Sugar-Free Classic Almond Tart
Indulge in the perfect balance of nutty richness and guilt-free sweetness with this Sugar-Free Classic Almond Tart, a healthier twist on a beloved dessert. Made with almond flour, finely ground whole almonds, and erythritol, this tart features a buttery crust that's both gluten-free and sugar-free, making it ideal for low-carb and keto lifestyles. The luscious almond filling, infused with hints of natural vanilla and almond extract, achieves a velvety texture thanks to a touch of heavy cream. With just 20 minutes of prep time and simple, wholesome ingredients, this elegant tart is perfect for any occasion—from afternoon tea to a special sugar-free dessert for the whole family. Serve it as is, or pair it with fresh berries and a dollop of whipped cream for an extra touch of decadence!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 100 grams Butter, unsalted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 100 grams Whole almonds
- 100 grams Erythritol sweetener
- 50 milliliters Heavy cream
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (356°F).
In a food processor, add whole almonds and pulse until finely ground, being careful not to over-process into almond butter.
In a mixing bowl, combine almond flour, ground almonds, erythritol, baking powder, and salt.
Melt the butter gently and add it to the dry mixture along with the egg, vanilla extract, and almond extract. Mix until well combined.
Grease a tart pan with removable base (approximately 9 inches) with a small amount of butter.
Press the mixture evenly into the bottom and up the sides of the tart pan to form the crust.
Prick the base of the crust with a fork to prevent bubbling during baking.
Bake the crust in the preheated oven for about 10 minutes until just beginning to golden.
While the crust is pre-baking, prepare the filling by heating the heavy cream in a saucepan over medium heat until just boiling.
Remove from heat and allow to cool slightly, then gradually stir in the erythritol until dissolved.
Pour the filling into the pre-baked tart crust.
Place back into the oven and bake for an additional 20 minutes or until the filling is set and the edges are golden brown.
Allow the tart to cool completely in the pan before removing it to serve.
Slice and enjoy your sugar-free classic almond tart.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.6 g | 296% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 10.4 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 640 mg | 49% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 815 mg | 17% | |
*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.
