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Low Carb Blueberry Cream Tart made with a low carb almond flour crust, with blueberries on top beautifuleatsandthings.com

Blueberry Cream Tart

Print Recipe
Servings 10

Ingredients

For the tart crust:

  • 2 ½ cups almond flour
  • ¼ cup erythritol or granulated allulose or stevia
  • ¼ cup melted butter
  • 1 large egg
  • ¼ teaspoon salt

For the filling:

  • 12 ounces reduced-fat cream cheese softened
  • ½ cup zero sugar vanilla Greek yogurt
  • 1 tablespoon erythritol or granulated allulose or stevia
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1½ cups fresh or frozen blueberries
  • Optional: light agave or maple syrup for drizzle

Instructions

To make the tart crust:

  • Preheat oven to 350 degrees F. Grease the bottom of a 9-inch tart pan or pie pan and set aside.
  • In a large bowl, mix together the almond flour, erythritol (or other preferred sweetener), melted butter, egg and salt.
  • Press the dough into the prepared pan, and carefully poke a few holes in the bottom surface, using a fork, to prevent bubbling. Bake for 10-12 minutes, or until golden and let cool.

To make the filling:

  • Beat the cream cheese, Greek yogurt, erythritol (or other preferred sweetener), vanilla, and cinnamon in a medium bowl with an electric mixer on low speed until smooth.
  • When the crust is cool, carefully spread the filling evenly into the crust, and arrange the blueberries on top of the filling, pressing lightly so they set in. If desired, drizzle a small amount of light agave or maple syrup over the berries.
  • Chill for at least 1 hour to firm up before serving and enjoy!

Notes

Nutritional Information: (1 slice) Calories 302, Carbohydrates 11g, Fat 26g, Saturated Fat 8g, Trans Fat 0.3g, Protein 10g, Cholesterol 52mg, Fiber 4g, Sugars 4g