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Whether it is the strawberry season or not, Sugar-Free Strawberry dessert recipes are always in style. This easy-to-make Sugar-Free Strawberry Tart recipe is full of delicious strawberry flavour. Many of the ingredients in this recipe can be found in your Diabetic-Friendly pantry, making prep time a little easier.
This delicious Sugar-Free Strawberry Tart recipe is the perfect end to a diabetic-friendly meal, such as our Grilled Stuffed Pork chops, Low Carb Beef Schnitzel or our Low Carb Fried Pickerel. It is light and tasty and satisfies every sweet tooth.
In this post you will find, a list of kitchen tools needed, a shopping list, tips on buying fresh strawberries, the sugar-free strawberry tart recipe and the nutritional value for one serving.
List of Kitchen Tools needed to make our Sugar-Free Strawberry tart Recipe
- Mixing Bowls
- saucepan
- measuring cups
- measuring spoons
- 9-inch non-stick tart pan (removable bottom)
- pastry blender
- strawberry slicer
- electric mixer – (stand or handheld)
- silicone spatula
- offset spatula
Shopping List of Ingredients
- Almond flour (fine ground)
- coconut flour
- Splenda granulated sweetener
- canola oil
- low-fat cream cheese
- liquid Stevia sweetener
- sugar-free cool whip
- fresh strawberries
- sugar-free strawberry jello
- Walden Farms strawberry fruit spread
Sugar-Free Strawberry Tart Recipe
Ingredients
Crust
- 1/2 cup Coconut flour
- 3/4 cup Almond Flour
- 1/4 cup granulated sweetener
- 1/3 cup canola oil
Filling
- 8 ounces low-fat cream cheese (room temperature)
- 1 tbsp liquid Stevia
- 1 cup Sugar-Free Cool whip
- 1 pkg sugar-free strawberry jello
- 2 cups sliced strawberries
- 12 ounces Walden Farms Strawberry Fruit Spread
Instructions
Crust
- Preheat oven to 350° F (175°C)
- In a small mixing bowl add, almond flour, coconut flour, Splenda granulated sweetener, and canola oil.
- Using a pastry blender, blend the crust ingredients until it is a well mixed crumble.
- Pour into a non-stick tart pan and press evenly on the bottom and up the sides.
- Bake in oven for 10 minutes or until golden brown.
- Remove from the oven and let cool.
Filling
- In a mixing bowl cream the cream cheese, until smooth.
- Add the liquid sweetener and continue to mix, until well combined.
- Spoon in the cool whip and fold in gently.
- Pour into the baked tart shell and spread evenly in the pan.
- Arrange the sliced strawberries on the top of the cream cheese filling.
Glaze
- In a small saucepan, heat the Walden Farms strawberry fruit spread until it becomes liquid.
- Once it is hot, stir in the sugar-free jello packet and continue to stir until it is dissolved.
- Remove from heat and let cool slightly.
- Pour the glaze mixture over the top of the strawberry tart.
- Chill for at least 2 hours before serving.
FAQs
Can I use frozen strawberries in this recipe?
If you want a clean look with sliced strawberries evenly placed on the top, I wouldn’t recommend it. If you don’t care about the placing of the strawberries on the top and just want a more jellied random look, then by all means, yes.
If you use frozen strawberries, be sure to thaw completely and drain away all but 1/2 cup of liquid that resulted in the thawing process. If you did not get 1/2 cut of liquid from thawing (store-bought frozen strawberries, have very little liquid) Use water where juice from thawing isn’t available.
Always keep in mind, that changing the ingredients can alter the nutritional value, per serving of this recipe.
Can I replace the coconut flour with Almond flour or regular all-purpose flour?
You can replace the coconut flour with Almond flour easily. It will change the nutritional value slightly. Replacing the coconut flour or the almond flour with all-purpose flour will significantly increase the carbohydrates per serving.
Tips on buying fresh Strawberries
If you can get your strawberries at a farmer’s market, as opposed to a supermarket, they will be fresher. Strawberries do not have a long shelf life and at a farmers market, they are likely to have been picked more recently.
Look for strawberries that are bright red with no white unripened spots. Many fruits when picked will continue to ripen after picking, but unfortunately, strawberries aren’t one of them.
The tips of the strawberries are the last area of the strawberry to ripen on the vine, so if the tips are white, they are not quite ripe. You also don’t want white around the stem.
Choose strawberries that have fresh green leaves. If the leaves are dry or have brown or black spots, keep looking.
If you can smell the strawberries, a nice ripe strawberry will have a strong, sweet strawberry smell.
If you are buying strawberries in a plastic container (clamshell), be sure to check underneath and as much of the inside as possible. Strawberries only last a few days and can get mouldy quickly.
The size of the strawberry doesn’t mean it is any sweeter than the others. The only benefit is, that a nice large plump strawberry has a much nicer presentation than the small ones. I tend to try and pick medium-sized strawberries. For this recipe, a larger strawberry has a nice look when arranged on the top of the tart.
Choose strawberries that are firm but not hard. A soft strawberry or a strawberry with a soft spot is on the verge of rotting. When they are soft, they have lost some of their flavours and will likely only last a day or two, at best.
Storing Fresh Strawberries
Store your strawberries in a clean container in the refrigerator for up to three days. As strawberries age, they tend to lose some of their sweetness. It is best to use them as soon as possible, so you get the full flavour of the strawberry.
Nutritional Value for one serving of our Sugar-Free Strawberry Tart recipe
I hope you enjoy this easy Sugar-Free Strawberry Tart recipe.
Thank You for visiting Tha Naked Diabetic.
Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
