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Low-Carb Blackberry & Lemon Mini Tarts

4.2 stars, average of 35 ratings

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It's the beginning of September and the berry season is not over yet. Where I live in the UK, blackberries grow everywhere and I often freeze them to keep them fresh. I've been making all sorts of desserts with berries and even savoury meals such as Blackberry BBQ Sauce which is absolutely delicious with any grilled meat.

Now, something about this recipe: I've made the Blackberry & Lemon Mini Tarts twice. In the first batch, I used heavy cream. I know many of you avoid dairy so I decided to use coconut milk for the second batch. Both of them work great! Finally, in my attempt to make this recipe vegan-friendly, I've also tried an egg-free version but the crust ended up too crumbly.

I also prefer using no sweetener in the crust, as the topping is already quite sweet but you can use a few drops of stevia or 2-3 tablespoons of Erythritol if you prefer a sweeter taste.

This recipe is high in fat (83%) and, therefore, suitable for the fat fast!

Hands-on Overall

Serving size 1 mini tart

Allergy information for Low-Carb Blackberry & Lemon Mini Tarts

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 1 mini tart)

Net carbs2.8 grams
Protein4.4 grams
Fat16.2 grams
Calories178 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs5.7 gramsFiber2.9 gramsSugars2 gramsSaturated fat6.7 gramsSodium15 mg(1% RDA)Magnesium35 mg(9% RDA)Potassium155 mg(8% EMR)

Ingredients (makes 10 mini tarts)

Filling & topping:
  • 1 cup coconut milk such as Aroy-D or heavy whipping cream (240 ml/ 8 fl oz)
  • juice from 1/2 lemon
  • zest from 1/2 organic lemon
  • 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
  • Optional: 10-15 drops Stevia extract
  • 1 tbsp gelatin powder (11 g/ 0.4 oz)
  • 2-3 tbsp water
  • 1 cup blackberries, fresh or frozen (144 g/ 5.1 oz)


  1. Start by preparing the topping. Pour the coconut milk (or cream) into a sauce pan. Low-Carb Blackberry & Lemon Mini Tarts
  2. Finely zest the lemon. Make sure you use organic, unwaxed lemons. Low-Carb Blackberry & Lemon Mini Tarts
  3. Add the lemon zest and lemon juice. Low-Carb Blackberry & Lemon Mini Tarts
  4. Add Erythritol, and optionally stevia. Mix well and bring to a boil. Take off the heat. Low-Carb Blackberry & Lemon Mini Tarts
  5. Mix the gelatine (or agar powder) with 2-3 tbsp water and add to the coconut milk. Mix until dissolved. Set aside to cool down & thicken.
    Low-Carb Blackberry & Lemon Mini Tarts
  6. Place in the fridge if needed. The topping should resemble yogurt before adding on top of the crust - not too runny and not too stiff. You will need to mix it with a spoon before adding on the crust. (Note: For a very smooth custard, use an immersion blender and pulse until smooth. Note that this will only affect the look as the only reason you get clumps is the thickened gelatin.) Low-Carb Blackberry & Lemon Mini Tarts
  7. Meanwhile, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the macadamia nuts in a blender. Pulse until smooth or roughly chopped - it depends on what consistency you prefer. When done, transfer into a mixing bowl. Low-Carb Blackberry & Lemon Mini Tarts
  8. Place the desiccated coconut into the blender and pulse again. You don't need to get a completely smooth consistency.
    Low-Carb Blackberry & Lemon Mini Tarts
  9. Place the nut & coconut mixture into a bowl and add the egg.
    Low-Carb Blackberry & Lemon Mini Tarts
  10. Process until well combined.
    Low-Carb Blackberry & Lemon Mini Tarts
  11. Place the batter into small muffin molds lined with paper cups or use silicon molds. You will need to distribute the batter evenly (I used 1 1/2 - 2 tbsp per piece).
    (Note: Do not make the same mistake as I did. If you press the batter directly into the molds (that are not made from silicon), the crust will be very difficult to remove. I had to use a knife to release the tart crust from the edges and twist each one of them. Avoid all this trouble by using silicon molds or paper cups.) Low-Carb Blackberry & Lemon Mini Tarts
  12. Press the batter into the molds and transfer into the oven for just 7-10 minutes. Low-Carb Blackberry & Lemon Mini Tarts
  13. When done, remove from the oven and set aside.
    Low-Carb Blackberry & Lemon Mini Tarts
  14. When the topping is ready, spoon equal amounts of it on top of each tart. Low-Carb Blackberry & Lemon Mini Tarts
  15. Add 3 blackberries on each one of them and place in the fridge until set (30-60 minutes). Low-Carb Blackberry & Lemon Mini Tarts
  16. Enjoy! To store, keep in the fridge for up to 5 days. Low-Carb Blackberry & Lemon Mini Tarts

