Low-Carb Cranberry Curd Tarts

This is the ultimate festive pie! Flakey grain-free crust filled with sweet and zesty Sugar-Free Cranberry Curd and topped with soft and fluffy whipped cream.

I used a simple almond flour based pie crust but if you can't eat nuts you could replace it with an equivalent amount of ground sunflower seeds.

I wanted to keep this recipe simple with less complicated topping so I only used whipped cream instead of the more common meringue topping. If you want to use a sugar-free meringue topping instead, check out my Lemon Meringue Pie for instructions. Enjoy!

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Step-by-step

1. Prepare the Low-Carb Cranberry Curd. Make sure the curd is chilled before using ad topping.

   

2. To prepare the pie crust, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place the almond flour, flax meal and a pinch of salt into a bowl and mix to combine. (Note: You could use an equivalent amount of ground sunflower seeds for a nut-free option.) Add softened butter (or ghee or coconut oil) and egg.

   

3. Use a spoon or your hand to mix until thick dough is formed. Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans.

4. Bake for 8 to 10 minutes, until lightly browned and crisped up.

   

5. Remove the pie crusts from the oven and let it cool down completely before adding the topping.

   

6. Spoon the cranberry curd filling into each of the tartlets (about ¹/₄ cup per each tart).

7. In a bowl, whip the cream (or coconut cream) until fluffy. Use a spoon to add a dollop of the whipped cream on top of each of the tarts.

   

8. Place in the fridge for an hour.

   

9. Optionally sprinkle with cinnamon and serve.

   

10. Store in the fridge for up to 5 days.

    

Recipe

Low-Carb Cranberry Curd Tarts

★★★★★5.0 (7 ratings)

This is the ultimate festive pie! Flakey grain-free crust filled with sweet and zesty cranberry curd and ...

Hands on

30m

Overall

3h

Servings

8

7.2 g

Net carbs

8.9 g

Protein

33 g

Fat

366

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 tartlets

• 2 cups almond flour (200 g/ 7.1 oz)
• 4 tbsp flax meal (28 g/ 1 oz)
• pinch of sea salt
• 2 tbsp unsalted butter, ghee or coconut oil (30 ml)
• 1 large egg
• 2 cups Low-Carb Cranberry Curd (480 ml/ 16 fl oz)
• ¹/₂ cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz)

Instructions

1. Prepare the Low-Carb Cranberry Curd. Make sure the curd is chilled before using ad topping.

2. To prepare the pie crust, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place the almond flour, flax meal and a pinch of salt into a bowl and mix to combine. (Note: You could use an equivalent amount of ground sunflower seeds for a nut-free option.) Add softened butter (or ghee or coconut oil) and egg.

3. Use a spoon or your hand to mix until thick dough is formed. Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans.

4. Bake for 8 to 10 minutes, until lightly browned and crisped up.

5. Remove the pie crusts from the oven and let it cool down completely before adding the topping.

6. Spoon the cranberry curd filling into each of the tartlets (about ¹/₄ cup per each tart).

7. In a bowl, whip the cream (or coconut cream) until fluffy. Use a spoon to add a dollop of the whipped cream on top of each of the tarts.

8. Place in the fridge for an hour.

9. Optionally sprinkle with cinnamon and serve.

10. Store in the fridge for up to 5 days.

Nutrition per serving, 1 tartlet

Carbs 8%Protein 10%Fat 82% of calories

Net carbs

7.2 g

Total carbs

11.7 g

Fiber

4.5 g

Sugars

4.6 g

Protein

8.9 g

Fat

33 g

Saturated fat

12 g

Calories

366 kcal

Sodium

55 mg · 2.4% RDA

Magnesium

126 mg · 31.5% RDA

Potassium

275 mg · 13.8% EMR

Nutrition by ingredient

Per 1 tartlet	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	2.2 g	5.4 g	13.1 g	148
Flax meal (flaxmeal), ground flaxseed	0.1 g	0.6 g	1.5 g	19
Salt, sea salt	0 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	2.9 g	25
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.8 g	0.6 g	9
Cranberry Orange Curd, homemade	4.5 g	1.8 g	9.2 g	110
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Total	7.2 g	8.9 g	33 g	366

Serving size 1 tartlet

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.