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.
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!
Low-Carb Blueberry Lemon Cream Tart
For the tart shell:
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 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.
Serving size: 1/12th of the pie.
Fat (g.): 15
Carbs (g.): 5
Fiber (g.): 2
Protein (g.): 4
Net carbs (g.): 3