Low-Carb Raspberry & Pistachio Tarts

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Low-Carb Raspberry & Pistachio TartsPin recipeFollow us 89.1k

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

Nutritional values (per serving, 1/2 tart)

6.6 grams 5.6 grams 14.3 grams 39.7 grams 12.5 grams 442 calories
Total Carbs12.2grams
Net Carbs6.6grams
of which Saturated12.5grams
Magnesium110mg (28% RDA)
Potassium417mg (21% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (13%), fat (81%)

Ingredients (makes 4 medium tarts)

  • 1 cup packed almond flour (107 g/ 3.8 oz)
  • 50 g unsalted butter (1.8 oz) - about 4 tbsp
  • 1/3 cup + 2 tbsp granulated Swerve or Erythritol (72 g/ 2.5 oz)
  • 1 large egg
  • 1 egg yolk
  • 1 tsp unsweetened almond extract
  • 2 tbsp pistachio paste/ butter (44 g/ 1.6 oz) - you can make your own by blending unsalted pistachios with water until a paste forms. If using store-bought make sure there is no sugar added.
Avocado-Pistachio Frosting:
  • 1 medium-large 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)
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  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/ 325 °F.
  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 of 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
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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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!