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    Home » Desserts

    Keto Berry Tarts

    Published: Sep 25, 2012 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianVeganPaleo

    Ginger nut crusted tarts topped with strawberry and blueberries make a bright and tasty treat in these keto berry tarts. 

    I found this recipe on Epicurious and changed it by replacing the wheat flour (bah, nasty stuff) with coconut flour for binding.   I think you might be able to make this raw and not bake the crusts, but let them form in the fridge for a few hours.  However, baking them results in a delicious tart.   I love using nuts in replace of a pastry case and I think it gives the tart more taste and texture too.

    You could use a muffin tray to make the keto berry tarts, but I preferred to use a cupcake tray, as it makes neater tarts.  I used strawberry and blueberries but other fruits would be just as delicious.  Spiced plums perhaps?  I like the nut combination of walnuts and almond but pecans would be suitable too.  Add with a dollop of cream and you have a tasty treat!

    Strawberry and Blueberry Nut Tartets

    Angela Coleby
    Ginger nut tarts with fresh berries on top
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Cooling time 1 hr
    Total Time 20 mins
    Course Desserts
    Cuisine American, Vegetarian
    Servings 15 Tartlets
    Calories 109 kcal

    Ingredients
     
     

    • 2 tablespoons coconut oil melted
    • 1 cup walnuts
    • 1 cup almonds
    • 3 tablespoons erthyritol ground
    • 1 teaspoon ground ginger
    • ½ teaspoon salt
    • 2 tablespoons coconut flour
    • 12 strawberries sliced
    • ¼ cup blueberries
    • 1 teaspoon lemon juice

    Instructions
     

    • Grease a mini muffin tray with a bit of the coconut oil.
    • Place the nuts in a food processor and blitz until ground.
    • Add the erthyritol, ginger, salt and coconut oil.
    • Process then add the coconut flour 1 tablespoon at a time until the mixture becomes like a dough.
    • Take a large tablespoon of the dough and press down into the cupcake tray, adding more mixture if required, to form the tart shells.
    • Chill in the fridge for 1 hour (or longer if you want to keep this recipe raw).
    • Preheat the oven to 180C/350F degrees.
    • Bake the tarts for 8-10 minutes and let cool in the tin for 15 minutes to keep their shape.
    • Put the strawberries and blueberries in a bowl and sprinkle with the lemon juice.
    • Fill the tart shells with the fruit.
    • Eat and enjoy!

    Notes

    Makes 15 mini tartles
    Nutritional Info per tartlet - 109 Calories, 10g Fat, 3g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1tartCalories: 109kcalCarbohydrates: 4gProtein: 3gFat: 10gFiber: 2g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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