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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.

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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!

0 days, 2 hours, 40 minutes Hands-on 20 minutes Overall 2-3 hours 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 Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 mini tart)

Net carbs 2.8 grams Protein 4.4 grams Fat 16.2 grams Calories 178 kcal Calories from carbs 6%, protein 10%, fat 84% Total carbs 5.7 grams Fiber 2.9 grams Sugars 2 grams Saturated fat 6.7 grams Sodium 15 mg ( 1 % RDA ) Magnesium 35 mg ( 9 % RDA ) Potassium 155 mg ( 8 % EMR )

Ingredients (makes 10 mini tarts) Crust: 1 cup macadamia nuts (135 g/ 4.7 oz)

3 / 4 cup shredded coconut (55 g/ 2 oz)

cup shredded coconut (55 g/ 2 oz) 1 large egg Filling & topping: 1 cup coconut milk such as Aroy-D or heavy whipping cream (240 ml/ 8 fl oz)

juice from 1 / 2 lemon

lemon zest from 1 / 2 organic lemon

organic lemon 1 / 4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)

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)

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Martina Slajerova Creator of KetoDietApp.com 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. More posts by Martina Slajerova Martina Slajerova