A delicious low carb almond and wild blueberry tart. This crustless keto dessert is easy and elegant, and makes a perfect Mother’s Day Brunch. Or Father’s Day! This post is sponsored by Wyman’s of Maine.
Do you ever say something or make some gesture and suddenly think to yourself “oh my god, I am my mother!”. There’s just something about your tone of voice or your mannerisms and as you’re doing it or saying it, you sense an intense familiarity about it. Perhaps even a little déjà vu. It’s like you step outside of yourself for that brief instant and you see her standing there, making that gesture, saying those words. She’s you and you are her. And all the times you promised yourself that you wouldn’t grow up to be like your mother come back in a swoosh. Too late! Except now, you no longer really mind. You aren’t an angry teenager anymore and you’ve come to realize there are much worse things than becoming your mum. It’s virtually predestined anyway, you might as well just embrace it.
When we’re younger, we think we are so much our own independent person. We are so sure that we are absolutely unique, so very amazingly special, that we cannot possibly be like our parents. We think our experiences and our feelings and our thoughts are so individual to us alone, that our parents can’t possibly relate. But as we get older, we begin to see so much of our parents in ourselves and realize we inherited so many of their traits. It can even be a little comforting to think that this or that feature, physical or otherwise, comes from the generation before. My impulsiveness and my impatience? So very much my mum. I “came by it honestly”, as she would say. We look almost nothing alike, she with her dark hair and dark eyes, I with my blond hair and blue eyes. But if you know us, you know that I am most certainly my mother’s daughter.
But I appear to have inherited an intense love of wild blueberries from my father. I am sure my mother likes them too but my father was passionate about them. He would scorn the big blue globes of the cultivated berries, passing them over as if they had nothing to offer. And he’d happily pay a pretty penny for the baskets full of tiny wild Ontario blueberries, eating them on his cereal, in his pancakes, over his yogurt. And by the handful every time he’d walk through the kitchen. I will never see a wild blueberry or anything made with wild blueberries, without thinking of my dad. And I always, always have a bag of Wyman’s wild blueberries in my freezer. They are good in everything!
If you’ve never had bakewell tart, you are in for a treat. It’s a British tart with an almond paste filling, and often has a layer of jam or is sprinkled with berries. It’s usually raspberries, and Wyman’s happens to have those too if you prefer. But I decided to make mine with the wild blueberries for a change of pace. I also decided to make mine crustless, since a low carb crust would be made with almond flour, just as the filling is. So this is something between a tart and a cake, but it’s absolutely delicious and makes a perfect Mother’s Day brunch or dessert. Still slightly warm from the oven with powdered sweetener or a dollop of whipped cream, it’s elegant and delicious.
So here’s to our mothers and our fathers, and the way we will inevitably grow up to be just like them. From their love of berries to their way with words, there are worse things than becoming our parents!
Be sure to also check out this Vegan Berry Tart from Salted Plains. With a few minor tweaks, it could also be low carb!
A delicious low carb almond and wild blueberry tart. This crustless keto dessert is easy and elegant, and makes a perfect Mother's Day Brunch. Or Father's Day!
- 2 cups almond flour
- 1/2 cup butter softened
- 1/2 cup Swerve Sweetener
- 2 large eggs
- 2 large egg yolks
- 1 tsp almond extract or vanilla extract, if you prefer
- 1/4 tsp salt
- 1 cup frozen wild blueberries
- 3 tbsp sliced almonds
- 1 tbsp powdered Swerve Sweetener
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Preheat the oven to 325F and grease a 9-inch tart pan very well. One with a removable bottom is preferred but this could also be baked in a ceramic tart pan.
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In a food processor, combine the almond flour, butter, sweetener, eggs, egg yolks, almond extract, and salt. Process until well combined and smooth.
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Spread about half the batter in the prepared baking pan and sprinkle with half of the blueberries. Dollop the remaining batter overtop and gently spread with a knife or offset spatula. Sprinkle with the remaining blueberries and the sliced almonds. Press gently to adhere.
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Bake 35 minutes, until the sides are golden brown and the center is just set. Remove and let cool, then gently loosen the sides and lift out on the bottom. (If not using a tart pan with a removable bottom, simply cut into pieces to serve).
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Sprinkle with the powdered sweetener before serving.
Serves 10. Each serving has 4.31g NET CARBS.
Food energy: 257kcal Total fat: 22.52g Calories from fat: 202 Cholesterol: 98mg Carbohydrate: 7.38g Total dietary fiber: 3.07g Protein: 7.19g
USED TO MAKE THIS RECIPE:
Jenn says
OMG, you did a Bakewell Tart! Mom used to make these with pie crust, white cake mix, raspberry jam and lemon icing glaze in a pie plate. One of my all time favourite recipes growing up (next to egg custard pie…ok, loved that a LOT too). Part of the love of these tarts is the combination of textures and flavours as you bit through. The crunch of a crust, the tart/sweet of a layer of jam, the somewhat grittiness of the middle cake and finally either the sweet & crunch of the top layer as you did, or the tartness of the lemon sugar glaze mom made. I all works together to make the Bakewell the famous tart it is.
I think to make this more like the tart I grew up with (a Brit mom, btw), I’ll add a crunchy almond or coconut crust as the base, layer that with a tart sugar free chia jam, add your cake filling then top with a Swerve lemon glaze. Gosh, I’m almost giddy at the though 🙂 Thank you, thank you, thank you!
