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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.