Ingredients
1 1/2 cups almond flour
1 cup softened unsalted butter (cut into cubes)
1/3 cup powdered erythritol
2 large egg yolks, lightly whisked
1/2 teaspoon salt
1 cup fresh lemon juice (about 4–5 lemons)
1/4 cup grated lemon zest (about 2–3 lemons)
1/2 cup powdered erythritol
2 large egg yolks
2 tablespoons unsalted butter (room temperature)
1 cup mascarpone cheese (room temperature)
1/4 cup heavy cream
1/4 cup powdered erythritol (plus extra for dusting)
1 teaspoon pure vanilla extract
Pinch of salt
Instructions
Preheat oven to 325°F (160°C)
Whisk almond flour, 1 cup butter, 1/3 cup erythritol, egg yolks, and 1/2 teaspoon salt in a bowl until crumbly
Press mixture into 6 sterilized glass jars to form a thick crust layer
Bake jars for 10 minutes, cool completely
Combine lemon juice, lemon zest, 1/4 cup erythritol, 2 egg yolks, and 2 tbsp butter in a saucepan
Whisk over medium heat until mixture thickens and coats the back of a spoon (about 10 minutes), cool
Pour cooled lemon curd into jars
In a separate bowl, mix mascarpone, 1/4 cup erythritol, 1 tsp vanilla, and a pinch of salt
Whip in heavy cream until soft peaks form
Top jars with mascarpone cream and refrigerate until set
Notes
Crust can be made 1 day in advance
Lemon curd should reach 170°F for safety
Replace mascarpone with cream cheese if needed
Chill at least 2 hours before serving
Store in refrigerator for up to 3 days
- Prep Time: 25
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired Keto
- Diet: Keto
Nutrition
- Serving Size: 1 jar (entire serving)
- Calories: 520
- Sugar: 2g
- Sodium: 180mg
- Fat: 48g
- Saturated Fat: 20g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 140mg