Keto Lemon Curd Tart: Low-Carb, Sugar-Free & Gluten-Free Dessert

Keto lemon curd tart with almond flour crust and fresh blueberries low carb sugar free

If you are craving a bright, citrusy dessert without the heavy sugars or refined flours, this Keto Lemon Curd Tart is the ultimate refreshing treat. It features a beautifully crisp almond flour crust holding a velvety, tangy lemon filling that tastes identical to traditional lemon pie—but stays entirely low-carb and blood-sugar friendly.

The secret is a pop of fresh lime zest in the curd, elevating the citrus profile and making every bite taste like a sunny afternoon. Serve this at your next gathering, and no one will guess it is completely sugar-free!

Why You Will Love This Recipe

  • Crisp, buttery shortbread crust without any gluten or inflammatory grains
  • Ultra-low carb: only 3.2g net carbs per generous slice
  • Luscious, creamy, and intensely lemon-flavored without the insulin spike
  • A show-stopping dessert perfect for spring, summer, or holiday tables

Recipe Details & Macros

  • Prep time: 20 minutes
  • Bake time: 25 minutes total
  • Chilling time: Minimum 1 hour
  • Yield: 10 slices (requires a 9-inch tart pan with removable bottom)
  • Dietary Info: Keto, Low-Carb, Gluten-Free, Grain-Free, Sugar-Free

Estimated Nutritional Profile Per Slice (1 of 10):

  • Calories: ~220 kcal
  • Net Carbs: 3.2g
  • Total Carbs: 5.8g
  • Dietary Fiber: 2.6g
  • Protein: 6.0g
  • Fat: 19.0g

Ingredients

For the Almond Flour Crust:

  • 2 cups fine blanched almond flour (240g)
  • 1/3 cup unsalted butter (80g, softened to room temperature)
  • 4 tbsp granulated keto sweetener (40g, such as erythritol or allulose)
  • 2 whole large eggs
  • 1/2 tsp fine sea salt
  • 1 tbsp whole psyllium husk (for crust structure)

For the Tangy Lemon Curd Filling:

  • 1/2 cup keto sweetener (80g, preferably allulose for maximum smoothness)
  • 2 whole large eggs
  • 2 large egg yolks
  • 1/4 tsp fine sea salt
  • 1/2 cup heavy whipping cream (120ml)
  • 1/2 cup fresh squeezed lemon juice (120ml, approx. 3 large lemons)
  • Zest from 2 lemons, plus zest from 1 lime for an extra fresh pop

Step-by-Step Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F).
  2. Mix the Crust: In a mixing bowl, combine the almond flour, softened butter, sweetener, whole eggs, salt, and psyllium husk. Mix thoroughly until a smooth, uniform dough forms. Let the dough rest for 2 minutes to allow the psyllium to absorb moisture.
  3. Shape the Crust: Transfer the dough to a 9-inch tart pan with a removable bottom. Use your fingers to press the dough evenly across the bottom and up the fluted sides. Prick the bottom surface multiple times with a fork to prevent bubbling.
  4. Blind Bake: Bake the crust for 10 to 15 minutes until it turns a light golden brown. Remove from the oven and allow it to cool completely.
  5. Prepare the Curd Base: In a medium saucepan (off the heat), vigorously whisk together the sweetener, whole eggs, egg yolks, salt, heavy cream, fresh lemon juice, and citrus zest.
  6. Thicken the Curd: Place the saucepan over low, gentle heat. Whisk continuously for about 6 to 8 minutes until the mixture thickens beautifully. Crucial step: Do not let the mixture reach a rolling boil, or the eggs will curdle and scramble!
  7. Fill the Tart: Pour the warm, thickened lemon curd directly into your pre-baked, cooled almond crust. Use a spatula to smooth the top.
  8. Final Bake: Lower your oven temperature to 150°C (300°F). Return the tart to the oven and bake for another 10 to 15 minutes, just until the outer edges of the curd are set but the center still retains a slight jiggle.
  9. Chill & Set: Cool the tart completely to room temperature, then refrigerate for at least 1 hour before slicing. This allows the buttery crust and creamy curd to set perfectly.

📹 Watch the Step-by-Step Video Short

💡 Ketoavie Pro Tips & Variations

  • For Supreme Silkiness: If you want a flawlessly smooth bakery texture, pour the warm curd through a fine-mesh sieve before adding it to the crust to catch any cooked egg bits or zest.
  • Sweetener Selection: Allulose is highly recommended for the curd filling because it dissolves perfectly and prevents the gritty recrystallization that erythritol sometimes causes when refrigerated.
  • Crust Management: If the almond flour crust puffs up during its initial blind bake, gently press it back down with the back of a spoon while it is still warm.
  • Firmer Set: If you prefer a stiffer pie filling, whisk 1/2 to 1 teaspoon of xanthan gum into the sweetener before mixing it with the wet curd ingredients.
  • Storage: Keep the tart covered in the refrigerator for up to 3 days. To freeze, wrap the whole tart tightly; freeze for up to 1 month and thaw overnight in the fridge.

Start Your Low-Carb Journey Today

Living a metabolic-friendly lifestyle should mean embracing delicious food, not depriving yourself of it. If you are looking for evidence-based metabolic coaching, personalized dietary support, or guidance on hormone balance, explore our resources below:

Explore More Wholesome Keto Treats

Visit our Keto Kitchen for more nutritious, low-carb favorites:

Transparency Note: This article may contain affiliate links, and I may earn a small commission from qualifying purchases made through these links at no extra cost to you. I only recommend products and ingredients I personally use and trust. Thank you for supporting the Ketoavie mission!

Visit my Amazon Keto Corner for recommended kitchen essentials and baking staples!



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