Keto Gluten Free Bakewell Tart
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5.0
54 reviews
Excellent
Keto Gluten Free Bakewell Tart
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A true classic reinvented low carb style! This Keto Bakewell Tart has all the flavor of your much loved favourite with a fraction of the carbs. Ready in just 1 hour.
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Ingredients
Pie Crust
- 2 cups / 200g almond flour
- ¼ teaspoon salt
- 1 egg large, beaten
- 2 tablespoon butter room temperature
Cherry Jam
- ½ cup / 75g cherries pitted (I used frozen)
- 1 cup / 150g raspberries
- 3 tablespoon powdered sweetener
- 2 teaspoon GROUND chia seeds
Frangipane
- 1.5 cup / 150g almond flour
- ⅔ cup / 150g butter softened
- ¾ cup / 150g granulated sweetener
- 1 egg beaten
- 2 teaspoon almond extract
Topping
- ½ cup / 50g flaked almonds
- 2 tablespoon powdered sweetener plus 1 ¼ teaspoon water
Instructions
Pie Crust
- Preheat the oven to 160C / 325F. Line the bottom of a pie dish with parchment paper and grease the sides with butter.
- Place the flour and salt in a food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball. Alternatively, stir together with a fork, then knead.
- Press the dough into the pie dish and prick the bottom with a fork multiple times so it does not bubble up. Bake for 12 minutes, then let cool.
Cherry Jam
- Cook the berries with powdered sweetener for about 5 minutes or until the jam thickens. Stir continuously. Add the end of cooking, add the ground chia seeds and stir. You should be left with 180g / ¾ cup of jam.
Frangipane
- Stir together the almond flour, softened butter, sweetener, beaten egg and almond extract.
Assembly
- Spread the jam onto the base, followed by the frangipane mix and top with the flaked almonds.
- Bake for about 45 minutes at 160C / 325F or until the filling has almost set. It will firm up as it cools. Let cool completely.
- Optional to decorate: Mix sweetener and water till smooth. Pipe or drizzle over the top of the tart.
Notes
- 3 net carbs per slice. Makes 12 slices.
- Check the tart after 20 minutes and place a ring of aluminium foil over the outer pie edge to prevent the crust from over-browning. If the almonds are golden brown but the inside is still too jiggly, lovely cover the entire top of the pie with foil.
- Store the tart in the fridge for up to 5 days or in the freezer for up to 3 months.
- Piping the icing: Fill the mix into a sturdy ziplock bag and snip off a corner.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Total Carbohydrates
8.4g
Protein
8.6g
(17%)
Fat
30.2g
(46%)
Saturated Fat
9.2g
(46%)
Fiber
4.2g
(17%)
Sugar
2.7g
(5%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Total Carbohydrates | 8.4g | 3% |
| Protein | 8.6g | 17% |
| Fat | 30.2g | 46% |
| Saturated Fat | 9.2g | 46% |
| Fiber | 4.2g | 17% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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