Keto Gluten Free Bakewell Tart
User Reviews
5
Keto Gluten Free Bakewell Tart
Description
The Keto Gluten Free Bakewell Tart begins with a crust made of almond flour, salt, beaten egg, and butter pressed into a pie dish, then pre-baked to set. The filling consists of a cherry and raspberry jam thickened with powdered sweetener and ground chia seeds, cooked until it achieves a soft gel consistency. The frangipane filling is made from almond flour, softened butter, granulated sweetener, beaten egg, and almond extract, mixed until creamy.
Assembly involves layering the jam over the cooled crust, spreading the frangipane mixture on top, and sprinkling with flaked almonds. The tart is baked at a moderate temperature until the frangipane sets and the almonds turn golden brown. A watchful eye during baking allows applying foil over the edges if they brown too quickly, maintaining an even bake throughout.
This tart yields approximately 12 slices with about 3 net carbs per slice, catering to ketogenic or gluten-free dietary preferences. It pairs well as a sweet treat or dessert that fits within low-carb meal plans.
For presentation, the icing can be piped neatly by placing the mixture inside a ziplock bag, snipping a corner for controlled application. The tart stores well refrigerated for up to five days and freezes for up to three months for convenience.
Ingredients
Pie Crust
- 2 cups / 200g almond flour
- ¼ salt
- 1 egg large, beaten
- 2 tablespoon butter room temperature
Cherry Jam
- ½ cup / 75g Cherry pitted (I used frozen
- 1 cup / 150g raspberries
- 3 tablespoon powdered sweetener
- 2 teaspoon chia seeds ground
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 almonds flaked
- 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
- The tart makes 12 slices, each with approximately 3 net carbs.
- To prevent over-browning, check the tart after 20 minutes and cover the crust edges with foil if needed.
- If the frangipane inside is still jiggly but the almonds are golden brown, cover the whole top with foil to allow the center to finish baking.
- Store the tart covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- For decorating with icing, place the mixture in a ziplock bag and snip a corner to pipe easily.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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