Irresistible Lemon Ricotta Cream Tart (Sugar-Free)

This sugar-free lemon ricotta cream tart pairs a golden almond-flour lattice crust with a silky, bright lemon filling. It is elegant enough for a celebration but simple enough for a weekend baking project. The filling is creamy without feeling heavy, while the crust adds a delicate nutty bite around every slice.

This recipe was inspired by Mariassunta’s classic Italian-style ricotta tart. Our version keeps the familiar contrast of tender pastry and lemon-scented cheese filling, but uses allulose and a low-carb almond-flour crust. Each of the 12 slices has approximately 128 calories and 3.3 grams of net carbs.

Why You’ll Love This Lemon Ricotta Tart

• Fresh, balanced flavor: lemon zest gives the filling a fragrant citrus lift without making it sharply sour.
• Beautiful homemade finish: the rustic lattice makes the tart look impressive without requiring perfect pastry skills.
• Make-ahead friendly: four hours of chilling gives the filling clean, creamy slices.
• No added sugar: powdered allulose sweetens both the crust and filling.

If lemon desserts are your favorite, try our sugar-free lemon poke cake. For another nutty baked treat, the sugar-free pistachio cupcakes are a lovely companion recipe.

Ingredients at a Glance

For the light tart crust

Finely ground almond flour forms the base, while one tablespoon of coconut flour absorbs just enough moisture to help it hold together. Melted butter and an egg white bind the dough. Add almond milk only if the mixture stays crumbly after pressing it between your fingers.

For the lemon ricotta cream

Very well-drained part-skim ricotta is the key ingredient. Strained Greek yogurt makes the filling smooth and lightly tangy, while eggs provide structure. Fresh lemon zest supplies most of the citrus aroma; lemon juice adds brightness. A teaspoon of arrowroot helps the chilled tart slice neatly.

When reading sweetener labels, remember that “sugar-free” and “no added sugar” are regulated label terms. The FDA’s official guide to added sugars explains how added sugars appear on the Nutrition Facts label.

How to Make the Almond-Flour Crust

Preheat the oven to 325°F (165°C) and lightly grease a deep 7-inch tart pan with a removable bottom. Whisk the almond flour, coconut flour, powdered allulose, and salt before adding the melted butter and egg white. The dough should hold together when pressed but should not feel wet.

Reserve one quarter of the dough for the lattice. Press the remainder in a thin, even layer across the base and up the fluted sides. Chill both portions for 15 minutes. Prick the base lightly with a fork and pre-bake for 7 to 8 minutes, just until the surface is set. Let it cool for 10 minutes.

Mix the Filling and Build the Lattice

Beat the drained ricotta briefly, only until smooth. Mix in the strained yogurt, allulose, lemon zest, lemon juice, vanilla, arrowroot, and salt. Add the eggs one at a time on low speed. Avoid whipping extra air into the filling because trapped bubbles can make the baked surface uneven.

Spread the filling into the cooled crust. Roll the reserved dough between parchment sheets and cut thin strips. Almond-flour pastry is more fragile than wheat pastry, so lift each strip with a small offset spatula and arrange it loosely over the filling. A rustic lattice looks natural and is easier to handle than a tightly woven design.

Bake, Cool, and Chill

Bake for 30 to 34 minutes. The crust should be golden and the center should move with one gentle, unified jiggle. A wet, rippling center needs more time; a completely firm center may become dry after chilling. Cool the tart fully at room temperature, then refrigerate for at least four hours.

Egg dishes should be handled carefully. For storage and general food-safety guidance, see the USDA’s official shell egg safety guide.

Chef Danny’s Best Tips

• Drain the ricotta thoroughly. Watery ricotta can create a loose filling and a soggy base.
• Use fresh lemon zest. It delivers stronger aroma than extra lemon juice and does not thin the filling.
• Keep the pan size consistent. A deep 7-inch removable-bottom tart pan gives the photographed height and bake time.
• Do not overmix. A low mixer speed keeps the filling creamy rather than airy.
• Chill before slicing. Four hours is the minimum; overnight chilling gives the cleanest wedges.

