Low-Carb Lavender Blackberry Tarts
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.
Servings: 15
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:
- In a bowl combine coconut flour, almond flour, sweetener, salt, Xantan gum and butter. Stir to combine.
- 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.
- Bake for 5 minutes, then cool for 15 minutes.
For the lavender whipped mascarpone cream filling:
- 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.
- Add the remaining heavy cream to the lavender infused one.
- Beat mascarpone with sweetener for 30 seconds on low speed.
- 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:
- Very carefully remove each shell from the muffin tin.
- Fill with lavender whipped cream. Top with blackberry. Serve.
Nutrition
Calories: 189kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 68mg | Potassium: 5mg | Fiber: 1g | Vitamin A: 365IU | Calcium: 48mg | Iron: 0.6mg