries (frozen are usually the sweetest)
• 1/2 cup water
• 1/4 erithritol
• Squeeze lemon juice

I recently started using “golden” sweetener, a combination of erithritol and monk fruit for certain recipes. I like how this performs in this recipe, although the true secret is having enough liquid. I’ve used the above ratio several times now and have never had a problem. I learned this when making sugar free cranberry sauce, which is even trickier, because you need more sweetener with cranberries.

Making Keto/Low Carb Tart Crust

I have made this keto tart crust several times and feel confident you will have success and enjoy this with all kinds of desserts such as my keto lemon tart and chocolate tart.

• Almond Flour
• Egg
• Butter
• Baking Powder
• Dash Salt

You will completely pre-bake the tart crust and then fill the tarts with blueberry filling. I really love this set of individual tart pans because the tart crust will not stick. This set also comes with a press, and is a pretty color.

Make More Sugar Free Tart Recipes

• Keto Chocolate Tart
• Keto Lemon Tart
• Keto Strawberry Pie
• Keto Spiced Pear Cheesecake Tart
• Keto Chicken Pie
• Low Carb Peach Almond Tart

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Low Carb Blueberry Tart

Low Carb Blueberry Tart, Individual

Course Dessert Keto

Cuisine American

Keyword almond flour tart crust, blueberry tart, Keto tart crust

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Tart Crust Bake Time 8 minutes minutes

Servings 6 servings

Calories 200kcal

Ingredients

Almond Flour Tart Crust

• 2 cups blanched almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 3 tablespoons melted unsalted butter
• 1/3 cup granulated Swerve for sweet tarts

Blueberry Pie Filling

• 2 cups blueberries frozen preferred
• 1/2 cup water
• 1/4 cup Golden Sweetener or Swerve
• 1 teaspoon lemon juice

Instructions

• Mix together all dry Ingredients.
• Lightly beat egg. Add in melted butter.
• Add to dry ingredients. Form into a dough ball.
• If you have time to wrap the dough in a ball in a plastic for about 15 minutes or more, it might be easier to roll out.
• Using two pieces of parchment paper or plastic, roll out. I find it easier to line pans with parchment paper and I like to use removable bottom pans.
• You may need to piece some of the sides with your hands.
• Press into each individual tart pan. You may have left over tart dough left over. You can freeze.
• Use a fork to jab bottom of crust. Wrap and keep in freezer until use, at least 30 minutes.
• When making tarts, pre-bake the tart crust for 8 to 10 minutes at 350 degrees (180 C).
• Depending on recipe, you may want to protect the crust of the tart with foil.

Low Carb Blueberry Pie Filling

• Put all ingredients in sauce pan on low for twenty minutes.
• Allow to cool, before adding to each cooled tart crust.

Make Tarts

• Top with stabilized whipped cream and refrigerate for up to 3 days.

Nutrition

Serving: 1of 10 | Calories: 200kcal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Fiber: 2g

The post Low Carb Blueberry Tarts appeared first on Spinach Tiger.

Keto Chocolate Tart with Stabilized Whipped Cream is EASY

Don’t look at the ingredients and think this is hard. It’s a no bake tart, except for the pre-baked tart crust.

The filling part was easy to make keto friendly using Choc Zero sugar free chocolate chips, heavy cream, egg yolks and butter, making this a fairly high fat dessert. This keto chocolate tart depends on the quality of your chocolate chips, and I think Choc Zero has the best sugar free chips on the market.

You will also want to add whipped cream and a few raspberries to bring this to perfection.

Use SPINACHTIGER10 to Save 10% at Choc Zero.

The keto almond flour tart crust stands alone as most delicious and one you can use over and over to make your favorite tarts or filled pies. Made from almond flour, it is almost like a cookie crust and acts as a sort of cookie layer against the richness of the chocolate filling.

I actually saw this recipe in Cook’s Illustrated using a pastry sucreé tart crust and milk chocolate and wondered if I could make this sugar free with an almond flour crust and I actually think it should be the preferred method. It’s also easier.

