• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

May 4, 2017

Blueberry Bakewell Tart

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

3.8Kshares

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.

Low Carb Blueberry Almond Tart Recipe

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.

Keto Low Carb Blueberry Tart Recipe

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.

Easy low carb bakewell tart. Crustless sugar-free recipe.

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!

Have a happy low carb Mother's Day!

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!

A delicious almond flour tart studded with wild blueberries.

Be sure to also check out this Vegan Berry Tart from Salted Plains. With a few minor tweaks, it could also be low carb!

5 from 3 votes
Low Carb Blueberry Almond Tart Recipe
Print
Blueberry Bakewell Tart
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

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!

Course: Dessert
Cuisine: Dessert
Servings: 10 servings
Calories: 257 kcal
Ingredients
  • 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
Instructions
  1. 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.
  2. In a food processor, combine the almond flour, butter, sweetener, eggs, egg yolks, almond extract, and salt. Process until well combined and smooth.
  3. 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.
  4. 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).
  5. Sprinkle with the powdered sweetener before serving.
Recipe Notes

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

Nutrition Facts
Blueberry Bakewell Tart
Amount Per Serving
Calories 257 Calories from Fat 203
% Daily Value*
Fat 22.52g35%
Cholesterol 98mg33%
Carbohydrates 7.38g2%
Fiber 3.07g12%
Protein 7.19g14%
* Percent Daily Values are based on a 2000 calorie diet.

USED TO MAKE THIS RECIPE:

3.8Kshares

Filed Under: Gluten Free, Low Carb, Pies & Tarts Tagged With: almond flour, wild blueberries

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Jenn says

    May 4, 2017 at 6:17 am

    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!

    Reply
    • Carolyn says

      May 4, 2017 at 7:54 am

      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.

      Reply
  2. Liz @ The Lemon Bowl says

    May 4, 2017 at 11:11 am

    These photographs are beautiful! Perfect recipe for Mother’s Day!

    Reply
  3. Karen says

    May 4, 2017 at 11:48 am

    Serious drool going on. Love the almond/blueberry combo.

    Reply
  4. Lauren Kelly Nutrition says

    May 4, 2017 at 12:53 pm

    I’d love to celebrate our moms and dads with tis gorgeous treat! I adore blueberries!

    Reply
  5. Tory says

    May 4, 2017 at 12:53 pm

    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!

    Reply
  6. Lisa says

    May 4, 2017 at 2:40 pm

    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.

    Reply
    • Carolyn says

      May 4, 2017 at 2:45 pm

      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.

      Reply
  7. VHM says

    May 4, 2017 at 5:58 pm

    Hello Carolyn. What size tart pan did you use? 8 inches? Thanks.

    Reply
    • Carolyn says

      May 4, 2017 at 9:05 pm

      9 inches. My mistake if I did not specify, I will correct the recipe now.

      Reply
  8. Mimi says

    May 6, 2017 at 11:02 am

    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!

    Reply
    • Carolyn says

      May 6, 2017 at 1:39 pm

      Add them frozen. Otherwise the whole thing will turn purple from all the juices!

      Reply
  9. Gina @Running to the Kitchen says

    May 6, 2017 at 4:52 pm

    This is so lovely! I want to make it soon!!

    Reply
  10. Natalia says

    May 7, 2017 at 9:32 pm

    Made it today and it tastes awesome! You’re the best Carolyn!

    Reply
  11. Denise says

    May 7, 2017 at 11:19 pm

    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.

    Reply
  12. Elyce Bruijnes says

    May 8, 2017 at 4:01 am

    Looks alot like Dutch boterkoek – with lovely bluberries! Gotta try this, although I don’t think we have little wild blueberries here.

    Reply
  13. Erin @ Texanerin Baking says

    May 8, 2017 at 4:43 am

    Love bakewell tarts! Especially with blueberries.

    Reply
  14. Jennifer @ Show Me the Yummy says

    May 9, 2017 at 10:16 am

    Ridiculously gorgeous!

    Reply
  15. Catherine says

    May 22, 2017 at 8:49 am

    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!

    Reply
  16. Amanda says

    May 28, 2017 at 6:20 pm

    Any chance this could be made in a crockpot???

    Reply
    • Carolyn says

      May 29, 2017 at 7:42 am

      Very possibly. It wouldn’t take too long so I’d watch it (because it’s thin)

      Reply
  17. Raini says

    June 14, 2017 at 5:07 pm

    If I only have a 11″ pan what should I reduce the cook time to?

    Reply
    • Carolyn says

      June 14, 2017 at 6:10 pm

      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.

      Reply
  18. Debbie says

    July 1, 2017 at 12:52 pm

    My tart pan is 10″. Would it be best using that or a 9″ pie pan?

    Reply
    • Carolyn says

      July 1, 2017 at 5:52 pm

      You can use your pan, it just may bake a little faster so keep your eye on it.

      Reply
  19. Marie says

    July 2, 2017 at 9:22 am

    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?

    Reply
    • Carolyn says

      July 2, 2017 at 10:47 am

      Yes, any berry would work and fresh should be fine.

      Reply
  20. Donna Wolf says

    July 17, 2017 at 7:50 am

    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

    Reply
  21. Marie says

    January 15, 2018 at 1:28 pm

    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!

    Reply
  22. Sandee Wichkoski says

    February 5, 2018 at 7:54 pm

    5 stars
    This was fabulous! Took it to a dinner party and everyone loved it.

    Reply
  23. Thea says

    April 3, 2018 at 10:35 am

    Could I use regular organic sugar instead of the sweetner? And if so how much?

    Reply
    • Carolyn says

      April 3, 2018 at 11:37 am

      I am sure you could but I don’t use sugar at all anymore. Probably the same amount.

      Reply
  24. Katherine VZ says

    September 2, 2018 at 7:57 am

    5 stars
    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!

    Reply
    • Carolyn says

      September 2, 2018 at 9:11 am

      Glad to hear it!

      Reply
  25. Barrie says

    May 20, 2019 at 2:27 pm

    What is the best way to store the tart? Fridge or room temperature

    Reply
    • Carolyn says

      May 20, 2019 at 5:22 pm

      Fridge is fine.

      Reply
    • Barrie says

      May 21, 2019 at 6:35 am

      5 stars
      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.

      Reply
  26. Sonia says

    October 3, 2020 at 11:01 pm

    Is this suitable to freeze as a make ahead dessert?

    Reply
    • Carolyn says

      October 4, 2020 at 8:28 am

      I can’t see why not!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY