This keto Bakewell tart recipe is my sugar free take on the quintessential British dessert. Learn how to make a delicious gluten free Bakewell tart that's fit for a Queen.
I have lived in the UK for over 25 years now and during this time, I've come to love British desserts. I am originally from Germany and we have pretty awesome cakes and cookies. But I have to say, the Brits have tasty classics!
I've created sugar free versions of many quintessentially English sweets, from keto victoria sponge cake to keto sticky toffee pudding. In the summer I regularly enjoy Eton mess (strawberries, cream and sugar free meringue). And every Christmas this low carb Christmas pudding makes an appearance!
The one keto recipe I've been wanting to publish here on the blog is a Bakewell tart. A proper keto Bakewell tart that you can enjoy without spiking your insulin.
Ta-da, here it is!
The Bakewell tart is named after the town of Bakewell, which is in Derbyshire, North England. It was invented by the Bakewell pub landlady Mrs Greaves over 150 years ago. At first, it was more of a pudding than a tart - a flaky pastry with a jam layer topped by a custard filling.
Over the years, it changed into the tart we know today: A shortcrust base with a jam layer, topped with an almond frangipane and fondant icing.
It consists of 4 layers:
Crispy almond flour tart crust
Fruity low carb cherry jam layer
Almond frangipane filling - soft and scrumptious
Flaked almond and sugar free icing topping
Yes! The flavor and the texture is EXACTLY like the original, only without all the carbs.
Let's take a look at the ingredients we need:
- Almond Flour - I used ground almonds, which is equivalent to regular almond flour in the US. If using super-fine almond flour, reduce the amount by 2 tablespoons.
- Butter - Salted butter or unsalted butter and a pinch of salt.
- Egg - Large
- Cherries - Frozen is easiest, because they are already stoned
- Raspberries - I used frozen, but fresh berries are fine too. I added the raspberries because they are lower in carbs than cherries.
- Powdered sweetener - I used a monk fruit sweetener. However, just use your preferred sugar substitute, for example erythritol, allulose, Swerve or xylitol.
- Chia seeds - Should be ground. They help set the jam.
- Almond flour
- Butter - Unsalted butter
- Sweetener - I used granulated sweetener here, but powdered would be just as good.
- Almond extract - In my opinion essential. Don't skip it! If you can't get hold of it at all, substitute with vanilla extract.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
First, preheat the oven, line the bottom of a 9 inch pie dish with parchment paper and grease the sides with butter.
Place the almond flour and salt in the food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball.
Press the dough into the pie dish and prick the bottom with a fork multiple times so it does not bubble up. Bake, then let cool.
While the base is in the oven, make the jam: Cook the cherries and raspberries with powdered sweetener until the jam thickens. Stir continuously.
Add the end of cooking, add the ground chia seeds and stir. You should be left with 180 grams or ¾ cup of jam.
Stir together the almond flour, softened butter, sweetener (I used a golden erythritol blend), beaten egg and almond extract.
Spread the jam onto the base, followed by the frangipane mix and top with the flaked almonds.
Bake until the filling has almost set.
Let the tart cool before removing it from the pie dish. Gluten-free pies and cakes are more fragile than regular ones.
Optional to decorate: Mix sweetener and water till smooth. Put the sugar free icing into a ziploc bag and snip off a corner. Pipe over the fully cooled tart. Alternatively, drizzle over with a spoon.
How to serve
This tart can be served cold or slightly warm (heat the individual slices in the oven or the microwave).
Store in the fridge for up to 5 days or in the freezer for up to 3 months.
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Keto Gluten Free Bakewell Tartfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 9 inch pie dish
- 2 cups / 200g almond flour
- ¼ teaspoon salt
- 1 egg large, beaten
- 2 tablespoon butter room temperature
- ½ cup / 75g cherries pitted (I used frozen)
- 1 cup / 150g raspberries
- 3 tablespoon powdered sweetener
- 2 teaspoon ground chia seeds
- Preheat the oven to 160C / 325F. Line the bottom of a pie dish with parchment paper and grease the sides with butter.
- Place the flour and salt in a food processor and pulse briefly. Add the butter and egg and pulse until the mixture forms a ball. Alternatively, stir together with a fork, then knead.
- Press the dough into the pie dish and prick the bottom with a fork multiple times so it does not bubble up. Bake for 12 minutes, then let cool.
- Cook the berries with powdered sweetener for about 5 minutes or until the jam thickens. Stir continuously. Add the end of cooking, add the ground chia seeds and stir. You should be left with 180g / ¾ cup of jam.
- Stir together the almond flour, softened butter, sweetener, beaten egg and almond extract.
- Spread the jam onto the base, followed by the frangipane mix and top with the flaked almonds.
- Bake for about 45 minutes at 160C / 325F or until the filling has almost set. It will firm up as it cools. Let cool completely.
- Optional to decorate: Mix sweetener and water till smooth. Pipe or drizzle over the top of the tart.