Low Carb Mixed Berry Tart
Indulge in the refreshing elegance of this Low Carb Mixed Berry Tart, a guilt-free dessert that combines vibrant flavors with a healthier twist. Built on a buttery almond and coconut flour crust, this tart boasts a creamy filling made with whipped heavy cream, silky cream cheese, and a touch of zesty lemon, sweetened naturally with erythritol for a low-carb delight. Topped with a vibrant medley of juicy raspberries, blueberries, strawberries, and blackberries, each bite is a burst of fresh, fruity goodness. Perfect for low-carb enthusiasts or anyone seeking a delicious, sugar-free treat, this tart is ideal for brunch, celebrations, or whenever you crave a show-stopping dessert without the carb overload. Ready in under an hour, this recipe delivers all the satisfaction of a traditional berry tart in a lighter, boldly flavorful form. Serve chilled and savor the perfect harmony of texture and taste!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cup Erythritol sweetener
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Heavy cream
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered erythritol sweetener
- 1 tablespoon Lemon zest
- 2 cups Mixed berries (raspberries, blueberries, strawberries, blackberries)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine almond flour, coconut flour, and erythritol sweetener. Stir until well mixed.
Stir in the melted unsalted butter, vanilla extract, and salt until the mixture becomes a dough.
Press the dough evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork to prevent bubbling.
Bake the crust in the preheated oven for 10-12 minutes or until it's lightly golden. Let it cool completely on a wire rack.
While the crust cools, prepare the filling. In a large mixing bowl, beat the heavy cream until soft peaks form.
In another bowl, beat the softened cream cheese with the powdered erythritol sweetener and lemon zest until smooth and creamy.
Fold in the whipped cream into the cream cheese mixture gently, ensuring it's well combined.
Once the crust is completely cooled, spread the cream cheese filling evenly over the crust.
Top the tart with mixed berries, arranging them to your preference for a beautiful presentation.
Refrigerate the tart for at least 1 hour before serving to allow the filling to set.
Slice into 8 servings and enjoy your low carb mixed berry tart!
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.6 g | 458% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 370.0 g | 135% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 52.0 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 787 mg | 61% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1080 mg | 23% | |
*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.
