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Creamy Keto Lemon Tart Recipe – Low Carb & Sugar-Free Delight!

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Craving a dessert that’s tangy, creamy, and fits perfectly into your keto lifestyle? This keto lemon tart is the ultimate sugar-free treat you didn’t know you needed—until now. With a crumbly buttery almond flour crust and a luscious lemon cream filling, it’s as indulgent as guilt-free. You can enjoy every bite at just 5.3 net carbs per slice without compromising your goals!

A freshly baked lemon cream tart, with yellow flowers, fresh lemons, and a pot of tea.

What Makes this Lemon Tart So Special?

  • Keto-Friendly: Packed with low-carb ingredients like almond flour and allulose to keep it keto-approved.
  • Gluten-Free: Perfect for anyone with gluten sensitivities or dietary restrictions.
  • Customizable: It can easily be made dairy-free or nut-free with a few simple swaps.
  • Creamy & Tangy: A perfect balance of bright, lemony zing and velvety smoothness that rivals any traditional tart.
  • Buttery Crust: Light, flaky, and the ideal partner to the creamy filling.

This tart isn’t just dessert—it’s your next obsession.

Lemon tart with lemons, flowers and a tea pot on a white background

What Ingredients Do You Need for a Keto Lemon Tart?

For the Crust:

  • 2 cups almond flour
  • 3 Tbsp coconut flour
  • ¼ cup powdered allulose (a sugar-free alternative)
  • 4 Tbsp unsalted butter, melted
  • One large egg

For the Lemon Cream Filling:

  • 4 large eggs
  • 4 large egg yolks
  • 1 cup fresh lemon juice (about 3–4 lemons)
  • 1 1/4 cups powdered allulose (adjust to taste)
  • ¼ cup heavy cream (for dairy free use coconut cream)
  • 1 cup unsalted butter, cubed
lemons, cream, egg whites and egg yolks on a white background

How to Make Keto Lemon Tart Step by Step

Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • Mix almond flour, coconut flour, powdered allulose, xanthan gum, and salt in a bowl.
  • Add the cold butter cubes and use a pastry cutter (or your hands) to create a crumbly texture.
  • Mix in the egg until the dough forms.
  • Press the crust dough evenly into a tart pan, smoothing it up the sides. Bake for 10–12 minutes, or until lightly golden. Let cool completely.

Make the Lemon Filling:

  • Whisk together egg yolks, lemon juice, lemon zest, and powdered allulose in a saucepan over medium-low heat.
  • Stir constantly to avoid curdling until the mixture thickens to a custard-like consistency (about 5–7 minutes).
  • Remove from the burner and strain through a fine-mesh sieve for an ultra-smooth texture.
  • Whisk in softened butter and heavy cream until fully incorporated and silky.

Assemble the Tart:

  • Pour the prepared creamy lemon filling into the cooled crust.
  • Smooth the top and refrigerate for at least 3 hours to set.

Serve and Enjoy:

  • To add a pop of color, garnish with powdered allulose, fresh raspberries, and mint sprigs. Then slice, serve, and watch it disappear!
A top down photo of a rectangular lemon tart, with a gingham yellow napkin and fresh lemons.

Tips For Making the Best Sugar-Free Lemon Tart

  • Use Fresh Lemons: Skip the bottled stuff—fresh lemons add brightness and depth of flavor.
  • Choose the Right Sweetener: Allulose is a game-changer, ensuring a silky texture without the crystallization that erythritol can cause.
  • Prevent Sticking: Line your tart pan with parchment paper for easy removal and clean slices.
  • Bake the Crust Ahead: Preparing the Crust a day in advance makes assembly a breeze.
  • Strain the Lemon Curd: Don’t skip this step—it guarantees an ultra-smooth, luxurious filling.
Freshly sliced lemons on a cutting board, with a hand-press juicer.

Frequently Asked Questions

Why is this lemon tart keto-friendly?

This tart is keto-friendly because it swaps traditional flour with almond flour and uses allulose as a sugar-free sweetener. This keeps net carbs low at just 5.3g per slice.


What sweetener works best for a keto lemon tart?

Allulose is your best bet for a silky-smooth filling without graininess. Erythritol can crystallize and create a gritty texture, so it’s best avoided here.


Can I freeze this keto lemon tart?

You can freeze the baked pie crust but not the filling. The freezing process negatively affects the texture of the filling, so it is best to make it fresh.


How do I prevent curdling in the lemon curd?

Cook the curd slowly over medium-low heat, stirring constantly. If you spot curdling, just strain the mixture through a fine-mesh sieve to save the day.

