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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:
Click 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
Ingredients
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Crust
Filling
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Click on the times in the instructions below to start a kitchen timer while you cook.
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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.)
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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.
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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.)
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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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Recipe Notes
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
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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23 Comments
Tammy Navarrete
Can I use a tart pan instead of a spring form cake pan?
Wholesome Yum M
Hi Tammy, Yes that should work fine.
Alexandra Buckles
Hi Maya! I want to make this recipe this weekend but would prefer to use granulated sugar in the crust instead of powdered erythritol, do you know a good conversion for that? Thank you!
Wholesome Yum M
Hi Alexandra, Reduce the amount of sugar to 3 tablespoons.
Kelly Johnson
Hi! Just want to say I absolutely love your recipes! Just got home from the market with fresh strawberries and would love to make this! I only have one 13 oz can of coconut cream. Any chance I can sub something else to make up for the rest? Perhaps cream cheese or sour cream? Thx for posting such great recipes!
Maya | Wholesome Yum
Thank you so much, Kelly! Yes, cream cheese should work great!
Carol
Can I use heavy whipping cream in place of coconut cream?
Wholesome Yum M
Hi Carol, This recipe works best with coconut cream. If you decide to use whipping cream, you may want to stabilize the filling with gelatin so it holds together.
Mike
Can you make this with coconut flour instead of almond flour?
Wholesome Yum M
Hi Mike, You can use the recipe as written, but you may need some additional liquid to make the dough wet enough to stick together. If that is the case, you can use a small amount of water or additional coconut milk to achieve the correct level of stickiness.
Emely Ortiz
This was such a hit at a recent dinner party. It’s so simple and elegant, and most importantly, delicious. Our farmer’s market has some of the most delicious strawberries, and this tart highlights them perfectly. Thank you for this keeper! It will definitely make another appearance soon. I’m also thinking about using passion fruit when it comes back into season, I can’t wait!
Dianna Pape
Can you just use cans of coconut cream? Might take less cans……I can’t wait to make this, out of coconut anything right now. Love this……am diabetic and get so excited..allergic to casein…so I don’t do dairy. Will let you know how my family likes it!!!! always looking for a healthy snack type thing and delicious too…not just carrot sticks!!!!
Maya | Wholesome Yum
Hi Dianna, Yes, this recipe already uses canned coconut cream. You’d need to only use the cream part and leave behind the water.
B
Can I make this with a fruit other than strawberries, for example, blueberries?
Maya | Wholesome Yum
I haven’t tried it, but you probably can!
Gwen Walsh
I’ve used this recipe three times. It’s a WINNER! The first time was a dry run where family would evaluate. They LOVED it! The second time was for a summer dinner party…HUGE SUCCESS! 6 people devoured the entire tart. The third time today, I topped with half strawberries and half blueberries…now that strawberries are on their way out for the season. Also delicious! Thank you!!!!
Maya | Wholesome Yum
I am so happy you liked it, Gwen! Have a great day!
JoJo
I plan to try this recipe for game night! But can I make it in a pie dish?
Maya | Wholesome Yum
Hi JoJo, Yes, you can make it in a pie dish! Hope you like it!
Benjamin
I would love to try this and I’m wondering if there’s a way to make this sans sweetener? I know the strawberries would make this sweet enough for my tastes without adding anything to it but would it affect the texture to exclude an ingredient in this?
Thanks,
Ben
Maya | Wholesome Yum
Hi Benjamin! You can omit the sweetener if you’d like. Please come back and let me know how you like it!
Cindi Everett
I made this and it turned out beautiful and delicious! Thank you for the recipe.
Maya | Wholesome Yum
I am so happy you liked it, Cindi! Have a great day!