Keto Traditional Bakewell Tart

Indulge in the classic flavors of a beloved British dessert with a keto twist in this Keto Traditional Bakewell Tart. This recipe retains all the rich, nutty, and fruity elements of the original while being entirely low-carb and sugar-free, perfect for those following a ketogenic lifestyle. A buttery almond and coconut flour crust forms the base, filled with a layer of sweet, tangy sugar-free raspberry jam and topped with a luscious almond-flavored frangipane. A sprinkle of flaked almonds adds the perfect finishing touch for both flavor and texture. Ready in just over an hour, this guilt-free dessert is as beautiful as it is delicious, making it an ideal centerpiece for gatherings or a special treat to savor at home. Enjoy the timeless taste of this keto-friendly Bakewell tart while staying on track with your health goals!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 160 g Almond flour
• 20 g Coconut flour
• 50 g Erythritol sweetener (granulated)
• 80 g Unsalted butter (cold, cubed)
• 1 large Egg yolk
• 1 tbsp Cold water
• 120 g Sugar-free raspberry jam
• 100 g Unsalted butter (softened)
• 80 g Erythritol sweetener (powdered)
• 2 large Eggs
• 100 g Almond flour
• 1 tsp Almond extract
• 20 g Flaked almonds

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch tart tin with removable base and set it aside.

Step 2

In a mixing bowl, combine almond flour, coconut flour, and granulated erythritol. Add the cold cubed butter and rub it into the flour using your fingers until the mixture resembles breadcrumbs.

Step 3

Add the egg yolk and cold water, mixing until the dough comes together. Press the dough into the tart tin evenly, covering the base and sides. Prick the base with a fork and chill in the refrigerator for 15 minutes.

Step 4

Place a sheet of parchment paper over the chilled crust and fill with baking weights or dried beans. Bake for 10 minutes, then remove the parchment paper and weights, and bake for another 5-7 minutes until lightly golden. Let the crust cool completely.

Step 5

Spread the sugar-free raspberry jam evenly over the cooled crust, creating a thin layer.

Step 6

To make the frangipane filling, beat the softened butter and powdered erythritol together until light and fluffy. Beat in the eggs one at a time, then mix in almond flour and almond extract until smooth.

Step 7

Spread the frangipane mixture evenly over the jam layer in the tart shell. Smooth the surface with a spatula, then sprinkle flaked almonds over the top.

Step 8

Bake the tart in the preheated oven for 25-30 minutes, or until the frangipane is set and lightly golden. Remove from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Step 9

Slice into 8 servings and enjoy your keto-friendly Bakewell tart!

Nutrition Facts

Serving size	(866.0g)

Amount per serving	% Daily Value*
Calories	3246.4

Total Fat 302.9g	0%
Saturated Fat 109.8g	0%
Polyunsaturated Fat g
Cholesterol 949.5mg	0%
Sodium 196.6mg	0%
Total Carbohydrate 233.8g	0%
Dietary Fiber 50.0g	0%
Total Sugars 12.9g
Protein 80.4g	0%

Vitamin D 149.5IU	0%
Calcium 792.0mg	0%
Iron 14.6mg	0%
Potassium 637.4mg	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: 68.4%

Protein: 8.1%

Carbs: 23.5%