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A golden brown Keto Bakewell Tart topped with flaked almonds and a raspberry jam layer.
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Keto Gluten-Free Bakewell Tart

Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Servings: 10 servings
Calories: 312kcal

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.