This keto coconut tart features a tender coconut flour pastry filled with a sweet coconut mixture and a bright strawberry layer. Lightly chewy and full of coconut flavour, it’s a satisfying low‑carb dessert for coconut lovers.
Thanks to the high fibre from coconut and a carb‑friendly sweetener, each tart contains about 5g net carbs. Think of it as a coconut twist on a Bakewell tart, with a thin strawberry jam layer beneath a coconut topping.
These coconut strawberry tarts reminded me of the coconut tarts I used to buy at a bakery as a child in the UK. Seeing vintage versions online inspired me to recreate that flavour while keeping it sugar‑free and keto. The result is a nostalgic pastry with a modern, low‑carb twist.
Is coconut keto?
Unsweetened desiccated coconut or coconut flakes are generally keto‑friendly. They are relatively low in digestible carbs and high in healthy fats, including medium‑chain triglycerides (MCTs), which are readily converted into ketones, making coconut a popular ingredient in ketogenic baking.
Ingredients
Perfect for coconut enthusiasts, this recipe uses coconut flour for the pastry and unsweetened desiccated coconut for the filling.
- Desiccated coconut – unsweetened, for the topping.
- Coconut flour – a low‑carb flour ideal for this pastry.
- Butter – use unsalted.
- Eggs – bind the pastry and enrich the coconut filling.
- Sweetener – allulose is used here, but any preferred low‑carb sweetener will work.
- Strawberries – you can substitute raspberries, blueberries or blackberries for the jam layer.
How to make keto coconut tart
The coconut flour pastry can be prepared ahead and refrigerated until you’re ready to bake. Because coconut flour lacks gluten, the dough is best pressed into tart cases rather than rolled.
Process the pastry ingredients in a food processor until a smooth dough forms, then chill.
Beat the filling ingredients and fold in the desiccated coconut until well combined.
Press the chilled pastry into tart cases, spoon in the strawberry layer, then add the coconut filling.
Top with the coconut mixture and bake until golden and set.
These tarts are delicious warm or chilled. Bake and enjoy immediately, or prepare ahead and refrigerate for later.
Recipe Tips
The coconut flour pastry is delicate but rewarding. Because low‑carb flours don’t develop gluten, rolling can be difficult — shaping and pressing the dough into tart cases with your fingers works best. If you prefer a thicker pastry layer, you’ll get fewer tarts from the same dough.
For the jam layer, gently simmer chopped strawberries with a little water and your chosen sweetener until the fruit breaks down. Mash lightly for a chunky sauce. If the sauce is too loose, stir in ½ teaspoon xanthan gum to thicken, or use 2 tablespoons of strawberry chia jam as an alternative. Raspberries make a tasty substitute.
I used larger silicone tart cases and made three large tartlets; using a muffin tin or smaller tart tins yields six tarts. Silicone cases can be easier to remove, which influenced the choice.
More keto coconut desserts to try:
Coconut Cheesecake Bars
Raspberry Coconut Bars
Mini Lemon Coconut Muffins
Coconut Blondies
Coconut Cake
Coconut Strawberry Tarts
Angela Coleby
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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
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Place the crust ingredients in a food processor and blend until a smooth dough forms.
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Shape the dough into a ball, wrap in parchment and chill in the fridge for 30 minutes.
FILLING
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Beat the eggs until fluffy.
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Add the sweetener, melted butter and vanilla, then mix well.
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Stir in the desiccated coconut until fully combined.
STRAWBERRY LAYER
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Combine strawberries, sweetener and water in a small saucepan.
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Bring to a boil and simmer for about 5 minutes, then allow to cool slightly.
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Remove from heat and gently mash. If too runny, add ½ teaspoon xanthan gum to thicken.
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Alternatively, use 2 tablespoons of strawberry chia jam.
TO ASSEMBLE
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Lightly grease a muffin tin or small tart cases (silicone works well).
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Divide the chilled pastry into 6 even pieces.
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Shape each piece into a ball and press into the tart case to form an even shell.
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Spoon a little strawberry mixture into the base of each shell.
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Top with the coconut filling, filling to the rim of the pastry case.
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Bake at 190°C / 375°F for 25–35 minutes until the tops are golden and the filling feels set.
Notes
Any nutritional values are estimates calculated from the individual ingredients and may vary depending on brand and preparation.
Nutrition
Calories: 425kcal
Carbohydrates: 12g
Protein: 6g
Fat: 40g
Fiber: 7g
Net Carbohydrates: 5g
Nutrition information is an estimate provided by an online calculator.
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