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BLUEBERRY BAKEWELL TART

July 19, 2017

 

 

 

l recently made this tart on our family vacation to Swan's Island, Maine and was a big hit with the whole family. 

 

This delicious low carb almond and wild blueberry tart is gluten free and the only sugar is from the blueberries! I added the whipped cream, sweetened with vanilla liquid stevia only.

 

I found this recipe on: alldayidreamaboutfood.com

 

 

 

 

 

 

 

 

 

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.

by Carolyn

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

 

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