Paleo/Keto Key Lime Tartlets

Summer Treat!

Makes 12 Mini Pies

These cute refreshing tarts are perfect for a summer picnic or just to have at home. These are Paleo/keto adapted so won’t wreak havoc on your blood sugar but your taste buds will never know it!

The Crust

  • 2 cups almond flour
  • 1/4 coconut oil or Kerrygold butter
  • 1 egg at room temperature
  • 1 Tbsp succanat sugar or Allulose blend sweetener from TJ’s*
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • pinch of salt

The Filling

  • 4 eggs at room temperature
  • 2 Tbsp key lime zest (zest your limes before juicing)
  • 1/2 cup freshly squeezed key lime juice (6 medium limes)
  • 1/2 cup maple syrup or TJ’s Allulose blend
  • 1 Tbsp coconut flour or 2 Tbsp almond flour


  1. Preheat oven to 350 and spray muffin tin with avocado or coconut oil or 9×9 square baking pan for bars (The tartlets are fancier but the bars are less work and taste the same).
  2. Combine all of the crust ingredients with a spoon or rubber spatula until everything sticks together.
  3. Using your hands, evenly divide the dough between the 12 muffin cups and press on the bottom and up the sides until it creates a bowl. (in the summer, I needed to chill the dough for about 5-10 minutes in order to do this. The dough kept coming a part because the coconut oil or butter was totally melted)
  4. Bake the crust for 7 minutes until slightly golden brown. Remove form oven and let cool for about 20 minutes.
  5. In the meantime, whisk all ingredients for the filling together. Once the crust has cooled, pour the filling evenly into the muffin cups.
  6. Bake the mini pies for about 15-17 minutes. The bars for 25-30 minutes. filling should spring back when touched-not jiggly.
  7. Allow to cool at room temp for 30 min then refrigerate for 2 hours.
  8. Using a dinner knife, carefully loosen & remove the tarts or slice the bars.



Cindy D

Paleo dessert!


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