Sugar-Free Pineapple Tart
Indulge in the tropical sweetness of this Sugar-Free Pineapple Tart, a guilt-free dessert bursting with flavor and texture. Crafted with unsweetened fresh pineapple, a touch of zesty lemon juice, and naturally sweet stevia, this tart keeps things light without sacrificing taste. The almond flour crust brings a nutty richness, while the velvety pineapple filling boasts a perfect balance of tangy and sweet—it’s thickened naturally with cornstarch for a smooth texture. Whether you opt for butter or coconut oil, this recipe is fully adaptable for a dairy-free lifestyle. Ideal for brunches, special occasions, or a wholesome treat, this tart comes together in just 80 minutes and offers eight delicious servings. A must-try for health-conscious bakers looking for a refined sugar-free dessert that’s both nourishing and satisfying!
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Recipe Information
Ingredients
- 550 g Unsweetened fresh pineapple chunks
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 150 g Almond flour
- 100 g Unsalted butter (or coconut oil for dairy-free)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 2 tablespoons Stevia powder
- 1 Egg yolk
Instructions
Preheat your oven to 180°C (350°F).
In a saucepan, add the fresh pineapple chunks and lemon juice. Cook over medium heat, stirring occasionally, until the pineapple becomes soft and juicy, about 15 minutes.
In a small bowl, mix the cornstarch and water together until smooth. Add this mixture to the cooked pineapple and stir continuously until the mixture thickens. Remove from heat and let it cool.
In a large mixing bowl, combine the almond flour, stevia powder, and salt. Mix well.
Add the butter (or coconut oil if dairy-free), vanilla extract, and egg yolk to the dry ingredients. Mix until a dough forms.
Press the dough into a tart pan (preferably with a removable bottom) evenly covering the bottom and sides. Prick the base with a fork to prevent bubbling.
Bake the tart crust in the preheated oven for 15 minutes until lightly golden.
Remove the crust from the oven and let it cool slightly before adding the pineapple filling.
Once the pineapple mixture is cool, spread it evenly over the cooled crust.
Return the tart to the oven and bake for an additional 25 minutes until the edges are golden and the filling is set.
Let the tart cool to room temperature before removing from the tart pan and serving.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 61.5 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 440 mg | 34% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 680 mg | 14% | |
*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.
