Sometimes you just want a classic treat without the sugar crash. This Keto Bakewell Tart delivers all the comfort of the British original. It is the perfect way to satisfy your sweet tooth while staying on track.
This recipe is bright, buttery, and surprisingly simple to put together. You get a crisp crust and a soft, almond-scented filling. It is a wonderful addition to any spring afternoon tea.
Why This Recipe Is a Winner
This dessert is a total crowd-pleaser for your next family brunch. It feels fancy but uses simple, wholesome ingredients you likely have. The combination of raspberry and almond is truly timeless and fresh.
It is naturally gluten-free and grain-free for all your guests. You can serve this for Mother’s Day or a light weekend treat. Everyone will love the tender frangipane topping and fruity center.
Simple Cooking Steps
You will start by pressing a simple almond crust into your tin. A quick blind bake ensures the base stays nice and crisp. Then, you just layer the jam and the creamy almond filling. Even a beginner can master this beautiful tart in no time.
Ingredients You’ll Need
These ingredients are mostly pantry staples for low-carb bakers.
- 150g Fine Ground Almond Flour
- 50g Unsalted Butter, melted
- 30g Powdered Erythritol
- 1 Large Egg, room temperature
- 1/4 tsp Salt
- 120g Sugar-Free Raspberry Jam (Chia-thickened)
- 100g Unsalted Butter, softened to 20°C
- 50g Powdered Erythritol (for Frangipane)
- 2 Large Eggs, room temperature
- 100g Fine Ground Almond Flour (for Frangipane)
- 5ml Pure Almond Extract
- 20g Flaked Almonds
Step-by-Step
- Preheat a fan-forced oven to 160°C (320°F) or conventional oven to 180°C (350°F).
- Combine 150g almond flour, 30g erythritol, and salt in a bowl; incorporate melted butter and one egg until a cohesive dough forms.
- Press the dough evenly into the base and sides of a 20cm (8-inch) loose-bottomed tart tin.
- Blind bake the crust for 12 minutes until slightly firm and pale gold; remove and allow to cool for 5 minutes.
- In a separate bowl, cream softened butter and 50g erythritol until aerated and light in color.
- Gradually beat in two eggs and almond extract into the creamed butter, then fold in 100g almond flour until a smooth frangipane paste is achieved.
- Spread the sugar-free raspberry jam in a uniform layer over the par-baked pastry base.
- Spoon the frangipane mixture over the jam, smoothing the surface with a spatula to seal the edges.
- Scatter flaked almonds evenly across the top of the frangipane layer.
- Bake for 35-38 minutes until the frangipane is set in the center and the surface is golden brown.
- Allow the tart to cool completely in the tin to ensure the almond structure sets before slicing.
Best Ways to Enjoy It
Serve a slice of this tart warm with a dollop of cream. It pairs perfectly with a hot cup of Earl Grey tea. You can also add a few fresh raspberries on top for extra color. It makes any weekend morning feel a bit more special.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh and delicious for up to five days. To reheat, place a slice in a 300°F oven for five minutes. This helps the buttery crust regain its lovely texture. You can also freeze individual slices for a quick treat later.
Recipe Tips
- Don’t skip the cooling time before you slice into the tart.
- Use room temperature eggs to ensure the frangipane stays smooth and light.
- Avoid over-baking the crust during the initial blind bake step.
- Make the crust a day ahead to save time on busy mornings.
- Add a teaspoon of lemon zest for a bright spring flavor.
- Spread the jam right to the edges to seal in the moisture.
- Double the batch for a larger holiday gathering or potluck.
- Use a loose-bottomed tin for the easiest removal and best presentation.
Ways to Switch It Up
- Swap the raspberry jam for sugar-free strawberry or apricot jam.
- Use coconut oil instead of butter for a dairy-free version.
- Replace the almond extract with vanilla for a milder flavor.
- Top with a dusting of powdered sweetener for a snowy finish.
Common Questions
Can I make this Keto Bakewell Tart ahead of time?
Yes, you can bake this tart the day before you need it. Just keep it covered at room temperature or in the fridge. The flavors actually meld together beautifully overnight.
How do I know when the frangipane is done?
The top should be golden brown and feel firm to a light touch. It should not jiggle in the center when you move the tin. The edges will look slightly pulled away from the sides.
Will my kids enjoy this sugar-free dessert?
Most kids love the sweet jam and the nutty, cake-like topping. It is a great way to offer a healthier treat. They won’t even notice it is low in sugar!
I hope this Keto Bakewell Tart brings a little sweetness to your spring. It is a lovely way to celebrate with those you love. Happy baking!
— Alex
Ingredients
- 150 g Fine Ground Almond Flour
- 50 g Unsalted Butter, melted
- 30 g Powdered Erythritol
- 1 Large Egg , room temperature
- 1/4 tsp Sal t
- 120 g Sugar -Free Raspberry Jam (Chia-thickened)
- 100 g Unsalted Butter, softened to 20°C
- 50 g Powdered Erythritol (for Frangipane)
- 2 Large Eggs , room temperature
- 100 g Fine Ground Almond Flour (for Frangipane)
- 5 ml Pure Almond Extract
- 20 g Flaked Almonds
Instructions
- Preheat a fan-forced oven to 160°C (320°F) or conventional oven to 180°C (350°F).
- Combine 150g almond flour, 30g erythritol, and salt in a bowl; incorporate melted butter and one egg until a cohesive dough forms.
- Press the dough evenly into the base and sides of a 20cm (8-inch) loose-bottomed tart tin.
- Blind bake the crust for 12 minutes until slightly firm and pale gold; remove and allow to cool for 5 minutes.
- In a separate bowl, cream softened butter and 50g erythritol until aerated and light in color.
- Gradually beat in two eggs and almond extract into the creamed butter, then fold in 100g almond flour until a smooth frangipane paste is achieved.
- Spread the sugar-free raspberry jam in a uniform layer over the par-baked pastry base.
- Spoon the frangipane mixture over the jam, smoothing the surface with a spatula to seal the edges.
- Scatter flaked almonds evenly across the top of the frangipane layer.
- Bake for 35-38 minutes until the frangipane is set in the center and the surface is golden brown.
- Allow the tart to cool completely in the tin to ensure the almond structure sets before slicing.
