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, sweetened
(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:
Grease 2 mini-muffin pans (twelve cup size).
In a medium bowl, combine the crust ingredients and mix well.
Roll into a log on waxed paper. Cut into 24 slices.
Roll each slice into a ball and press into tart pans. It will take about 2 teaspoons of dough per tart.
Chill crusts until ready to fill.
Make the filling:
Place butter or coconut oil in a bowl and beat until fluffy or blend in a food processor.
Add low-carb milk, lemon juice, sweetener, extracts, zest, and salt and beat or blend until mixture is smooth.
Taste and add more lemon juice or sweetener as needed.
Assemble tarts:
Spoon filling into each crust. Garnish with a sprinkle of lemon zest if desired. Refrigerate until set.
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.
