35+ Delicious Spring Fruit Tart Recipes for Every Occasion

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Spring is the perfect time to indulge in vibrant, fresh fruit tarts that celebrate the season’s bounty.

With an abundance of colorful, juicy fruits available, there’s no better way to showcase their natural sweetness than in a deliciously tart pastry.

Whether you’re hosting a spring brunch, preparing a light dessert, or simply want to enjoy a sweet treat, these 35+ spring fruit tart recipes are sure to inspire.

From classic combinations like strawberries and kiwi to more exotic pairings with mango and passion fruit, these tarts are perfect for any occasion.

Let’s dive into a world of crispy crusts, creamy fillings, and, of course, the freshest spring fruits.

35+ Delicious Spring Fruit Tart Recipes for Every Occasion

With these 35+ spring fruit tart recipes, you now have the perfect collection to bring the fresh flavors of the season to your table.

Whether you’re an experienced baker or a beginner in the kitchen, these tarts are sure to impress.

They capture the essence of spring through bright fruits and buttery, flaky crusts that are impossible to resist. From simple tarts to elegant showstoppers, there’s something for everyone.

So, gather your ingredients, preheat your oven, and let these delightful spring fruit tarts become your new go-to dessert for any occasion.

Spring Berry & Almond Flour Tart

This low-carb, keto-friendly spring berry tart combines the natural sweetness of fresh berries with a rich almond flour crust. It’s a perfect dessert for those following a low-carb lifestyle. The almond flour provides a slightly nutty flavor while keeping the tart grain-free. With a smooth and creamy filling, this tart offers a satisfying treat that is as beautiful as it is delicious.

Ingredients:

1 1/2 cups almond flour
1/4 cup unsweetened shredded coconut
2 tbsp melted butter

1 tbsp erythritol or any low-carb sweetener
1/4 tsp salt
1/2 cup mascarpone cheese

1/4 cup heavy cream
1 tbsp vanilla extract
1 cup mixed fresh berries (blueberries, raspberries, strawberries)

Mint leaves for garnish (optional)

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan with a removable bottom.

In a bowl, mix the almond flour, shredded coconut, melted butter, erythritol, and salt until a dough forms.
Press the dough into the tart pan, ensuring it covers the bottom and sides evenly.
Bake for 10-12 minutes or until the crust is golden brown. Allow it to cool completely.

In a separate bowl, combine mascarpone cheese, heavy cream, and vanilla extract. Whisk until smooth and creamy.
Once the crust has cooled, spread the mascarpone filling evenly inside.
Top with fresh mixed berries.

Garnish with mint leaves if desired and refrigerate for 1 hour before serving.

This Spring Berry & Almond Flour Tart is a showstopper for any low-carb dessert table. The blend of fresh berries and creamy filling makes it a refreshing and indulgent treat that aligns with keto goals. With minimal carbs and maximum flavor, it’s a perfect choice for those craving a spring-inspired dessert that doesn’t compromise on taste or texture.

Lemon Cream & Raspberry Tart

This keto-friendly tart is bursting with the flavors of lemon and raspberry, two fruits that scream spring. The tangy lemon cream filling pairs beautifully with the slightly tart raspberries, while the almond flour crust provides the perfect low-carb base. It’s a delightful balance of sweetness and tang, making it a great choice for a spring afternoon treat or a light dessert after dinner.

Ingredients:

1 1/2 cups almond flour
2 tbsp butter, melted

1/4 cup erythritol or your favorite sweetener
1/2 tsp vanilla extract
1 cup heavy cream

1/4 cup lemon juice (freshly squeezed)
2 large egg yolks
1 tbsp lemon zest

1/2 cup fresh raspberries
Additional sweetener to taste

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan with butter or cooking spray.
Mix the almond flour, melted butter, erythritol, and vanilla extract in a bowl until combined.
Press the mixture into the tart pan, forming an even layer on the bottom and sides.

Bake the crust for 10-12 minutes or until golden brown. Let it cool completely.
In a saucepan, combine heavy cream, lemon juice, egg yolks, and lemon zest. Heat over medium-low heat while whisking constantly until the mixture thickens (about 5-6 minutes).
Remove from heat and allow it to cool slightly before pouring it over the cooled almond flour crust.

