Keto Breakfast Fruit Tart with Granola Crust (5g Net Carbs)
A crunchy almond-oat crust pairs perfectly with creamy yogurt and fresh berries for this healthy, low-carb breakfast tart that’s as beautiful as it is delicious. (5g net carbs/7g total carbs per serving)
Equipment
- Food processor
- Medium mixing bowl
- Mini tart pans or muffin tin with parchment liners
- Nonstick cooking spray
- Oven
- Spoon
Ingredients
For the Crust:
- 1 cup almond flour
- 1/2 cup rolled oats use gluten-free oats if needed
- 2 tablespoons powdered erythritol or preferred low-carb sweetener
- 3 tablespoons melted butter or coconut oil for dairy-free
- 1 teaspoon vanilla extract
For the Topping:
- 1 ½ - 2 cups unsweetened Greek yogurt or plant-based yogurt for dairy-free goodness
- 2 tablespoons sugar-free fruit compote or lemon curd optional but extra fab
- A mix of fresh low-carb berries like raspberries, strawberries, or blueberries
Instructions
- Preheat the Fun: Set your oven to 350°F (175°C). Spritz your tart pans (or muffin cups) with nonstick spray because nobody wants a sticky crust situation.
- Combine the Crust Ingredients: Toss the almond flour, oats, and powdered erythritol into your food processor. Give it a whirr until things are combined but the oats still have a little texture left. This crust is here to bring the crunch and class.
- Mix Like You Mean It: Transfer the crust mixture to a bowl. Add the melted butter and vanilla extract. Stir it all up until it’s holding together nicely, like wet sand on a beach day (but, you know, edible and fabulous).
- Shape It Up: Scoop the mixture evenly into your tart pans or muffin cups. Use slightly damp fingers to press the crust into the base and up the sides. Pro tip? Pretend you’re crafting edible works of art.
- Bake it Till Golden: Pop the crusts into the oven and bake for 10-12 minutes until the edges are golden and your kitchen smells like a cozy bakery. Watch them like a hawk to avoid a crust catastrophe.
- The Cool Down: Once you’ve baked up that golden perfection, press down the centers gently with the back of a spoon while the crusts are warm. Set them aside to cool completely because patience = no cracks.
- Yogurt Dreams: When the crusts are cool and set (no shortcuts here, friend), carefully pop them out of the pans. Fill each with yogurt like you’re painting with creamy magic. Yogurt is the headline act here, so don’t skimp.
- Berry Bliss: Top with a colorful array of your favorite low-carb berries. Want to level up? Drizzle on sugar-free fruit compote or add a sprinkle of zesty lemon zest.
- Serve & Swoon: Serve these beauties fresh or stash them in the fridge for up to 2 days. But honestly, who can wait that long?
Notes
For a dairy-free version, stick with unsweetened plant-based yogurt.
No tart pans? Don’t fret. A muffin tin with parchment liners works wonders.
Swap the vanilla extract for almond extract if you’re feeling fancy and nutty.
Want to go big? Press the crust into a 9-inch pie pan for a show-stopping shareable tart. There you have it, friend! A tart so chic and delicious, you’ll feel like the star of your own cooking show. Grab a spoon and enjoy every bite—you’ve earned it!
No tart pans? Don’t fret. A muffin tin with parchment liners works wonders.
Swap the vanilla extract for almond extract if you’re feeling fancy and nutty.
Want to go big? Press the crust into a 9-inch pie pan for a show-stopping shareable tart. There you have it, friend! A tart so chic and delicious, you’ll feel like the star of your own cooking show. Grab a spoon and enjoy every bite—you’ve earned it!