Spring afternoons call for a fresh, light dessert that feels special. You don’t have to give up treats to stay on track. This keto strawberry tart delivers all the creamy, sweet satisfaction you crave. It looks like it came from a fancy bakery. Your family will never guess it is sugar-free.
This recipe is a wonderful way to celebrate fresh berries. It uses simple ingredients that you likely have in your pantry. You can serve this at a brunch or a quiet dinner. It is the perfect guilt-free treat for any day of the week.
Why You’ll Love This Recipe
This keto strawberry tart is perfect for a spring date night. It uses simple ingredients like almond flour and mascarpone. The result is a velvety smooth filling that melts in your mouth. You get a crisp, buttery crust without any gluten. It is a healthy reset that feels like an indulgence.
You will love how fast it comes together. The prep work is minimal and the baking time is short. It is a great way to use garden-fresh strawberries. This dessert feels light but tastes very rich. It is a winner for anyone watching their sugar intake.
Simple Method
Making this dessert is much easier than it looks. You simply press the dough into a pan and bake it. While it cools, you whip up a quick cream filling. There is no tricky pastry folding required here. Even a beginner baker can master this beautiful tart.
The key is letting the crust cool completely. This ensures the mascarpone stays thick and creamy. You just spread, top with fruit, and chill. It is a stress-free process from start to finish. You will feel like a pro once it is assembled.
Ingredients You’ll Need
Most of these items are keto pantry staples. Use the freshest berries you can find for the best flavor.
- 2 cups blanched almond flour
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup heavy whipping cream
- 1/3 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 pound fresh strawberries, hulled and sliced
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
- In a medium bowl, combine almond flour, granulated erythritol, salt, melted butter, and 1/2 teaspoon vanilla extract until a crumbly dough forms.
- Press the dough firmly and evenly into the bottom and up the sides of the prepared tart pan.
- Bake for 12 to 15 minutes or until the edges are lightly golden brown, then remove from the oven and allow to cool completely on a wire rack.
- In a large mixing bowl, beat the mascarpone cheese, powdered erythritol, 1 teaspoon vanilla extract, and lemon zest with an electric mixer until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated and light.
- Spread the mascarpone filling evenly over the cooled tart crust.
- Arrange the sliced strawberries in a decorative overlapping circular pattern on top of the filling.
- Refrigerate the tart for at least 2 hours to set before slicing and serving.
Best Ways to Enjoy It
Serve this tart chilled on a sunny afternoon. It pairs beautifully with a hot cup of coffee. You can also enjoy it with a glass of sparkling water. For a romantic date night, serve small slices on pretty plates. It is a light way to end a meal.
If you are hosting a brunch, this is a showstopper. Place it in the center of the table. The bright red strawberries look stunning against the white cream. Your guests will love the fresh, clean flavors. It is a great conversation starter at any gathering.
Storage & Reheating
Keep any leftover keto strawberry tart in the refrigerator. Store it in an airtight container to stay fresh. It will keep well for about three days. The crust may soften slightly over time. Do not freeze this tart as the cream will separate.
There is no need to reheat this dish. It is meant to be served cold for the best texture. If it has been in the fridge, let it sit out for five minutes. This makes the crust easier to slice. Always keep it chilled until you are ready to eat.
Tips for Best Results
- Don’t skip cooling the crust entirely before adding the filling.
- Avoid over-mixing the mascarpone or it might become too runny.
- Use a tart pan with a removable bottom for easy serving.
- Whip your heavy cream in a chilled metal bowl for faster results.
- Add a few fresh mint leaves for a beautiful spring garnish.
- Press the dough firmly into the corners of the pan for stability.
- Pat the sliced strawberries dry with a paper towel before decorating.
- Double the recipe if you are feeding a large holiday crowd.
Ways to Switch It Up
- Swap the strawberries for fresh raspberries or blueberries for a change.
- Use lime zest instead of lemon for a tropical flavor twist.
- Replace the mascarpone with cream cheese for a tangier filling.
- Add a pinch of cinnamon to the crust for extra warmth.
Common Questions
Can I make this tart a day ahead?
Yes, you can prepare this the night before. Just wait to add the strawberries until shortly before serving. This keeps the fruit looking fresh and bright. The filling will set perfectly in the fridge overnight.
What if I don’t have erythritol?
You can use another granulated keto sweetener like monk fruit. Make sure to use the powdered version for the filling. This ensures a smooth and silky texture without any grit. Always check the conversion ratio on the package.
Will the crust crumble when I slice it?
If you press the dough firmly, it should hold together. Let it cool completely before you add the mascarpone. Using a sharp knife will also help you get clean slices. Chilling the tart is the most important step for success.
I hope this fresh keto strawberry tart brings a little sunshine to your kitchen. It is such a joy to make and even better to share. Happy baking!
— Alex
Ingredients
- 2 cups blanched almond flour
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup heavy whipping cream
- 1/3 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 pound fresh strawberries, hulled and sliced
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
- In a medium bowl, combine almond flour, granulated erythritol, salt, melted butter, and 1/2 teaspoon vanilla extract until a crumbly dough forms.
- Press the dough firmly and evenly into the bottom and up the sides of the prepared tart pan.
- Bake for 12 to 15 minutes or until the edges are lightly golden brown, then remove from the oven and allow to cool completely on a wire rack.
- In a large mixing bowl, beat the mascarpone cheese, powdered erythritol, 1 teaspoon vanilla extract, and lemon zest with an electric mixer until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated and light.
- Spread the mascarpone filling evenly over the cooled tart crust.
- Arrange the sliced strawberries in a decorative overlapping circular pattern on top of the filling.
- Refrigerate the tart for at least 2 hours to set before slicing and serving.
