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.

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!