Keto Tart Pastry Crust

• Almond Flour
• Egg
• Butter
• Baking Powder
• Confectioner’s Sweetener

You must roll dough out between two pieces of parchment paper or plastic wrap. Using a tart pan with a removable bottom, place your parchment on top of the bottom, roll and then cut the circle, keeping the parchment paper on bottom.

Bake tart crust at 350 degrees F (180 C) for 8 -10 minutes.

What if you don’t have a tart pan?

You can use a pie pan and make a chocolate pie. I’ve done this both ways to make sure you can do this. Follow similar directions.

Just roll out a round to the size of the pie pan, cut and place in the pan. You will, probably have a little bit of dough left over and you can use it to make a small tart.

Keto Chocolate Tart Filling Ingredients

• Sugar Free Dark Chocolate Chips (I use Choc Zero Brand)
• Heavy Cream
• Butter
• Egg Yolks
• Vanilla

The Keto Chocolate Tart Process

The good news is that you don’t bake the tart. You will bake the tart crust and then cook the chocolate filling on top of the stove. The filling is poured into the cooled pan and refrigerated.

The filling will become thick and the best thing to do is take it out a half hour in advance, decorate with whipped cream. Serve in small slices as it’s very rich. This will disappear fast, but is also good the next day.

What’s So Delicious About this Keto Chocolate Tart

The tart crust tastes more like a cookie bottom and the chocolate is silky, creamy yet thick enough for dark chocolate satisfaction. It’s great with or without the whipped cream.

Make Keto Chocolate Tart One Day Ahead

You can make this dessert the day before. I tested this out also, and it tastes just as good. You can even decorate with a stabilized whipped cream, which holds its shape. Make it pretty with raspberries.

Make this for your next gathering and let me know how it went. I think you will love it.

More Keto Chocolate Desserts to Love

• Chocolate Pots de Creme
• Chocolate Mousse
• Chocolate Raspberry Bundt
• Chocolate Cupcakes, Chocolate Frosting
• Chocolate Ganache
• Chocolate Brownies

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Keto Chocolate Tart

Course Dessert Keto

Cuisine American

Keyword keto chocolate tart

Prep Time 12 minutes minutes

Cook Time 20 minutes minutes

Refrigerator Time 2 hours hours

Equipment

• 1 Tart Pan 9 inch

Ingredients

Keto Tart Crust

• 2 cups blanched almond flour
• 1 egg
• 1 teaspoon baking powder
• 3 tablespoons butter melted
• 1 teaspoon salt
• 1/3 cup Sugar Free Confectioner's Sweetener I use Swerve

Chocolate Tart Filling

• 12 ounces sugar free dark chocolate chips I use Choc Zero
• 4 large egg yolks
• 1 cup heavy cream or half and half
• 3/8 teaspoon salt
• 10 tablespoons unsalted butter melted
• 1 1/2 teaspoons vanilla extract

Instructions

Keto Tart Crust

• Mix all dry ingredients together.
  
• Melt butter and cool slightly.
• Mix egg with melted butter and pour immediately into dry ingredients,
• Form into a dough ball, place between two sheets of parchment paper. Roll out to the shape of your pan. Refrigerate for ten minutes.
• The tart dough will probably have to be put into the tart pan in pieces, but that okay.
• Once tart dough is secured in pan, pre-bake, place in freezer for 10 minutes. In meantime, gather ingredients for chocolate filling.
• Bake at 350 (180 C) for 8-10 minutes.

Chocolate Filling

• Have a sieve and bowl ready which will be used to take the cream/egg yolks through.
• Using a bain marie (stainless bowl over simmering water) melt chocolate with 1/4 of the heavy cream, stirring until melted. Set aside.
• In a separate sauce pan, Heat cream (or half and half) with egg yolks, salt on medium low heat stirring constantly. Add in melted butter. Stir thoroughly. Strain this through a sieve.
  
• Add the melted chocolate to the strained mixture. Add vanilla. Stir until well incorporated.
• Pour into a cooled tart shell.
• Serve with stabilized whipped cream. Garnish with berries.
  

The post Keto Chocolate Tart (Grain Free, Gluten Free) appeared first on Spinach Tiger.

