Want a keto dessert that will blow your mind, well here it is! I found this recipe in the Southern Keto Cookbook by Natasha Newton. It’s a hit every time I make it and something I get requested to make a lot.
PrintBerry Fruit Tart
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes + 2 hours to chill
- Yield: 8
- Category: Keto
Ingredients
Crust
1 ¼ cup blanched almond flour
⅓ cup granular monkfruit
1 tsp baking powder
1 large egg
5 Tbsp salted butter softened
1 tsp vanilla extract
Topping
5 ounces cream cheese
2 Tbsp granular monkfruit
1 Tbsp heavy whipping cream
½ cup sliced strawberries
½ cup fresh blueberries
½ cup fresh raspberries
Instructions
Crust
- Preheat oven to 350°F
- Grease bottom of a 9 inch springform pan (I use coconut spray)
- In a small bowl whisk almond flour, swerve and baking powder
- Whisk in a medium bowl the egg then stir in softened butter and vanilla extract
- Stir in the flour mixture a little at a time until well combined
- Spread mixture evenly into springform pan
Bake 12 – 14 minutes - Allow to cool completely before releasing from the pan
Topping
- Place cream cheese, monkfruit and whipping cream in a small bowl and beat until well combined
- Spread frosting over crust
- Garnish with blueberries, raspberries and strawberries
- Cover and refrigerate for 2 hours before serving
Notes
Can stay in an airtight container in fridge for 2 days
Nutrition
- Serving Size: 1 slice
- Calories: 236
- Sugar: 2.9g
- Sodium: 203.6mg
- Fat: 21.2g
- Saturated Fat: 9.0g
- Unsaturated Fat: 4.0g
- Trans Fat: 0.5g
- Carbohydrates: 3.3g Net
- Fiber: 2.8g
- Protein: 5.4g
- Cholesterol: 60.8mg
Keywords: Keto, fruit, dessert, keto dessert, tart, fruit tart
