Low Carb Blueberry Tarts
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This is my new favorite dessert. If you love blueberry pie and you don’t eat sugar, you will be thrilled. I think I found the secret to cutting the sugar, the grains and the carbs in this American classic dessert, low carb blueberry tarts.
The blueberry filling is made ON TOP OF THE STOVE FIRST, and then filled into almond flour tart crusts.
Blueberry pie and blueberries in general have a special place in my heart, so naturally, I wanted to find a way to make low-carb blueberry tarts.
I have so many memories of picking blueberries with the boys, and sadly that farm next to us closed down. We would come back and always make traditional blueberry pie or blueberry hand pies. They would rather have blueberry pie than any other dessert, and ask for it for their birthday. Food memories stabalize childhood in ways other things can’t.
Stovetop Sugar Free Blueberry Pie Filling
This recipe for keto blueberry tarts makes it possible to join in the blueberry palooza and still be sugar free and low carb. This is made stove top and not baked in the oven. Once tart crust is baked in about 8 minutes, they are filled with blueberry filling, refrigerated and topped with stabilized whipped cream.
Making Low Carb Blueberry Tart Filling Stove Top
There is a possible problem you could have making the filling. If you don’t use enough liquid, the sweetener could crystalize. I’ve solved that with the perfect ratio.
- Two Cups Frozen Blueberries (frozen are usually the sweetest)
- 1/2 cup water
- 1/4 erithritol
- Squeeze lemon juice
I recently started using “golden” sweetener, a combination of erithritol and monk fruit for certain recipes. I like how this performs in this recipe, although the true secret is having enough liquid. I’ve used the above ratio several times now and have never had a problem. I learned this when making sugar free cranberry sauce, which is even trickier, because you need more sweetener with cranberries.
Making Keto/Low Carb Tart Crust
I have made this keto tart crust several times and feel confident you will have success and enjoy this with all kinds of desserts such as my keto lemon tart and chocolate tart.
- Almond Flour
- Egg
- Butter
- Baking Powder
- Dash Salt
You will completely pre-bake the tart crust and then fill the tarts with blueberry filling. I really love this set of individual tart pans because the tart crust will not stick. This set also comes with a press, and is a pretty color.
Make More Sugar Free Tart Recipes
- Keto Chocolate Tart
- Keto Lemon Tart
- Keto Strawberry Pie
- Keto Spiced Pear Cheesecake Tart
- Keto Chicken Pie
- Low Carb Peach Almond Tart
Low Carb Blueberry Tart
Ingredients
Almond Flour Tart Crust
- 2 cups blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3 tablespoons melted unsalted butter
- 1/3 cup granulated Swerve for sweet tarts
Blueberry Pie Filling
- 2 cups blueberries frozen preferred
- 1/2 cup water
- 1/4 cup Golden Sweetener or Swerve
- 1 teaspoon lemon juice
Instructions
- Mix together all dry Ingredients.
- Lightly beat egg. Add in melted butter.
- Add to dry ingredients. Form into a dough ball.
- If you have time to wrap the dough in a ball in a plastic for about 15 minutes or more, it might be easier to roll out.
- Using two pieces of parchment paper or plastic, roll out. I find it easier to line pans with parchment paper and I like to use removable bottom pans.
- You may need to piece some of the sides with your hands.
- Press into each individual tart pan. You may have left over tart dough left over. You can freeze.
- Use a fork to jab bottom of crust. Wrap and keep in freezer until use, at least 30 minutes.
- When making tarts, pre-bake the tart crust for 8 to 10 minutes at 350 degrees (180 C).
- Depending on recipe, you may want to protect the crust of the tart with foil.
Low Carb Blueberry Pie Filling
- Put all ingredients in sauce pan on low for twenty minutes.
- Allow to cool, before adding to each cooled tart crust.
Make Tarts
- Top with stabilized whipped cream and refrigerate for up to 3 days.
Nutrition
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Hello, just found your website. I have had fun looking everything over. I’m wondering how watery the filling ends up in this recipe because I see you don’t use a thickener. Have you ever tried glucomannan (konjac root) as a low-carb thickener? I use it a lot.
I’ve been experimenting and cooking low carb and/or paleo for almost a decade. It’s such a trial and error process. That’s why I love to read what other people have done. Here, I’m thinking because the filling is not thickened it may soak into the crust and make it soggy.
Also, I can’t wait to make your low-carb biscuit recipe. I read in the comments where you said you use cartoned egg whites but you added cream of tartar. Are you still doing it this way? If so how much do you add? I noticed in your video for the sweet potato biscuits you used real egg whites, so I’m just wondering if you decided the carton egg whites, don’t work as well. All my ingredients have to be certified organic for health reasons so it’s expensive if a recipe doesn’t turn out which is why I read all of the comments and the entire post if I’m going to make something.
I hope to hear back from you. I really love your videos by the way. Thank you so much!
Thanks for your comment. I discovered boxed egg whites after I did the sweet potato biscuit recipe. I should go add that tip. Boxed works great Regarding the tarts, sometimes I do add in some xanthan gum, but if you cook the blueberries down enough it will thicken up. I think I’ll go add that tip in as well.