Keto Blueberry Almond Tart – A Light, Low-Carb Dessert You’ll Love

This Keto Blueberry Almond Tart brings all the flavor of a classic fruit tart without the sugar crash. It’s buttery, nutty, and just sweet enough to feel special. The almond crust is tender and crisp, and the juicy blueberries bake into a jammy topping that tastes like summer.

Whether you’re hosting brunch or craving something simple after dinner, this tart delivers. It’s easy enough for weeknights, pretty enough for guests, and friendly to your macros.

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Keto Blueberry Almond Tart - A Light, Low-Carb Dessert You’ll Love

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• For the crust:
• 2 cups fine blanched almond flour
• 1/4 cup coconut flour (for structure)
• 1/3 cup granulated keto sweetener (erythritol, allulose, or monk fruit blend)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• For the filling:
• 2 1/2 cups fresh blueberries (or frozen, not thawed)
• 3 tablespoons granulated keto sweetener
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon coconut flour (or 2 teaspoons arrowroot if you allow slightly higher carbs)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For topping:
• 2–3 tablespoons sliced almonds
• Powdered keto sweetener, for dusting (optional)

Method

 

1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom. You can also line the base with parchment for easier release.
2. Mix dry crust ingredients: In a medium bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
3. Add wet crust ingredients: Stir in melted butter, egg, vanilla, and almond extract. Mix until a soft dough forms. It should feel moist but not sticky.
4. Press and par-bake crust: Press the dough evenly into the tart pan, pushing up the sides to form a 1-inch rim. Dock the base with a fork. Bake for 10–12 minutes, until lightly set and just starting to color.
5. Make the filling: In a bowl, toss blueberries with sweetener, lemon juice, lemon zest, coconut flour, vanilla, and a pinch of salt. The mixture should look glossy and lightly coated.
6. Assemble: Spoon the blueberry mixture into the warm crust. Spread evenly and sprinkle sliced almonds on top.
7. Bake: Return to the oven for 20–25 minutes, until the berries are bubbling and the almonds are golden. The crust edges should be a deep golden brown.
8. Cool: Let the tart cool in the pan for at least 30–45 minutes. This helps the filling set and makes slicing easier.
9. Finish and serve: Dust with powdered keto sweetener if you like. Slice and serve slightly warm or at room temperature. A dollop of unsweetened whipped cream is a nice touch.

What Makes This Recipe So Good

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• Low-carb and gluten-free: Made with almond flour and a keto sweetener, this tart fits into low-carb lifestyles without sacrificing flavor.
• Almond and blueberry pairing: The nutty crust and juicy berries create a classic, balanced bite—sweet, tart, and buttery.
• Simple technique: No rolling dough. Just press the crust into the pan and bake.
• Beautiful presentation: It looks polished with minimal effort, especially with sliced almonds on top.
• Customizable: Swap berries, change the extract, or tweak the texture to your taste.

Ingredients

• For the crust:
• 2 cups fine blanched almond flour
• 1/4 cup coconut flour (for structure)
• 1/3 cup granulated keto sweetener (erythritol, allulose, or monk fruit blend)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• For the filling:
• 2 1/2 cups fresh blueberries (or frozen, not thawed)
• 3 tablespoons granulated keto sweetener
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon coconut flour (or 2 teaspoons arrowroot if you allow slightly higher carbs)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For topping:
• 2–3 tablespoons sliced almonds
• Powdered keto sweetener, for dusting (optional)

Instructions

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1. Prep the pan and oven: Preheat the oven to 350°F (175°C).

   Grease a 9-inch tart pan with a removable bottom. You can also line the base with parchment for easier release.

2. Mix dry crust ingredients: In a medium bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
3. Add wet crust ingredients: Stir in melted butter, egg, vanilla, and almond extract. Mix until a soft dough forms.

   It should feel moist but not sticky.

4. Press and par-bake crust: Press the dough evenly into the tart pan, pushing up the sides to form a 1-inch rim. Dock the base with a fork. Bake for 10–12 minutes, until lightly set and just starting to color.
5. Make the filling: In a bowl, toss blueberries with sweetener, lemon juice, lemon zest, coconut flour, vanilla, and a pinch of salt.

   The mixture should look glossy and lightly coated.