Triangular slices of bright yellow lemon tart

How to Customize Your Lemon dessert for Any Occasion

  • Decorate with Flair: Dust the top with powdered allulose and use a stencil to create beautiful patterns.
  • Add Color: Fresh raspberries and mint leaves make for a stunning and vibrant garnish.
  • Mini Tarts: Use a muffin tin to create individual tarts—perfect for parties or portion control!

Ready to Bake Your New Favorite Keto Dessert?

Are you ready to whip up this irresistible keto lemon tart? With its perfect blend of tangy creaminess and buttery goodness, it’s sure to be a hit at any gathering—or just a special treat for yourself. Share your creations in the comments below, and let us know how you customized your tart. Your feedback inspires others to join the keto dessert revolution!

If you enjoyed this recipe, tag us on your favorite social media!

Lemon Cream Tart - It's So Good!  (Low Carb & Keto)

Lemon Cream Tart - It's So Good! (Low Carb & Keto)

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

A creamy lemon curd tart bursting with tartness and flakey buttery almond pastry crust. This dessert is low carb, sugar-free, gluten-free and keto-friendly.

Ingredients

Almond Crust

  • 2 cups almond flour
  • 3 Tbsp coconut flour
  • 4 Tbsp unsalted melted butter
  • 1 large egg
  • ¼ cup powdered allulose (a sugar-free alternative)

Lemon Tart Filling

  • 4 large eggs
  • 4 large egg yolks
  • 1 cup of lemon juice (fresh)
  • 1/4 cup heavy cream
  • 1 cup of butter cubed
  • 1 1/4 cups allulose (test your lemons if they are very tart, add more sweetener)

Instructions

Almond Tart Crust

  1. Preheat oven to 350F
  2. Blend almond flour, coconut flour, allulose, and melted butter in a food processor.
  3. Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.
  4. You may need to add a Tbsp of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.
  5. Form the tart crust into a disc and place it in the fridge for about 30 minutes. This makes it easier to handle.
  6. Roll out the dough between two sheets of parchment paper, adding a touch more almond flour if it starts to stick.
  7. Spread the tart dough out in your tart pan ( 9 inch round, 8-inch square, or 4.5x 14 rectangle) making sure to press into the side of the pan, and cover any holes that form while you're pressing. This takes a bit of patience, just keep pressing and spreading until your tart crust is spread evenly with no breaks.
  8. Pierce the crust with a fork and bake for 10-12 minutes until golden. Keep an eye out because almond flour tends to darken very quickly.
  9. Let the crust cool.

Lemon Filling

  1. Pour an inch of water into the bottom of a medium-sized saucepan and heat to a low simmer.
  2. Add eggs, egg yolks, lemon juice, allulose, and heavy cream into a separate heat-safe bowl.
  3. Place the bowl over the pot of simmering water and cook until the mixture coats the back of a spoon. This can take up to 15 minutes. Use a whisk and stir constantly while cooking to avoid burning.
  4. Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.
  5. Add the filling to the cooled tart crust.
  6. Cool the dessert to room temperature.

Notes

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 34.1gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 197mgSodium: 225mgCarbohydrates: 7.5gNet Carbohydrates: 4.7gFiber: 2.8gSugar: 1.4gProtein: 8.2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Keto Lemon Dessert Inspiration

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Editor’s Note: This post was originally published on April 13, 2019. It was updated on December 5, 2024, for increased clarity and improved reader experience.

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50 Comments

  1. If you add vegetable glycerin to the filling (or any other filling or sauce made with erythritol) it will keep the filling smooth and the erythritol will not re-crystallize. About a tablespoon for most recipes.

    1. Hi Mary, I’ve tried glycerin myself with mixed results. Sometimes it works, sometimes it doesn’t and I am sure it is based off % of total erythritol in the recipe by volume of the total recipe (which I have not figured out despite many tests).

      While I was experimenting I found the addition of glycerin in some recipes made them gummy, or slimy. Not always, but enough that experimenting with it was ruining too many recipe attempts so I stopped working with it. On one hand, it did stop the crystallization but on the other, it often changed up the texture of the final product too much.

      But, it is absolutely worth a try – especially one like this where the texture is like curd or pudding. I’ll try your recommendation of 1 TBS the next time I make this tart and add my results to the post.

      Thanks for the comment!

  2. Laura, this looks amazing! I’ve never met a dessert with lemon in that I didn’t love so I have to try this. As an alternative to sugar, I’ve been using Truvia and it’s taken me a while to figure out how to adapt “normal” recipes, it’s definitely a learning curve, but I’m getting there 🙂 I’m still new to low carb and trying to understand it really, it isn’t at all what I’d imagined and I’m so happy I can still make treats like this and stay low carb. I hope you don’t mind, but I’ve pinned this to my recipe board on Pinterest, I hope that’s ok? Thank you for sharing, sending hugs x

    1. Hey Rosie, thanks for the pin, and the comment! I tend to fall into the camp that believes that having access to a little low carb treat now and then is better than falling victim to those office donuts. I hope you like the tart!