Carolyn says
If you search “frangipan” on my site, you will see I did a similar recipe with a crust before, as 4 individual tarts. That one has raspberry chia jam in it, if you want something more like your mother used to make. I was inspired to go crustless for this one when I saw a BBC Good Food recipe that was a Bakewell Cake.
Liz @ The Lemon Bowl says
These photographs are beautiful! Perfect recipe for Mother’s Day!
Karen says
Serious drool going on. Love the almond/blueberry combo.
Lauren Kelly Nutrition says
I’d love to celebrate our moms and dads with tis gorgeous treat! I adore blueberries!
Tory says
Totally get that ‘turning into your mom’ thing! I see mine in the mirror every day, notice her hand gestures, hear her expressions pop out of my mouth! It took a while, but I now find the experience tremendously comforting. 🙂
Love everything about this post, Carolyn. It hit all sorts of buttons for me… including the tart which I’ll make
next week for a good friend’s visit! Perfect!
Many thanks!
Lisa says
The camelias remind me of my dear Nana, she had such beautiful camelia bushes, with loads of flowers in her yard and she let me pick several to float in a pretty dish. I loved the smell of her kitchen, she always had a pot roast going, fresh french bread and the most delectable chocolate prune cake. My mom adored bluberries too and my favorite are the tiny wild blueberries as well. I’m starting Whole30 monday on doctors orders, so I’m going to definitely make this as my last dessert until the next 30 days or more.
Carolyn says
I am honoured that this is your last dessert for 30 days! And the flowers were so pretty, I was having fun taking photos of them against my dark blue backdrop.
VHM says
Hello Carolyn. What size tart pan did you use? 8 inches? Thanks.
Carolyn says
9 inches. My mistake if I did not specify, I will correct the recipe now.
Mimi says
Yum…this looks absolutely delish and will be great in my keto dessert rotation which is currently cheesecake, cheesecake and cheesecake 🙂
Quick question – did you thaw the berries before adding or did you just add them frozen?
Thanks for your absolutely fabulous recipes – they make LCHF palatable for my hub and all that much better for me!
Carolyn says
Add them frozen. Otherwise the whole thing will turn purple from all the juices!
Gina @Running to the Kitchen says
This is so lovely! I want to make it soon!!
Natalia says
Made it today and it tastes awesome! You’re the best Carolyn!
Denise says
Hi Carolyn,
This is a nice little tart! But I’ve got to pick some wild blueberries when I go home. I just made this with the big cultivated ones and it just didn’t have any flavour. I might try adding some grated lemon peel next time or using raspberries. I freaked out (needlessly) at how little batter their was with a 9 inch pan so I scraped it out and switched to an 8 inch pan and cooked it 5 mins more.
Elyce Bruijnes says
Looks alot like Dutch boterkoek – with lovely bluberries! Gotta try this, although I don’t think we have little wild blueberries here.
Erin @ Texanerin Baking says
Love bakewell tarts! Especially with blueberries.
Jennifer @ Show Me the Yummy says
Ridiculously gorgeous!
Catherine says
Made this yesterday….very delicious. I saved a piece to have this morning with my coffee (had to hide it in the fridge) and it was equally delicious cold the next day. Thank you for this great recipe!
Amanda says
Any chance this could be made in a crockpot???
Carolyn says
Very possibly. It wouldn’t take too long so I’d watch it (because it’s thin)
Raini says
If I only have a 11″ pan what should I reduce the cook time to?
Carolyn says
I really can’t say, since that’s an unusual size of pan. I’d take off at least 5 minutes and watch it after that.
Debbie says
My tart pan is 10″. Would it be best using that or a 9″ pie pan?
Carolyn says
You can use your pan, it just may bake a little faster so keep your eye on it.
Marie says
Considering making this as a 4th of July dessert with blueberries and raspberries. Do you think that could work? Could I use fresh fruit instead of frozen?
Carolyn says
Yes, any berry would work and fresh should be fine.
Donna Wolf says
Wonderful revipe. Had some blueberries that I needed to use when I saw this recipe so I made it yesterday. Used fresh blueberries and a 9 inch pyrex pie plate. Perfect. We absolutely loved it and it is super eady to make . . . WOW
Marie says
Wow, love this! So delicious. I was very generous with my frozen blueberries (didn’t measure), used a 9″ glass pie plate, and baked for 38 minutes. The center is still a creamy consistency, but I expect it will firm up as it cools. I love this tart. What a great breakfast treat!
Sandee Wichkoski says
This was fabulous! Took it to a dinner party and everyone loved it.
Thea says
Could I use regular organic sugar instead of the sweetner? And if so how much?
Carolyn says
I am sure you could but I don’t use sugar at all anymore. Probably the same amount.
Katherine VZ says
Thank you for this easy, delicious recipe! I made it tonight for a dinner party. I was unsure if the thin layers would turn out, but they really did. All, including me, loved it so much we wanted seconds (and one guest made sure to get the recipe!). I appreciate how easy and forgiving this recipe is – fun to make with kids. I didn’t have almonds so I used chopped pecans, vanilla extract in place of almond, and sprinkled -1Tbsp lemon zest on top before baking. I also used a regular tart pan (well-oiled, as suggested) and had zero issues with sticking. Thx again!
Carolyn says
Glad to hear it!
Barrie says
What is the best way to store the tart? Fridge or room temperature
Carolyn says
Fridge is fine.
Barrie says
Thanks. I loved that this was quick and easy. I added a little more swerve to the berries since mine were tart.
I made mine in a pie pan and was really yummy. I will be making this again.
Sonia says
Is this suitable to freeze as a make ahead dessert?
Carolyn says
I can’t see why not!