Ingredient nutritional breakdown (per serving, 1 mini tart)

Net carbsProteinFatCalories
Macadamia nuts
0.7 g1.1 g10.2 g96 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.4 g1.1 g0.7 g19 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.6 g0.5 g7 kcal
Coconut milk (full-fat, unsweetened)
0.6 g0.5 g4.8 g45 kcal
Lemon (juice), fresh
0.2 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Gelatin powder, thickening agent, unsweetened
0 g0.9 g0 g4 kcal
Water, still
0 g0 g0 g0 kcal
Blackberries, fresh
0.6 g0.2 g0.1 g6 kcal
Total per serving, 1 mini tart
2.8 g4.4 g16.2 g178 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (24)

What about mascarpone and lemon for the the filling?

That would work too! It's also easier because it's naturally thick so you won't need to use the gelatin.

What is the picture of Lemon Drop for? I didn’t see it in the steps.

Hi Kelly, that is the optional stevia.

I don't understand the measurement for the gelatine - is it 1/2 a package of gelatine powder or 1/2 tbsp or 1.5 tbsp plus 1/2 package?

Hi Yolande , the "/" means "or" - I'll add it to clarify. I also added "gram/oz values". I hope this helps!

I love short cuts!  How about folding some of your wonderful lemon curd into whipped coconut cream to make the filling?

Yes, these are perfect with lemon curd! Or as you suggested, a combination of lemon curd + creamed coconut milk 😊

Martina, I made these tarts yesterday and they are delicious.  Can they be frozen? I am not sure how to keep them fresh.
Thank you for all your recipes.  

Thank you Christine! Sorry for the late reply - it takes time to go through all the lovely comments 😊 I wouldn't freeze it. I think that if you can't eat them within ~5 days, use just half of the crusts at a time. Make only half of the filling and keep the other half of the crusts for another use.

Hi dear Martina, your page is really great! I tried already some recipes of you and I like them very well!! Especially ice-cream and and pies are my favorities. I have also downloaded the App! Thanks a lot for sharing with recipes! Kind Regards Shanna

Thank you so much for you kind words Shanna! I hope you like the app 😊

Are the macademia nuts raw or roasted? Thanks!

Hi Melinda, I used raw but I think you can use roasted too 😊

Ohhh blackberries are my favourite berries, have to give ita try! Would almonds instead of macadamia nuts work?

Yes, they would! You may need to add more moisture (fat or water) to process the batter because. Macadamia nuts are very high in fats while almonds may be a bit too dry.

I haven't used any sweetener in the crust either and I love the lemon topping 😊

Thank you Kim! I prefer no sweetener in the crust too.

Beautiful photos, and easy-to-follow instructions. Thank you!

Thank you Linda! 😊

I think I'm going to try it with coconut milk. I'm not dairy intolerant (at least I hope I'm not!) but I love a aroy-d ever since I started using it in my coffee .... thanks to you!

Thank you Jill! Aroy-D is the best coconut milk I've tried 😊

you must have been sent from Heaven!! Made your coconut fat bombs last time and now I gotta try these! 😊

Thanks Karen!