Servings: 15

Low-Carb Lavender Blackberry Tarts

Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
30 mins
These Low-Carb Lavender Blackberry Tarts are very easy to make, cute and impressive, sugar and gluten free. Perfect for a party or just to enjoy with a cup of coffee or tea.
Low-Carb Lavender Blackberry Tarts
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Ingredients

For the shells:

  • 2 cups almond flour
  • 1 1/2 tbsp coconut flour
  • 1/2 tsp Xantan gum
  • 1/4 cup powdered erythritol — I used Swerve
  • 1/8 tsp sea salt
  • 6 tbsp melted butter

For the whipped mascarpone cream lavender filling:

  • 4 oz mascarpone cheese
  • 1/2 cup heavy cream — divided
  • 1 tbsp powdered erythritol
  • lavender flower

Instructions

For the shells:

  1. In a bowl combine coconut flour, almond flour, sweetener, salt, Xantan gum and butter. Stir to combine.

  2. Spray a muffin tin with cooking spray (you can use coconut oil spray).

    Press about 1 tbsp of the mixture to the bottom of each muffin tin slot, pressing up towards the walls about 1/4 inch.

  3. Bake for 5 minutes, then cool for 15 minutes.

For the lavender whipped mascarpone cream filling:

  1. Heat 1/4 cup of heavy cream, bringing it to a simmer. Add the lavender flowers and cover. Steep for 5-10 minutes, then strain. Chill the heavy cream for 30 minutes.

  2. Add the remaining heavy cream to the lavender infused one. 

  3. Beat mascarpone with sweetener for 30 seconds on low speed.

  4. Slowly, while still beating on medium-low, add the heavy cream to the mascarpone. Beat for 1-2 minutes, until it reaches the texture of thick heavy cream. Do not over beat, because the cream mascarpone will separate.

To assemble:

  1. Very carefully remove each shell from the muffin tin.

  2. Fill with lavender whipped cream. Top with blackberry. Serve.

Course: Dessert
Cuisine: American
Keyword: blackberry tarts

Nutrition Information

Calories: 189, Fat: 18g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 68mg, Potassium: 5mg, Carbohydrates: 4g, Fiber: 1g, Protein: 4g, Vitamin A: 7.3%, Calcium: 4.8%, Iron: 3.2%