Aunt Rocky’s Strawberry Lemonade Mini Tarts (Low Carb, Gluten Free)

Preheat oven to 350ºF and grease 6-well mini muffin or mini tart pan. Set aside.

For the crust:
Use a fork to whisk egg, vanilla, and powdered sweetener. Add coconut, and mix well until a dough is formed.

Place a scant 1 tablespoons of dough in each well, and use a tart tamper or your thumbs to press the crust into each well. It should stick up just a little bit above the edge of the well, and have no bare spots exposing the pan.

Bake 10–12 minutes, or until edges are golden brown. Cool in the pan for about 5 minutes, then gently turn out on to cooling rack to finish cooling.

For the filling:
Once the shells are completely cooled, make the filling. Mix filling ingredients and divide evenly between the shells. Serve immediately, or refrigerate until ready to serve.

If desired, garnish with sugar-free whipped cream and a strawberry slice, or lemon zest.

Store leftovers in the refrigerator or freezer.

Notes:
• This crust recipe can be used with any low carb pudding or pie filling to make mini tarts. Try filling with Aunt Rocky’s Rich Microwave Chocolate Pudding for individual chocolate cream pie tarts (see separate recipe on Tasty Kitchen).
• I use Aunt Rocky’s Lemon Curd, which is a separate recipe saved on Tasty Kitchen. Or use your favorite sugar free lemon curd recipe.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each tart: Calories 54, Total Fat 5 g, Saturated Fat 2 g, Sodium 6 mg, Potassium 7 mg, Total Carbohydrate 1 g, Dietary Fiber 0.7 g, Net Carbs 0.3 g, Sugars 1 g, Protein 3 g
Macros: 89% fat, 8% protein, 3% carbs.

© June 24, 2018 Roxana Lopez for Aunt Rocky’s