I found some cute little tarts at Whole Foods called, Hail Merry. They were egg-free, dairy-free, and raw but the first ingredient was agave nectar. I bought them anyway to see if I could make something similar minus the nasty fructose. Mine are tasty little treats that contain lots of good fats but no sugar. They can be dairy-free if made with coconut oil. 


  • 1 cup almond, cashew, or other nut flour
  • 3/4 cup finely grated, dried coconut
  • Sugar substitute with bulk to equal 2 tablespoons sugar*
  • 3 tablespoons lemon juice
  • 1 and 1/2 teaspoons vanilla extract
  • 4 and 1/2  tablespoons butter, ghee, or coconut oil, melted
  • Pinch of salt


  • ½ cup butter, ghee, or coconut oil, softened to room temperature
  • 1/3 cup full fat coconut, almond, or other low-carb milk
  • 1/3 cup fresh lemon juice
  • Sugar substitute with bulk* equal to ¼ cup plus 1 tablespoon sugar
  • 1 teaspoon sugar-free vanilla extract
  • 2 teaspoons lemon extract
  • Grated zest of 2 medium lemons
  • ¼ teaspoon salt

Make the crust:
Grease 2 mini-muffin pans (twelve cup size).

In a medium bowl, combine the crust ingredients and mix well. Roll into a log on waxed paper. Cut into 24 slices. Roll each slice into a ball and press into tart pans. It will take about 2 teaspoons of dough per tart. Chill crusts until ready to fill.

Make the filling:
Place butter or coconut oil in a bowl and beat until fluffy or blend in a food processor. Add low-carb milk, lemon juice, sweetener, extracts, zest, and salt and beat or blend until mixture is smooth. Taste and add more lemon juice or sweetener as needed.

Assemble tarts: 
Spoon filling into each crust. Garnish with a sprinkle of lemon zest if desired. Refrigerate until set. If you have extra filling, serve it as a delicious Lemon Pudding or freeze it in mini-muffin pans or paper cupcake liners to make individual Lemon Fat Bombs.

Makes 24 tarts, each with: Calories: 101; Fat: 10.3g; Carbs: 2.18g; Fiber: 1.1g; Protein: 1.3g; Net Carbs: 1.08g

*Sugar substitutes with bulk include Swerve, erythritol, xylitol, Just Like Sugar, LC-Foods Sweet, and stevia or sucralose blends, among others.

Nutrition info does not include sweetener, which may differ depending on which one you choose, (Most are close to zero net carbs.)

My tarts would have made a prettier picture if I had toasted the nuts, but they are more healthful with raw nuts. (The Omega-6 oils in nuts are fragile and are easily damaged when heated.) You could use nut meal rather than nut flour if you want the raw crusts to look brown.

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(c) 2014, Judy Barnes Baker,

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  1. Pingback: Ketogenic Dessert Recipes [Low-Carb, Paleo, Dairy-Free]

  2. Okay… how did you get the filling to blend? When you mix 1/2 c coconut oil with 1/3 c lemon juice… you get little blobs of oil dispersed in water. There’s no emulsifier in this recipe… color me skeptical, but I can’t see how one would end up with a “filling” from the list of ingredients. What did I miss?

    • Jeff, This has been one of my most popular recipes and I haven’t heard that anyone had a problem with it. The bulk sweetener should make it thick enough to blend. Thanks for the comment!

      • I used Swerve; maybe that’s not bulky enough 🙂 I put the filling in the fridge to chill and stirred it; while it’s still somewhat separated it was “together” enough to fill the crusts. Next time I’ll try whipping the coconut oil longer, and a different sweetener, to see what happens!

  3. I tried to make it today and that happened to me. I heated the filling mixture on the stove and it did blend together – I had previously tried both food processor and emulsifier blender. I added some cornstarch to the filling but it still was runny in the middle. I had to add more liquid to the crust recipe to get it to bind together. The taste was good but a lot of work for not a perfect product.

  4. You might be using liquid coconut oil when you need solid coconut oil..?

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