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Low-Carb Lemon Tart


Cooks in

1 hour


Nutrition per serving


1.5 cups Ground almonds

1 tbsp SPLENDA No Calorie Sweetener, Granulated (For crust)

1 tbsp Psyllium husk

1 pinch Salt

3 Egg whites (Save yolks for filling)

60 g Unsalted butter, melted

3 Grated zest and juice of a lemon

3 Egg yolks (saved from making crust)

2 Whole eggs

0.5 cup SPLENDA No Calorie Sweetener, Granulated (For filling)

150 mL Double cream


To make the crust:

Step 1

Preheat oven to 190 °C.

Step 2

Mix ground almonds, 1 tbsp of Splenda, psyllium husk and salt together.

Step 3

Slightly beat egg whites.

Step 4

Combine the mix in Step 2 with egg whites and melted butter and mix thoroughly into dough.

Step 5

Put the dough into a loose-base tart tin (suggested: 23cm wide).

Step 6

Press the dough into the tin using your fingers to make up a crust.

Step 7

Bake for 10-15 minutes, until slightly golden.

Step 8

Take out and cool completely.

To make the filling:

Step 9

Grate the zest and squeeze juice from the lemons.

Step 10

Beat egg yolks, eggs and 0.5 cup of Splenda together lightly.

Step 11

Add double cream to the egg mixture and stir with a spoon.

Step 12

Add lemon zest and juice and mix well.

Step 13

Place the tart tin with the crust on top of a baking tray (in case of any leaks).

Step 14

Pour filling mixture into the crust.

Step 15

Bake at 160 °C for 45 minutes, or until fully set (wobble the tray gently and watch the filling to make sure it’s not too liquidy).

Step 16

Take out and cool completely before serving

Step 17

Top with powdered sweetener and bits of lemon to serve.

Adapted from: https://low-carb-support.com/low-carb-lemon-tart/

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