Mother’s Day Tea Party Keto Strawberry Tartlets

Preparing Keto Mother’s day tea party recipes can get overwhelming when trying to impress. But don’t fret because these dazzling Keto strawberry tartlets will make your mom feel cherished. The low-carb tartlets start with a buttery almond crust filled with whipped cream and topped with refreshing strawberries.

Can you use different fruits for these tartlets?

Absolutely! Feel free to use your choice of fruit for this Keto tea party dessert. You can use blueberries or raspberries for a low-carb option. If you've got more carbs to spare, bananas would be an excellent choice for something similar to banana cream pie.

What other fillings can you use?

Using simple whipped heavy cream allows the strawberries to shine, but other fillings can take these tartlets to the next level. Consider using low-carb crème anglaise, sweet cream cheese, or coconut cream.

What type of baking molds can you use?

We have used a cupcake pan to prepare these tartlets because they are practical and available in almost every kitchen. You can, however, use individual tartlet molds or tins.

What are baking beans/ pastry weights?

Baking beans can be regular dried beans, specially made from ceramic, or metal baking beans (often labeled as pie/pastry weights). They are essential as they help keep the pastry in shape as it cooks. Without the weights, the pastry on the base can puff up, and the pastry on the sides can collapse inward. This method is critical in preparing similar Keto tea party recipes to maintain pretty and uniform tartlets.

Can you adapt this recipe to a vegan diet?

Absolutely! For the crust, swap out the butter for vegan butter or coconut oil and the egg for a flax/chia egg. As for the filling, you can use coconut cream instead.

Net Carbs

2.9 g
Fiber

2.6 g
Total Carbs

7.3 g
Protein

3.5 g
Fats

17.8 g

188 cals

Quantity

Serving Size

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Just Almond Meal

1 cup
Coconut flour

2 tbsp
Powdered Erythritol (Icing Sugar)

2 tbsp
Psyllium Husks (Ground / Powder)

1 tsp
Baking Aids Xanthan Gum

0.5 tsp
Butter

0.25 cup
Raw egg, yolk

1 large
Cream Heavy Whipping

0.75 cup
Strawberries, fresh

1 cup, whole pieces

Step 1

To prepare the tartlet dough, add the almond meal, coconut flour, psyllium husk, xanthan gum, and salt to a food processor. Blend until a uniform dry mixture forms. Cut the cold butter into 6-8 pieces and add them to the food processor.
Step 2

Pulse a few times until a rough mixture forms, similar to bread crumbs. Add the egg yolk and pulse a few times until the dough starts coming together. Bring the dough together using a spatula and transfer it to a bowl.
Step 3

Form the dough into a ball using your hands and wrap it in cling film. Press to flatten it slightly. Place it in the fridge for 30 minutes.
Step 4

Preheat your oven to 200 C/400 F and grease the bottom and sides of a cupcake pan with butter. Take the dough out of the fridge, unwrap it, and roll it to 1/8 inch ( ¼ cm ) thick between 2 pieces of parchment paper. Using a round cutter slightly larger than the bottom of your cupcake pan (we used a 10cm cutter), cut the dough into 10 round pieces.
Step 5

Carefully transfer each dough into the molds. Press with your fingers to fit it properly. Prick the bottoms with a fork.
Step 6

Line all the tart shells with baking paper or aluminum foil and add baking beans or pastry weight. Bake them for 5 minutes, remove the baking paper and weight, and bake for 10-15 more minutes. Take the tartlet shells out of the oven and start preparing the filling.
Step 7

Pour the heavy whipping cream into a bowl. Beat using a hand mixer until light and fluffy. Transfer to a piping bag with a star attachment.
Step 8

Pipe the whipped cream into the tartlet shells. Dice the strawberries and add them over the whipped cream. Enjoy!