Keto Lemon Custard Tarts with Almond Lavender Crust

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If you love key-lime pie, you will lose it for this 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.

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 Lemon Custard Tarts with Almond Lavender Crust
Serves 2
These lemon custard tarts fit the bill for any meal, including breakfast! Macros: Fat 91% / Carbs 2% / Protein 7% Net Carbs: 3
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the crust
  1. 3 tbsp unsalted butter, melted
  2. 3/4 cup almond meal
  3. 1/2 tbsp dried lavender flowers (optional)
  4. 1 tbsp sugar-free vanilla syrup (like Torani)
For the filling
  1. 4 large egg yolks
  2. grated zest of 3 lemons
  3. 1/2 cup unsalted butter, melted
  4. 1/2 cup freshly squeezed lemon juice
  5. 1/4-1/2 cup sugar-free vanilla syrup (depends on your preference for a zing, I use 1/4)
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 a 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
  1. If you don't love lavender, or don't have it on hand, it's OK! This is 100% still amazing without it!
http://www.wickedstuffed.com/
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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)
1 comments
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