Low Carb Classic Raspberry Tart

Indulge in the perfect balance of decadence and wellness with this Low Carb Classic Raspberry Tart, a delightful twist on a timeless dessert. Featuring a buttery almond and coconut flour crust sweetened with erythritol, this treat is keto-friendly and gluten-free, making it ideal for low-carb lifestyles. The rich, creamy filling is made with tangy cream cheese, a hint of lemon, and a whisper of gelatin for the perfect texture, while plump, juicy raspberries crown this masterpiece with vibrant color and flavor. Quick to prepare in under 40 minutes, this tart is a showstopper for dinner parties or a guilt-free indulgence for everyday cravings. Serve chilled and garnish with fresh mint for an elegant touch that will keep everyone coming back for seconds. Perfect for those searching for "low-carb desserts," "keto raspberry tart," or "gluten-free tarts," this recipe is a must-try.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a bowl, combine almond flour, coconut flour, erythritol, and salt.

Step 3

Melt the butter and mix it into the dry ingredients along with the vanilla extract until a crumbly dough forms.

Step 4

Press the dough evenly into the bottom and up the sides of a 9-inch tart pan.

Step 5

Bake the crust for 10-12 minutes, or until lightly golden. Let it cool completely.

Step 6

In a small bowl, sprinkle gelatin over water and let it sit for about 5 minutes to soften.

Step 7

In a saucepan, heat the heavy cream until warm, then stir in the softened gelatin until completely dissolved. Remove from heat.

Step 8

In a mixing bowl, beat the cream cheese until smooth.

Step 9

Add the heavy cream and gelatin mixture, lemon juice, and 2 tablespoons of erythritol to the cream cheese, and beat until well combined.

Step 10

Spread the cream cheese mixture over the cooled tart crust.

Step 11

Arrange the raspberries on top of the cream cheese filling, pressing them slightly into the filling.

Step 12

Refrigerate the tart for at least 2 hours until set.

Step 13

Garnish with fresh mint leaves before serving, if desired.

Step 14

Slice and serve cold.

Nutrition Facts

Serving size	(1013.9g)

Amount per serving	% Daily Value*
Calories	2731.0

Total Fat 244.5g	0%
Saturated Fat 107.2g	0%
Polyunsaturated Fat 4.5g
Cholesterol 473.1mg	0%
Sodium 1093.9mg	0%
Total Carbohydrate 178.8g	0%
Dietary Fiber 47.5g	0%
Total Sugars 30.5g
Protein 54.8g	0%

Vitamin D 0IU	0%
Calcium 631.6mg	0%
Iron 9.3mg	0%
Potassium 992.8mg	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: 70.2%

Protein: 7.0%

Carbs: 22.8%