Serving and Storage

Dust the chilled tart lightly with powdered allulose immediately before serving. Use a thin, sharp knife and wipe it clean between cuts. Serve the tart cool, not frozen. It pairs beautifully with unsweetened coffee or tea and a few fresh raspberries.

Cover leftovers and refrigerate for up to four days. The crust is at its best during the first two days. Freezing is possible, but ricotta may release a little moisture while thawing, so refrigeration is preferred.

Frequently Asked Questions

Can I use regular ricotta without draining it?

Drain it first. Place the ricotta in a fine-mesh sieve lined with cheesecloth and refrigerate for several hours or overnight. The measured 1¼ cups should be taken after excess liquid has drained.

Can I replace allulose?

A powdered monk-fruit blend formulated as a one-for-one sugar replacement can work, but sweetness and browning vary by brand. Avoid coarse granules in the filling because they may feel gritty.

Why did my lattice crack?

Almond-flour dough is naturally delicate. Roll it between parchment, keep the strips short, and transfer them with a small spatula. Small cracks can be pressed together with a fingertip.

Is this tart keto?

It is designed to be low in net carbohydrates, but dietary needs differ. Check the labels on your ricotta, yogurt, almond milk, and sweetener, and calculate nutrition using the exact products you use.

Sugar-Free Lemon Ricotta Cream Tart Recipe

Prep: 35 minutes · Bake: 40 minutes · Chill: 4 hours · Serves: 12

Sugar-Free Lemon Ricotta Cream Tart

Creamy lemon ricotta baked in a golden almond-flour lattice crust with no added sugar.

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Prep Time 35 minutes mins

Cook Time 40 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 12

Calories: 128

Ingredients Method

Ingredients

  

Light Tart Crust

• 1 cup almond flour — Bob's Red Mill
• 1 tbsp coconut flour
• 2 tbsp powdered allulose — Wholesome
• 1 pinch fine sea salt
• 2 tbsp unsalted butter melted — Kerrygold
• 1 large egg white
• 1 –2 tsp unsweetened almond milk — Silk only if needed

Lemon Ricotta Cream

• 1 1/4 cups part-skim ricotta — very well drained
• 1/2 cup plain 0% Greek yogurt — Fage strained
• 1/3 cup powdered allulose — Wholesome
• 2 large eggs — room temperature
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp pure vanilla powder — McCormick
• 1 tsp arrowroot powder
• 1 pinch fine sea salt

Finish

• 1 tbsp powdered allulose — Wholesome for light dusting

Method

 

1. Preheat oven to 325°F (165°C); lightly grease a deep 7-inch tart pan with a removable bottom.
2. Whisk almond flour, coconut flour, allulose, and salt.
3. Add melted butter and egg white; mix until the dough holds when pressed.
4. Add almond milk 1 teaspoon at a time only if needed.
5. Reserve 1/4 of the dough for the lattice.
6. Press the remaining dough thinly and evenly across the base and up the sides of the tart pan.
7. Chill the crust and reserved dough for 15 minutes.
8. Prick the base lightly with a fork; pre-bake 7–8 minutes until just set.
9. Cool the crust 10 minutes.
10. Beat drained ricotta briefly until smooth.
11. Add yogurt, allulose, lemon zest, lemon juice, vanilla, arrowroot, and salt; mix just until combined.
12. Add eggs one at a time on low speed, mixing briefly after each.
13. Spread filling evenly into the partially baked crust.
14. Roll the reserved dough between parchment and cut thin rustic strips.
15. Arrange strips loosely over the filling in a lattice pattern.
16. Bake 30–34 minutes until the crust is golden and the center has a slight unified jiggle.
17. Cool completely, then chill at least 4 hours.
18. Dust lightly with powdered allulose just before serving.

Nutrition values are estimates and may vary by ingredient brand and serving size. This recipe is general information and is not medical or dietary advice.