This blueberry tart is the perfect dessert to take to a family gathering or to a dinner party with friends. The thing I love about this blueberry tart is that it uses a couple of our favourite sweet recipes, our creamy vanilla keto custard and delicious blueberry sauce.
Sugar Free Berry Tart
We have been wanting to create a tart using our keto custard for a while. We needed to do some experimenting around the best way to set the custard. The gelatin works perfectly, once we go the amount right, and it sets the custard to a perfect sliceable texture that still melts in your mouth.
We initially topped the custard tart with whipped cream and berries, but we found this was way too rich and needed to think about trying a different topping. We had recently made some of our blueberry sauce and decided this would work perfectly on top of the tart and this delicious blueberry tart was created.
Sometimes when creating recipes, magic happens and it is spot on from the first go and other times you need to experiment a little to find the perfect combination. This blueberry tart was one of those recipes that required a little bit of work, but it was totally worth it. This tart is perfect for a celebration or to satisfy that sweet tooth.
Low Carb Berries
Berries are really the only fruit that are low enough in sugar and carbs to be part of a ketogenic lifestyle. When we are looking for a quick and simple sweet treat, we love to grab some strawberries from our local strawberry farm and mix them with some double cream for the perfect keto dessert.
- Strawberries 8g total carbs per 100g
- Raspberries 12g total carbs per 100g
- Blueberries 14g total carbs per 100g
- Cranberries 12g total carbs per 100g
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Low Carb Baking
Baking your favourite desserts and cakes using low carb replacement ingredients can be tricky. When you start replacing flour with low carb replacements like almond flour and coconut flour, it’s important to know they don’t work the same as normal flour.
When using sweeteners in place of sugar it’s important to check if it acts as a 1:1 replacement. The sukrin sweeteners we love are 1:1 and act the most like sugar of all the sweeteners we have tried.
Even though these things make keto baking more difficult, it is really easy to find a keto version of most of your favourite baked goods.
Just because you are now living a ketogenic lifestyle, that doesn’t mean you have to miss out on birthday cake and Christmas celebration desserts. We always recommend offering to baring the cake or dessert for a celebration so you can also enjoy it along with everyone else.
Some of our favourite keto celebration cakes can be found here:
- Chocolate layer cake
- Low carb birthday cake
- Low carb carrot cake
- Strawberry shortcake
- New York cheesecake
- And of course this delicious blueberry tart.
We love to use Sukrin sweeteners in our keto baking and this berry tart. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
- Keto Panna Cotta – Chai flavour
- Keto Chocolate Peanut Butter Muffins
- Keto Egg Loaf – Blueberry & Lemon
- White Chocolate Keto Fat Bomb
- Keto Whoopie Pies
- Keto Tiramisu
- Black Forest Keto Chia Parfait
- Choc Mint Slice – Keto Choc Mint Fat Bomb
- Sugar Free Blueberry Tart – Low Carb Dessert
- Low Carb Christmas Pudding – Cranberry & Walnut with Mascarpone Cream
- 0.50 Cup Blueberry Sauce
- Preheat the oven to 160C/320F and grease a 9 inch pie dish
- Place the almond flour, coconut, ginger, xanthan gum, salt and Sukrin Gold in a mixing bowl and stir to combine
- Melt the butter and add to the dry ingredients. Stir until combined and it should be a wet sand texture
- Press the mixture into the base and up the sides of the pie dish. Tidy up the top edge by pressing down slightly
- Bake for 12-15 mins or until golden brown. Keep a close eye on it as the almond flour can brown quickly
- Set crust aside to cool
- Place the cold water in a small bowl and sprinkle over the gelatine to dissolve it
- Prepare the custard as per the recipe
- When you remove the custard from the heat add in the gelatine mixture and stir to dissolve it
- Then strain to remove the vanilla bean pod and any lumps
- Poor the custard into the cooled base and place in the fridge to set. The custard should be completely set and firm to the touch when it is ready
- Just before serving remove the tart from the fridge and spread the blueberry sauce over the top. Serve immediately
- Tip: The tart cuts best straight from the fridge.
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