  3. Hi there-
    This looks amazing and I can’t wait to make it- I have a real rookie question- the tart crust is the only thing that is baked, correct? The filling simply cools and then it’s done and ready for what goes on top right?
    Thanks in advance!
    Kati

      1. Thank you so much for answering that question! I am also a novice when it comes to baking and I had read all the directions through a few times which I tend to do with new recipes and usually again before I go to make it like today. I read this and my next thought was okay how long does it bake after you put the filling in? I’m just so used to putting things in the oven. But I get it now the eggs cook in the bowl over the steam. One question I have is should the water touch the bottom of the bowl or is it just the steam that’s heating it?

        1. Hi Leanne, I always just let the steam warm the bottom and go from there. You want to cook the filling slowly, so it doesn’t goop up, or create overcooked chunks in your filling. I hope you enjoy it!

    1. Hi Ginny, the last paragraph in all my posts talk about storage, freezing, and serving. For this one, you will need to eat it the same day you make it. It’s best that the first day. If you store it in the fridge the lemon filling (and if you put the powdered sugar on top) will crystallize. This recipe was one of my first ones and one that I created before I was introduced to Allulose. If you make this recipe you can sub out the erythritol or xylitol for Allulose the lemon tart can be stored in the fridge without the crystallization of the filling. Cheers!

  4. Hi Laura, do you know if it would work to substitute coconut milk ( from a can…not the thinner stuff from the refrigerated section) for the heavy cream?

    1. Hi Shannon, yes, canned coconut milk can replace the heavy cream, it will slightly alter the flavor, but personally I love coconut and lemon together! Cheers.

    2. Made this today for Easter and turned out lovely. Did everything to the recipe. The crust was amazing! But the pudding filling. Ooooh!
      Will try next time adding some desiccated coconut as I think it would go really nice. Pinned and saved. Thank you

  5. Hi
    I would love to try this recipe as lemon tarts are a favorite. In the comments you said Allulose could be substituted. Is this something you would recommend? Would it be the exact same amount? By using Allulose would this recipe be ok to make the night before eating the next day?
    Thanks
    Lisa

    1. Hi Lisa. When I first made this recipe, I could not get my hands on Alulose up here in here Canada, since then I have made this recipe with allulose and I find it is far better! If you make it with allulose you can substitute it 1:1 in this recipe, and yes you can make it the night before. No crystallization with the allulose in the filling even with refrigeration. If you decide to add the powdered sugar topping, that will crystalize further in the fridge, so I recommend leaving it off or dusting it prior to serving. Cheers!

  6. So happy I found this recipe as I have a bumper crop of lemons on my two trees! This is the perfect recipe to showcase my lemons. The variety I grow is called Lemon Drop and they are sweeter and less bitter than store bought. I’ll end up freezing some of the juice for the summer months so will be able to serve this wonderful tart next summer. Thanks for a lovely recipe. Definitely checking out your other recipes now!

    1. SO jealous about your lemon tree! I wish we had the climate to grow lemons and limes. I am so glad you liked the tart. Freezing the lemon juice is such a great idea. I do that in the spring when I can get Myers lemons. the less bitter the lemons the better the lemon filling. Thanks for leaving such a thoughtful comment too, totally appreciated.

    2. Lemon drop trees are wonderful. I cannot get them so I went with lemonquat trees. They are ood also. Like eating a glass of lemonade!!

      1. I am so jealous. I wish we could grow citrus! I’ve never tasted a lemonquat and now you have my curiosity seriously peeked Carolyn!

  7. I’m definitely a newbie and not much of a baker/dessert maker . My question is…can I substitute half n half for the heavy cream ? My daughter made this for her church group and everyone loved it . So I can’t wait to try it …
    Thanks, Sandy

    1. Hi Sandy, yes in this recipe you can replace the heavy cream with half n half if you want. So glad to hear your daughter’s church group liked this recipe, it’s one of my personal favorites so that always makes my day to hear others enjoyed it too. Cheers!

