Low Carb Cherry Bakewell
Indulge guilt-free with this Low Carb Cherry Bakewell, a delightful twist on the classic British dessert that’s perfect for those watching their carbs. Made with almond flour and shredded coconut, this recipe swaps traditional pastry for a buttery low-carb crust, paired with a luscious filling of fresh cherries, creamy eggs, and a hint of almond and vanilla extract for an irresistible flavor. Sweetened naturally with erythritol, this gluten-free and keto-friendly treat is crowned with golden almond flakes for a satisfying crunch. With only 20 minutes of prep time, it's as quick to make as it is to enjoy! Whether you're hosting afternoon tea or craving a healthy dessert, this Cherry Bakewell is sure to impress while keeping your diet on track.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams Unsweetened shredded coconut
- 70 grams Erythritol sweetener
- 100 grams Unsalted butter
- 0.5 teaspoons Salt
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 100 grams Cherries, pitted and halved
- 20 grams Almond flakes
- 50 milliliters Heavy cream
Instructions
Preheat your oven to 180°C (355°F) and line an 8-inch tart pan with parchment paper.
In a mixing bowl, combine almond flour, unsweetened shredded coconut, and 50 grams of erythritol sweetener. Mix well.
Melt the unsalted butter in a microwave or saucepan until liquid, then pour it into the flour mixture. Add the salt and stir until a dough forms.
Press the dough evenly into the bottom of the prepared tart pan using your fingers or the back of a spoon. Ensure it covers the base and up the sides slightly, forming a crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
In another bowl, beat together the egg, remaining 20 grams of erythritol, vanilla extract, almond extract, and heavy cream until smooth and creamy.
Evenly distribute the pitted and halved cherries over the baked crust.
Pour the egg and cream mixture over the cherries, ensuring they are mostly submerged.
Sprinkle the almond flakes evenly over the top of the filling.
Bake the tart in the oven for 20 minutes or until the filling is set and the top is golden brown.
Allow the Cherry Bakewell to cool in the pan for at least 15 minutes before slicing and serving. Enjoy your low carb treat!
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.6 g | 292% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 23.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 448 mg | 34% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 752 mg | 16% | |
*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.
