Low Carb Blueberry Tart

Indulge in the sweet yet guilt-free decadence of a Low Carb Blueberry Tart, the perfect dessert for those seeking flavor without the carbs. This gluten-free masterpiece starts with a buttery, golden almond and coconut flour crust that provides a tender, nutty base. Generously filled with a juicy, naturally sweet blueberry blend, thickened to perfection with a touch of xanthan gum, and brightened with a hint of lemon juice, this tart strikes the perfect balance between fresh and indulgent. Sweetened with erythritol, it’s suitable for keto and low-carb diets, making it a crowd-pleasing dessert for any occasion. With just 20 minutes of prep and a short bake time, this tart easily transitions from refrigerator to table, where it dazzles as a light and refreshing treat with every bite. Perfectly portioned to serve eight, it’s an irresistible low-carb dessert that will leave your guests raving!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom lightly with butter or non-stick spray.

Step 2

In a medium-sized bowl, combine almond flour, coconut flour, erythritol sweetener, and salt.

Step 3

Add the melted butter, egg, and vanilla extract into the flour mixture. Mix until a dough forms.

Step 4

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.

Step 5

Bake the crust for 10-12 minutes, or until lightly golden brown. Allow it to cool while you prepare the filling.

Step 6

In a medium saucepan over medium heat, combine the blueberries and lemon juice. Stir occasionally until the blueberries begin to release their juices.

Step 7

Stir in the erythritol and xanthan gum until thoroughly mixed and the sauce thickens slightly.

Step 8

Remove the blueberry mixture from the heat and let it cool slightly.

Step 9

Pour the blueberry mixture into the cooled tart crust, spreading it evenly.

Step 10

Refrigerate the tart for at least 1 hour to allow the filling to set.

Step 11

Once chilled and set, remove the tart from the pan, slice, and serve.

Nutrition Facts

Serving size	(665.1g)

Amount per serving	% Daily Value*
Calories	1648.4

Total Fat 133.3g	0%
Saturated Fat 39.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 343.5mg	0%
Sodium 756.8mg	0%
Total Carbohydrate 154.3g	0%
Dietary Fiber 35.8g	0%
Total Sugars 38.7g
Protein 45.8g	0%

Vitamin D 53.8IU	0%
Calcium 372.2mg	0%
Iron 8.5mg	0%
Potassium 527.0mg	0%

*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.

Source of Calories

Fat: 60.0%

Protein: 9.2%

Carbs: 30.9%