This is seriously lemony dessert that I’ve made with a gluten free crust in the past, and now have decided to go grain free and sugar free. Honestly, it’s just as good and I just served this to some friends at a dinner.

This recipe uses a lot of egg yolks, butter and a little bit of heavy cream along with freshly squeezed lemon juice and lemon zest.

Keto Tart Filling in Bain Marie

The filling is made in a double boiler or Bain Marie. This means cooking in a stainless steel bowl placed over simmering water or a double boiler, so it doesn’t scorch on the bottom. It’s the best way to make curds and custards.

• 7 egg yolks, 2 eggs
• 1 cup Swerve Allulose Blend (or sweetener of choice)
• juice of 4 lemons, lemon zest
• 4 tablespoons unsalted butter
• 3 tablespoons heavy cream

I used Swerve Allulose Blend. It works so well in curds and custards because it acts more like sugar and will never crystalize. This was my first time using it and I probably will again in certain recipes.

The best kind of pan to use is one with non-stick sides and a removable bottom like this one.

Grain Free, Almond Flour Tart Crust

I’ve served tarts to company made with this almond flour tart crust and they loved it. I’ve even made great quiches with it.

• Removable Bottom Tart Pan either 9 or 10 inches
• 2 cups almond flour
• 3 tablespoons butter
• 1 teaspoon baking powder
• 1 egg
• 2 tablespoons Swerve confectioner’s (or similar)

The lovely thing about the tart crust is just how easy it is to make. It comes together in a few minutes. It is a little bit of a challenge to roll out and must be done between parchment paper.

Tip for Working with Almond Flour Tart Crust

While you can roll out and press tart crust sides in with your hands, I found this tip in the Cook’s Illustrated magazine.

• Roll out into large rectangle and freeze.
• Cut out your bottom only and place into pan with a parchment liner.
• Cut 2 inch wide strips and place inside around the tart pan. You will have to do this in pieces, but it will all come together when baking.

Keto Desserts You May Like from Spinach Tiger

• Keto Lemon Cupcakes with Lemon Cream Cheese
• Keto Naked Lemon Cake
• Keto Lemon Poppy Seed Bundt Cake
• Keto Naked Lemon Cake with Cream Cheese Frosting
• Keto Lemon Blueberry Bundt
• Lemon Torta Bianca

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Keto Lemon Tart Recipe,

Almond Flour Tart Crust with a Baked Lemon Curd

Course Dessert

Cuisine American

Keyword keto dessert, Keto Lemon Tart, Lemon Tart

Prep Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Author Angela Roberts

Equipment

• 1 9 inch tart pan Order Here
• 1 Whisk
• 1 Sieve Strainer Order Here

Ingredients

Keto Lemon Tart

• 1 recipe for Almond Flour Tart Crust
• 2 large eggs plus 7 large yolks
• 1 cup sugar or Swerve for Sugar Free
• zest of two lemons
• juice of 4 large lemons
• pinch salt
• 4 tablespoons unsalted butter room temperature
• 3 tablespoons heavy cream

Almond Flour Tart Crust

• 2 cups almond flour
• 2 tablespoons Powdered Erythritol or Allulose
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1 egg

Instructions

Keto Lemon Tart

• Whisk eggs.
• Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
• Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
• Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
• Remove from stove, take through a fine mesh strainer.
• Stir in heavy cream.
• Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
• Pour lemon filling into pre-baked crust.
• Bake for 10-15 minutes at 350 F (180 C).
• Remove and cool for two hours before refrigeration.
• Garnish small pieces of lemon thyme if you have it. Top with stabilized whipped cream.

Almond Flour Tart Shell

• Mix all dry ingredients together.
• Mix egg with cooled melted butter.
• Mix all together making a dough ball. Refrigerate for 15 minutes.
• Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
• You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
• Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
• Bake for 10 minutes at 350 degrees F. (180 C).
• Top with Stabilized Whipped Cream

Notes

Notes: I used the Swerve allulose blend for the filling. 

 

The post Keto Lemon Tart, Almond Flour Crust appeared first on Spinach Tiger.

