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May 3, 2013

Frozen Margarita Tart

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A delicious frozen Greek yogurt tart with all the flavours of a classic margarita. Just in time for Cinco de Mayo!

Low Carb Frozen Margarita Tart

I am something of a Greek yogurt junkie.  I keep it around the house at all times and I feel lost if there isn’t any in the fridge.  I used in baking, I eat it as a quick breakfast or energy snack, and it makes really great salad dressings, dips and sauces.  It’s an all-purpose ingredient in my house.  I am not really loyal to any one brand and I always eyeball the newest brands and varieties on the grocery store shelves, eager to try them out.  My preference is the full fat variety, because it’s creamier and more satisfying, but it’s definitely harder to come by at many stores.  When I can find it, I grab it.  A little stevia, a little vanilla, some sliced strawberries and it’s better than ice cream.

So I happily took the opportunity to do a little recipe development for Voskos Greek Yogurt.  They sent me a few containers to play with and, as usual, I had more ideas than I knew what to do with.  In the end, I figured I’d jump on the Cinco de Mayo bandwagon and make a margarita-flavoured treat.  Because besides being a Greek yogurt devotee, I am also a margarita devotee.  But I have very high expectations of my margaritas and not every kind of margarita will do.  I know everyone has their own margarita preferences, but I am a purist.  I don’t like them sweetened at all, so no limeade or sour mix for me.  Just fresh-squeezed lime juice, tequila and a little splash of Triple Sec. And a salted rim, always a salted rim.

Low Carb Frozen Margarita Pie

I figured that Voskos yogurt would be the perfect medium for carrying the margarita flavour in frozen tart form.  I ended up using a combination of the full fat and low fat because for this particular brand, the full fat actually seems to have more carbs than the low fat. Then I simply mixed it with the exact same ingredients I’d use to make a classic margarita, plus a little lime zest to emphasize the lime flavour.  Oh, and in this case, I did sweeten it.  It is supposed to be dessert, after all!  Or breakfast…it makes a very nice breakfast too (don’t worry, the tequila isn’t enough per serving to affect you at all!).

voskos-greek-yogurt-plain8oz

Check out Voskos Greek Yogurt on Facebook.

Enjoy your Cinco de Mayo.  Have a margarita.  Or a slice of Low Carb Frozen Margarita Tart…on me!

Frozen Margarita Pie Low Carb and Gluten-Free

*Disclosure:  This post was sponsored by Voskos Greek Yogurt.  All recipes, photos and opinions are my own.

Print
Frozen Margarita Tart
A delicious frozen Greek yogurt tart with all the flavours of a classic margarita. Just in time for Cinco de Mayo!
Servings: 12 servings
Ingredients
Crust:
  • 1 3/4 cup almond flour
  • 1/3 cup Swerve Sweeteneror granulated erythritol
  • 2 tbsp oat flour
  • 1/4 cup melted butter
Filling:
  • 3 cups Greek yogurt
  • 1/3 cup powered Swerve Sweetener or powdered erythritol
  • Juice of 3 limes
  • Zest of 3 limes
  • 3 tbsp tequila
  • 1 tbsp Triple Sec
  • 1/4 tsp liquid stevia
  • 1/4 tsp xanthan gum
Instructions
  1. Preheat oven to 325F.
  2. In a ceramic tart or pie pan, combine almond flour, Swerve Sweetener, oat flour and melted butter. Stir to combine and then press into bottom and up sides of pan.
  3. Bake 16 minutes. Remove and let cool.
  4. In a large bowl, mix yogurt, Swerve, lime juice, lime zest, tequila, Triple Sec, and stevia extract. Stir to combine. Sprinkle with xanthan gum and whisk vigorously.
  5. Pour filling into cooled tart crust and press plastic wrap flush to the surface. Freeze until firm but not rock hard (at least 4 hours). Serve immediately.
  6. Leftovers will freeze very firm. Place in refrigerator for 30 minutes or so to soften.
Recipe Notes

Serves 12. Each serving has 8 g of carbs and 1.8 g of fiber. Total NET CARBS = 6.2 g.

 

 

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Filed Under: Ad-Free Posts, Frozen Desserts, Gluten Free, Low Carb, Pies & Tarts Tagged With: almond flour, greek yogurt, limes, margaritas, tequila

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Cookbook Queen says

    May 3, 2013 at 9:08 am

    Greek Yogurt and margaritas are two of my favorite things!! This pie looks phenomenal!!

    Reply
  2. Kim - Liv Life says

    May 3, 2013 at 1:07 pm

    This beauty has my name all over it!!! LOVE, love, love, anything margarita, and this one fits the bill. Only change I”d make is to sub Grand Marnier for the Triple Sec… GM is my weakness!! Well, along with the tequila.

    Reply
  3. Melissa Belanger says

    May 3, 2013 at 2:00 pm

    What amounts of sugar would you substitute for the recipe. I can’t find that kind of sweetener where I live!

    Reply
    • Carolyn says

      May 3, 2013 at 2:22 pm

      Same amount of sugar in the crust, and about 1/2 cup (or more if you like it sweet) for the filling.