Arrange fresh raspberries on top of the lemon cream filling.
Chill the tart in the fridge for at least 1 hour before serving.

The Lemon Cream & Raspberry Tart offers a refreshing yet indulgent treat that’s perfect for keto followers. Its tangy lemon cream filling with fresh raspberries is the ideal combination for a light spring dessert. This tart not only satisfies your sweet cravings but also provides a guilt-free, low-carb alternative that’s perfect for spring gatherings or special occasions.

Strawberry & Cream Cheese Tart

This keto strawberry tart is made with a delectable cream cheese filling and a buttery almond flour crust. The fresh strawberries add a natural sweetness that complements the rich and tangy cream cheese filling. This dessert is simple to make and perfect for spring, offering a low-carb solution to satisfy your dessert cravings without derailing your diet.

Ingredients:

1 1/2 cups almond flour

1/4 cup coconut flour
1/4 cup unsweetened butter, melted
2 tbsp erythritol or other keto-friendly sweetener

1/4 tsp salt
8 oz cream cheese, softened
1/4 cup heavy cream

1/4 cup erythritol or sweetener
1 tsp vanilla extract
1 cup fresh strawberries, sliced

Instructions:

Preheat the oven to 350°F (175°C) and grease a tart pan.
Mix the almond flour, coconut flour, melted butter, erythritol, and salt to form a dough.

Press the dough into the tart pan, ensuring it covers the base and sides evenly.
Bake for 10-12 minutes or until the crust is golden. Allow it to cool completely.
In a bowl, beat the softened cream cheese with heavy cream, sweetener, and vanilla extract until smooth and creamy.

Spread the cream cheese mixture over the cooled tart crust.
Arrange sliced strawberries on top of the cream cheese layer.
Refrigerate for 1 hour to set before serving.

This Strawberry & Cream Cheese Tart is an easy-to-make, low-carb dessert that brings the best of spring’s sweetness in a keto-friendly format. The almond and coconut flour crust gives it a satisfying crunch, while the cream cheese filling provides a rich, creamy contrast. Topped with fresh strawberries, it’s a treat that will leave you feeling satisfied without the guilt. It’s perfect for a spring picnic or a casual dinner gathering with friends and family.

Coconut Lime Keto Tart

This Coconut Lime Keto Tart is a tropical-inspired dessert that delivers a tangy lime filling combined with the richness of coconut. The almond flour crust provides the ideal low-carb base, while the coconut and lime create a refreshing, exotic flavor perfect for springtime gatherings. The tart is both refreshing and satisfying, making it a great choice for those on a keto diet who are looking for a dessert that’s both indulgent and light.

Ingredients:

1 1/2 cups almond flour
1/4 cup shredded unsweetened coconut
1/4 cup butter, melted

2 tbsp erythritol (or preferred sweetener)
1/4 tsp salt
1/2 cup coconut milk (full-fat)

1/4 cup lime juice (fresh)
1 tbsp lime zest
3 tbsp erythritol (or preferred sweetener)

2 large eggs

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan with butter or cooking spray.

In a bowl, mix the almond flour, shredded coconut, melted butter, erythritol, and salt until combined. Press the mixture into the tart pan.
Bake for 10-12 minutes or until the crust is golden brown. Let it cool completely.
In a separate bowl, whisk together coconut milk, lime juice, lime zest, sweetener, and eggs until smooth.

Pour the lime filling into the cooled tart crust and bake for 12-15 minutes, until the filling has set and is slightly firm.
Allow the tart to cool, then refrigerate for at least 1 hour.
Garnish with shredded coconut or additional lime zest before serving.

This Coconut Lime Keto Tart is an incredible combination of sweet and tangy flavors that work wonderfully together. The coconut milk and lime provide a refreshing bite, while the almond flour crust offers a satisfying texture without the carbs. This tart is an ideal dessert for keto followers looking to indulge in a fruity, low-carb treat. It’s perfect for spring occasions or as a special end to a light meal.

