Every now and then I just need a little something sweet. Since being on Keto for about a month and a half, my cravings for sweets have gone from about a 20 (scale of 1-10) to about a 4. There will be a weekend, though, where I feel like doing something a little extra special for us as a treat. We had a church fellowship this particular weekend, so coming home to this was especially nice.
You know with our kids…one of the hardest things has been trying to get them to understand giving up certain temporary pleasures for lasting good benefits. We sat in church as other children loaded their plates with sugary splurges and I told mine, just wait until we get home, I have a DELICIOUS blueberry tart just for y’all! It certainly helped and I was able to give them an educational experience in controlling urges. A reaction happens when a scenario is presented and you respond simultaneously without much time for thought (e.g. eat cake because cake is there), a response is something that you have already determined you will choose to do, it comes as a result of your character (e.g. I do not eat cake that is not healthy for me, therefore this discussion is closed).
This may have been too deep for a blueberry tart recipe blog post, but it is a lesson I am learning and trying to teach my kids. I want to start them choosing things based on good information at an early age. Its not that we cannot have rewards and treats, but 1. they don’t always have to be in the form of food and 2. If it’s not healing to your body, it’s no reward, it’s a supplement for failure.
Ok, got that off my chest, now onward! This blueberry tart is something like a danish. It has a savory tasting crust with a sweet and creamy filling that is so easy to make, yet feels incredibly fancy and indulgent! The best part? Totally Keto! I’d like to give credit where credit is due, I adapted this recipe from a blueberry bar recipe which can be found on Pinterest HERE. This fantastic food blogger also has some nutritional info you can generalize for this recipe. I’d add some protein and fat to that due to the cream cheese addition 🙂
- 1/2 stick butter SOFTENED NOT MELTED
- 1 egg beaten
- 1/2 cup sweetener (Swerve confectioners recommended)
- 1 1/4 c almond flour
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tbsp sour cream
- zest of lemon
- 2 ounces cream cheese
- 1 1/2 cup mozzarella
- 2 cups blueberries
- 2 tsp xantham gum
- Cream Cheese Mixture: 1-8oz block of cream cheese, soft, creamed with 4 tbsp Swerve Confectioners Sweetener
- In a microwave safe dish, melt mozzarella and cream cheese. Stir until smooth.
- In a separate bowl, cream butter, egg, almond flour, vanilla, sweetener, cinnamon and sour cream.
- Combine cheese mixture into batter until a soft dough forms.
- If dough is sticky, add more almond flour. Until dough resembles a spoonable cookie dough like texture.
- Spoon onto parchment paper or plastic wrap. Roll into ball, wrap and refrigerate while preparing blueberries.
- *****Dough MUST get cold or it will be too sticky******
- In a sauce pan over medium low heat, start cooking down blueberries. Mix often. When enough juice has formed that they will not scorch to the bottom, bring to a boil. Mixing often.
- Stir in xantham gum. When sauce thickens, reduce to simmer.
- Sauce should have a filling texture like if you had used cornstarch.
- Add lemon zest. Stir. Remove from heat and set aside.
- Preheat oven to 400.
- Press 3/4 of the dough into greased 8×8 or 9×9 pan (I used a 9″ round tart pan with parchment paper just on the bottom). Bake 10 mins.
- Allow to cool for 5 mins or until the sides recede.
- Spoon blueberry mixture into crust. Spread evenly. Place tablespoons of the cream cheese mixture around the top of the blueberry goo and then spread out evenly with a spatula.
- Top with pieces of remaining dough.
- Bake for 10-20 more minutes or until golden brown and set, see pics below.
- Allow to cool completely before cutting.