Keto Meyer Lemon Custard Tarts with Almond Lavender Crust

These keto Meyer lemon custard tarts fit the bill for any meal, including breakfast! The combination of lemon and lavender is unexpectedly delightful, but if you don’t like lavender, or don’t have it on hand, it’s still delicious! If you love key lime pie, you will lose it for this keto lemon custard tarts recipe.

As soon as the custard gets thick enough to lick off the spoon (blow on it first please and keep your taste buds) you’re going to be super upset that you have to wait overnight for it to chill and set. Honestly, I wouldn’t blame you if you said f the tarts and just ate this like a pudding. If you don’t love lavender or don’t have it on hand, it’s OK! These keto Meyer lemon custard tarts are 100% still amazing without it!

And I should note that while I loved the added lavender, my husband was not a fan, so if you don’t love lavender, I promise this is perfectly wonderful if you omit it!

Keto Meyer Lemon Custard Tarts with Almond Lavender Crust

Servings: 2

Prep Time: 20 minutes plus time to chill | Cook Time: 15-25 minutes | Total Time: 35-45 minutes plus time to chill

Nutritional Facts: 3g Net Carbs| 963 Calories | 95g Fat | 8g Carbs | 17g Protein | 5g Fiber

Ingredients:

For the crust:

• 3 tbsp melted butter, unsalted
• 3/4 cup almond meal
• 1/2 tsp dried lavender flowers (optional)
• 1 tbsp sugar-free vanilla sweetener syrup (I used Torani)

For the filling:

• 4 large egg yolks
• grated zest of 3 lemons (I used Meyer lemons, but you can use regular lemons too)
• 1/2 cup melted butter, unsalted
• 1/2 cup fresh meyer lemon juice
• 1/4-1/2 cup sugar-free vanilla syrup (depends on your preference for a zing, I use 1/4)

Steps:

1. Preheat oven to 375 degrees Fahrenheit
2. Take two creme brulee dishes (4.5 inches in diameter x 1.25 inches thick) and grease them (I used ghee)
3. In a mortar and pestle, grind lavender flowers into fine dust.
   
4. Mix lavender, almond flour, and 3 tbsp melted butter
   
5. Press mix into the bottom of the dishes.
   
6. Bake for 10 minutes or until the tops begin to brown, then remove from oven and set aside.
7. In a blender or food processor, blend the egg yolks, lemon zest, lemon juice, sweetener, 1/2 cup melted butter until smooth.
8. Transfer filling to a small saucepan and cook over medium-low heat, stirring constantly with a spatula until thick like pudding (about 15 minutes)
   
   
9. Pour the filling over the almond-lavender crust in the two dishes then cover with plastic wrap and refrigerate overnight.
   
10. Enjoy!
    

Keto Meyer Lemon Custard Tarts with Almond Lavender Crust

Print Recipe

5 from 1 review

If you love key lime pie, you will lose it for this keto lemon custard tarts recipe.

• Author: Amanda C. Hughes
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2 Servings 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

For the crust:

• 3 tbsp melted butter, unsalted
• 3/4 cup almond meal
• 1/2 tsp dried lavender flowers (optional)
• 1 tbsp sugar-free vanilla bean sweetener syrup (I used Torani)

For the filling:

• 4 large egg yolks
• grated zest of 3 lemons (I used Meyer lemons, but you can use regular lemons too)
• 1/2 cup melted butter, unsalted
• 1/2 cup fresh lemon juice
• 1/4–1/2 cup sugar-free vanilla syrup (depends on your preference for a zing, I use 1/4)

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Instructions

1. Preheat oven to 375 degrees Fahrenheit
2. Take two creme brulee dishes (4.5 inches in diameter x 1.25 inches thick) and grease them (I used ghee)
3. In a mortar and pestle, grind lavender flowers into fine dust.
4. Mix lavender, almond flour, and 3 tbsp melted butter
5. Press mix into the bottom of the dishes.
6. Bake for 10 minutes or until the tops begin to brown, then remove from oven and set aside.
7. In a blender or food processor, blend the egg yolks, lemon zest, lemon juice, sweetener, 1/2 cup melted butter until smooth.
8. Transfer filling to a small saucepan and cook over medium-low heat, stirring constantly with a spatula until thick like pudding (about 15 minutes)
9. Pour the filling over the almond-lavender crust in the two dishes.
10. Cover with plastic wrap and refrigerate overnight.
11. Enjoy!

Notes

If you don’t like lavender or don’t have it on hand, it’s still delicious!

Nutrition

• Serving Size: 2
• Calories: 963
• Fat: 95g
• Carbohydrates: 8g
• Fiber: 5g
• Protein: 17g

Looking for another killer dessert to impress your friends and family? Try my Low Carb Cheesecake Filled Strawberries next.