Berry Fruit Tart


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

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



  • 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


  • 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


Can stay in an airtight container in fridge for 2 days


Keywords: Keto, fruit, dessert, keto dessert, tart, fruit tart