I  find it remarkable that almond flour is just as magical as wheat flour. While it doesn’t produce the stretch and flakiness that a gluten flour will, it produces a taste and texture all its own, making it possible to enjoy such low-carb and keto friendly comfort food recipes like pot pie, cheesecake tarts and quiches. 

While pastry crust with wheat flour is tricky and took me years to master, this almond flour tart crust recipe is pretty much no fail as long as you don’t treat it like regular dough. Rolling it out will be more of a challenge requiring rolling between plastic or parchment paper, but at the same time, will be much more forgiving. 

After you’ve made a few of these tarts whether sweet or savory, you will have an almond flour tart crust recipe that you will want to make for many years to come.

This recipe works for tarts, quiche and even cheesecake bars.

Mix all of your dry ingredients first. Beat egg before mixing in and add melted butter. You will want to use your hands to bring this to a dough ball, wrap in plastic and refrigerate for about 20 minutes. That will make this much easier to handle. If the sides start to fall apart, don’t worry. You can patch with your hands. It will not affect the outcome.

Bottomless tart pans work best, along with parchment paper.

Add a little bit of sweetener when you’re making a sweet tart. I like to add 1/3 cup Swerve.

Pre-bake Tart Crusts

I always pre-bake my tart crusts for about 8 minutes. After this, you might also use foil to wrap around the crust.

Use Parchment Paper

Parchment rounds are perfect for rolling out the tart crusts. When I bake rectangular tarts to be able to cut squares I will line the entire tart pan with parchment. You can also roll between plastic wrap.

Small Rolling Pin

This pastry rolling pin is perfect for rolling the dough. Make sure to use plastic wrap or parchment over the dough first for rolling.

Micros for Keto Trust Crust

Serving size: 1 of 10 3 Net Carbs

More Low Carb Recipes Using Keto Tart Crust

• Keto Cheesecake Pear Tart
• Low Carb Peach Almond Tart
• Keto Maple Pecan Cheesecake Bars
• Low Carb Chicken Pie

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Keto Almond Flour Tart Crust

Easy Grain Free, Keto Almond Four Tart Crust, Sweet or Savory

Course Dessert Keto

Cuisine American

Keyword almond flour tart crust, Keto tart crust

Prep Time 6 minutes minutes

Pre-Bake Time 8 minutes minutes

Servings 10 servings

Calories 200kcal

Ingredients

• 2 cups blanched almond flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 3 tablespoons melted unsalted butter
• 1/3 cup granulated Swerve for sweet tarts

Instructions

• Mix together all dry Ingredients.
• Lightly beat egg. Add in melted butter.
• Add to dry ingredients. Form into a dough ball.
• If you have time to wrap the dough in a ball in a plastic for about 15 minutes or more, it might be easier to roll out.
• Using two pieces of parchment paper or plastic, roll out. I find it easier to line pans with parchment paper and I like to use removable bottom pans.
• You may need to piece some of the sides with your hands.
• Use a fork to jab bottom of crust. Wrap and keep in freezer until use, at least 30 minutes.
• When making tarts, pre-bake the tart crust for 8 to 10 minutes at 350 degrees (180 C).
• Depending on recipe, you may want to protect the crust of the tart with foil.

Nutrition

Serving: 1of 10 | Calories: 200kcal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Fiber: 2g

The post Almond Flour Tart Crust Recipe (Low Carb, Keto, Paleo) appeared first on Spinach Tiger.

Even though this is a keto friendly dessert at only 4 net carbs, guests were very surprised this was a low-carb, grain free, sugar free dessert.

Spiced Pear Cream Cheese Tart strikes the right balance.

The pears are spiced with cinnamon, cardamon, ginger and nutmeg. The tart crust is extra dreamy and is keto friendly, gluten free and grain free. It’s very similar to a shortbread crust and stands on its own, as a true tart crust should. The cream cheese filling is light, fluffy and flavored with some orange and some of the spiced pear. The textures come together for a perfect bite.

Kitchen Tested Three Times

I have made these grain free, spiced pear cheesecake bars three times in the last seven days. The first time it was for Thanksgiving. The second time I wanted pictures and the third time was for the neighbors I invited over. The good news for you is that it’s hard to mess this up. It came out perfect each and every time. It can stay in the fridge for four days and still taste amazing.