Apricot & Cream Cheese Keto Tart

This Apricot & Cream Cheese Keto Tart is a decadent dessert that brings out the natural sweetness of apricots paired with a smooth, creamy filling. The tart uses a simple almond flour crust, which is both gluten-free and low-carb, while the cream cheese filling adds richness to the fresh apricot topping. A light, yet satisfying dessert that makes the most of spring’s fruity offerings.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or preferred sweetener

1/4 tsp salt
8 oz cream cheese, softened
1/4 cup heavy cream

1/4 cup erythritol
1 tsp vanilla extract
4-5 apricots, sliced

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan with butter or cooking spray.
In a bowl, mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes or until golden. Let cool completely.

In a bowl, beat together softened cream cheese, heavy cream, erythritol, and vanilla extract until smooth.
Spread the cream cheese mixture over the cooled almond flour crust.
Arrange sliced apricots on top of the cream cheese filling.

Refrigerate the tart for at least 1 hour before serving.

This Apricot & Cream Cheese Keto Tart offers a creamy, fruity, and low-carb dessert that’s perfect for spring. The cream cheese filling complements the natural sweetness of the apricots, creating a treat that’s rich but still light enough for a springtime indulgence. The almond flour crust keeps it keto-friendly while providing a satisfying crunch. It’s the perfect dessert for those on a low-carb diet who want to enjoy a delicious and seasonal treat.

Blueberry & Lavender Keto Tart

The Blueberry & Lavender Keto Tart is an elegant and aromatic dessert that blends the sweet taste of blueberries with the subtle floral notes of lavender. The tart’s almond flour crust is a perfect match for the rich cream cheese filling, which complements the fresh blueberries beautifully. The touch of lavender makes this dessert unique, giving it a sophisticated flair that is perfect for spring gatherings.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter

2 tbsp erythritol or preferred sweetener
1/4 tsp salt
8 oz cream cheese, softened

1/2 cup heavy cream
1 tbsp dried lavender flowers (or 1 tsp lavender extract)
1 cup fresh blueberries

1 tbsp lemon zest

Instructions:

Preheat the oven to 350°F (175°C) and grease a tart pan.

In a bowl, mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes, until golden. Let cool completely.
In a saucepan, warm the heavy cream over medium heat and add the dried lavender flowers. Let it infuse for 3-4 minutes, then strain out the lavender.
Beat the cream cheese with the infused cream until smooth and creamy. Add the sweetener and lemon zest.

Spread the lavender cream cheese mixture over the cooled tart crust.
Top with fresh blueberries.
Refrigerate for at least 1 hour before serving.

The Blueberry & Lavender Keto Tart is an aromatic and flavorful dessert that is perfect for spring. The infusion of lavender adds a unique floral flavor that elevates the sweetness of the blueberries, while the creamy filling provides a delightful contrast. This tart is a great choice for special occasions or a sophisticated finish to any spring meal. It’s light, low-carb, and absolutely indulgent—exactly what you need to satisfy your sweet tooth without breaking your keto goals.

Peach & Ricotta Keto Tart

This Peach & Ricotta Keto Tart is a fresh and light dessert that brings out the juicy sweetness of peaches with the creamy texture of ricotta cheese. The almond flour crust offers a great low-carb base, and the ricotta filling provides a smooth, mildly sweet contrast to the tart peaches. This dessert captures the essence of spring with its vibrant peach flavor and is perfect for anyone on a keto diet.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or preferred sweetener

1/4 tsp salt
1 cup ricotta cheese
1/4 cup heavy cream

2 tbsp erythritol
1 tsp vanilla extract
3-4 ripe peaches, sliced

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt until the dough forms. Press it into the tart pan and bake for 10-12 minutes until golden. Let it cool.

In a bowl, whisk together ricotta cheese, heavy cream, erythritol, and vanilla extract until smooth.
Spread the ricotta filling evenly over the cooled tart crust.
Arrange sliced peaches on top of the ricotta filling.

Refrigerate for at least 1 hour before serving.

The Peach & Ricotta Keto Tart is a perfect blend of fresh spring flavors with the mild sweetness of peaches and the richness of ricotta. It’s a simple yet indulgent dessert that delivers on both taste and texture while remaining low in carbs. Whether served at a spring brunch or as a light after-dinner treat, this tart is a crowd-pleaser for anyone following a keto lifestyle.

Kiwi & Mascarpone Keto Tart

The Kiwi & Mascarpone Keto Tart is a vibrant dessert that showcases the tangy and refreshing flavor of kiwi. The mascarpone cheese filling is rich and smooth, providing the perfect balance for the tartness of the kiwi. This dessert is easy to prepare and offers a beautiful, colorful appearance, making it a great choice for spring gatherings while being completely keto-friendly.

