Low Carb Blueberry Tart
Indulge in the guilt-free decadence of this **Low Carb Blueberry Tart**, a perfect treat for those following a keto or low-carb lifestyle. This recipe combines the nutty richness of almond and coconut flours to create a buttery, golden crust, sweetened naturally with erythritol. The filling features fresh blueberries simmered with a hint of zesty lemon and thickened with xanthan gum, delivering a burst of fruity flavor in every bite. With just 20 minutes of prep time, this dessert is as effortless as it is delicious. Serve chilled for a refreshing, wholesome treat that’s gluten-free, sugar-free, and utterly satisfying. Perfect for celebrations, weeknight desserts, or any time you're craving something sweet without compromising your diet!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.25 cups Erythritol sweetener
- 0.5 cups Unsalted butter
- 0.25 teaspoons Salt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups Fresh blueberries
- 1 tablespoon Lemon juice
- 0.5 teaspoons Xanthan gum
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom lightly with butter or non-stick spray.
In a medium-sized bowl, combine almond flour, coconut flour, erythritol sweetener, and salt.
Add the melted butter, egg, and vanilla extract into the flour mixture. Mix until a dough forms.
Press the dough evenly into the bottom and up the sides of the prepared tart pan. Prick the base of the crust all over with a fork to prevent it from bubbling up.
Bake the crust for 10-12 minutes, or until lightly golden brown. Allow it to cool while you prepare the filling.
In a medium saucepan over medium heat, combine the blueberries and lemon juice. Stir occasionally until the blueberries begin to release their juices.
Stir in the erythritol and xanthan gum until thoroughly mixed and the sauce thickens slightly.
Remove the blueberry mixture from the heat and let it cool slightly.
Pour the blueberry mixture into the cooled tart crust, spreading it evenly.
Refrigerate the tart for at least 1 hour to allow the filling to set.
Once chilled and set, remove the tart from the pan, slice, and serve.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 38.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 372 mg | 29% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 527 mg | 11% | |
*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.