6. Assemble: Spoon the blueberry mixture into the warm crust. Spread evenly and sprinkle sliced almonds on top.
7. Bake: Return to the oven for 20–25 minutes, until the berries are bubbling and the almonds are golden. The crust edges should be a deep golden brown.
8. Cool: Let the tart cool in the pan for at least 30–45 minutes.

   This helps the filling set and makes slicing easier.

9. Finish and serve: Dust with powdered keto sweetener if you like. Slice and serve slightly warm or at room temperature. A dollop of unsweetened whipped cream is a nice touch.

Storage Instructions

• Refrigerator: Store covered in the fridge for up to 4 days.

  The crust stays crisp best within the first 48 hours.

• Freezer: Freeze slices on a sheet pan until firm, then wrap tightly. Store up to 2 months. Thaw in the fridge overnight.
• Recrisping: If the crust softens, warm slices at 300°F (150°C) for 8–10 minutes.

Health Benefits

• Lower carb count: Using almond and coconut flour keeps carbs low while providing fiber and healthy fats.
• Antioxidants: Blueberries are rich in anthocyanins, which support heart and brain health.
• Better blood sugar control: Keto sweeteners like erythritol or allulose don’t spike blood glucose the way sugar does.
• Gluten-free: Naturally free of wheat, which can be helpful for those with sensitivities.
• Satiating fats: Butter and almond flour help you feel full and satisfied with a smaller portion.

What Not to Do

• Don’t skip par-baking the crust: Going straight to filling leaves you with a soggy base.
• Don’t over-sweeten: Keto sweeteners can taste sharper than sugar.

  Start modestly and adjust next time.

• Don’t thaw frozen blueberries: Add them frozen to prevent excess moisture and a runny filling.
• Don’t slice too soon: Letting the tart cool helps the filling set for clean slices.
• Don’t pack the almond flour: Spoon and level it. Packed flour can make the crust dry and crumbly.

Alternatives

• Sweeteners: Use allulose for the smoothest texture, erythritol for more sweetness and firmness, or a monk fruit blend for balance.
• Fruits: Blackberries or raspberries work well. Strawberries are fine too, but slice them and increase the thickener slightly.
• Dairy-free: Swap butter for coconut oil or dairy-free buttery sticks.

  Expect a slightly different flavor and a crisper crust.

• Flavor twists: Add 1/4 teaspoon cinnamon to the filling, or swap vanilla for extra almond extract for a stronger nutty note.
• Nut-free option: Use sunflower seed flour in place of almond flour and omit the almond extract. Taste will change but still be delicious.

FAQ

Can I use a pie dish instead of a tart pan?

Yes. A 9-inch pie dish works fine.

The crust may be a touch thicker, so keep an eye on bake time and cover the edges if they brown too fast.

What’s the best keto sweetener for this tart?

Allulose gives the least aftertaste and stays softer. Erythritol is more common and holds structure well but can crystallize slightly as it cools. A monk fruit–erythritol blend is a solid middle ground.

How do I prevent a soggy crust?

Par-bake the crust, dock it, and add the filling while the crust is still warm.

Also, use frozen blueberries straight from the freezer if not using fresh, and don’t skip the thickener.

Can I make this ahead?

Yes. Bake it the day before and chill once cooled. Bring to room temperature before serving or warm briefly in the oven to refresh the crust.

Is coconut flour necessary?

It helps absorb moisture and adds structure.

If you omit it, the crust can be softer. If you must skip it, add 2–3 extra tablespoons of almond flour and expect a more delicate base.

How many carbs per slice?

It varies by sweetener and berries, but a typical estimate is about 6–8 net carbs per slice when cut into 10 slices. Calculate with your specific ingredients for accuracy.

Can I make mini tarts?

Absolutely.

Press the dough into greased muffin tins, par-bake 7–8 minutes, fill, and bake 12–15 minutes. Watch for golden edges and bubbling fruit.

Wrapping Up

This Keto Blueberry Almond Tart is the kind of dessert that feels special without being fussy. The crust comes together in minutes, the filling is straightforward, and the results are bright, buttery, and satisfying.

Keep it classic, or customize it with different berries and flavors. Either way, you’ll have a low-carb treat that everyone at the table will enjoy.