Ingredients:

1 1/2 cups almond flour
1/4 cup butter, melted
2 tbsp erythritol or preferred sweetener
1/4 tsp salt
8 oz mascarpone cheese, softened
1/4 cup heavy cream
2 tbsp erythritol
4-5 ripe kiwis, peeled and sliced

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt into a dough. Press it into the tart pan and bake for 10-12 minutes. Let cool completely.
In a bowl, beat the mascarpone cheese with heavy cream and sweetener until smooth.
Spread the mascarpone filling over the cooled crust.
Arrange the kiwi slices on top of the mascarpone filling.
Refrigerate for 1 hour before serving.

The Kiwi & Mascarpone Keto Tart is a refreshing and flavorful dessert that makes the most of spring fruits. The sweetness of the mascarpone cheese complements the tart kiwi slices beautifully. With a simple almond flour crust and minimal carbs, this tart is a great choice for those looking for a guilt-free, indulgent treat that feels light and fresh.

Rhubarb & Almond Keto Tart

This Rhubarb & Almond Keto Tart combines the tartness of rhubarb with the richness of an almond flour crust and a creamy filling. Rhubarb, a quintessential spring ingredient, pairs perfectly with the smooth, slightly sweet almond filling. This dessert is an excellent choice for those following a low-carb lifestyle who want to enjoy the bright flavors of spring without compromising their diet.

Ingredients:

1 1/2 cups almond flour
1/4 cup unsweetened shredded coconut
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
2 cups rhubarb, chopped into small pieces
1 tbsp butter
2 tbsp erythritol (for the rhubarb filling)
1/2 cup mascarpone cheese
1/4 cup heavy cream
1/4 cup erythritol (for the filling)
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, shredded coconut, melted butter, erythritol, and salt until a dough forms. Press into the tart pan and bake for 10-12 minutes until golden. Allow it to cool.
In a saucepan, melt 1 tablespoon of butter over medium heat and add the rhubarb. Cook for 4-5 minutes until softened. Add erythritol and cook for an additional 5 minutes until the rhubarb is syrupy. Let it cool slightly.
In a bowl, whisk together mascarpone cheese, heavy cream, erythritol, and vanilla extract until smooth.
Spread the mascarpone mixture into the cooled tart crust. Top with the cooked rhubarb.
Refrigerate for at least 1 hour before serving.

his Rhubarb & Almond Keto Tart is an amazing way to highlight the bright and tangy flavors of rhubarb. The smooth mascarpone filling balances the tartness of the rhubarb, and the almond flour crust provides a perfect crunchy base. This dessert is not only low in carbs but also a flavorful and seasonal treat perfect for spring occasions.

Black Cherry & Dark Chocolate Keto Tart

This Black Cherry & Dark Chocolate Keto Tart is a decadent dessert that combines the richness of dark chocolate with the sweet-tart flavor of fresh black cherries. With a keto-friendly almond flour crust and a creamy chocolate ganache, this tart offers a balance of sweetness and richness. Perfect for a spring treat or any special occasion, this dessert provides the indulgence of a traditional tart without the carbs.

Ingredients:

1 1/2 cups almond flour
1/4 cup cocoa powder
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
6 oz dark chocolate (85% cocoa or higher)
1/2 cup heavy cream
1 tbsp butter (for ganache)
1 cup fresh black cherries, pitted and halved

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, cocoa powder, melted butter, erythritol, and salt until combined. Press into the tart pan and bake for 10-12 minutes, until the crust is set. Let it cool completely.
In a saucepan, heat heavy cream and butter over medium heat until it begins to simmer. Pour over chopped dark chocolate and stir until smooth.
Pour the chocolate ganache into the cooled tart crust and spread evenly.
Arrange the halved black cherries on top of the ganache.
Refrigerate for 1-2 hours to set before serving.

This Black Cherry & Dark Chocolate Keto Tart is a perfect balance of rich, indulgent dark chocolate and fresh, sweet-tart black cherries. The almond flour crust provides a light and crunchy base while maintaining a low-carb profile. This dessert is the ideal keto-friendly treat for chocolate lovers, making it perfect for a spring or special occasion dessert that feels luxurious yet guilt-free.

