Baked Blueberry Coconut Almond Tart with Keto Crust

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A tangy blueberry and coconut filling baked over a crisp almond flour crust, creating a luscious sugar-free keto tart. This Mediterranean-inspired keto recipe (gluten free), ready in about 55 minutes, layers almond flour, unsweetened shredded coconut, butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 5 tbsp, melted butter
• 1/4 cup erythritol
• 1 1/2 cups fresh blueberries
• 1/2 cup coconut cream
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1 tsp lemon zest

Instructions

1. Step 1: Preheat oven to 350°F. In a bowl, mix 1 1/4 cups almond flour, 1/4 cup unsweetened shredded coconut, 5 tbsp melted butter, and 1/4 cup erythritol until combined. Press mixture evenly into a 9-inch tart pan with removable bottom. Bake for 10 minutes until lightly golden.
2. Step 2: In a separate bowl, whisk 2 large eggs with 1/2 cup coconut cream, 1 tsp vanilla extract, 1/2 tsp baking powder, 1 tsp lemon zest, and 1/4 cup erythritol until smooth.
3. Step 3: Gently fold 1 1/2 cups fresh blueberries into the egg mixture.
4. Step 4: Pour the blueberry filling over the pre-baked crust and bake for 25-30 minutes until the filling is set and edges are slightly golden.
5. Step 5: Remove from oven and cool to room temperature before chilling in the refrigerator for 2 hours. Serve chilled or at room temperature.