Keto Blueberry Tart
Indulge in the heavenly flavors of this Keto Blueberry Tart, a low-carb masterpiece that perfectly balances rich, buttery crust with a luscious, tangy-sweet blueberry filling. Made with almond and coconut flour, the grain-free crust is light yet satisfying, while erythritol sweetener keeps this treat keto-friendly and guilt-free. Fresh blueberries simmered with zesty lemon juice and a hint of xanthan gum create a jammy filling that bursts with natural flavor. At just 20 minutes of prep time, this tart is an easy and elegant dessert option that will impress your guests—or simply satisfy your own sweet tooth. Whether you're following a keto lifestyle or seeking a refined sugar-free dessert, this keto blueberry tart is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 3 tablespoons Erythritol sweetener
- 0.25 cups Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon Lemon juice
- 0.5 teaspoon Xanthan gum
- 0.25 cups Water
- 2 tablespoons Erythritol sweetener (for filling)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine almond flour, coconut flour, and 3 tablespoons of erythritol sweetener.
Melt the unsalted butter and pour it into the dry ingredients. Mix well.
Add the egg and vanilla extract to the mixture and stir until a dough forms.
Press the dough evenly into a 9-inch tart pan, ensuring you cover the base and sides completely.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
In a medium saucepan, combine blueberries, 1 tablespoon of lemon juice, 0.25 cups of water, and 2 tablespoons of erythritol sweetener.
Cook over medium heat, stirring occasionally, until the blueberries start to release their juices, about 5 minutes.
Sprinkle the xanthan gum over the blueberry mixture while stirring to thicken the sauce.
Remove the saucepan from the heat and let the filling cool slightly.
Pour the blueberry filling into the cooled tart crust, spreading evenly.
Place the tart back in the oven and bake for an additional 20 minutes.
Allow the tart to cool completely before slicing and serving.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 29.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 362 mg | 28% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
