Fresh Berry Keto Fruit Tart

If you ask me, keto desserts are a total game-changer.

This low-carb fruit tart brings all the sweetness you’re craving without breaking your diet. Fresh berries rest on top of a smooth cream cheese filling, all nestled in a buttery almond flour crust.

It’s made with natural sweeteners and real ingredients that keep the carbs low while making sure every bite feels like a true dessert experience. The combination of fresh fruit and rich cream filling makes it hard to believe it’s actually keto-friendly.

It’s a satisfying treat that feels fancy enough for special occasions but simple enough for any time you need a sweet fix.

What Kind of Berries Should I Use?

While this recipe calls for blueberries and raspberries, you’ve got plenty of room to play around with different berry combinations. Fresh berries are always best for tarts since they hold their shape better and have a brighter flavor than frozen ones. If you’re shopping for berries, look for ones that are firm, deeply colored, and free from any soft spots or mold. During off-season months when fresh berries are expensive or hard to find, you can use frozen berries – just make sure to thaw and drain them well to prevent excess moisture from making your tart soggy. Keep in mind that strawberries and blackberries would also work great in this tart, just cut strawberries into smaller pieces to match the size of other berries.

Options for Substitutions

Since this is a keto recipe, some ingredients are pretty specific, but here are some helpful swaps you can try:

• Butter: You can use coconut oil as a 1:1 replacement, though it might make the crust slightly more crumbly. Ghee also works great if you’re dairy-sensitive.
• Coconut flour: This is a tricky one to substitute since coconut flour is very absorbent. If you must replace it, use 3 cups of almond flour instead of 1 cup coconut flour, but know that the texture will be different.
• Almond flour: Sunflower seed flour works as a 1:1 replacement if you have nut allergies. Just note it might turn slightly green when baked (don’t worry – it’s safe to eat!).
• Psyllium flour: You can use ground chia seeds or ground flax seeds in the same amount, though the texture might be slightly different.
• Swerve: Any keto-friendly sweetener like monk fruit, erythritol, or allulose will work fine here in equal amounts.
• Fresh berries: Any low-carb fruits work well – try strawberries, blackberries, or a mix. If fresh isn’t available, use frozen berries that have been thawed and patted dry.

Watch Out for These Mistakes While Baking

The biggest challenge when making a keto fruit tart comes from working with alternative flours – coconut and almond flours absorb moisture differently than regular flour, so letting your dough rest for 5-10 minutes before rolling it out helps achieve the right consistency. A common mistake is overworking the dough, which can make your tart crust tough and crumbly – mix just until the ingredients come together, then stop. When pre-baking the crust, keep a close eye on it since these alternative flours can brown much faster than traditional wheat flour – placing foil over the edges helps prevent burning. For the best texture, make sure your butter is cold when incorporating it into the dry ingredients, and don’t skip chilling the formed crust for at least 30 minutes before baking, as this prevents shrinkage and helps maintain the tart’s shape.

What to Serve With Keto Fruit Tart?

This keto fruit tart is already a complete dessert, but there are some great ways to make it even more special! A dollop of sugar-free whipped cream on the side adds a nice creamy element that pairs perfectly with the fresh berries and buttery crust. You might also enjoy serving it with a hot cup of keto-friendly coffee or tea – I particularly like it with Earl Grey or chamomile. For brunch gatherings, try serving smaller slices alongside some scrambled eggs or a cheese plate to create a lovely low-carb spread that everyone will enjoy.

Storage Instructions

Keep Fresh: Since this tart has fresh berries, it’s best to keep it in the refrigerator in an airtight container. It will stay good for up to 3 days, though the berries are prettiest and tastiest on the first two days. The crust might soften slightly in the fridge due to the moisture from the lemon curd and berries.

Make Ahead: You can prepare the crust and lemon curd up to 2 days in advance – just store them separately in the fridge. When you’re ready to serve, assemble with the fresh berries. This makes it perfect for planning ahead for special occasions!

Not Recommended: I don’t recommend freezing this tart as the fresh berries and lemon curd won’t maintain their nice texture after thawing. Plus, the almond flour crust might become too crumbly once defrosted.

Preparation Time	20-30 minutes
Cooking Time	15 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 40-50 g
• Fat: 250-260 g
• Carbohydrates: 60-70 g

Ingredients

• 7 oz butter
• 1 cup coconut flour
• 1 cup almond flour
• 1/2 cup psyllium husk flour
• 1 tbsp swerve sweetener
• 1 tbsp vanilla extract
• 1/2 batch keto lemon curd (from a previous recipe)
• 1/2 cup blueberries, fresh
• 1/2 cup raspberries, fresh

Step 1: Prepare and Melt the Butter

• 7 oz butter

Cut the butter into pieces and melt it in a small saucepan over low heat.

Stir occasionally to ensure even melting and prevent the butter from burning.

Once fully melted, remove from heat and set aside.

Step 2: Blend the Dry Ingredients

• 1 cup coconut flour
• 1 cup almond flour
• 1/2 cup psyllium husk flour
• 1 tbsp swerve sweetener

In the bowl of a food processor, add the coconut flour, almond flour, psyllium husk flour, and Swerve sweetener.

Pulse the mixture several times until everything is evenly combined.

This provides the base for your tart crust.

Step 3: Form the Dough

• melted butter (from Step 1)
• 1 tbsp vanilla extract

Add the melted butter (from Step 1) and vanilla extract to the dry ingredients in the food processor.

Mix until the dough forms a cohesive ball.

If the mixture seems too dry, you can let it sit for a few minutes to allow the psyllium husk to absorb moisture; it will firm up.

I like to process for an extra 30 seconds to ensure even mixing.

Step 4: Shape and Bake the Crust

• dough (from Step 3)

Remove the dough (from Step 3) from the food processor and use a spatula to help form it into a ball.

Lightly grease a pie dish, then press the dough evenly along the bottom and up the sides to create the crust.

Bake at 350°F (175°C) for 15 minutes, or until lightly golden.

Remove from the oven and allow it to cool completely before filling.

Step 5: Fill the Tart with Lemon Curd

• 1/2 batch keto lemon curd (from a previous recipe)

Once the baked crust (from Step 4) has cooled completely, evenly spread the keto lemon curd over the base.

Use an offset spatula or the back of a spoon to smooth it out.

For a more pronounced lemon flavor, I sometimes add a little extra zest on top of the curd layer before adding the fruit.

Step 6: Top with Fresh Berries

• 1/2 cup blueberries, fresh
• 1/2 cup raspberries, fresh

Rinse the fresh blueberries and raspberries under cold water and pat dry.

Arrange them over the lemon curd layer in your desired pattern.

Feel free to get creative with the design for an extra special presentation.