Ingredients
Units
Scale
For the Crust
For the Lemon Filling:
- 1/2 cup sour cream
- 1/3 cup stevia (or other sweeteners)
- 1/4 cup lemon juice
- 1 egg
- 2 tsp vanilla extract
- 1/4 cup almond flour
For the Strawberry Layer
- 2 cups (275 g) diced strawberries
- 1/2 cup stevia (or other sweeteners)
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 tbsp coconut flour (or more if needed)
Instructions
- Preheat oven to 350 degrees F. Prepare tart crust by following this recipe.
- While crust is baking, prepare filling by beating egg, sour cream, stevia, lemon juice and vanilla on medium speed. Once incorporated, add in almond flour and stir until well combined. Pour into baked crust.
- Prepare the strawberry layer by mixing all strawberry layer ingredients in a small bowl. If the mixture is too soupy, add 1 tbsp of coconut flour to the mixture at a time until a cake like batter forms. Pour mixture over lemon filling.
- Place tart on middle rack in the oven and bake for 60 minutes or until firm in the center. If crust begins to brown, tent tart with aluminum foil.
Notes
- You can use frozen strawberries instead of fresh strawberries. However, you may need to boil the mixture to remove some of the water if doing so.
- I dusted the top of my pie with some Swerve confectioner sugar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Low Carb, Gluten Free, Keto
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 2.9 g
- Fat: 28.2 g
- Carbohydrates: 9.4 g
- Fiber: 3.7 g
- Protein: 7.8 g
