Keto Easter Lemon and Coconut Tart

Tangy, toasty, and incredibly creamy are only a few words describing this divine Keto lemon and coconut tart. This dessert consists of a no-bake walnut and coconut crust filled with tangy lemon curd. It can be prepared in under 30 minutes, making it one of the easiest Keto Easter recipes for your holiday dessert. You can serve this tart for brunch or after a festive holiday dinner.

What variations can you make to the crust?

The crust consists of walnuts, toasted shredded coconut, powdered sweetener, and butter. Instead of walnuts, you can use pecan. We prefer using either of these nuts because they pair wonderfully with the lemon filling. However, you can use any other nut if you prefer. As for the coconut, we think it’s an integral part of this dish and shouldn’t be omitted or replaced. We recommend using toasted coconut because it adds a caramelized flavor and aroma. The wet ingredient that brings everything together is the butter, but it can be substituted with coconut oil.

Can you adapt this recipe to a nut-free diet?

Yes, you can! In place of the walnuts, you can use sunflower seeds. But since they have a subtle and plain flavor, we suggest toasting them first to boost the crust’s flavor.

Can you omit the xanthan gum?

Unfortunately, you cannot. The xanthan gum stabilizes the crust and prevents it from falling apart. Without it, the base would crumble.

How can you store the leftover tart?

This tart tops all other Keto dessert recipes for Easter, so we don’t think you’ll have a problem with leftovers. Nevertheless, you can store extra slices in an airtight container in the fridge for up to 5 days.

Net Carbs

3.5 g
Fiber

2.2 g
Total Carbs

12.5 g
Protein

5.7 g
Fats

41 g

412 cals

Quantity

Serving Size

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Walnuts

1.5 cup, halves
Toasted shredded coconut

0.5 cup
Powdered Erythritol (Icing Sugar)

3 tbsp
Salt

0.5 tsp
Melted Butter

0.33 cup
Raw egg

2 medium
Raw egg, yolk

2 medium
Lemon juice

0.5 cup
Butter

0.5 cup
Baking Aids Xanthan Gum

1.5 tsp
Powdered Erythritol (Icing Sugar)

3 tbsp
Lemon extract

1 tsp
Cream Heavy Whipping

0.5 cup

Step 1

To a food processor, add the walnuts, toasted coconut, 3 tbsp powdered erythritol, and salt. Pulse until a fine powder forms. Add the melted butter.
Step 2

Pulse again until the mixture sticks together. Transfer the crust mixture into a pie pan. Press into the bottom and sides, then transfer to the freezer while preparing the lemon filling.
Step 3

To a bowl, add the eggs, egg yolks, and lemon juice. Whisk to combine. Transfer the bowl over a double boiler and keep whisking.
Step 4

Keep the heat on low and add ¾ cup erythritol and xanthan gum and whisk for another 3-4 minutes. Once the mixture thickens, add the butter and whisk until incorporated. Take the bowl off the heat and stir in the lemon extract.
Step 5

Pass the mixture through a sieve into a clean bowl to get rid of the lumps. Meanwhile, add the heavy cream to another bowl. Beat until stiff peaks using a hand mixer.
Step 6

Add the whipped cream to the lemon mixture. Fold gently until incorporated. Take the crust out of the freezer and pour the lemon filling over the crust.
Step 7

Using a spatula, spread the filling and flatten the surface. Transfer the tart to the freezer for 1 hour, or refrigerate for 4-6 hours. Cut it into 8 slices, and serve.