Fresh blackberries, yum! Nothing says toes-in-grass summer dessert more than a berry tart and that’s what I did with a recent windfall of plump, juicy blackberries!
My Paleo Blackberry Almond Tart is also gluten-free, vegan-friendly, made lower carb with some sweetener swaps. It’s a healthy berry dessert recipe that fits with so many dietary eating patterns!
Blackberries are rich in antioxidants, fiber, and a variety of other health promoting nutrients. If this, plus their sweet taste, isn’t enough motivation to eat them, check out the blackberry macros: just 6.1g of carbs 0.7g of fat, and 61.9 calories (plus, surprise – 2g protein)!
This is a super simple recipe, and starts with super-fine ground almond flour and coconut flour crust made without dairy, egg, or high calorie sweeteners (instead I used granulated Monk Fruit sweetener to moderate the carbohydrates and make it a (not LOW) but lower carb blackberry tart).
After baking the crust in an 11” Tart Pan, the fresh berries are simple tossed with a little more sugar substitute along with lemon juice and lemon zest. It’s popped back into the oven for 30 minutes until the berries are nearly bursting with juices.
Or, check out the Pinterest Story on how-to make this paleo blackberry tart with video demonstration.
Best served warm, as is – or with the creamy topping of your choice. I used a non-dairy yogurt mixed with lemon curd.
Each serving of this Paleo Blackberry Tart has 309 calories, 22g fat, 24g net carb (39 total with 15g fiber), and about 7g protein.
Do you have a favorite healthy berry dessert or Paleo blackberry recipe?! Please share – in need inspo for the rest of my fresh blackberries (which, BTW, were about $0.80 per pound where I picked them up!!!! A super deal!)
Also, another perfect blackberry recipe for summer entertaining: Skinny Blackberry Nectarine Margaritas!
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This delicious berry recipe is simple and perfect for summer entertaining!
- 1 ½ cup super fine almond flour
- ½ cup coconut flour
- 1/3 cup cup-for-cup sugar substitute like Monk fruit or stevia
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1/3 cup coconut oil melted
- ½ tsp vanilla extract
- 4 to 5 cups fresh blackberries
- ¼ cup cup-for-cup sugar substitute like Monk fruit or Stevia
- 1 tablespoon fresh lemon juice
- 2 ounces toasted almond slivers
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Preheat oven to 350F degrees.
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Mix together dry ingredients: almond flour, coconut flour, sugar substitute, baking soda, salt, ground cinnamon. Mix in coconut oil and vanilla. Mixture will be crumbly, use hands to shape into ball.
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Set ball into middle of non-stick tart pan (11”) and press down and around with fingers until flattened and going up sides of tart pan. Bake for 10 to 12 minutes until turning golden on top.
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While crust baking, in bowl toss together blackberries, sugar substitute, lemon juice and lemon zest.
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Remove crust from oven and pour fresh berry mixture over rust. Return to oven and bake for 30 to 35 additional minutes, or until fruit starts to bubble.
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Remove at top with toasted almond slivers. Serve warm.
I love this simple pie and the crust recipe. Such a fun recipe that my family will love! Blackberries grow wild around here, so especially in August this recipe will come in handy. But we also buy them frozen year round.
Been meaning to try and make something with blackberries and this recipe is perfect!
This is such a great recipe!
Delicious and beautiful! So great for Summer blackberries!
perfect summer dessert! Love the fresh blackberries
Do you think I could swap in raspberries?
I’m craving a good fruit tart for the summer so this is perfect. Thanks!
This pie crust sounds lovely! I have been looking for a gluten-free tart, and it’s perfect. Your idea with the blackberry and almond is definitely on my list to try soon.