Low Carb Red, White, and Blue Tart
4.8g
Net Carbs
4.2g
Protein
21.5g
Fat
2.4g
Fiber
236
Calories
Ingredients:
- 1 cup Almond Flour, Blanched
- 8 ounces Cream Cheese
- 3 teaspoons Vanilla Extract
- 9 tablespoons Butter, unsalted
- 3/4 cup Confectioners (powdered) erythritol
- 1 teaspoon Baking powder
- 2/3 teaspoon SweetLeaf Stevia Sweetener (with inulin)
- 1/4 teaspoon Salt
- 16 tablespoons Mascarpone Cheese
- 8 tablespoons Sour Cream
- 1/2 cup Coconut Flour
- 1/2 cup Blueberries, fresh
- 1 cup Raspberries, fresh
Directions:
Equipment needed: 11-inch tart pan with a removable bottom.
- Preheat oven to 350°.
- Melt the butter in a microwave or over low heat in a small saucepan. In a medium bowl, sift together the almond flour, coconut flour, ¼ cup powdered erythritol, baking powder, salt, and 1/8 teaspoon powdered stevia extract. Add the melted butter and 2 teaspoons vanilla extract, and use a fork to mix until well combined and holds together when pinched between fingers. Scrape into the bottom of the tart pan and use the bottom of a measuring cup to press into an even layer to cover the bottom and up the sides of the tart pan. Bake for 10 minutes, or until the top of the crust is golden brown, watching closely to ensure the crust does not burn. Allow to cool for 15 minutes, or until no longer hot to touch.
- In a large mixing bowl using an electric hand mixer, combine room temperature cream cheese, mascarpone, sour cream and vanilla extract until smooth and well combined. Add ½ cup powdered erythritol, ½ teaspoon powdered stevia extract and mix again, scraping down the sides as needed until fully combined, light and fluffy.
- Evenly fill the cooled crust with the cream cheese mixture, smoothing the top. Refrigerate for 1 hour to set. Top with raspberries and blueberries, slice into 16 even pieces and serve or keep covered in the refrigerated until ready to serve.
