This keto coconut tart recipe is made with a delicate coconut flour pastry case and filled with coconut and strawberry. It’s a delicious sweet and chewy tart for coconut lovers.
The high fibre content of this keto coconut tart recipe makes this dessert at only just over 5g net carbs a tart. It’s almost like a coconut Bakewell tart with a bottom layer of berry jam/sauce.
Coconut strawberry tarts are a sweet treat that I had as child in the UK from a local bakery and are a great combination of coconut with a jam layer. Memories of this sugar filled childhood and the delicious strawberry coconut tarts was awoken when browsing through Pinterest and came across various coconut tarts. So, the challenge of making a keto coconut tart recipe was on!
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Is coconut keto?
Unsweetened coconut flakes are generally considered keto-friendly. Unsweetened coconut flakes are low in carbohydrates and high in healthy fats, primarily consisting of medium-chain triglycerides (MCTs), which can be quickly converted into ketones and used as a source of energy in a ketogenic diet.
Ingredients
This is a keto dessert for coconut lovers.
- Desiccated coconut - unsweetened desiccated or coconut flakes make the topping of the tart.
- Coconut flour - A great low carb flour for baking.
- Butter - unsalted should be used.
- Eggs - help bind the pastry and used in the coconut filling.
- Sweetener - we use allulose for the sweetener but other other carb sweeteners can be used.
- Strawberries - raspberries, blueberries and blackberries can be substituted.
How to make keto coconut tart
The coconut flour pastry could be made ahead and store in the fridge until you are ready to bake.
Process the coconut flour pastry in a food processor.
Mix the coconut filling ingredients.
Press the pastry into cases and fill with strawberry mixture.
Top with coconut mixture and baked until golden.
These coconut strawberry tarts were utterly delicious warm and just as tasty cold. You can either eat them fresh out of the oven, or bake ahead and store in the fridge for later.
Recipe Tips
The coconut flour pastry is delicate to handle but is worth the careful attention as when it is baked, it tastes so good. It’s a great low carb and gluten free pastry that would be enjoyed by all, whatever diet you follow. I found it easier to press the coconut flour pastry into the tart cases rather than roll it out. Low carb flours do not have the elasticity of gluten so they can be troublesome to roll out. It’s easier to press it in with your fingers.
For the jam layer I made a chunky strawberry sauce by gently heating up chopped strawberries in a saucepan with a little water and a dash of erythritol. Simmer until the strawberries are soft and gently mash them. If the mixture is too runny, add a half teaspoon of xanthan gum to thicken the jam up. Raspberries could be used instead or you could use a few tablespoons of berry chia jam if you have that to hand.
So far, this is the best sweet pastry I have made! I used larger tart cases to make them which resulted in 3 large tartlets. If you use a muffin tin or smaller tart cases the recipe will make 6. I was using larger tart cases purely as I have silicone cases and knew that they would be easier to remove.
More keto coconut desserts to try:
Coconut Strawberry Tarts
Ingredients
CRUST
- ½ cup coconut flour
- ½ cup butter unsalted
- ½ cup allulose or other low carb sweetener
- 1 teaspoon vanilla extract
- 1 egg
FILLING
- 1 ½ cup Desiccated coconut unsweetened
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup allulose or other low carb sweetener
- ¼ cup butter, unsalted melted
STRAWBERRY LAYER
- ½ cup strawberries sliced
- 2 tablespoons water
- 2 tablespoons allulose or other low carb sweetener
Instructions
PASTRY
- Place the pastry ingredients in a food processor and blend until smooth and a dough appears.
- Remove the dough and shape into a ball. Cover with parchment paper and place in the fridge for 30 minutes to chill.
FILLING
- In a bowl, beat the eggs until fluffy
- Add the erythritol, melted butter and vanilla.
- Add coconut and stir until combined.
STRAWBERRY LAYER
- In a small saucepan add the strawberries, erythritol and water.
- Bring to the boil and then simmer for 5 minutes until cool.
- Remove from the heat and gently mash.
- If the mixture is too runny, add ½ teaspoon xanthan gum to thicken
- ALTERNATIVELY use 2 tablespoons strawberry chia jam
TO ASSEMBLE
- Lightly grease either a muffin tin or small tart cases. (I used silicone cases)
- Remove the pastry from the fridge and cut into 6 even pieces.
- Shape the pastry piece into a ball and then press the pastry into the case, spreading it out evenly.
- Spoon the strawberry mixture on the bottom of the pastry case.
- Add the coconut mixture and fill up to the top of the pastry case.
- Bake at 190C/375F degrees for 25-35 minutes until the top of the tart is golden and firm.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This post may contain affiliate links. Please read my disclosure policy for more info.
Robert SCHEER
These are chewy gorgeous tarts! Thanks for this recioe!
Angela Coleby
I'm glad you enjoyed them!