Keto Key Lime Pie Tartelettes

Looking for an easy low-carb Springtime dessert? These scrumptious Keto Key Lime Pie Tartelettes are the answer! This no fuss recipe will have you in citrus heaven before you know it!

Low-Carb Key Lime Tarts

I have a fantastic memory of my folks enjoying a slice of key lime pie while playing gin rummy on a summer evening–this was many, many years ago, back when we used to live in Virginia Beach–I must have been about 6 years old. I actually remember being skeptical of the pie, I hadn’t up to that point tried any kind of creamy, citrusy pie and I had my doubts. But wow, did my tastebuds ever go nuts when they gave me that first bite!

And what a truly beautiful flavor–tart yet delicate, creamy with the buttery sweet graham crust, YUM! We already have a delicious SCD Key Lime Pie recipe, and I really wanted to make a special version for the Keto Diet as well, and here we are!

The Breakdown

•This recipe really is no fuss, I just love using a cupcake tin and liners for these tarts–there’s no mess or hassle. Plus you can freeze the batch and take out a single serving each night for that special little treat. They also look so lovely on a tray to serve your favorite guests.

•If you don’t have limes on hand, lemons work just as well and you can certainly use both together!

•As these set up quickly in the freezer, they can be made the day of.

•If you love these tarts, you might also enjoy our Keto Lemon Lavender Cupcakes!

Enjoy The Recipe, Happy Tart Making!😊

Keto Key Lime Pie Tartelettes

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★★★★★

5 from 2 reviews

• Author: Lila Ruth
• Yield: 12 tartelettes 1x

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Description

*3.8 net carbs per tart

*Swerve has 0 net carbs

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Scale 1x2x3x

Ingredients

Graham Crust

• 1.5 cups almond flour (Bob’s Red Mill)
• 1/4 cup coconut flour
• 2.5 teaspoons cinnamon
• 1.5 teaspoons gelatin
• 1/8th teaspoon salt
• 1/4 cup Swerve Confectioners Sugar Replacement
• 1/4 cup butter, chilled and cubed (Earth Balance for Dairy-Free)
• 2 tablespoons coconut milk (full fat)
• 2 teaspoons vanilla extract

Key Lime Filling

• 2 1/4 teaspoons gelatin
• 1/2 cup Swerve Confectioner Sugar Replacement
• 2 cups full fat coconut cream we love Nature’s Greatest version (full fat coconut milk will also work)
• 1/2 cup key lime juice (regular lime or lemon juice is fine)
• 3 egg yolks (yolks only)
• *lime zest to sprinkle over finished tart (optional)

COCONUT WHIPPED TOPPING: (Traditional whipped cream is fine if not dairy-free)

• The solid cream from two cans of chilled coconut milk (view instructions for details)
• 1/8 teaspoon vanilla extract
• 1/4 teaspoon gelatin
• a tiny pinch of Stevia or Swerve

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Instructions

1. Preheat oven to 350 degrees
2. Start with your graham crust first: In a large bowl, whisk together almond flour, coconut flour, Swerve Confectioner Sugar Replacement, cinnamon, gelatin and salt. Then cut the butter into the flour. Add coconut milk, vanilla extract and work the liquid into the flour until dough forms. It will feel a touch dry at first, just keep working the butter and liquid in until it comes together. Form dough into a ball.
3. Line your muffin tin with cupcake liners. Place a large pinch of dough into each liner and push down so you have an even flat surface. If you have any left over dough it can be baked as a cookie and crumbled over top of the tarts after the cookie cools and sets up completely.
4. Place your cupcake tin into the preheated oven and bake for 18-20 minutes. Remove from oven and set on a heat-safe surface. The crust will have risen a bit and will still be soft to the touch while it’s warm. Use the bottom of a small glass to press each one down–this will flatten out the crusts a bit . Then you’ll want to let them cool completely. We set them in the freezer for about 20 minutes– this allows the crusts to quickly firm up. (If you don’t have a small glass to press down the crusts, just wait until they’ve cooled a little, and then use your fingers to flatten them).
5. While your crust is cooling, you can start on the key lime filling. In a large, dry bowl, whisk together the gelatin and Swerve Confectioner Sugar Replacement. Then slowly add in your coconut cream while whisking rapidly, followed by the lime juice + egg yolks. Blend until evenly combined.
6. Pour liquid mixture into a medium sized pot and cook on medium heat, stirring continuously until it reaches a boil. Let it boil for about 5-10 seconds then remove from heat. It will not be thick at this stage. Let liquid cool completely-stirring occasionally. Pour the cooled liquid filling through a sieve into your prepared tarts–leave a little room, don’t fill to the very top. After you’ve filled the tarts, carefully place them into the freezer for about 2 hours, or until firm. Alternatively, you can chill them in the refrigerator overnight to firm. (Cover very loosely with aluminum foil, creating a dome so it does not touch the filling and do leave air vents).  *(At this point if you’re making the coconut cream topping, you’ll want to place two cans of coconut milk in the fridge to chill along with a small mixing bowl-this will make your coconut topping more firm).
7. Make your coconut whipped topping right before serving the tarts. Open the two cans of coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a tiny pinch of Stevia or Swerve and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream. Place in piping bag with star tip or spoon a dollop on each tart. Serve and enjoy! Cover and refrigerate leftovers so they will stay firm and fresh.
8. *Tip: You can use a knife to carefully help lift the liners out of the cupcake tin.

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