Low-Sugar Lemon Tart (Diabetic-Friendly)
Servings: 8
Approx. net carbs: 6–8g per slice
🥧 Almond Flour Crust (Low Carb)
Ingredients:
- 1½ cups almond flour
- 3 tbsp powdered monk fruit or erythritol
- ¼ tsp salt
- 5 tbsp melted butter
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Mix all crust ingredients until crumbly.
- Press firmly into a greased 9-inch tart pan.
- Bake 10–12 minutes until lightly golden.
- Cool slightly before adding filling.
🍋 Lemon Filling
Ingredients:
- 3 large eggs
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- ½ cup powdered monk fruit or erythritol
- ¼ cup heavy cream
- Pinch of salt
Instructions:
- Whisk eggs, lemon juice, zest, sweetener, cream, and salt until smooth.
- Pour into warm crust.
- Bake 15–20 minutes until just set (center slightly jiggles).
- Cool completely, then refrigerate at least 2 hours before serving.
🩺 Blood Sugar Tips
- Use powdered sweetener for smoother texture.
- Serve with unsweetened whipped cream to help blunt glucose spikes.
- Keep to one slice per serving.
If you’d like, I can also give you:
- A keto (very low-carb) lemon tart
- A no-bake lemon tart
- Or a version made with Greek yogurt for higher protein**
