Delicious Keto Shortbread Pizza with Lime Curd Recipe

Alright, so this one came out of a fridge raid gone right. It started with leftover almond flour, half a lime, and that dangerous itch for something sweet that won’t smash your carb count. The result? A sharp, zesty lime curd spooned onto a buttery shortbread crust. No sugar crash. No wheat. Just a little slice of bright.

And no, you don’t have to be some keto wizard to pull this off.

Why this recipe Is a Yummy Keto Choice

Because shortbread and curd just make sense together. You’ve got crumbly, soft, nutty crust (think cookie base) holding a cool, citrusy topping. The base tastes rich and buttery but doesn’t fall apart like a lot of keto crusts do. The lime curd? Bright, tangy, a little silky. It cuts through the richness and makes the whole thing feel way fancier than it really is.

Also, it stores like a champ. So you can make this on Sunday and snack on it cold through the week when your cravings creep in.

What you need

For the shortbread crust:

• 1 and 1/4 cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol (or whatever powdered sweetener you like)
• Pinch of salt

For the lime curd:

• 3 egg yolks
• 1/4 cup powdered erythritol
• Zest of 1 lime
• 1/4 cup fresh lime juice (from about 2 limes)
• 4 tablespoons butter (cut into chunks)

Optional topping:

• Whipped cream (unsweetened or lightly sweetened with your choice of keto sweetener)
• Lime zest for garnish
• Toasted coconut flakes or crushed pecans if you want some crunch

Let’s talk tools

You don’t need anything fancy. Just the basics:

• Mixing bowl
• Fork or spoon
• Saucepan
• Whisk
• 8 or 9-inch tart pan or small pizza pan
• Parchment paper
• Fine mesh sieve (not must-have, but helps)

How to make this Shortbread Pizza with Lime Curd

Step 1: Make the crust

• Preheat oven to 350°F (175°C).
• Line your tart or pizza pan with parchment paper.
• In a bowl, mix almond flour, melted butter, sweetener, and a pinch of salt. It should come together like damp sand.
• Press it into the pan using your fingers or the back of a spoon. Try to get it even.
• Bake for 10-12 minutes or until edges are lightly golden.
• Let it cool completely. And yes, that part matters.

Step 2: Make the lime curd

• In a small saucepan, whisk together egg yolks, sweetener, lime zest, and lime juice.
• Set it over medium-low heat. Stir constantly.
• Once it starts to thicken (about 5-8 minutes), remove from heat.
• Stir in butter chunks one at a time until melted and smooth.
• Optional but helpful: Strain through a mesh sieve to remove any bits of cooked egg.
• Let the curd cool slightly before spreading it on the crust.

Step 3: Build your pizza

• Spread the lime curd over the cooled shortbread base.
• Chill in the fridge for at least 1 hour.
• Add your toppings just before serving if using.

That’s it. You just made a keto dessert that tastes like something from a beach bakery.

Tips to not mess this up

• Don’t skip cooling the crust. If it’s warm, the curd melts and slides off. And then you’re sad.
• Keep the heat low when making the curd. High heat scrambles eggs. Nobody wants lime-flavored scrambled eggs.
• Powdered sweeteners work best. Granulated ones can feel gritty, especially in the curd.
• Let it chill. The curd sets better, the flavors mellow, and it just tastes nicer cold.

Variations for Keto Shortbread Pizza with Lime Curd (aka stuff to try when you’re bored or showing off)

Lemon or orange version:

Use lemon or orange instead of lime. Or go half and half. Orange makes it mellow. Lemon gives it a sharper kick.

Add a berry layer:

Spread mashed raspberries or blueberries under the curd. No sweetener needed. Their tartness plays well with the lime.

Make minis:

Use muffin tins lined with parchment squares to make mini pizzas. Cute and easy to pack.

Swap almond flour:

Try ground pecans or hazelnuts for a different nutty base.

Why it’s actually worth making

Alright, so keto desserts usually swing two ways. Either they’re trying too hard to be “regular” desserts and taste fake, or they go full coconut oil and monk fruit and end up… weird.

This shortbread pizza skips both. The almond flour gives it real structure, so it doesn’t crumble like sand. Butter makes it rich. The lime curd tastes like something you’d get off a brunch menu. Not like something you’d microwave in a mug at 11pm while whispering “just one more week of low carb.”

Plus, it doesn’t scream keto. That means it passes the non-keto friend test. And if your partner or roommate eats half of it without realizing it’s low-carb? That’s a win.

Storage tips

Fridge: Keeps well in an airtight container for 4-5 days. The crust stays firm, the curd stays smooth.

Freezer: Slice it first, freeze slices on a baking sheet, then store in a zip bag. Let them thaw in the fridge or just eat it frozen like lime cheesecake bars. Weirdly satisfying.

Cost breakdown (rough estimate)

• Almond flour: $1.80
• Butter: $0.70
• Eggs: $0.60
• Lime: $0.90
• Sweetener: $0.90
• Other: $0.30

Total: Around $5.20 for the whole tart. Serves 6-8 depending how generous you’re feeling. That’s less than a dollar a slice for something that feels like a treat.

When to make this

• After a salty dinner (this hits that sweet spot)
• For Sunday meal prep (cut and store slices)
• When you’re sick of fat bombs and want something that feels like food
• As a quick show-off dish for a brunch or potluck
• Midweek snack that keeps you out of the cookie jar

What people say (aka friend reviews)

“I made this for my sister and didn’t tell her it was keto. She said it tasted like something you’d get at a fancy cafe. Then she ate three slices.”

“Didn’t have lime so I used lemon and orange juice. Came out amazing. Will make again.”

“I’m new to keto baking. This was easy, actually tasted good, and didn’t stick to the pan like my first crust did.”

Conclusion

You don’t have to be perfect at keto to enjoy this. You don’t have to have a clean kitchen or the right tools. You just need 20 minutes, a few pantry basics, and a little leftover lime.

The result is buttery, tart, and actually satisfying. It won’t wreck your carb count. It won’t taste like diet food. And it just might be the thing you end up craving more than cookies.

Make it once. Then make it again your own way. That’s kind of the point.

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