Low Carb Traditional Bakewell Tart

Indulge in the timeless charm of a classic British dessert with a modern twist in this Low Carb Traditional Bakewell Tart. This recipe offers all the beloved flavors of the iconic tart—flaky almond flour crust, a luscious layer of sugar-free raspberry jam, and a rich almond frangipane topping—without the carb overload. Perfect for keto and gluten-free lifestyles, this dessert features premium low-carb ingredients like almond flour, coconut flour, and erythritol for a guilt-free treat. Topped with golden, toasted flaked almonds, this beautiful tart is as visually appealing as it is delicious. Whether served as a centerpiece for a special gathering or enjoyed with afternoon tea, this low-carb Bakewell Tart proves that you don’t have to compromise on flavor while staying on track.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9-inch tart tin with removable base.

Step 2

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.

Step 3

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.

Step 4

Once chilled, bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly.

Step 5

Spread the sugar-free raspberry jam evenly over the base of the tart crust.

Step 6

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.

Step 7

Fold in the almond flour until the mixture is well combined.

Step 8

Pour the frangipane filling over the jam layer in the tart crust and smooth the top with a spatula.

Step 9

Sprinkle the flaked almonds evenly over the top of the frangipane layer.

Step 10

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.

Step 11

Allow the tart to cool completely in the tin before removing it. Slice into 8 portions and serve.

Nutrition Facts

Serving size	(874.2g)

Amount per serving	% Daily Value*
Calories	3620.7

Total Fat 340.2g	0%
Saturated Fat 121.5g	0%
Polyunsaturated Fat g
Cholesterol 991.6mg	0%
Sodium 251.8mg	0%
Total Carbohydrate 187.8g	0%
Dietary Fiber 52.2g	0%
Total Sugars 14.9g
Protein 91.9g	0%

Vitamin D 169.3IU	0%
Calcium 868.4mg	0%
Iron 16.3mg	0%
Potassium 1492.3mg	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: 73.2%

Protein: 8.8%

Carbs: 18.0%