  8. Hi Laura, love this recipe, just wondering can you substitute the almond flour with just coconut flour? It’s all I have in my cupboard at the moment.
    Best,
    Chanel

  9. I saw this recipe on Pinterest, and just made it; it’s out on the counter cooling. I haven’t sampled the crust, but the filling is absolutely delicious! I added a bit of grated lemon peel (just because, well, it’s lemon). For anyone who doesn’t have a double boiler, I used my microwave at 40% power, whisking every 30 seconds until the mixture thickened. It works great. Thank you so much for a wonderful Spring/Easter dessert!
    Josie

    1. Hi Josie, thank you so much for the wonderful comment, I am so glad you enjoyed the filling, I hope you like the crust! I also really appreciate you leaving the comment about the microwave. I know readers appreciate those kinds of tips!

  10. Hello! This looks delicious and I can’t wait to make it. I have a question…is the 1 cup cubed butter in the filling salted or unsalted butter?
    Thanks in advance!

    1. Hi Maria, it’s unsalted. But I am going to tell you that if you only have salted to use it, the little bit of salt that might be in the butter will not alter the filling significantly. Considering some of the replacements readers use, this one is a minor one. I will adjust the recipe though to make it clearer. Cheers and I hope you enjoy the tart!

  11. I made this today, followed the recipe to a t and my filling did not set up after coming to room temp. So, we had lemon pudding with crust! Taste was delicious.

    1. Hi Theresa, the filling is curd-like, a little stiffer than pudding, but not like thick either. Not sure why it didn’t set and it stayed like pudding but I am glad you enjoyed the taste at least.

  12. Just want to confirm: So I will need 8 eggs in total for the recipe but im only using the yolk from 4?

    1. Hi Sara, this is correct. You will use 4 full eggs and two egg yolks and have 4 egg whites leftover. I always save my egg whites for things like meringue, low carb marshmallows, or sugar-free boiled icing. Cheers!

    1. So glad you liked it, Charlene, it’s one of my favorite recipes! It always makes my day when someone else enjoys the recipe as well. Thanks so much for taking the time to leave a comment. Cheers!

  13. Hello, this recipe seems so delicious and I can’t wait to try it out. However, I don’t have coconut flour, can I use only almond flour for the crust? Or I was thinking maybe subbing polenta for the coconut flour? I’d really appreciate your advice since I am new to gluten free baking. Thank you!

    1. HI gaby, unfortunately, you cannot sub coconut flour for more almond flour, or almond flour for coconut flour. They do not have the same properties and switching them in a recipe that has been developed using both will cause the crust to either be way too dry (coconut flour instead of almond flour), or soft (almond flour for coconut flour). As far as polenta goes, that one is above my pay grade because I have no idea how that would work in the recipe, I’ve never used polenta in a baking recipe. On the front page of the site, there is a FAQs section that has a lot of information about almond flour, coconut flour, and gluten-free baking tips and tricks you might find those articles very useful. In the meantime, you can sub out the crust recipe for a full almond flour crust recipe and simply use the filling from this recipe. Any full almond flour crust recipe will work. I Hope that helps! Cheers.

    1. Hi Vanessa, it will keep in the fridge for a few days, but it really is best fresh. If you store it in the fridge and if you used sugar alcohols like erythritol it may harden a bit (the patterned topping especially) but it’s still quite tasty. Cheers!

  14. My mother is diabetic so I really want to make this for her. The only tart pan I have is 10”. Do you think using it will cause problems? Should I get the smaller size before I try it?

  15. I made this last summer , but made a cream cheese baseunder the lemon pudding. Decorated and served with some raspberries and mint leaves. It was a hit and disappeared quickly. I used BochaSweet fo the sweetener, which is pricey, but I love it for recipes like puddings, custards and ice cream which need to be soft.
    Lovely recipe; will definitely make it again. Thanks for posting it!

    1. Thanks so much for the lovely comment Sue,and I am so glad you liked the recipe. Love the idea of a cream cheese base under the lemon curd!

  16. Hi Laura, I am SO GLAD I found you!!! I could tell by reading through your recipes etc, you have that (this is a compliment) “old soul” homemade feel/talent for BAKING…like my mama and Grandma had and I’m 70! 😋 I have a question…I want to make this for my disabled hubby, he LOVES lemon! You say Allulose works better, and I finally got some, but the recipe says powdered, so should it be powdered Allulose? I only have granular, would granular work? I want it right, so I’ll find it somewhere if that works best!!! I also have been purchasing the Emulsions by LorAnn, they are great, thank you so much for all your hard work, this all takes so much time, but so worth it.
    Bless you,
    Donna

  17. Just wondering Laura if you got my email/question on using powdered Allulosein this recipe, is that what is suppose to be used or can it be the granular?

    Thank you
    Donna

    1. Hi Donna, you can absolutely use granular allulose in this recipe, and I found your email and sent you a response there as well. Cheers!

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