Keto Lemon Berry Tart

The Keto Lemon Berry Tart is a simple and elegant way to highlight the summer with it’s seasonal berries. The light lemon filling is not overly sweet and plays perfectly with the almond tart crust. Best of all, it’s Keto friendly and gluten free.

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Keto Lemon Berry Tart

I moved to Idaho several years ago from sunny Southern California and have barely looked back. One of the main reasons for the move was my desire to experience the four seasons in all their glory. Idaho has not disappointed me in the least. There is always something to enjoy and look forward to, no matter what time of the year it is.

Currently, spring has sprung and I’m enjoying the tulips peaking up along the borders of my backyard. At the same time, I must admit I’m already dreaming of the strawberries, raspberries and blackberries that are sure to follow, come summer.

So, in celebration of the fruitful season of summer I have put together this fresh berry tart. I hope you enjoy it as much as the hubs and I do. It’s a special summertime treat.

The Preparation

To begin with, preheat your oven to 350 degrees and gather up the ingredients you’ll need for the Keto Lemon Berry Tart. While you are rounding up your ingredients, don’t forget the swerve as I did in the picture below. A purely rookie mistake that I’d like to say won’t happen again, but seriously, who am I kidding.

Next, line an 8-inch pie pan with parchment paper and then set the pan aside. The parchment paper is important because it helps to keep your tart from sticking. It also makes it much easier to remove the tart when plating.

The Process

The Keto Lemon Berry Tart Crust

Place the raw almonds in a food processor and pulse until almonds are coarsely ground. When you are grinding, be careful not to over process the almonds. Otherwise, you’ll be making almond butter and that’s a whole different recipe for another day.

Next, add the melted butter, cinnamon and swerve to the coarsely ground almonds. Give the ingredients a few pulses with the food processor.  After you have blended the ingredients, the almonds should be moist and clump together. If not, add another tbsp of melted butter and pulse again to combine.

Grab your parchment lined pan and scoop the mixture into the middle of the pan. Then, using your fingers, pat the mixture to form an even crust on the bottom of the pan. Once your crust is formed, slip it into the oven already preheated to 350 degrees. Bake for 10 minutes. When done, the crust will be bubbly and a bit soft. Remove the crust from the oven and put it in the refrigerator to cool while making your lemon filling for the Keto Lemon Berry Tart.

The Keto Lemon Berry Tart Filling

You can make the lemon filling for the tart while our crust is baking. If you haven’t cubed your cream cheese, do so now. When cutting up the cream cheese, I find that one inch squares are perfect. The cream cheese then fits easily into the food processor and blends up quickly.

Put the cubed cream cheese in the processor along with your heavy cream, lemon juice and swerve. Then blend until smooth and creamy.

Place the lemon filling into the refrigerator while waiting for the tart crust to cool.

The Finish

Once the tart crust is cool to the touch, it is time to put the Keto Lemon Berry Tart together. Remove the filling from the refrigerator and spread the filling over the top of the crust.

After the filling is spread, place the berries decoratively on top of the Keto Lemon Berry Tart filling. I change up the berries to whatever I am in the mood for at the moment. In the picture I used strawberries sliced in halves, blueberries and raspberries. Once blackberries come in season, you can bet I’ll be placing a few of those on top as well.

Feel free to slice the Keto Lemon Berry Tart right out of the pan or you can plate it on a pretty dish for a grand entrance. When you remove the tart, use a spatula to carefully slide it onto the plate bringing the parchment paper along. This technique helps to prevent breakage and keeps the tart in one piece.

Keto Lemon Berry Tart

Keto Lemon Berry Tart

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The Keto Lemon Berry Tart is a simple and elegant way to highlight the summer with it's seasonal berries. The light lemon filling is not overly sweet and plays perfectly with the almond tart crust. Best of all, it's Keto friendly and gluten free.

Servings:4people

Prep Time:10minutes

Cook Time:10minutes

• Course Dessert

Ingredients

• Tart Crust
• 3/4 cup Raw almonds
• 3 tbsp butter melted
• 1/2 tsp cinnamon
• 2 tbsp swerve
• Lemon Filling
• 6 oz cream cheese cubed
• 1/4 cup heavy cream
• 2 tbsp lemon juice fresh
• 1/4 cup swerve
• 1 cup berries

Servings: people

Units:MetricUS Imperial

Ingredients Tart Crust 3/4 cup Raw almonds 3 tbsp butter melted 1/2 tsp cinnamon 2 tbsp swerve Lemon Filling 6 oz cream cheese cubed 1/4 cup heavy cream 2 tbsp lemon juice fresh 1/4 cup swerve 1 cup berries Servings: people Units:MetricUS Imperial

Course Dessert

Instructions

The Preparation

1. Gather up your ingredients and preheat the oven to 350 degrees.
2. Line an 8-inch pie pan or tart pan with parchment paper. Set aside.

Keto Lemon Berry Tart Crust

1. Place the raw almonds in a food processor and pulse almonds until coarsely ground.
2. Add melted butter, cinnamon and swerve to the coarsely ground almonds and pulse a few times until almonds are moistened and the cinnamon is combined. If the ingredients are too dry, add an additional tbsp of melted butter and pulse again.
3. Scoop the almond mixture onto the parchment lined pie pan and pat it out to cover the bottom of the pan.
4. Bake the tart crust in a preheated 350 degree oven for 10 minutes.
5. Remove the crust from the oven and place it in the refrigerator to cool.

Keto Lemon Berry Tart Filling

1. Place the cubed cream cheese, heavy cream, lemon juice and swerve into the food processor and blend until smooth and creamy.
2. Place the lemon filling into the refrigerator while the tart crust is cooling.

The Finish

1. Once the tart crust is cool to the touch, spread the lemon filling on top.
2. Remove the tart from the pan carefully using the parchment paper and a flat spatula.
3. Place the berries on top as desired.
4. Serve and enjoy!

Recipe Notes

When making your Keto Lemon Berry Tart feel free to use any sugar free sweetener that works for you. I have listed the nutrition information for 4 servings but the tart could easily serve 6.

Net Carbs: 4 (after removing fiber content).

Nutrition Facts

Keto Lemon Berry Tart

Amount Per Serving

Calories 295 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Sodium 206mg 9%

Potassium 115mg 3%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 4g 8%

* Percent Daily Values are based on a 2000 calorie diet.

When I calculate the carb content, I remove Erythritol from the total as it normally does not affect blood glucose levels. It’s important to note that each person’s diet needs, and restrictions are unique. You are in charge of your own health. It’s up to you to decide what carb totals you should use. The macros for my recipes are calculated using FatSecret. This is provided purely as a courtesy for my readers. While I try my best to be accurate, I recommend you verify all nutritional information on your own, instead of relying solely on my calculations.

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Essential Equipment

The Ninja 400-Watt Blender/Food Processor.  My favorite thing about the Ninja is how easy it is to use, and clean-up is a breeze.  An added plus is how portable it is. My regular food processor has so many parts and pieces to manage, I usually grab my Ninja first for chopping, or blending. Best of all, the price is reasonable.

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Stock Your Pantry

Swerve has quickly become my sweetener of choice when I am looking for a white sugar replacement. I love that swerve has both granular and confectioner ‘s as I use both frequently. Amazon’s prices are equal to what you find in the store and they deliver! A win-win in my book.

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