Keto Classic Raspberry Tart

Indulge in the vibrant flavors of a guilt-free dessert with this Keto Classic Raspberry Tart! Featuring a buttery almond flour crust, a creamy cheesecake layer, and a luscious homemade raspberry topping, this low-carb treat is the perfect balance of elegance and health-conscious indulgence. Sweetened naturally with erythritol, this tart is entirely sugar-free, making it ideal for keto and low-carb lifestyles. Fresh raspberries and a hint of lemon juice bring a delightful tartness, perfectly complemented by the rich cream cheese filling. With only 25 minutes of prep time, this stunning dessert is both quick and easy to make, yet impressive enough for any special occasion. Serve it chilled for a refreshing, guilt-free delight that everyone will adore!

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

Bake the crust in the preheated oven for about 10-12 minutes or until lightly golden. Let it cool completely on a wire rack.

Step 5

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.

Step 6

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.

Step 7

In another mixing bowl, beat the cream cheese, heavy cream, and remaining erythritol together until smooth and creamy.

Step 8

Spread the cream cheese mixture evenly over the cooled tart crust.

Step 9

Carefully spoon the cooled raspberry sauce over the cream cheese layer and gently spread it into an even layer.

Step 10

Arrange the remaining fresh raspberries on top as a garnish.

Step 11

Refrigerate the tart for at least an hour before serving to allow the layers to set.

Step 12

Slice and serve chilled, and enjoy your delicious keto-friendly raspberry tart!

Nutrition Facts

Serving size	(873.7g)

Amount per serving	% Daily Value*
Calories	2431.7

Total Fat 223.0g	0%
Saturated Fat 91.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 630.6mg	0%
Sodium 869.9mg	0%
Total Carbohydrate 128.4g	0%
Dietary Fiber 27.5g	0%
Total Sugars 22.8g
Protein 54.0g	0%

Vitamin D 53.8IU	0%
Calcium 610.2mg	0%
Iron 7.7mg	0%
Potassium 680.1mg	0%

*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.

Source of Calories

Fat: 73.3%

Protein: 7.9%

Carbs: 18.8%