So good with a cup of tea!


A delicious shortbread crust topped with a cream cheese filling and a delicious, blueberry topping, using frozen blueberries. This tart is made quickly and if you put it in the freezer for half an hour or so, it will be ready to eat. 

Shortbread Crust:

11/2 cups Gluten-Free Bake Mix 2, (375 mL)

  OR Keto Bake Mix

1/3 cup powdered sweetener, your choice (75 mL)

1/2 cup butter, melted (125 mL)

1/4 tsp almond extract (1 mL)

Cream Cheese layer:

8 oz regular cream cheese, softened (250 g)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

2 tbsp unsalted butter, softened (30 mL)

2 tbsp whipping cream (15 mL)

1/2 tsp vanilla extract (2 mL)

Blueberry Topping:

13/4 cups frozen blueberries (425 mL)

2 tbsp water (30 mL)

Liquid sweetener to equal 1/2 cup sugar (125 mL)


Preheat the oven to 350°F (180°C).


Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix2, OR Keto Bake Mix and powdered sweetener.  In small bowl, place butter and nuke about 40 seconds until butter has melted.  Stir in almond extract.  Make a well in dry ingredients and pour butter mixture into the well.  Fold the dry ingredients and the wet ingredients together until well-combined.  Spread in 8-inch (20 cm) tart pan with removable bottom, if possible, otherwise use a regular glass pie dish.  Bake 14 minutes, or until beginning to turn light golden brown in spots.


Cream Cheese Layer:  In food processor, process cream cheese, liquid sweetener, unsalted butter, whipping cream and vanilla extract. Spread cream cheese mixture over cooled, baked crust and top with cooled Blueberry Topping.  Chill until serving time.


Blueberry Topping:  In saucepot, bring frozen blueberries and water to a boil and simmer on lower heat until most of the water has evaporated.  Stir in liquid sweetener.  Allow to cool to room temperature.

Yield:  10 servings

1 serving

267.6 calories

5.2 g protein

24.1 g fat

0.9 g fiber

6.6 g net carbs