There are Three Parts to this Keto Spiced Pear Cheesecake Tart

• Tart Crust
• Cheesecake Filling
• Spiced Pears
• Garnish: Almonds and Pomegranate Arils (both are options)

The Keto Tart Crust

I think my keto tart crust is magic. A few years ago I struggled with getting this right, especially because the edges of a tart crust can easily burn. The mistake I used to make was over-baking the tart crust.

• Almond Flour – I only use almond flour, no addition of coconut flour.
• Butter – Thanks to a reader I use a minimal amount of 3 tablespoons to 2 cups almond flour.
• Egg – I use the whole egg, where in the past I only used the yolk.
• Baking Powder – This may seem odd, but I add 1 teaspoon and it makes a difference.
• Flavoring – I like to add some lemon or orange zest when appropriate.
• Sweetener – For dessert tarts I like to add 1/4 cup Granulated Swerve to the mix.
• Refrigerate before rolling. Roll on parchment paper that the tart will bake on.
• Freeze the rolled-out tart crust before baking.
• Pre-bake – at 350 degrees F. for 8 minutes just until the crust turns golden.
• Use foil to cover the crust once you have filled the tart crust with cheesecake filling and are ready for final bake.
• Make sure you remove the tart after it has cooled but before you refrigerate it.

The Cheesecake Filling

This is the fun part. Cream cheese, Swerve Confectioner’s Sweetener, sour cream, egg. For flavor, I added a small amount of the caramelized pears and some orange zest.

The Spiced Pears for Keto Spiced Cheesecake Tart

Sautè sliced pears in butter with some black strap molasses, cinnamon, nutmeg and cardamom. You can use any type of pear, and keep the skin on.

Variation: You can use apples instead of pears. You can add peaches in summer and fresh strawberries in the Spring. .

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Keto Spiced Pear Cheesecake Bars

Keto Delicious Spiced Pear Cheese Bars with Almond Flour Crust

Course Dessert Keto

Cuisine American

Keyword cheesecake, keto dessert, pears

Prep Time 19 minutes minutes

Crust Pre-Bake Time 10 minutes minutes

Ingredients

Tart Crust

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 ciup granulated Swerve Sweetener
• 1 egg
• 3 tablespoons unsalted butter melted

Cheesecake Filling

• 8 ounces full fat cream cheese
• 1 egg
• 1/4 cup sour cream
• 1/2 cup Swerve Confectioner's Sweetener
• 1/2 teaspoon vanilla
• 1/2 orange zest and juice

Spiced Pears

• 1 pear
• 2 tablespoons unsalted butter
• 1/2 teaspoon black strap molasses see notes for subs
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 2 dashes freshly ground nutmeg
• 1/4 teaspoon ground ginger see notes

Garnish

• 1/4 cup sliced almonds
• 1 tablespoon pomegranate arils

Instructions

Tart Crust

• Mix all dry ingredients together.
• Melt butter. Cool. Add Beaten egg to butter.
• Add egg butter mixture and mix together until you have a dough.
• Refrigerate for twenty minutes.
• Once chilled, roll out on parchment paper (place the parchment on top of the bottom of the pan). Put a piece of plastic on top to roll out. You can use your hands to put pieces together that might break off.
• Fork the bottom of crust and pre-bake at 325 F, 160 C for 8 minutes.

Cream Cheese Filling

• Mix all ingredients together in blender.

Spiced Pears

• Slice pears thinly, leaving skin on.
• Melt butter in frying pan.
• Add black strap molasses, and spices.
• Add pears. Sautè on low just until pears are nearly softened.

Assembly

• Pour cheese cake mixture into tart.
• Arrange pears.
• Arrange almonds on top of pears.
• Place a pice of foil on baking sheet. Place tart on top of that and bring the foil up to cover the crust.
• Bake at 325 degrees F. for twenty minutes.
• Cool. Garnish with pomegranate arils.
• Remove from tart pan before you refrigerate. Use a knife to go around the edges before you remove It
• Refrigerate for several hours to overnight before serving.

