Low Carb Classic Raspberry Tart
Indulge guilt-free with this Low Carb Classic Raspberry Tart, a stunning keto-friendly dessert that blends vibrant flavors with a buttery almond and coconut flour crust. Sweetened with erythritol, this tart keeps sugar at bay without compromising on taste. The creamy filling, made with whipped cream cheese, heavy cream, and a hint of zesty lemon juice, brings a luscious texture that's perfectly complemented by a crown of fresh, juicy raspberries. Enhanced with a touch of gelatin for a smooth and stable set, this low-carb delight is as visually appealing as it is scrumptious. Ready in under an hour and perfect for summer gatherings or special occasions, this low-carb raspberry tart is a refreshing treat for anyone following a keto or gluten-free lifestyle.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.33 cup Erythritol sweetener
- 0.125 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 2 cups Raspberries
- 8 ounces Cream cheese
- 0.5 cup Heavy cream
- 1 tablespoon Lemon juice
- 1 teaspoon Gelatin
- 2 tablespoons Water
- 5 leaves Fresh mint leaves (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, combine almond flour, coconut flour, erythritol, and salt.
Melt the butter and mix it into the dry ingredients along with the vanilla extract until a crumbly dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan.
Bake the crust for 10-12 minutes, or until lightly golden. Let it cool completely.
In a small bowl, sprinkle gelatin over water and let it sit for about 5 minutes to soften.
In a saucepan, heat the heavy cream until warm, then stir in the softened gelatin until completely dissolved. Remove from heat.
In a mixing bowl, beat the cream cheese until smooth.
Add the heavy cream and gelatin mixture, lemon juice, and 2 tablespoons of erythritol to the cream cheese, and beat until well combined.
Spread the cream cheese mixture over the cooled tart crust.
Arrange the raspberries on top of the cream cheese filling, pressing them slightly into the filling.
Refrigerate the tart for at least 2 hours until set.
Garnish with fresh mint leaves before serving, if desired.
Slice and serve cold.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.5 g | 313% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 30.5 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 993 mg | 21% | |
*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.
