Lemon Blueberry Tart (low carb version!)

This is a tasty, sweet tart that doesn't at all taste like low carb.  It's a hit with everyone in my house for that very reason! It's easy to pull together and tastes wonderful with fresh berries! I hope you enjoy it!
Lemon Blueberry Tart (low carb version!)
To make the shell:
1 cup almond flour
2 TBLs granulated stevia/erythritol blend
3/4 tsp baking powder
1 pinch sea salt
1 tsp vanilla extract
4 TBL extra cold butter (1/2 stick)
To make the filling:
8 ounces of cream cheese, softened
3 tbls of granulated stevia/erythritol blend
1 egg
1 tsp lemon zest
1/2 tsp of lemon extract 

To make the topping:
3 tbls granulated stevia/erythritol blend
1/4 tsp of xanthan gum
1 TBL lemon juice
2 TBL water
1 cup blueberries fresh or frozen
Preheat oven to 375.  Prepare tart shell by spraying with non-stick spray. Could also use a 9in cake pan. 
Combine all crust ingredients in a food processor until well combined and forming a dough.  Spread into the bottom of the pan using the side of a rubber spatula or your hands. 
Combine all of the filling ingredients, mixing with a hand mixer until it reaches a very smooth consistency.  Pour over crust.  Bake crust and filling 15-18 minutes or until filling begins to brown.  Allow to cool completely. 

As soon as you put the tart in the oven you can make the topping.  Combine all ingredients in a small sauce pan except blueberries.  Whisk to combine.  Once all ingredients are combined thoroughly, add blueberries.  Bring to a simmer.  Allow them to simmer for 2-3 minutes, stirring the whole time. Remove from heat, allow to cool to room temp before pouring over cooled tart. 

Refrigerate for at least an hour before serving.  Makes 12 servings with each one being about 3 net carbs per serving but you should always calculate based on your chosen ingredients. :)
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