The post Keto Spiced Pear Cheesecake Tart appeared first on Spinach Tiger.

You get the best of everything and it’s all in individual servings. Every year I do my best to come with new pumpkin desserts and recently put them all in one place here. You’ll find a mix of sweets, including some gluten free and low-carb options.

I’ve used Swerve granulated powdered erythritol in this recipe, but you could use sugar. I’m doing my best to create low-carb recipes and you all seem to love them so much.  If you’re new here you’ll find plenty of regular desserts and those with alternative flours and sweeteners.

My low-carb recipes are excellent, usually paleo and keto friendly. Before I started baking low-carb and grain-free, I was quite good at desserts in general. I  know what to look for and how things should taste.

Crustless Pumpkin Pie Cups were kitchen tested three times.

Every dessert gets kitchen tested until I feel it’s right.  You can see that process on stories at Instagram. I do hope you join me to there, so you can be the first to see what’s coming.

This recipe was tested three times. The second version was worse than the first version, but the third version (the one I’m sharing today) is excellent. In the first two versions I only added pecans, but it just wasn’t the right mouthful.

I made a streusel with almond flour, Swerve’s brown sugar and chopped pecans and it gave me more of that special pumpkin pie with a twist taste and texture I was looking for.

You Can Choose to Add More Pecans for a Pecan Streusel

I made two versions one with more pecans, which might be more to your liking. You can decide this by adding more pecans to the top.

Almond Flour Streusel Tops the Crustless Pumpkin Pie Jars

If you take anything away from this post, make this streusel. It’s so easy and you can top a lot of different desserts with it. I have a fruit crumble coming that was a huge hit with recent guests.

Almond flour, cinnamon, butter, Swerve and chopped pecans are heated in a pan while stirring. Top desserts and bake until golden. So simple and it has my mind spinning for all the possibilities.

The Baking Process for Low Carb Crustless Pumpkin Pie Cups

When I develop a recipe, it usually begins with the season I’m in and from there I begin to address my own personal cravings. The funny thing about my recipe developing is I often conjure them up in my head while I’m at the gym.

I envision taste, texture and then try to imagine how to get there in a big fat healthy way.

I wanted this to taste just like the best pumpkin pie, but I didn’t want that eggy custard mouth feel. Skipping eggs and replacing with cream cheese worked well. Instead of the usual evaporated milk which is heavy on carbs, I replaced with one cup of Fair Life high protein, low-carb whole milk. You can use almond milk or coconut milk also.

Is Pumpkin Low Carb?

You may be wondering if pumpkin is okay on a low-carb diet. This article discusses that and all the benefits of pumpkin, so eat up. Each serving has 1/4 cup pumpkin puree, which is 3.5 net carbs.

Nutrition Values

Each serving of this dessert is 5 net carbs and 103 calories.  One slice of regular pumpkin pie is 46 carbs.

More Low Carb Pumpkin Recipes

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Crustless Pumpkin Pie Cups

Pumpkin pie cups with pecan streusel topping, perfect for individual servings and can be frozen.

Course Low Carb Recipe

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Ingredients for Filling

• 2 cups pumpkin puree
• 3/4 cups Swerve Granulated
• 4 ounces cream cheese softened
• 1 tablespoon pumpkin pie spice
• 1 cup milk your choice I use Fairlife whole milk
• 1 teaspoon maple or vanilla extract
• dash salt
• baking spray

Ingredients for Pecan Streusel

• 1/4 cup finely chopped pecans
• 1/2 cup almond flour
• 2 teaspoons melted butter
• 1 tablespoon Swerve brown sugar Order Here
• 1 cup Stabilized Whipped Cream optional Recipe Here

Kitchen Tools

• small ramikens
• small jars

Instructions

• Preheat oven to 350 degrees F. 180 C.
• Whip cream cheese to make sure it’s very softened. Add in pumpkin, pumpkin pie spice, milk, salt.
• Mix well. I like to use a blender.

Make Pecan Streusel

• Heat small frying pan. Melt butter.
• Add brown sugar, almond flour, pecans.
• Mix together, allowing some of the almond flour to clump to make a little to make streusel.