Pear & Cinnamon Keto Tart

The Pear & Cinnamon Keto Tart combines the natural sweetness of pears with a warm cinnamon-spiced filling. The almond flour crust is buttery and rich, providing a perfect balance to the sweet and spicy flavors of the filling. This is a great keto dessert for those looking to bring the flavors of fall and spring together in one delicious low-carb treat.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
2 large pears, peeled and sliced
1/2 tsp ground cinnamon
1/4 cup erythritol (for filling)
1/4 cup heavy cream
1/2 tsp vanilla extract
1 tbsp lemon juice

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
In a bowl, mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes until golden. Let it cool.
In a pan, sauté pear slices with cinnamon and erythritol for 5 minutes, until soft. Add heavy cream and cook for 2 more minutes until the sauce thickens. Let it cool slightly.
Spread the pear filling over the cooled almond flour crust.
Drizzle with lemon juice and vanilla extract before serving.

This Pear & Cinnamon Keto Tart brings the classic flavors of cinnamon-spiced pears into a low-carb dessert that’s perfect for spring. The creamy filling, combined with the almond flour crust, offers a delightful texture and flavor contrast. It’s an elegant and easy-to-make dessert that will impress your guests while keeping your carb count in check.

Grapefruit & Ginger Keto Tart

Grapefruit & Ginger Keto Tart is a refreshing, tangy dessert with a zesty grapefruit filling and a hint of ginger. The almond flour crust is perfectly paired with the citrusy filling and the gentle heat of ginger, making it a unique and delicious spring dessert. This keto tart is a delightful way to enjoy the flavors of spring while maintaining a low-carb lifestyle.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
1/2 cup fresh grapefruit juice
1 tsp fresh grated ginger
1/4 cup erythritol (for the filling)
2 large egg yolks
1 tbsp lemon juice

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes until golden. Let it cool completely.
In a saucepan, heat grapefruit juice, ginger, and erythritol until simmering. Whisk in the egg yolks and cook until thickened.
Pour the grapefruit mixture into the cooled crust and bake for another 5-7 minutes until set.
Let the tart cool and refrigerate for at least 1 hour before serving.

The Grapefruit & Ginger Keto Tart offers a refreshing burst of citrus and spice in a low-carb form. The slightly spicy ginger pairs wonderfully with the tangy grapefruit filling, creating a dessert that feels vibrant and light. This tart is perfect for spring celebrations, offering a unique and sophisticated flavor combination that is sure to impress.

Pomegranate & Orange Keto Tart

This Pomegranate & Orange Keto Tart is a stunning, flavorful dessert that combines the sweetness of pomegranate with the bright citrus notes of orange. The almond flour crust provides a perfect foundation for the fresh fruit topping, while the rich cream cheese filling creates a creamy base for the vibrant fruit. This tart is a refreshing, low-carb treat ideal for the spring season.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup heavy cream
1/4 cup erythritol
1/4 tsp vanilla extract
1/2 cup pomegranate seeds
1 orange, peeled and sliced

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes until golden. Let it cool.
Beat the softened cream cheese with heavy cream, erythritol, and vanilla extract until smooth.
Spread the cream cheese mixture over the cooled almond flour crust.
Top with pomegranate seeds and orange slices.
Refrigerate for 1 hour before serving.

The Pomegranate & Orange Keto Tart offers a refreshing and vibrant combination of flavors. The creamy cream cheese filling complements the citrusy orange slices and the tart pomegranate seeds, creating a balanced and indulgent dessert. This is a perfect low-carb treat to enjoy during the spring season, offering a burst of fresh flavors with every bite.

Passionfruit & Coconut Keto Tart

This Passionfruit & Coconut Keto Tart brings together the tropical sweetness of passionfruit with the richness of coconut. The almond flour crust is a low-carb, gluten-free option that holds the vibrant, tangy passionfruit filling. Topped with toasted coconut flakes, this tart offers a light and tropical dessert perfect for spring and summer gatherings.

