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.
 

Notes:

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

 

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


Pygal1%381.9875406991519690.7766062351685920%426.9965229369108107.5161820001453375%342.2530008398047228.939241115298024%370.721763535817991.3319823253352220%75%AlcoholCarbohydratesFatProtein
Recipe from:
Dessert
Snack