This keto Bakewell tart recipe is my low carb take on the quintessential British dessert. Learn how to make a delicious sugar free Bakewell tart that's only 4.3g net carbs per slice.
I've created sugar free versions of many quintessentially English sweets, from keto victoria sponge cake to keto sticky toffee pudding. Perfect for summer is sugar free lemon posset. And every Christmas this low carb Christmas pudding makes an appearance!
The one keto dessert 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.
Here it is! You can make this easy recipe in just 1 hour.
My low carb Bakewell tart consists of 4 mouthwatering layers:
- Crispy almond flour tart crust
- Fruity low carb cherry jam layer
- Almond frangipane filling - soft and buttery, tastes almost like marzipan!
- Flaked almond and sugar free icing topping
The flavor and the texture is EXACTLY like the original, only without all the carbs. Friends, you HAVE to try it.
Reader Review: "Heavenly. Love it! My husband sends thanks for a scrumptious dessert. I didn't have cherries & raspberries & used frozen blueberries." (Gerri)
Ingredients
Let's take a look at the ingredients we need:
Crust:
- Almond Flour - I used ground almonds, which is equivalent to regular almond flour. 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
Jam:
- Cherries - Frozen is easiest, because they are already de-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 golden 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.
Keto frangipane filling:
- Almond flour
- Butter - Unsalted butter
- Sweetener - I used granulated sweetener here, but powdered would be just as good.
- Egg
- Almond extract - In my opinion essential. Don't skip it! If you can't get hold of it at all, substitute with vanilla extract.
Instructions
Let me show you how I make a Keto Bakewell Tart.
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.
STEP 1 - Pre-Bake Crust
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.
STEP 2 - Make Jam
While the crust is in the oven, 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.
STEP 3 - Mix Frangipane Filling
Stir together the almond flour, softened butter, sweetener, beaten egg and almond extract.
STEP 4 - Assembly & Bake
Spread the jam onto the tart crust, followed by the frangipane mix and top with the flaked almonds.
Bake until the filling has almost set.
STEP 5 - 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 the icing over with a spoon.
Katrin's Top Tips
During Baking - Check the tart after 20 minutes and place a ring of aluminium foil over the outer pie edge to prevent the crust from over-browning. If the almonds are golden brown but the inside is still too jiggly, cover the entire top of the pie with foil.
After Baking - Let the tart cool fully before removing it from the pie dish. It is fragile while it is hot and firms up as it cools. Once it is fully cooled, you'll be able to enjoy the contrast between the crunchy almond flour crust and the buttery-soft filling.
How to Serve
This tart can be served cold or slightly warm (heat the individual slices in the oven or the microwave).
It tastes lovely solo, but we also like it with a dollop of sugar free whipped cream or keto custard.
Recipe FAQs
Yes, you can make the jam layer with strawberries, blackberries, blueberries or raspberries. A reader has even made a version with gooseberries.
A pinch or xanthan gum will also thicken the jam layer. This is what I used in my sugar free blueberry jam recipe.
Perhaps with a dairy-free butter. Sorry, but frangipane has to taste buttery. Coconut oil is not going to work here.
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.
Storage
Stays fresh in an airtight container on the kitchen counter for 1-2 days. Store in the fridge for up to 5 days or in the freezer for up to 3 months.
Related Recipes
- Keto Pop Tarts - Sugar Free , Gluten Free30 Minutes
- Strawberry Mascarpone Tart (Low Carb, Keto)25 Minutes
- Keto Chocolate Tart25 Minutes
- Low Carb Lemon Cheesecake30 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Bakewell Tart
Equipment
- 9 inch pie dish
Ingredients
Pie Crust
- 2 cups / 200g almond flour
- ¼ teaspoon salt
- 1 egg large, beaten
- 2 tablespoon butter room temperature
Cherry Jam
- ½ cup / 75g cherries pitted (I used frozen)
- 1 cup / 150g raspberries
- 3 tablespoon powdered sweetener
- 2 teaspoon ground chia seeds
Frangipane
- 1.5 cup / 150g almond flour
- ⅔ cup / 150g butter softened
- ¾ cup / 150g granulated sweetener
- 1 egg beaten
- 2 teaspoon almond extract
Topping
- ½ cup / 50g flaked almonds
- 2 tablespoon powdered sweetener plus 1 ¼ teaspoon water
Instructions
Pie Crust
- 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.
Cherry Jam
- 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.
Frangipane
- Stir together the almond flour, softened butter, sweetener, beaten egg and almond extract.
Assembly
- 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.
Alix Singleton
My whole family love it. I’ve made it so many times now. Never fails me! Thanks so much for this great recipe
Trish
This Keto Bakewell is amazing. Today I made this and the granola and the cinnamon crunch. I have made lots of your recipes since discovering the website several weeks ago. They are all so good. Thank you so so much...me and my partner are so grateful x
Katrin Nürnberger
Thank you for your comment. So happy you like the recipes!
Debbie Taylor
This recipe is brilliant ! The 4 layers melt together beautifully. Also my first time using Erythritol as recommended by SFL… she is right, there is no after-taste, it tastes just like sugar. I will be making this again definitely.
Sandy
This has become my husband's favourite dessert! Just one of the terrific recipes from Katrin that make going Keto so enjoyable!
Andrea
This recipe is incredible!! I used some homemade sugar free gooseberry jam and I have to say its so good it's dangerous- I just want to eat it all. I gave a small portion to my husband (being selfish and keeping it for myself) and he absolutely loved it. It's quite close to a Mr Kipling bakewell tart but you don't need the icon on top as it works really well without it.
Ginny Ickle
Mmmm, gooseberry sounds terrific! I can just about taste it.
Blackberries are our current overflow fruit. I'm betting they'll be nice, too. But now you have me thinking about the red and black currants our local grocer has in the freezer. Or peaches, even. Maybe peaches and blackberries?
Katrin Nürnberger
Peaches and blackberries sound like an amazing combination.
Joanne
This was absolutely beyond delicious. Easy to follow instructions and make. The end result is superb. I will be using this recipe a lot. Thank you.
B
So good thanks
Heather
This one is incredible! I used an elderberry/strawberry chia jam for the filling due to a raspberry allergy in the household. It was very yummy, but I had never eaten frangipine and omg it is amazing stuff. Next level recipe. Thank you Karin!
Helen
Thank you for posting this! I was only looking for a bakewell recipe recently so when I saw you had posted one I had to make it. It came out really well and just had my first slice. Really nice and tastes just like a traditional bakewell. Cheers
Barbara Bakewell Ruka
I have been looking for a Keto Bakewell Tart forever! My maiden name is Bakewell and we originally hail from Bakewell England! Living in Wisconsin now. Bakewell Tart is one thing I have been missing as I only had a regular recipe. Thank you so much for Ketofying this.