5-Ingredient Easy Strawberry Tart (Paleo,Keto, Low Carb)

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Easy Strawberry Tart (Paleo, Low Carb) - This easy strawberry tart recipe has only 5 ingredients! Made with fresh strawberries, it's also paleo, sugar-free, gluten-free, and low carb.

This easy strawberry tart recipe has only 5 ingredients! Made with fresh strawberries, it’s also paleo, sugar-free, gluten-free, and low carb.

Like I promised last week, today I bring you another strawberry recipe. It’s an easy strawberry tart, made with just 5 inredients!

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 Isabella 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?

Easy Strawberry Tart (Paleo, Low Carb) - This easy strawberry tart recipe has only 5 ingredients! Made with fresh strawberries, it's also paleo, sugar-free, gluten-free, and low carb.

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. It does need to be refrigerated to firm up, but otherwise it comes together in no time at all – just a few minutes of prep and 15 minutes in the oven. The sweetness comes from fresh strawberries and natural erythritol. No preservatives, no dairy, no gluten, and no sugar.

Easy Strawberry Tart (Paleo, Low Carb) - This easy strawberry tart recipe has only 5 ingredients! Made with fresh strawberries, it's also paleo, sugar-free, gluten-free, and low carb.

What else is great about this easy strawberry tart? It makes the perfect easy dessert for get-togethers. My husband and I recently reconnected with his cousin and her husband, and we had the best time a couple weekends ago when I brought this 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 low carb 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

5-INGREDIENT STRAWBERRY TART (PALEO, LOW CARB)
This easy strawberry tart recipe has only 5 ingredients! Made with fresh strawberries, it’s also paleo, sugar-free, gluten-free, and low carb.
SERVINGS PREP TIME COOK TIME
slices 15 minutes 15 minutes
INGREDIENTS
Crust
Filling
  • 3 lb Strawberries (2 1/2 lb halved and 1/2 lb sliced)
  • 1/2 cup Erythritol (or any granular sweetener of choice)
  • 1/2 tsp Xanthan gum *optional, can omit for paleo
INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. Line the bottom of a 9″ springform cake pan with parchment paper. (If you don’t have one, you can use a regular cake pan, but grease it well.
  2. To make the crust, stir the almond flour and erythritol together in a large bowl. Stir together the melted coconut oil and vanilla extract, then stir into the almond flour mixture to make a very crumbly dough.
  3. Press the dough into the bottom of the lined pan, and about an inch up the sides. Bake for about 13-17 minutes, until set and golden on the edges.
  4. Let the crust cool for at least 15 minutes.
  5. Meanwhile, make the filling. Combine the halved strawberries (2 1/2 pounds) and all of the erythritol from the Filling section in a saucepan. Bring to a gentle boil, then simmer over medium heat for about 10 minutes, stirring occasionally, until the strawberries are very soft and somewhat mushy (they will release a lot of liquid).
  6. Drain the extra liquid through a fine mesh sieve, pressing down on the strawberries to drain as much as possible. You should get well over a cup of liquid out. (If you want to reserve the liquid for another use, do this over a bowl.)
  7. Puree the filling (without extra liquid) in a blender or food processor. Taste and add additional erythritol if more sweetness is needed. (The amount will vary because some of the original sweetener will have drained when draining the liquid, and also depends on how sweet your strawberries are. I added 1/3 cup additional erythritol at this point.)
  8. If using xanthan gum, sprinkle it on top of the filling and quickly puree again. Let sit for a couple of minutes to thicken.
  9. Pour the filling mixture into the crust. Arrange the remaining sliced strawberries (1/2 pound) in a single layer on top. Cool completely, then refrigerate for at least an hour, until set, before slicing.
NOTES
Nutrition Facts
Amount Per Serving
Calories 171Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Total Carbohydrates 10g3%
Dietary Fiber 4g16%
Sugars 5g
Protein 4g8%
Vitamin C84%
Calcium4%
Iron7%
* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 6g

*Xanthan gum will make the filling more firm. You don’t have to use it – I didn’t for my pictures and you can see the filling spills a little bit, but it still tastes great!

source;wholesomeyum.com

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