No Bake Lemon Mini Tarts

15 40 126
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 24
No Bake Lemon Mini Tarts
Health Rating
Sugar-free, gluten free, egg free. Can be dairy-free if you use coconut oil instead of butter.

Ingredients


1 cup Almond flour/meal, Bob's Red Mill (for crust)
3/4 cup Coconut, shredded, unsweetened (for crust)
2 tbsp Swerve Sweetener, granular (or any other sugar substitute with bulk to equal 2 tablespoons of regular sugar; for crust)
3 tbsp Lemon juice (for crust)
1 1/2 tsp Vanilla extract, pure (for crust)
4 1/2 tbsp Butter, grass fed, unsalted (melted; or ghee, or coconut oil; for crust)
1 pinch Salt (for crust)
1/2 cup Butter, grass fed, unsalted (softened to room temperature; of ghee, or coconut oil; for filling)
1/3 cup Coconut milk (full fat; or almond milk; for filling)
1/3 cup Lemon juice (for filling)
5 tbsp Swerve Sweetener, granular (or any other sugar substitute with bulk to equal 5 tablespoons of regular sugar; for filling)
1 tsp Vanilla extract, pure (for filling)
2 tsp Lemon extract (more or less to taste; for filling)
2 whole lemon(s) Lemon peel (zest) (for filling)
1/4 tsp Salt (for filling)

Instructions


Make the crust:

  1. Grease 2 mini-muffin pans (twelve cup size).
  2. In a medium bowl, combine the crust ingredients and mix well.
  3. Roll into a log on waxed paper. Cut into 24 slices.
  4. Roll each slice into a ball and press into tart pans. It will take about 2 teaspoons of dough per tart.
  5. Chill crusts until ready to fill.

 

Make the filling:

  1. Place butter or coconut oil in a bowl and beat until fluffy or blend in a food processor.
  2. Add low-carb milk, lemon juice, sweetener, extracts, zest, and salt and beat or blend until mixture is smooth.
  3. Taste and add more lemon juice or sweetener as needed.

 

Assemble tarts: 

  1. Spoon filling into each crust. Garnish with a sprinkle of lemon zest if desired. Refrigerate until set.
  2. If you have extra filling, serve it as a delicious Lemon Pudding or freeze it in mini-muffin pans or paper cupcake liners to make individual Lemon Fat Bombs.
 

Nutrition Facts

Per Portion

Calories 126
Calories from fat 95
Calories from saturated fat 47
Total Fat 10.5 g
Saturated Fat 5.2 g
Trans Fat 0
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 15.9 mg
Sodium 33 mg
Potassium 29.6 mg
Total Carbohydrate 6.3 g
Dietary Fiber 1.2 g
Sugars 0.7 g
Protein 1.3 g

Dietary servings

Per Portion


Meat Alternative 0.2

Energy sources


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Notes:

You could use nut meal rather than nut flour if you want the raw crusts to look brown.

 
Recipe from:
Dessert
Snack