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Passionfruit and coconut are the perfect flavor combination for summer. With these tangy keto passion fruit tarts you can teleport yourself to the tropics in less than an hour!
These tartlets might be bite-sized but they are packed full of flavor and zing from this Low-Carb Passion Fruit Curd. Despite being small and low in calories, you won't need more than one or two to feel satisfied. Plus they look really cute and pretty, especially if you use edible flowers to decorate them.
The crust is nut-free and you will only need three ingredients: coconut chips, some low-carb sweetener (which can be skipped) and an egg white. These mini tarts are really easy and will work with other fillings too. Try them with:
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Hands-on Overall
Serving size tartlet
Nutritional values (per tartlet)
Net carbs3.3 grams
Protein2.8 grams
Fat16.2 grams
Calories176 kcal
Calories from carbs 8%, protein 7%, fat 85%
Total carbs7 gramsFiber3.7 gramsSugars2.9 gramsSaturated fat12.1 gramsSodium34 mg(1% RDA)Magnesium18 mg(4% RDA)Potassium137 mg(7% EMR)
Ingredients (makes about 10 tartlets)
Passion fruit curd:
- 1/2 cup fresh passion fruit juice, 4 to 6 fruits (120 ml/ 4 fl oz)
- 4 large egg yolks
- 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
- pinch of sea salt
- 1/2 stick unsalted butter, ghee or virgin coconut oil (57 g/ 2 oz)
Crust:
Instructions
- Start by preparing the passion fruit curd by following this recipe. You will need the whole recipe to make 10 tartlets. Once done, place in the fridge to chill.
- While the curd is chilling, prepare the crust. Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). You will need toasted coconut chips although raw coconut chips will work too. (Toasted coconut chips are easier to process and will have more flavor.)
- Place the coconut chips, sweetener and egg white into a food processor and process until thick dough is formed. It doesn't have to be too smooth but it has to be sticky enough to form dough.
- Divide the dough between 10 medium silicon muffin forms (about 20 g/ 0.7 oz each) and place them on a baking tray. You can also use a regular muffin pan lined with muffin paper cups.
- Using your hands, create small tartlets by pressing the dough in and forming an edge that will hold the curd.
- Place in the oven and bake for 25 to 30 minutes. The temperature is low to prevent coconut from burning but if needed, flip the tray half way for even baking.
- Remove from the oven and let the crust cool down completely before removing them from the silicon cups.
- Spoon the passion fruit curd inside the crusts, slightly less than 2 tablespoons per each.
- Once filled, serve or place in the fridge for up to 5 days.
- Optionally, decorate the tartlets with edible flowers.
- These passion fruit tartlets should freeze well (without the flowers) as long as you keep them in a sealed container. To defrost, leave in the fridge overnight.
Passion Fruit Tartlets
Ingredients (makes about 10 tartlets)
Passion fruit curd:
- 1/2 cup fresh passion fruit juice, 4 to 6 fruits (120 ml/ 4 fl oz)
- 4 large egg yolks
- 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
- pinch of sea salt
- 1/2 stick unsalted butter, ghee or virgin coconut oil (57 g/ 2 oz)
Crust:
- 2 1/2 cups flaked coconut chips, preferably toasted (150 g/ 5.3 oz)
- 2 tbsp granulated Erythritol, Swerve or Allulose (20 g/ 0.7 oz)
- 1 large egg white
- Optional: edible flowers to decorate
Instructions
- Start by preparing the passion fruit curd by following this recipe. You will need the whole recipe to make 10 tartlets. Once done, place in the fridge to chill.
- While the curd is chilling, prepare the crust. Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). You will need toasted coconut chips although raw coconut chips will work too. (Toasted coconut chips are easier to process and will have more flavor.)
- Place the coconut chips, sweetener and egg white into a food processor and process until thick dough is formed. It doesn't have to be too smooth but it has to be sticky enough to form dough.
- Divide the dough between 10 medium silicon muffin forms (about 20 g/ 0.7 oz each) and place them on a baking tray. You can also use a regular muffin pan lined with muffin paper cups.
- Using your hands, create small tartlets by pressing the dough in and forming an edge that will hold the curd.
- Place in the oven and bake for 25 to 30 minutes. The temperature is low to prevent coconut from burning but if needed, flip the tray half way for even baking.
- Remove from the oven and let the crust cool down completely before removing them from the silicon cups.
- Spoon the passion fruit curd inside the crusts, slightly less than 2 tablespoons per each.
- Once filled, serve or place in the fridge for up to 5 days.
- Optionally, decorate the tartlets with edible flowers.
- These passion fruit tartlets should freeze well (without the flowers) as long as you keep them in a sealed container. To defrost, leave in the fridge overnight.
Nutrition (per tartlet)
Calories176kcal
Net Carbs3.3g
Carbohydrates7g
Protein2.8g
Fat16.2g
Saturated Fat12.1g
Fiber3.7g
Sugar2.9g
Sodium34mg
Magnesium18mg
Potassium137mg
Detailed nutritional breakdown (per tartlet)
| Total per tartlet |
| 3.3 g | 2.8 g | 16.2 g | 176 kcal |
| Passion-fruit, (granadilla), purple, raw |
| 1.5 g | 0.3 g | 0.1 g | 11 kcal |
| Egg yolk, fresh |
| 0.2 g | 1.1 g | 1.8 g | 22 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 4.6 g | 41 kcal |
| Coconut chips, unsweetened (dried, flaked coconut) |
| 1.1 g | 1 g | 9.7 g | 99 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg white, fresh |
| 0 g | 0.4 g | 0 g | 2 kcal |
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