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Low-Carb Raspberry & Pistachio Tarts

4.2 stars, average of 25 ratings

Low-Carb Raspberry & Pistachio TartsPin itFollow us 134.8k

These Raspberry Pistachio Tarts are the perfect dessert for Spring. Between brunches, Easter, and Mother’s Day you’ll have plenty of time to show off this gorgeous dessert! While they may look complicated I promise that they’re a breeze to whip up!

First you’ll begin by making the crust. After that you’ll make a simple almond pistachio cake batter and pour that into the tarts and bake until set. Once that’s all said and done you’ll whip up an avocado pistachio frosting to top it all off. A few fresh raspberries added to the top makes for a fresh and bright addition as well as a pop of color.

Recipe adapted from Jo The Tart Queen.

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Hands-on Overall

Serving size 1/2 tart

Allergy information for Low-Carb Raspberry & Pistachio Tarts

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, 1/2 tart)

Net carbs6.5 grams
Protein14.3 grams
Fat39.7 grams
Calories442 kcal

Calories from carbs 6%, protein 13%, fat 81%

Total carbs12.1 gramsFiber5.6 gramsSugars4.2 gramsSaturated fat12.4 gramsSodium40 mg(2% RDA)Magnesium110 mg(28% RDA)Potassium417 mg(21% EMR)

Ingredients (makes 4 medium tarts)

Avocado-Pistachio Frosting:
  • 1 medium avocado (150 g/ 5.3 oz)
  • 2/3 cup + 1 tbsp powdered Swerve or Erythritol (115 g/ 4.1 oz)
  • 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
  • 15 fresh raspberries (30 g/ 1.1 oz)

Note: You can make your own pistachio butter by blending raw unsalted pistachios with water until a paste forms. If using store-bought make sure there is no sugar added.


  1. Make the crust according to its directions here except use four 4.75” (12 cm) mini tart pans. Preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).
  2. Make the cake by processing all of the cake ingredients in a food processor until combined. Low-Carb Raspberry & Pistachio Tarts
  3. Fill the tart pans with the batter. Using foil cover the edges of the tarts so they won’t burn. Low-Carb Raspberry & Pistachio Tarts
  4. Bake the tarts for 30 minutes until the cake is set. Remove from the oven and allow to cool on a wire rack. Remove the tarts from the pans before frosting. Low-Carb Raspberry & Pistachio Tarts
  5. While the tarts are baking make the frosting by beating the avocado, powdered sweetener and heavy cream in a stand mixer fitted with the whisk attachment on high for 3-4 minutes. The frosting should be stiff and easily pipeable. Low-Carb Raspberry & Pistachio Tarts
  6. Transfer the frosting to a piping bag or a plastic baggie and snip off the corner. Pipe the frosting onto the tarts then top with fresh raspberries. Low-Carb Raspberry & Pistachio Tarts Note: To prevent the avocado from browning, add some lemon or lime juice to the frosting, and keep in an airtight container in the fridge for up to 4 days. Low-Carb Raspberry & Pistachio Tarts

Ingredient nutritional breakdown (per serving, 1/2 tart)

Net carbsProteinFatCalories
Sweet Keto Pie Crust (KetoDiet blog)
2.2 g8.4 g15.5 g179 kcal
Almond flour (blanched ground almonds, almond meal)
1.2 g2.9 g7 g79 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.1 g45 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Eggs, free-range or organic
0 g0.8 g0.6 g9 kcal
Egg yolk, fresh
0.1 g0.3 g0.6 g7 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g0 g0 g1 kcal
Pistachio nuts, unsalted
0.9 g1.1 g2.5 g31 kcal
Avocado, fresh
0.3 g0.4 g2.7 g30 kcal
Erythritol (natural low-carb sweetener)
0.7 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.4 g0.3 g5.7 g55 kcal
Raspberries, fresh
0.2 g0 g0 g2 kcal
Total per serving, 1/2 tart
6.5 g14.3 g39.7 g442 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (4)

Please tell me you can freeze!


I haven't tried freezing these but I assume you could do that. My only worry would be the filling. I'd just bake the tart crusts and freeze them. Then I'd make as much filling as needed to fill as many tarts as I plan to have/serve in the next 3-4 days. I hope this helps!


I'm so making these beauties, I love the combo of raspberries and pistachios! I don't think I have any mini tart pans, I'll just use a large one instead 😊


Om my god! These look amazing! I can't wait to make them this Sunday!