LOW CARB & SUGAR-FREE KETO LEMON CURD TART Recipes

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The production procedure is really easy, you simply require to comply with the techniques that we have actually composed on this web page. The complying with are the stages of just how to cook LOW CARB & SUGAR-FREE KETO LEMON CURD TART.

Today I´m bringing you a perfect and fresh dessert: a lemon tart that is made with a dairy-free, gluten-free and sugar-free lemon curd and crust. But it’s also keto and paleo. This lemon curd tart is topped with fresh raspberries and it’s a perfect dessert for spring or summer days!

My lemon curd is so creamy and full of flavor that sometimes I have to eat a spoon or two just before pouring into the tart.

INGREDIENTS
Crust

  • 2 cup almond flour
  • 1/2 tsp Salt
  • 2 large eggs
  • 2 tbsp coconut oil
  • Lemon Curd
  • 2 lemons juice
  • 5 eggs
  • 1/3 cup erythritol or any sweetner of your taste
  • 1/2 tsp Vanilla Extract
  • 3 tbsp coconut oil

INSTRUCTIONS
Crust

  1. Preheat oven to 350°F. Line the bottom of a 14″ x 4.5″ rectangular tart pan with a removable bottom with parchment paper and grease the sides.
  2. In a small food processor, pulse the almond flour and the salt until combined. Add the coconut oil and eggs and pulse a few more times until a dough forms. Warning: it will be very sticky.
  3. Transfer the crumble into a piece of plastic wrap and wrap the dough. Refrigerate for 15 minutes to firm up slightly or 2-3 minutes in the freezer if you are in a hurry.
  4. Remove the dough from the freezer, unwrap and place into the center of the pie pan. Press firmly into the bottom of the pan and up the sides, as evenly as you can.
  5. Prick all over with a fork. This will allow the steam to escape and prevent the crust from puffing up while it bakes.
  6. Bake for 15-20 minutes or until the sides are golden brown

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