low carb tarts

Low-Carb, Keto Tarts With Berries And Mascarpone Cream - individual desserts, made in mini tartlet pans, that are sugar and gluten-free, but at the same time very easy to make, festive. Great for parties or celebrations!&nbsp; One tart is two servings.

Low-Carb, Keto Tarts With Berries And Mascarpone Cream

almond flour

powdered erythritol (I used Swerve confectioners)

tbsp butter

tsp sea salt

mascarpone cheese

tbsp powdered erythritol

heavy cream

tsp vanilla extract

lemon

strawberries (cut in half)

blueberries

raspberries

blackberries

Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray.&nbsp;

In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate.

&nbsp;Divide the dough between six tart pans and press down the bottom and walls. Make holes on the bottom of the dough, using a fork. Bake for 8-10 minutes, until golden, then remove from the oven and cool completely.

For the keto tart crust:

For the mascarpone whipped cream - beat mascarpone and powdered sweetener with an electric mixer for 2 minutes on low speed. Slowly add the heavy cream, beating on low speed.

&nbsp;Increase the speed and beat for 30-60 seconds, until thick. Be very careful, as at this point you may over beat the cream and it will separate. Low speed, room temperature mascarpone and a  lot of attention is the key here! Beat in the lemon zest and vanilla extract.

For the Mascarpone cream:

Pipe mascarpone cream to fill the tartlets. Top with berries. Serve.

To assemble:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1520222008/sbfgw4qy1xmxwmqcn7im.mp4

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