Keto Classic Raspberry Tart
Indulge in the luxurious simplicity of a Keto Classic Raspberry Tart—an irresistible blend of rich flavors and a low-carb twist on a timeless dessert. This stunning tart starts with a buttery almond flour crust, lightly sweetened with erythritol, and baked to golden perfection. Topped with layers of silky cream cheese filling and a vibrant homemade raspberry sauce infused with lemon juice, this recipe offers an impeccable balance of tangy and creamy textures. Fresh raspberries crown the tart, adding a pop of natural sweetness and visual appeal. With just 25 minutes of prep and a few easy steps, this guilt-free keto dessert is perfect for dinner parties or a special treat. Packed with flavor and completely grain-free, it’s a show-stopping dessert that satisfies your sweet tooth while staying true to your low-carb lifestyle. Keywords: keto raspberry tart, grain-free dessert, low-carb recipe, almond flour crust, creamy raspberry tart.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup unsalted butter
- 0.25 cup erythritol
- 1 teaspoon vanilla extract
- 1 large egg
- 8 ounces cream cheese
- 0.5 cup heavy cream
- 1.5 cups fresh raspberries
- 1 tablespoon lemon juice
- 1 teaspoon gelatin
- 2 tablespoons water
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine almond flour and erythritol. Melt the butter and mix it in, followed by the vanilla extract and egg. Stir until a dough forms.
Press the dough evenly into the bottom and up the sides of a tart pan. Poke the base with a fork several times to prevent bubbling.
Bake the crust in the preheated oven for about 10-12 minutes or until lightly golden. Let it cool completely on a wire rack.
Meanwhile, in a small saucepan, combine 1 cup of raspberries and lemon juice. Cook over medium heat until the raspberries break down, about 5 minutes.
Sprinkle gelatin over water in a small bowl and let it bloom for about 5 minutes. Stir the gelatin mixture into the warm raspberry sauce until dissolved. Set aside to cool.
In another mixing bowl, beat the cream cheese, heavy cream, and remaining erythritol together until smooth and creamy.
Spread the cream cheese mixture evenly over the cooled tart crust.
Carefully spoon the cooled raspberry sauce over the cream cheese layer and gently spread it into an even layer.
Arrange the remaining fresh raspberries on top as a garnish.
Refrigerate the tart for at least an hour before serving to allow the layers to set.
Slice and serve chilled, and enjoy your delicious keto-friendly raspberry tart!
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 22.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 610 mg | 47% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 680 mg | 14% | |
*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.
