This Low-Carb Blueberry Lemon Cream Tart has a tender vanilla crust, a creamy lemon filling and a blueberry topping. This delicious tart works for people on low-carb, ketogenic, gluten-free, Atkins, diabetic, or Banting diets.
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This Low-Carb Blueberry Lemon Cream Tart has a buttery crust made with almond flour and scented with vanilla. This shell is filled with a creamy goodness flavored with lemon zest. The crust and the filling are baked together, and then, before serving, a gorgeous blueberry glaze is poured over top. It’s a delicious cross between a cheesecake and a tart.
Blueberries are the star of this dessert. I love that blueberries aren’t loaded with carbs like some fruits are. I enjoy eating them and baking with them and they would be a tough food for me to give up. Not only are blueberries low in carbs, but they are bursting with healthy antioxidants. I try to eat these berries often to reap their benefits.
I bake this tart in a tart pan like this one
. If you don’t have a tart pan, a pie pan would work fine. I do love the tart pan because it has a removable bottom which makes removing the tart from the pan quick, easy, and stress free. It’s surprisingly heavy duty and well-made for the price. The pan does have a non-stick coating which is great for releasing food, but I do worry about the safety of these types of coatings. I tend to not bake at super-high temperatures which helps as it is high temperatures (500º Fahrenheit plus) that break down the coating so toxins are released. As I have gotten older, I try hard to achieve a balance between safety and sanity. Yeah, an uncoated pan might be a little safer, but is it worth trying to dig the tart out in one piece and failing miserably–especially when I need it to look beautiful for a photo shoot?
Since we are on the subject, I very rarely use nonstick pans for stovetop cooking. I love preheating my pans to a super-hot temperature to sear meat and reaching the coating break down temperature is a lot easier on the stovetop than in the oven. I prefer to use stainless steel
, cast iron
, and carbon steel on the stove. Cast iron and blue steel develop a truly safe non-stick surface with use if properly cared for. One of my favorite pans to use on the stovetop is this blue steel crepe pan
. If well-seasoned, its surface is so non-stick that it makes a perfect pan to make pancakes and eggs in as well. If I’m going to cook acidic foods, I tend to opt for my stainless steel pans to prevent the acid from leaching out the metal of other types of pans.
Enough with the pan talk! This Low-Carb Blueberry Lemon Cream Tart will be delicious whether you use a tart pan or a pie pan. It’s loaded with summer flavors everyone loves! Enjoy!
-Annissa
This Low-Carb Blueberry Lemon Cream Tart has a tender vanilla crust, a creamy lemon filling and a blueberry topping. This delicious tart works for people on low-carb, ketogenic, gluten-free, Atkins, diabetic, or Banting diets.
Low-Carb Blueberry Lemon Cream Tart
Ingredients
For the tart shell:
- 1 cup super fine almond flour
- 2 tablespoons granulated stevia/erythritol blend
- 3/4 teaspoon baking powder
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 4 tablespoons extra cold butter
For the filling:
- 8 ounce cream cheese room temperature
- 3 tablespoons granulated stevia/erythritol blend
- 1 large egg
- 1/2 teaspoon lemon extract
- 1 teaspoon lemon zest fresh
For the topping:
- 3 tablespoons granulated stevia/erythritol blend
- 1/4 teaspoon xanthan gum
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 cup blueberries fresh or frozen
Instructions
For the tart shell:
Preheat oven to 375º Fahrenheit. Prepare a 9 inch round tart pan according to manufacturers instructions, buy spraying with coconut oil or lining with parchment, if desired.
Place almond flour, granulated sweetener, baking powder, and sea salt in a food processor. Pulse to combine.
Add vanilla extract and butter to the food processor. Pulse until the mixture looks mealy and it sticks together. Transfer dough to the prepared pan. Using you fingers, gently press the dough into the pan. If you're using a pie pan, flute the edges if you want.
Set pastry aside while you prepare the filling.
For the filling:
Place cream cheese in a medium bowl. using a hand mixer on low speed, blend the cheese until smooth. Mix in the granulated sweetener at low speed. When this mixture is smooth, blend in the egg, lemon extract, and lemon zest at low speed until combined, then whip at high speed until mixture is smooth and fluffy.
Fill the prepared tart shell with the filling and spread to even out the filling.
Place pan on a cookie sheet (in case of leakage) and bake tart in the preheated oven for 13-18 minutes, or until the shell and the top of the filling begin to brown. The filling may still jiggle when it is done. If the top bubbles up, don't worry, the bubble will settle on cooling.
Remove tart from the oven and place on a cooling rack. Allow to cool for 20 minutes, then cover and refrigerate.
