Low Carb Blackberry Tart With Mascarpone & Lime

When you want something creamy, but don’t want to spend a lot of time in the kitchen, no-bake fillings are a great solution. This low carb blackberry tart recipe has that no-bake filling, but it does TASTE like you spent hours in the kitchen.

I won’t tell anyone if you don’t.

KETO FRIENDLY & GLUTEN FREE BLACKBERRY TART

This low carb blackberry tart is very low carb. One slice has 4 net carbs, making it a perfect treat for keto dieters. The entire recipe is also gluten-free, so if you’re watching grains, this recipe will be a great fit too.

The filling is no-bake and cools down to a thick rich creamy dessert that will leave you wanting more.

Can I make this without mascarpone? Isn’t Cream Cheese the Same Thing?

You can make this tart with mascarpone or cream cheese. Your choice. But there are a few advantages to using mascarpone. It’s thicker, richer, and has a much creamier texture in no-bake fillings.

Mascarpone is Italian cream cheese, but unlike cream cheese, it is made from whole cream. Mascarpone cheese has a much higher fat content creating far creamier textures in desserts.

For keto dieters looking for high fat, low carb, protein-rich source, mascarpone is a good fit. The cheese is 90% fat, and it is also incredibly low carb at 4 net carbs per cup. Cream cheese, by example, is 16 net carbs per cup. A win – am I right?

What Sweeteners work best in this recipe?

For the cake base, use your favorite granular or powdered sweetener. I really like allulose or powdered erythritol for this recipe, but monk fruit, granular stevia, or even a combination of sweeteners will work.

For the filling, I like the powdered erythritol or powdered erythritol blend as it tends to be a bit smoother vs using the granular versions. You can use liquid sweeteners in the whipped cream filling too, they will not pose a problem.

Can I use Blueberries? Strawberries? Raspberries?

You sure can!

You can replace the blackberries with blueberries, strawberries, or raspberries without a problem. Swap them 1:1 in the recipe.

I’ve made this with raspberries and it was delicious!

Baking Tips for the Low carb Crust

The crust is easy to pull together and doesn’t take a lot of effort. I would say it’s even easier than old fashioned pie crust because there is no rolling, and no cooling of the dough. You just blend, drop, and press into the tart pan.

• Sift all your dry ingredients to remove any lumps.
• Add all the wet ingredients and combine
• The crust will look like a crumbly cookie dough, this is the correct texture.
• Press the dough into your tart pan. I used a rectangular but a 9 inch round tart pan, or 8 inch square pan will work perfectly as well. The back of a wet spoon makes spreading the dough much easier. Once the dough is pressed into the pan, prick with a fork and bake for 10-15 minutes until golden brown.
• Let the crust cool completely and then add the filling
• Spread the filling evenly in the crust and add the blackberries to the top. Cool the entire tart in the fridge for at least 4 hours.

Storage & Serving Suggestions

You can make the crust in advance and freeze it. It stores well in the freezer for up to a month so long as the crust is covered well.

The assembled tart will last in the fridge for up to three days before the crust starts to deteriorate.

This is a great little dessert to have after dinner, or after a heavy dinner! It’s a lighter dessert and not too sweet.