Assemble

• You can do this two ways. You can put the streusel on the bottom or put the streusel on top. When you put it on bottom, it’s more like a pumpkin pie. On top, it’s more like a pumpkin streusel.
• Bake at 350 Degrees f. (180 C.) for 20 to 25 minutes. Check at 15 minutes. Cover with foil if already golden.

Nutrition

Carbohydrates: 7g | Protein: 3g | Fat: 7g | Fiber: 1g

The post Low Carb Crustless Pumpkin Pie Cups, Pecan Streusel Topping appeared first on Spinach Tiger.

This low carb apple almond tart might be the best thing that happens to you this Fall. I’ve already made this twice this week and had to cut it up into pieces and freeze it, or I might eat all of it. I did discover from this that it comes out of the freezer and heats up beautifully.

You cannot believe how good this is. I would go so far as to say as soon as you make this caramelized apple almond tart you will  make it again, and it absolutely should go on your holiday table.

I took inspiration from the Chez Panisse Almond Tart I made here. I switched out the shortbread for a almond flour tart crust and the sugar with Swerve. The great news is that Swerve now makes a brown sugar that is amazing. I caramelized some apples with the almonds before adding it to the heavy cream and baking.

There are a lot of options when making this Grain Free Apple Almond Tart.

• You can switch out the apples for pears (or peaches in summer).
• You can leave out the fruit as the original version did.
• You can leave out fruit and add in unsweetened coconut. (I’m working on a version of that.)
• You can add in different flavors. I used maple extract, but other ideas include an almond extract and depending on fruit used, an orange extract.
• Use a rectangular bottomless tart pan (amazon) to cut into bars or make into a round tart or 6 mini tarts.

The Baking Process for Grain Free Apple Almond Tart

The first thing you need to do is par-bake the tart crust. Keep in mind that almond flour can burn easily so par-bake at 350 Degrees (180 C. ). I only bake for about six minutes before filling with apples, almonds and heavy cream. I make sure to put foil around the edges to avoid burning.

I like to use this rectangular tart pan because it’s easier to cut into squares. This tart is rich and small squares are all you need. I cut it into 16 squares.

Ingredients for Grain Free Apple Almond Tart

Almond flour is used for the crust. Make sure it is blanched super fine almond flour. I like this brand. You can make your own blanched almond flour here.

Swerve Brown Sugar: Before I add the almonds and apples to the tart, I caramelize them on top of the stove using Swerve’s brown sugar. (amazon) It’s a new product and works just like brown sugar.

If you can’t find Swerve brown sugar, you can use regular Swerve.

Heavy Whipping cream brings it together, and is first heated on top of the stove with granulated Swerve and maple extract.    

Low in Carbs

This apple almond tart is a great way to start the Fall season in a healthy, low carb way at 3 net carbs. 

You might also like these recipes

My other most popular keto bar recipe are these low carb grain free maple pecan cheesecake bars.

Grain Free Pumpkin Bars

Crustless Pumpkin Pie Cups, Pecan Streusel Topping

Low Carb Apple Upside Down Cake

More Grain Free Baking from Spinach Tiger

More Keto Recipes from Spinach Tiger

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Grain Caramelized Apple Almond Tart Bars (Low Carb)

A low carb apple almond tart made with swerve's brown sugar and an almond flour pie crust.

Course Low Carb Dessert

Cuisine American

Keyword almonds, apple tart, keto tart

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 228kcal

Author Angela Roberts

Ingredients

• 1 cup heavy cream
• 1 teaspoon maple extract
• 1 teaspoon cinnamon
• 5 tablespoons Swerve brown sugar
• 1/4 cup Swerve Granulated
• 1 1/2 cups apple sliced thinly
• 1 cup sliced almonds

Almond Flour Crust

• 4 tablespoons unsalted butter
• 2 cups almond flour blanched
• 1 egg yolk

Instructions

Almond Flour Crust

• Make Crust First, combining all ingredients. Refrigerate for 30 minutes.
• Remove almond flour pie dough and roll between two pieces of parchment paper or plastic wrap. Place in tart pan. You may need to press it in. There will be enough dough left over to make one small tester.
• Bake at 350 degrees F. for 6 minutes, just enough to set the dough.