Ingredients:

1 1/2 cups almond flour
1/4 cup unsweetened shredded coconut
1/4 cup butter, melted
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
1/2 cup passionfruit pulp (fresh or frozen)
1/4 cup coconut cream
2 tbsp erythritol (for filling)
1 tsp vanilla extract
Toasted coconut flakes for garnish

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, shredded coconut, melted butter, erythritol, and salt into a dough. Press into the tart pan and bake for 10-12 minutes until golden. Let it cool.
In a saucepan, heat the passionfruit pulp, coconut cream, erythritol, and vanilla extract. Cook for 3-5 minutes until the mixture thickens.
Pour the passionfruit filling into the cooled tart crust.
Refrigerate for at least 1 hour to set.
Garnish with toasted coconut flakes before serving.

The Passionfruit & Coconut Keto Tart offers an exotic, tropical twist to your low-carb dessert repertoire. The tangy passionfruit filling paired with the richness of coconut is a delightful combination, making this tart perfect for spring and summer gatherings. It’s an indulgent yet guilt-free treat that captures the essence of tropical flavors in every bite.

Strawberry & Lemon Keto Tart

This Strawberry & Lemon Keto Tart is a refreshing and tangy dessert, ideal for springtime. The tart features a rich cream cheese filling with the perfect balance of sweetness from strawberries and a bright citrusy kick from lemon. The almond flour crust is buttery and crumbly, complementing the fresh fruit and creamy filling. It’s a perfect keto dessert for anyone craving a low-carb yet indulgent treat.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup heavy cream
1/4 cup erythritol
1 tsp vanilla extract
1 lemon, zest and juice
1 1/2 cups fresh strawberries, sliced

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt into a dough. Press into the tart pan and bake for 10-12 minutes, until golden. Let it cool.
Beat together cream cheese, heavy cream, erythritol, vanilla extract, lemon juice, and zest until smooth.
Spread the cream cheese mixture evenly over the cooled tart crust.
Top with fresh strawberry slices, arranging them beautifully over the filling.
Refrigerate for at least 1 hour before serving.

This Strawberry & Lemon Keto Tart is a bright and refreshing dessert that captures the essence of spring. The sweetness of fresh strawberries pairs perfectly with the tangy lemon and smooth cream cheese filling. The almond flour crust adds a delightful texture without the carbs, making this a satisfying, low-carb dessert perfect for a spring celebration or a casual treat.

Raspberry & Almond Keto Tart

The Raspberry & Almond Keto Tart combines the sweet-tart flavor of fresh raspberries with a creamy, almond-flavored filling. The almond flour crust is both gluten-free and low-carb, while the rich cream cheese and almond filling provides a perfect balance for the fresh raspberries. This tart is an elegant and easy-to-make dessert that works well for special occasions or as a refreshing treat on a warm day.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup heavy cream
1/4 cup erythritol (for filling)
1/4 tsp almond extract
1 1/2 cups fresh raspberries

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes, until golden. Let it cool.
Beat together cream cheese, heavy cream, erythritol, and almond extract until smooth.
Spread the cream cheese mixture evenly over the cooled tart crust.
Top with fresh raspberries, distributing them evenly across the tart.
Refrigerate for at least 1 hour before serving.

The Raspberry & Almond Keto Tart is a simple yet delicious dessert, perfect for showcasing fresh spring berries. The almond-flavored cream cheese filling enhances the raspberries’ tartness, while the almond flour crust provides the ideal low-carb base. This keto-friendly dessert is both elegant and easy to prepare, making it an excellent choice for gatherings or a special treat to enjoy anytime.

Lemon & Poppy Seed Keto Tart

Lemon & Poppy Seed Keto Tart is a bright and tangy dessert that combines the zesty flavor of lemon with the subtle crunch of poppy seeds. The almond flour crust serves as a perfect, buttery base for the smooth lemon filling, and the poppy seeds add a delightful texture. This keto dessert is perfect for those who love citrus flavors and want to enjoy a refreshing, low-carb treat.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup heavy cream
1/4 cup erythritol
1 tsp vanilla extract
1/4 cup lemon juice
1 tbsp lemon zest
1 tbsp poppy seeds

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes until golden. Let it cool.
Beat together cream cheese, heavy cream, erythritol, vanilla extract, lemon juice, and lemon zest until smooth.
Stir in the poppy seeds, then spread the lemon filling over the cooled tart crust.
Refrigerate for at least 1 hour before serving.

