Ingredients
Units
Scale
For the Crust:
- 1 1/3 cups almond flour
- 1 egg
- 3 tbsp butter, softened
- 1 tbsp cinnamon
- 1/2 tsp baking powder
- 1/8 cup brown sugar (I use Lakanto Golden)
- 1/8 cup sweetener (I use erythritol)
For the Filling
- 16 oz ricotta, full fat, strained
- 1/2-1 cup sweetener (depends on how sweet you like things)
- 2 tsp vanilla
- 1 tsp salt
- 4 oz cream cheese, softened
For the Berry Topping:
- 1-2 cups strawberries, diced
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees F. Grease a tart pan or a pie pan well and set aside.
- In a large bowl, combine all of your crust ingredients. Using a hand-held mixer set on high, mix until all ingredients are incorporated. Press mixture firmly only base and sides of tart or pie pan. Place in the oven for 10 minutes. Once baked, remove from oven and let cool.
- While the crust is cooling, place all of the filling ingredients in a food processor. Allow processor to run for 1-2 minutes. If you don't have a food processor, use a hand held mixer for about 3-5 minutes. Once the crust has cooled, pour filling over crust and gently tap the pan to help level the filling. Place tart in the fridge for 1 hour to harden.
- When the filling has gotten slightly firm, add diced strawberries around the outer edge of the crust. Next, add blueberries in the center and gently press berries into filling. Return to the fridge for 3 hours to allow the tart filling to firm up.
Notes
- Nutritional information is for the products I used.
- The tart can be made a day ahead of time and kept in the fridge.
- If you want more detailed instructions with regards to removing the moisture from the ricotta cheese check out my 4 Ingredient Cannoli Dip (Low Carb, Keto)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 257
- Sugar: 3.6 g
- Fat: 21.4 g
- Carbohydrates: 9 g
- Fiber: 2.4 g
- Protein: 9.9 g