Almond Tart Filling

• Peel and cut one to two apples to get about 1 1/2 cups thinly sliced.
• Place one tablespoon butter, brown sugar and cinnamon in small frying pan and sauté apples for a minute. Add almonds. Continue stirring frequently until almonds are golden brown.
• Heat the heavy cream with swerve and maple extract until it boils. Take off heat.
• Add apples and almonds to tart. Pour heavy cream into tart.
• Cover the Crust with foil as almond flour browns very easily.
• Place a sheet pan on the rack beneath the tart, covered in foil in case of run over.
• Turn oven up to 400 degrees and bake for 25 minutes.
• When you take the tart out of the oven, run a butter knife gently around the edges as the caramelization can cause sticking.
• Cool completely before removing.
• Cut into 16 squares.

Nutrition

Serving: 1of 16 | Calories: 228kcal | Carbohydrates: 7g | Fat: 21g | Fiber: 4g

The post Grain Free Apple Almond Tart (Low Carb, Sugar Free) appeared first on Spinach Tiger.

Let me remind you of my peach tips.  You can freeze peaches.

You can peel peaches easily.

A gluten free peach pie, so delicious and so summery, made with fresh peaches only longs for a little vanilla ice cream

You can make this with an all-purpose crust, (recipe here) or make it my gluten free tart crust here, gluten free pie crust here.

The difference between the tart crust and the pie crust is that the tart crust is a little firmer.

I have often made this into a tart because I find it can be made prettier that way, but it can also be made in a pie pan or in individual tart pans.  Last year I made these gluten free muffin pan hand pies.

It seems that the longer you allow the peaches to macerate in its own juices, the more caramelized the peaches will get.

The Gluten Free Peach Tart is a great Summer Holiday Dessert!

You can also make these in small tart sizes.

A Gluten Free Peach Tart that is also Grain free is possible with an Almond Flour Tart Crust

I also have a grain free tart crust that is absolutely delicious, made with almond flour that is coming up soon. (Two cups almond flour, 4 tablespoons melted unsalted butter, 1/2 teaspoon salt, 1 egg yolk), 1 tablespoon Swerve.) (amazon).

No matter which pie crust you decide to use, everyone will love this. Don’t forget the ice cream!

More Gluten Free Recipes from Spinach Tiger Here

Grain Free Baking Recipes from Spinach Tiger Here

More Peach Recipes Here

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Gluten Free Peach Tart

Gluten free Sugar Free Peach Tart which can also be made into a Pie.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 8

Author Angela Roberts

Ingredients

• 1 recipe gluten free pie dough or gluten free tart dough
• 3 pounds peaches
• 2 tablespoons powdered erythrtol I use Swerve
• 2 tablespoons brown sugar I use sugar free swerve brown sugar see notes
• juice of 1/2 lemon
• 2 tablespoons corn starch or instant tapioca
• Kitchen Tools
• Pie Shields
• Tart Pan

Instructions

• Make Pie Dough, wrap in plastic, refrigerate.
• Cut an x across bottom of each peach. (for peeling later).
• Immerse peaches in large pot boiling water.
• Boil for about a minute. Remove. Cool. Peel.
• Slice peaches.
• Toss with , lemon juice and corn starch (or instant tapioca).
• Allow to sit overnight or on counter for a few hours.
• Drain juice. Use reserve juice for other recipes.
• Taste peaches. Adjust for sweetness.
• Take pie dough out 15 minutes before rolling.
• Preheat oven to 425.
• Roll and put dough into pan.
• You can either make a lattice topping or cut out topping as seen here.
• Spritz with water. Sprinkle with sugar.
• Bake on rimmed baking sheet.
• Bake for 25 minutes.
• Reduce heat to 375 and bake 30 to 35 minutes longer, less if using tart pan. You may need to cover the crust with foil to avoid burning. I use these covers.
• Cool completely.

Notes

If you are doing this sugar free and can't find Swerve brown sugar, just use regular swerve to taste.

The post Gluten Free Peach Tart, Sugar Free appeared first on Spinach Tiger.