Keto Classic Almond Tart
Indulge in the decadent flavors of a **Keto Classic Almond Tart**, a guilt-free dessert that's as stunning as it is satisfying. Made with a buttery almond flour crust and a rich, creamy almond filling, this low-carb tart is sweetened with erythritol for a keto-friendly twist. Topped with golden, toasted sliced almonds, every bite offers a delightful crunch paired with smooth, nutty sweetness. Perfect for impressing guests or treating yourself, this gluten-free dessert is easy to make with minimal prep time and a quick bake. Whether served fresh or chilled, the tart’s luxurious texture and irresistible flavor make it a standout choice for any occasion. Unlock the taste of classic elegance without straying from your low-carb lifestyle!
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Recipe Information
Ingredients
- 180 grams Almond flour
- 50 grams Granulated erythritol
- 85 grams Unsalted butter, melted
- 0.25 teaspoon Salt
- 1 large Egg yolk
- 0.5 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 180 milliliters Heavy cream
- 60 grams Crème fraîche
- 30 grams Blanched almond flour
- 30 grams Sliced almonds
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
In a medium bowl, combine 180 grams of almond flour, 50 grams of granulated erythritol, 85 grams of melted butter, 0.25 teaspoon of salt, 1 egg yolk, 0.5 teaspoon of vanilla extract, and 0.5 teaspoon of almond extract. Mix until a dough forms.
Press the dough evenly into the bottom and up the sides of the prepared tart pan. Prick the base with a fork to prevent bubbling.
Bake the crust for 10 minutes until golden. Allow it to cool while preparing the filling.
In a small saucepan, heat 180 milliliters of heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in 60 grams of crème fraîche until smooth. Let it cool slightly.
Whisk in 30 grams of blanched almond flour until well combined.
Pour the almond filling into the pre-baked tart shell, smoothing the top with a spatula.
Sprinkle 30 grams of sliced almonds evenly over the top of the filling.
Bake the tart for 20-25 minutes, or until the filling is set and the almonds are golden brown.
Allow the tart to cool completely in the pan before removing it. Slice and serve, or refrigerate to firm up the filling further.
Nutrition Facts
Calories |
2895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 12.1 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 648 mg | 50% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
