Ingredients
Almond Flour 1.5 cups
Butter 1/2 cup (1 stick), melted
Erythritol 1/4 cup
Cream Cheese, full-fat 8 oz (227g)
Eggs 3 large
Lemon Juice 1/4 cup
Vanilla Extract 1 tsp
Lemon Zest 1 tbsp
Cornstarch 1 tbsp
Instructions
Preheat oven to 350°F (180°C)
In a food processor, combine almond flour and melted butter, pulsing until crumbly
Add erythritol and pulse again to blend
Press mixture into a tart pan with a removable bottom, smoothing the surface
Bake crust for 15 minutes, then let cool slightly
In a bowl, beat cream cheese and erythritol until creamy
Add eggs one at a time, then stir in lemon juice, vanilla, and zest
Mix in cornstarch to thicken filling
Pour filling into cooled crust and smooth the top
Place tart pan on a baking sheet and bake for 30 minutes
Let cool completely, then refrigerate for 2–3 hours before serving
Notes
Use fine-ground almond flour for best texture
For dairy-free: substitute butter with ghee and use dairy-free cream cheese
Can substitute 1/2 cup coconut flour (reduce liquid)
Refrigerate leftovers for up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg