Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart! And to make you fall in love with this even more; it’s sugar free. There are so many flavors packed into one personalized dessert, you wouldn’t expect it to not contain artificial sugar. But because we are using Xylitol and Erythritol from Lite and Sweet as a sugar replacement you are getting the same amount of flavors without all of the calories.

Not only are we using a sugar substitute in this recipe, but we are also using almond flour and unsweetened coconut! There have been many times where people tell me they are afraid to cut sugar, along with other ingredients, out of a dessert. But I am here to tell you that you can cut those things out and still maintain a sweet, flavorful dessert.

When I first made this recipe I made more than enough. Or so I thought. I had made double the amount I was planning on and initially I thought there would be a bunch of leftovers. But I underestimated the taste of these yummy tarts and ended up eating more than I’m proud to admit. It’s safe to say there weren’t any leftovers. Since that day I have been trying to find a reason to make more of these delicious treats, and lucky for me, with Valentines Day being here I knew it would be the perfect, festive dessert!


½ cup almond flour

¼ cup unsweetened coconut

2 tablespoons Lite&Sweet

2 tablespoons butter, melted

Cooking spray


2/3 cup light cream cheese

1/4 cup powder Lite&Sweet

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract


6 cups small fresh strawberries, divided

2/3 cup powder Lite&Sweet

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

2 tablespoons sliced almonds, toasted

Preheat oven to 350°.

Mix all the crust ingredients in a small bowl, then Bake crust in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, add the Lite and Sweet to a high speed blender or food processor and blend it until it’s all powdered. Combine cream cheese, 1/4 cup Lite&Sweet, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup powder Lite&Sweet, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Enjoy with a spoon of sugar free whipping cream

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Sugar Free Strawberry Tart
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