This Lemon & Poppy Seed Keto Tart is a vibrant, tangy dessert that brings a burst of citrus flavor and a delicate crunch from the poppy seeds. The smooth, creamy filling and buttery almond flour crust offer a wonderful contrast, making it a perfect low-carb choice for anyone craving a light and fresh springtime treat. It’s both elegant and simple, making it a great addition to any celebration.

Kiwi & Mint Keto Tart

This Kiwi & Mint Keto Tart is a refreshing dessert with a unique flavor combination of tangy kiwi and fresh mint. The almond flour crust provides a light, crunchy base for the smooth filling, and the kiwi slices on top create a burst of fruity goodness. The mint adds an herbal twist, making this tart a vibrant and aromatic treat for those on a low-carb lifestyle.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup heavy cream
1/4 cup erythritol (for filling)
1 tsp vanilla extract
3 ripe kiwis, peeled and sliced
Fresh mint leaves for garnish

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes, until golden. Let it cool.
Beat together cream cheese, heavy cream, erythritol, and vanilla extract until smooth.
Spread the cream cheese mixture evenly over the cooled tart crust.
Arrange the kiwi slices on top of the cream cheese filling.
Garnish with fresh mint leaves.: The Kiwi & Mint Keto Tart offers a fresh and unique twist on traditional fruit tarts. The sweet-tart kiwi pairs beautifully with the creamy filling, while the mint adds a refreshing herbal note. The almond flour crust provides the perfect low-carb base for this vibrant and light dessert, making it an ideal choice for a springtime gathering or a special treat to enjoy at any time.

Mango & Lime Keto Tart

The Mango & Lime Keto Tart is a tropical and tangy dessert that brings the flavors of the tropics straight to your kitchen. The almond flour crust offers a perfect balance to the creamy filling made with fresh mango puree and lime juice. With a vibrant, sweet-tart flavor profile, this tart is perfect for anyone following a keto diet and looking to indulge in a refreshing, low-carb dessert.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
1 cup mango puree
1/4 cup heavy cream
2 tbsp lime juice
1/4 cup erythritol (for filling)
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt into a dough. Press into the tart pan and bake for 10-12 minutes, until golden. Let it cool.
In a blender, combine mango puree, heavy cream, lime juice, erythritol, and vanilla extract. Blend until smooth.
Pour the mango filling into the cooled tart crust and smooth it out.
Refrigerate for at least 1 hour before serving.

The Mango & Lime Keto Tart is an exotic, vibrant dessert that will transport you to a tropical paradise. The smooth mango filling and tangy lime complement each other beautifully, and the almond flour crust adds a satisfying crunch. This keto-friendly dessert is perfect for spring and summer and is sure to be a hit at any gathering.

Blackberry & Vanilla Keto Tart

The Blackberry & Vanilla Keto Tart features a delicious combination of fresh blackberries and a smooth vanilla filling. The almond flour crust provides a light and crumbly texture, while the vanilla custard filling enhances the natural sweetness of the blackberries. This dessert is a simple yet elegant way to enjoy the fresh berries of spring while maintaining a low-carb diet.

Ingredients:

1 1/2 cups almond flour
1/4 cup melted butter
2 tbsp erythritol or sweetener of choice
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup heavy cream
1/4 cup erythritol (for filling)
1 tsp vanilla extract
1 1/2 cups fresh blackberries

Instructions:

Preheat the oven to 350°F (175°C). Grease a tart pan.
Mix almond flour, melted butter, erythritol, and salt to form a dough. Press into the tart pan and bake for 10-12 minutes, until golden. Let it cool.
Beat together cream cheese, heavy cream, erythritol, and vanilla extract until smooth.
Spread the vanilla cream filling over the cooled tart crust.
Top with fresh blackberries.
Refrigerate for at least 1 hour before serving.

This Blackberry & Vanilla Keto Tart is a simple, yet luxurious dessert. The creamy vanilla filling pairs wonderfully with the fresh, juicy blackberries, and the almond flour crust provides a light and crumbly base. It’s a perfect way to enjoy the flavors of spring while sticking to a low-carb lifestyle.

Note: More recipes are coming soon

35+ Delicious Spring Fruit Tart Recipes for Every Occasion