For the topping:
Add granulated sweetener and xanthan gum to a 1 1/2 quart saucepan. Stir together to combine. Stir in lemon juice until mixture is smooth. Add water, one tablespoon at a time, stirring mixture until smooth after each addition. Stir in blueberries.
Place saucepan over medium-low heat. While stirring frequently, bring mixture to a simmer. If using fresh blueberries, they will start to release their pigments at this time. Simmer for 30 seconds to one minute, then remove from heat. Allow to cool to room temperature before proceeding.
Pour topping over the filling. Cover the tart and refrigerate for at least one hour before removing from the pan and serving.
Recipe Notes
Serving size: 1/12th of the pie.
Per serving:
Calories: 168
Fat (g.): 15
Carbs (g.): 5
Fiber (g.): 2
Protein (g.): 4
Net carbs (g.): 3
Can you substitute Swerve for Pyure? If so, would the measurwments be the same? I don’t have Pyure and have to place an order for most things as I can’t get them where I live in Canada. Thank you!
Gail,
Swerve has the same sweetness level as sugar and Pyure is twice as sweet. You will want to double the amount if you are substituting Swerve for Pyure. I hope you enjoy the tart!
-Annissa
What size tart pan did you use? Mine is 11 inch and there wasn’t enough crust dough to come up the sides. You might want to include pan size…just a suggestion! Thx
Hi Laura. Thanks for checking out our recipes! I used a 9″ tart pan. I linked to the actual pan I used in the written portion of the post, but per your suggestion, I also added the size to the recipe in case people skip to the recipe. I hope you enjoy the tart!
Thank you for your reply..yes, I did enjoy the tart! I ended up making about 1 1/2 times the original recipe which worked out perfectly. I thought the crust was very tasty, but we couldn’t taste much lemon in the filling. I think I will up that ingredient a bit next time. I used Swerve powdered sweetener, increasing it not quite 2x and we thought it was lightly sweet but not too much. Thanks for a great recipe!
I’m glad you enjoyed it!
Best,
-Annissa
Can I use GF flour instead of almond flour? My daughter-in-law is GF but also allergic to almonds.
What does xanthan gum do? Can I sub something else for this.
Recipe sounds delicious so hope I can modify to make it work.
I haven’t tried any of these substitutions, but I don’t see why gluten free flour wouldn’t work in the crust. The xanthan gum is a thickening agent. You could substitute a cornstarch or arrowroot if you are not concerned about carbs. Of course the nutritional values will change with these substitutions. Good luck!
-Annissa
Made this yesterday and it was a hit with my guys. Will add more lemon next time as I didn’t think it was quite enough. Thanks for an easy recipe.
You’re welcome! Extracts can vary a bit in strength, so some require more than others to get the same flavor. Of course, some people prefer more flavor than others as well!
-Annissa
Can I use stevia instead? If so should I decrease or increase for comparable sweetness? I cant wait to make this.
Thanks
I think powdered stevia would work because this recipe doesn’t need the bulk of the erythritol. You would however need MUCH less. The sweetener I use is twice as sweet as sugar. I believe most powdered stevia has a sweetness ratio of 1 teaspoon stevia to 1 cup sugar. This means that for every cup of sweetener in my recipe (Pyure), you would need two teaspoons of powdered stevia.
-Annissa
Does this tart freeze well?
I would be concerned that the custard would separate with freezing it. I haven’t tried it, however.
-Annissa
Can you use fresh squeezed lemon juice instead of lemon extract or in conjunction with extract?
I was a little concerned about the lemon juice causing the filling to separate, so I didn’t try it. You could use more lemon zest if you prefer.
I’m so glad I found your site because your recipes are amazing. This lemon blueberry tart is so delicious. I used a 9-inch glass pie pan, and I didn’t bother pushing up the crust up the sides. I just came up ever so slightly around the edges from the bottom. I used almond extract in the crust instead of vanilla because I love that almond flavor. The filling is wonderful. I don’t like my lemon extract at all, so I used 1 teaspoon of lemon juice in its place, and my filling stayed creamy and didn’t curdle. It was easy to make, and the tartness vs sweetness was perfect.
Thanks so much! Thanks also for sharing your ingredient swaps. I get a lot of questions about whether certain things work and this really helps others.
-Annissa
Can you make this a day or 2 ahead of time?
Yes, I think this would work.
Can you substitute the filling and crust with goat cheese?
Cheryl,
Goat cheese would probably work in the filling, but it probably wouldn’t work in the crust because it doesn’t have the same stretchy quality that mozzarella does.
-Annissa