Low-Carb Raspberry & Pistachio Tarts

These Raspberry Pistachio Tarts are the perfect dessert for Spring. Between brunches, Easter, and Mother’s Day you’ll have plenty of time to show off this gorgeous dessert! While they may look complicated I promise that they’re a breeze to whip up!

First you’ll begin by making the crust. After that you’ll make a simple almond pistachio cake batter and pour that into the tarts and bake until set.

Once that’s all said and done you’ll whip up an avocado pistachio frosting to top it all off. A few fresh raspberries added to the top makes for a fresh and bright addition as well as a pop of color.

Recipe Tips

You can make your own pistachio butter by blending raw unsalted pistachios with water until a paste forms. If using store-bought make sure there is no sugar added.

Recipe adapted from Jo The Tart Queen.

Step-by-step

1. Make the crust according to its directions here except use four 4.75” (12 cm) mini tart pans. Preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).

2. Make the cake by processing all of the cake ingredients in a food processor until combined.

   

3. Fill the tart pans with the batter. Using foil cover the edges of the tarts so they won’t burn.

   

4. Bake the tarts for 30 minutes until the cake is set. Remove from the oven and allow to cool on a wire rack. Remove the tarts from the pans before frosting.

   

5. While the tarts are baking make the frosting by beating the avocado, powdered sweetener and heavy cream in a stand mixer fitted with the whisk attachment on high for 3-4 minutes. The frosting should be stiff and easily pipeable.

   

6. Transfer the frosting to a piping bag or a plastic baggie and snip off the corner. Pipe the frosting onto the tarts then top with fresh raspberries.

   Note: To prevent the avocado from browning, add some lemon or lime juice to the frosting, and keep in an airtight container in the fridge for up to 4 days.

   

Recipe

Low-Carb Raspberry & Pistachio Tarts

★★★★☆4.4 (39 ratings)

These healthy grain-free tarts are perfect for spring and summer. Between Valentine's Day, Easter, and ...

Hands on

15m

Overall

1h

Servings

8

6.5 g

Net carbs

14.3 g

Protein

39.7 g

Fat

442

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 4 medium tarts

• Crust:
• 1 recipe Sweet Keto Pie Crust, make according to it’s directions except use four 4.75” (12 cm) mini tart pans
• Cake:
• 1 cup + 1 tbsp almond flour (107 g/ 3.8 oz)
• 4 tbsp unsalted butter (50 g/ 1.8 oz)
• ¹/₃ cup + 2 tbsp granulated Swerve or Erythritol (72 g/ 2.5 oz)
• 1 large egg
• 1 egg yolk
• 1 tsp unsweetened almond extract
• 2 tbsp pistachio paste/butter (44 g/ 1.6 oz)
• Avocado-Pistachio Frosting:
• 1 medium avocado (150 g/ 5.3 oz)
• ²/₃ cup + 1 tbsp powdered Swerve or Erythritol (115 g/ 4.1 oz)
• ¹/₂ cup heavy whipping cream (120 ml/ 4 fl oz)
• Topping:
• 15 fresh raspberries (30 g/ 1.1 oz)

Instructions

1. Make the crust according to its directions here except use four 4.75” (12 cm) mini tart pans. Preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).

2. Make the cake by processing all of the cake ingredients in a food processor until combined.

3. Fill the tart pans with the batter. Using foil cover the edges of the tarts so they won’t burn.

4. Bake the tarts for 30 minutes until the cake is set. Remove from the oven and allow to cool on a wire rack. Remove the tarts from the pans before frosting.

5. While the tarts are baking make the frosting by beating the avocado, powdered sweetener and heavy cream in a stand mixer fitted with the whisk attachment on high for 3-4 minutes. The frosting should be stiff and easily pipeable.

6. Transfer the frosting to a piping bag or a plastic baggie and snip off the corner. Pipe the frosting onto the tarts then top with fresh raspberries.

   Note: To prevent the avocado from browning, add some lemon or lime juice to the frosting, and keep in an airtight container in the fridge for up to 4 days.

Nutrition per serving, ½ tart

Carbs 6%Protein 13%Fat 81% of calories

Net carbs

6.5 g

Total carbs

34.3 g

Fiber

5.6 g

Sugars

4.2 g

Protein

14.3 g

Fat

39.7 g

Saturated fat

12.4 g

Calories

442 kcal

Sodium

40 mg · 1.72% RDA

Magnesium

110 mg · 27.5% RDA

Potassium

417 mg · 20.8% EMR

Nutrition by ingredient

Per 1/2 tart	Net carbs	Protein	Fat	kcal
Sweet Keto Pie Crust (KetoDiet blog)	2.2 g	8.4 g	15.5 g	179
Almond flour (blanched ground almonds, almond meal)	1.2 g	2.9 g	7 g	79
Butter, unsalted, grass-fed	0 g	0.1 g	5.1 g	45
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.8 g	0.6 g	9
Egg yolk, fresh	0.1 g	0.3 g	0.6 g	7
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)	0 g	0 g	0 g	1
Pistachio nuts, unsalted	0.9 g	1.1 g	2.5 g	31
Avocado, fresh	0.3 g	0.4 g	2.7 g	30
Erythritol (natural low-carb sweetener)	0.7 g	0 g	0 g	3
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Raspberries, fresh	0.2 g	0 g	0 g	2
Total	6.5 g	14.3 g	39.7 g	442

Serving size 1/2 tart

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