      Reply
  4. Sommer @ ASpicyPerspective says

    May 3, 2013 at 8:07 pm

    Oh, man! Do I want a slice of this! Love the greek yogurt and margarita combo!

    Reply
  5. Helene D'souza says

    May 4, 2013 at 7:19 am

    We don’t get to buy greek yogurt here so I have never had the chance to try it yet. Anyhow I always have some freshly made yogurt in my fridge. It’s such an essential in the kitchen! baking, frying, coating or just plain with some müsli, it always comes handy. Your tart just proofs it again ( I wish I had a slice now) 🙂

    Reply
    • Carolyn says

      May 4, 2013 at 9:22 am

      Helene, you can make your own greek yogurt very easily by draining your yogurt through several layers of cheesecloth or a tea towel. 🙂

      Reply
  6. Donna says

    May 4, 2013 at 9:32 am

    Yes please!!!!!….Sooooo wanting to concoct this for my Cinco de Mayo dessert…Can I do without the xanthan gum…or use a substitute?…I have arrowroot powder..flax seeds..chia seeds…can any of these be used in the filling?…This looks absolutely scrumptious and your lime wheels (and photography honoring them) are exquisite!

    Reply
  7. Donna says

    May 4, 2013 at 9:36 am

    Update…Could unflavored gelatin or agar-agar be used for the xanthan gum as well?..I’m imagining that the gum is used to render the filling more “consistent”?….Thanks so much for any insight…xanthan gum is VERY hard to come by in my neck-of-the-woods in France!

    Reply
    • Carolyn says

      May 5, 2013 at 5:31 am

      Actually, the xanthan is meant to help cut down on iciness, since it has anti-crystallization properties. In this case, it only helped minimally, so you could skip it all together.

      Reply
  8. Dorothy @ Crazy for Crust says

    May 4, 2013 at 7:20 pm

    OMG this sounds amazing. Margaritas + me = LOVE.

    Reply
  9. Laura @ Family Spice says

    May 5, 2013 at 12:02 am

    You drink margaritas on the east coast???!!! LOVE our margaritas. Made the mistake of ordering one in Colorado – big mistake & sent it back! And I agree about Greek yogurt. I put it in everything. Which reminds me, I need to go get some!

    Reply
    • nikkig says

      May 5, 2013 at 5:39 pm

      I had a margarita in Colorado last week and sent it back, too. It was sad. However, the two I had today made with ginger were great!

      Reply
  10. Alida says

    May 5, 2013 at 9:03 am

    What could be better than a margarita in pie form! (And even better made with Greek yogurt). This looks beautiful, Carolyn.

    Reply
  11. Dawn says

    May 5, 2013 at 11:25 am

    This looks great, I’ll have to try it. Also, I make my own Greek yogurt using half-and-half instead of milk. No draining required and it’s creamy and delicious.

    Reply
  12. Jeanette says

    May 5, 2013 at 7:54 pm

    What a fun dessert Carolyn – love how light this is with the Greek yogurt!

    Reply
  13. Stacy | Wicked Good Kitchen says

    May 6, 2013 at 5:01 pm

    Love this recipe, Carolyn! I’d still go full fat yogurt when I make this (because I will!) and, like you, I just adore Margaritas. When doing low carb, they are a cocktail you can pretty much get away with. Again, great low carb and gluten free dessert recipe! xo

    Reply
  14. shelly (cookies and cups) says

    May 6, 2013 at 6:31 pm

    Oh my gosh this sounds out of control amazing! I am a sucker for lime 🙂

    Reply
  15. Daniela says

    May 6, 2013 at 10:25 pm

    What a delicious homage for 5 de mayo.
    Thanks for sharing!

    Reply
  16. Russell van kraayenburg says

    May 7, 2013 at 11:38 am

    What an awesome idea for a tart!

    Reply
  17. Lisa says

    July 4, 2013 at 11:00 am

    Loved this! It is easy ad delish! I added designer salt to the crust to mimic the “pretzel” crust Ive had with Mrgarita pies, and added mor liquor for my taste. You are amazing. I love the food you create.

    Reply
    • Carolyn says

      July 7, 2013 at 1:20 pm

      Oh, I love the idea of the salt in the crust!

      Reply
  18. Tanya says

    July 22, 2013 at 5:20 am

    Hi what would I substitute the oat flour with and the swerve sweetener with? I would love to try this recipe. Thanks in advance.

    Reply
    • Carolyn says

      July 22, 2013 at 7:30 am

      You could do some flax seed meal, or perhaps 1 tbsp coconut flour…just to give it a bit more structure. What did you want to sub for the swerve? A low carb sweetener or sugar? Let me know and I can help out more there…

      Reply
  19. laura says

    May 18, 2015 at 9:21 am

    Hi Carolyn, I wanted to make this the day before, can I leave it in the freezer overnight?
    Thank you!!

    Reply
    • Carolyn says

      May 18, 2015 at 11:13 am

      Yes, just be sure to cover it tightly with plastic wrap.

      Reply

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