Low Carb Fruit Tartlets
Satisfy your sweet tooth without compromising your health goals with these delightful Low Carb Fruit Tartlets—a fresh and vibrant dessert that's as beautiful as it is guilt-free! Featuring a golden almond flour crust sweetened with erythritol and infused with vanilla, these tartlets offer a perfectly crunchy base. The creamy mascarpone filling, whipped with heavy cream and zesty lemon, adds an indulgent layer of flavor, while a medley of juicy low-carb fruits like raspberries, blueberries, and blackberries delivers a burst of natural sweetness. Ready in just 40 minutes, these tartlets are a crowd-pleasing option for gatherings or a refreshing treat for any day. Garnish with fresh mint leaves to elevate their visual and flavor appeal. Perfect for keto enthusiasts or anyone craving a healthier dessert, these bite-sized gems prove that indulgence and nutrition can go hand-in-hand!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter, melted
- 0.25 cups Swerve or other erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 8 ounces Mascarpone cheese
- 0.5 cups Heavy cream
- 2 tablespoons Additional Swerve or other erythritol sweetener
- 1 teaspoon Lemon zest
- 1 cup Assorted low-carb fruits (such as raspberries, blueberries, blackberries)
- Fresh mint leaves (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin pan or tartlet pan.
In a medium bowl, mix together almond flour, 0.25 cups of erythritol sweetener, melted butter, vanilla extract, and salt until well combined and crumbly.
Divide the crust mixture evenly among the cups of the prepared muffin pan, pressing firmly into the bottom and slightly up the sides to form a small crust.
Bake the crusts in the preheated oven for 10-15 minutes, or until they start to turn golden brown. Allow to cool completely in the pan.
In a large bowl, whisk together mascarpone cheese, heavy cream, 2 tablespoons of additional erythritol sweetener, and lemon zest until smooth and creamy.
Carefully remove the cooled crusts from the pan and arrange them on a serving platter.
Spoon or pipe the mascarpone filling evenly into each tart shell.
Top each tartlet with a selection of low-carb fruits such as raspberries, blueberries, and blackberries.
Optionally, garnish each tartlet with fresh mint leaves for a refreshing touch.
Serve immediately or refrigerate for up to 4 hours before serving for a chilled dessert.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.0 g | 331% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 16.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
