Low Carb Traditional Bakewell Tart
Indulge in the classic flavors of this **Low Carb Traditional Bakewell Tart**, a healthier twist on the beloved British dessert. This delightful recipe combines a buttery almond and coconut flour crust with a luscious layer of sugar-free raspberry jam, topped with a rich almond frangipane filling and finished with golden flaked almonds. Perfect for those following a low-carb or keto diet, this tart maintains all the elegance and flavor of the original without the added sugar or high-carb content. Ready in just over an hour, this visually stunning dessert makes an ideal centerpiece for gatherings or an indulgent treat for yourself. Whether you're embracing a low-carb lifestyle or simply craving something sophisticated, this guilt-free Bakewell Tart will be your new favorite!
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Recipe Information
Ingredients
- 180 grams Almond flour
- 20 grams Coconut flour
- 100 grams Unsalted butter (cold and cubed)
- 30 grams Erythritol (granular, for crust)
- 1 large Egg (for crust)
- 100 grams Sugar-free raspberry jam
- 120 grams Almond flour (for frangipane)
- 50 grams Erythritol (powdered, for frangipane)
- 100 grams Unsalted butter (softened, for frangipane)
- 2 large Eggs (for frangipane)
- 1 teaspoon Almond extract
- 20 grams Flaked almonds
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch tart tin with removable base.
In a bowl, combine almond flour, coconut flour, and granular erythritol. Add the cold, cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
Add the egg and mix until a dough forms. Press the dough evenly into the prepared tart tin to form the crust. Prick the base with a fork and chill in the fridge for 10 minutes.
Once chilled, bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly.
Spread the sugar-free raspberry jam evenly over the base of the tart crust.
To make the frangipane filling, beat the softened butter and powdered erythritol together until light and creamy. Gradually beat in the eggs, one at a time, followed by the almond extract.
Fold in the almond flour until the mixture is well combined.
Pour the frangipane filling over the jam layer in the tart crust and smooth the top with a spatula.
Sprinkle the flaked almonds evenly over the top of the frangipane layer.
Bake the tart in the oven for 25-30 minutes, or until the filling is set and golden brown. A toothpick inserted into the center should come out clean.
Allow the tart to cool completely in the tin before removing it. Slice into 8 portions and serve.
Nutrition Facts
Calories |
3621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.2 g | 436% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 14.9 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 868 mg | 67% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1492 mg | 32% | |
*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.
