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Like I promised last week, today I bring you another use for strawberries. A low carb strawberry dessert, to be exact. It’s an easy strawberry tart recipe, made with just 5 ingredients!
My strawberry kick started with last week’s strawberry spinach salad with poppy seed dressing, which turned out to be a huge hit. I loved it, my husband loved it, even my one year old daughter loved it! It’s pretty much the best feeling ever when I see her eating home cooked meals that I prepared, even better when it’s a salad. That has to be my Russian genes kicking in, telling me to be happy when my child eats something healthy. Ha. Nothing wrong with that as long as I’m not forcing her, right?
I very rarely give my daughter sweets, even sugar-free sweets, because I want to encourage her to eat fresh and real food. But occasionally there are exceptions. This sugar-free, easy strawberry tart turned out to be one of those.
Five-ingredient recipes always make me smile. Even better when they are healthy, like this one. It’s paleo, sugar-free, gluten-free, low carb, and even vegan. The only carbs come from the strawberries, almond flour, and coconut cream – all small amounts.
The strawberry tart does need to be refrigerated to firm up, but otherwise it comes together in no time at all. It takes just 15 minutes of prep and 15 minutes in the oven. Perfect for making in advance! This cheesecake is another great option if you need a dessert that can be made ahead of time.
The sweetness comes from fresh strawberries and natural erythritol. (Feel free to swap with another sweetener. Stricter paleo diets may want to use coconut sugar in the crust and maple syrup or honey in the filling instead.) No preservatives, no dairy, no gluten, no sugar, and no artificial sweeteners.
You can definitely taste the coconut cream in the filling. If you aren’t necessarily paleo and don’t have coconut cream on hand (or just aren’t a fan of coconut), you can still make this easy strawberry tart recipe. There are a couple of substitutions that will work.
You can use butter instead of the coconut cream in the crust, and use heavy cream instead of coconut cream in the filling. That option is delicious, too! Or try low carb cheesecake tarts.
What else is great about this easy strawberry tart? It makes an awesomely simple, low carb dessert for get-togethers. (And, no one will know!)
My husband and I recently reconnected with his cousin and her husband. We had the best time a couple weekends ago, when I brought this sugar-free strawberry dessert over to their house. I’m pretty sure that the next time I eat this tart, I will be reminded of sitting out on the patio with them, drinking cognac, and talking late into the night.
Whether you make this easy strawberry tart for a late night gathering or a daytime brunch, I hope it locks in some special memories for you. Hello, Mother’s Day?
Tools To Make Low Carb Strawberry Tart
Tap the links below to see the items used to make this recipe.
- Springform Cake Pan – This keto tart recipe is made with a springform cake pan. This one heats evenly and wont warp.
- Large Bowl – These stainless steel bowls are perfect for this recipe and I love that they come with lids for storage.
- Hand Mixer – This hand mixer will whisk the coconut cream to the perfect smooth and fluffy consistency. Plus, it has a handy storage case.
Easy Strawberry Tart Recipe (Paleo, Low Carb, Sugar-free, Gluten-free) - 5 Ingredients:
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Easy Strawberry Tart Recipe (Paleo, Low Carb, Sugar-free) - 5 Ingredients
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform cake pan with parchment paper. (If you don't have one, you can use a regular cake pan, but grease it well.
- To make the crust, stir the almond flour and powdered erythritol together in a large bowl.
- Heat the coconut cream for the crust until liquid (you can use the microwave or a small saucepan on the stove. Remove from heat and stir in the vanilla extract. Stir the liquid into the almond flour mixture to make a very crumbly dough. (Press with the back of a spoon/spatula to help it incorporate. It should be crumbly but able to be pressed together.)
Press the dough into the bottom of the lined pan, and about an inch up the sides and the rest on the bottom. Bake for about 13-17 minutes, until set and golden on the edges.
Let the crust cool for about 30 minutes, until lukewarm (not hot). This is important to prevent the cream filling from melting when you add it.
- Meanwhile, make the cream filling. Using a hand mixer with a CHILLED whisk attachment and a CHILLED bowl, beat the coconut cream for about 5 minutes, until smooth and fluffy. (You shouldn't have any liquid, but if any forms, drain it off.) Beat in the powdered erythritol and vanilla. (You can adjust sweetness to taste.)
Spread the cream filling onto the crust. Top with overlapping layers of sliced strawberries. Cool completely. Refrigerate for at least an hour, until the cream filling is firm, before slicing.
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Notes on Coconut Cream:
- You'll probably need 3-4 cans of coconut cream to get enough of the solid portion for the recipe. Avoid tipping the can and make sure you only use the solid portion. Leave the liquid for another use, like smoothies.
- Don't like coconut flavor (or don't have coconut cream on hand)? If you can eat dairy, you can use melted butter in the crust and heavy cream in the filling instead of coconut cream (same amounts).
Serving size: 1 slice, or 1/16 of entire tart
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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