Keto Meyer Lemon Custard Tarts with Almond Lavender Crust
If you love key lime pie, you will lose it for this keto lemon custard tarts recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 Servings 1x
- Category: Dessert
Ingredients
Scale
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)
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Take two creme brulee dishes (4.5 inches in diameter x 1.25 inches thick) and grease them (I used ghee)
- In a mortar and pestle, grind lavender flowers into fine dust.
- Mix lavender, almond flour, and 3 tbsp melted butter
- Press mix into the bottom of the dishes.
- Bake for 10 minutes or until the tops begin to brown, then remove from oven and set aside.
- In a blender or food processor, blend the egg yolks, lemon zest, lemon juice, sweetener, 1/2 cup melted butter until smooth.
- Transfer filling to a small saucepan and cook over medium-low heat, stirring constantly with a spatula until thick like pudding (about 15 minutes)
- Pour the filling over the almond-lavender crust in the two dishes.
- Cover with plastic wrap and refrigerate overnight.
- 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
