Keto Blueberry Mascarpone Tart

This Keto Blueberry Mascarpone Tart combines a buttery almond flour crust with a creamy mascarpone filling and a fresh blueberry topping, creating a decadent yet healthy dessert that's low in carbs and high in flavor.

Course Desserts

Cuisine Keto, Low-Carb

Keyword Almond Flour Tart Crust, Keto Blueberry Tart, keto dessert, Low-Carb Blueberry Dessert, Mascarpone Tart Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 350kcal

Equipment

Mixing bowls
9-inch tart pan with removable bottom
Electric hand mixer or stand mixer
rubber spatula

Ingredients

For the crust:

1 ½ cups almond flour 150g / 5.3oz
¼ cup granulated erythritol 48g / 1.7oz
¼ tsp salt 1.2g / 0.04oz
⅓ cup unsalted butter, melted 76g / 2.7oz

For the mascarpone filling:

8 ounces mascarpone cheese, softened 227g / 8oz
½ cup powdered erythritol 96g / 3.4oz
1 tsp vanilla extract 5ml / 0.17oz
½ cup heavy cream 120ml / 4oz

For the blueberry topping:

1 cup fresh blueberries 148g / 5.2oz
1 tbsp granulated erythritol 12g / 0.4oz
½ tsp lemon zest 1g / 0.03oz

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, granulated erythritol, and salt. Add the melted butter and mix until a dough forms. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 12-15 minutes or until golden brown. Allow to cool completely.
Make the filling: In another bowl, beat the softened mascarpone cheese with powdered erythritol and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
Assemble the tart: Spread the mascarpone filling evenly over the cooled crust. Chill the tart in the refrigerator for at least 1 hour to set the filling.
Prepare the blueberry topping: In a small bowl, toss the blueberries with granulated erythritol and lemon zest until evenly coated. Arrange the blueberry mixture on top of the set mascarpone filling.
Serve: Once the tart is fully assembled, chill for an additional 10 minutes to allow the flavors to meld. Slice and serve.

Notes

For the best texture, ensure all your dairy ingredients are at room temperature before starting the recipe.

The tart can be stored in the fridge for up to 3 days. Cover with plastic wrap to keep it fresh.

If fresh blueberries are not available, frozen (and thawed) blueberries can be used as a substitute.

To further reduce the carb count, you can skip the blueberry topping and enjoy the tart with just the mascarpone filling.

Nutrition