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!
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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.
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When I work out the carb content it's saying 27g of carbs per slice. I used erythritol in the recipe. Is there a reason for the huge disparity in carb amount? What ingredient analyser would you recommend as maybe the one I have used is wrong. Many thanks in̈ advance
Katrin Nürnberger
I do not add sweeteners into the nutrition calculation. Is this what you did? The carbs erythritol contains from sugar alcohols are effective 0 because they are not absorbed by our body.
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Thanks for replying. Yes I did include the erythritol in the ingredient analyser. I won't make that mistake in future!
Zaina
Wow that was better than I expected! I was so in the mood for something like that. Thank you for the recipes.
Jay
Made it turned out awesome. Thank you for the recipe. I have a question. How can you make the same crust eggless?
Katrin Nürnberger
You could try with a flax egg. Perhaps make a test with a smaller amount to see how it holds together.
Nicole
Tusen tack för alla dina fantastiska bakverk!!!
Victoria
So excited to see this! (don't know how I missed it earlier)
Can't wait to make it this holiday week!
Lana Warhurst
Turns out absolutely gorgeous so tasty and tastes like cherry Bakewell so 10 out of 10
Pam
Just one word Yummy!
Ginny Ickle
This was scrumptious! And the version I did as a traybake, with the same amount of crust and frangipani spread thin, was (to me) even better -- love that crust.
You've cured me of my fear of chia-seed jam. Jarred up the leftovers and had them on muffins and pancakes.
As we currently have a surplus of blackberries, we'll probably try those next time. Might not go quite so well with almond as the raspberry does, but what's not to like?
Gerri
Heavenly. Love it! My husband sends thanks for a scrumptious dessert. I didn't have cherries & raspberries & used frozen blueberries. Will get the proper fruits for next time.
Thank you for explaining about the frangipane. Couldn't reply to your reply below. Too many replies I assume.
Gerri
Eager to make. Is the frangipane mix crumbled on top, or a crust? Couldn't tell from the pics. Thanks.
Katrin Nürnberger
It is soft and buttery on the inside. The almonds on top become crunchy.
Gerri
I meant how is the frangipane put on top of the berries. Is it added in crumbles (like a coffee cake topping) or in one piece like a crust? Sorry not clear question. Thanks!
Katrin Nürnberger
It is a very soft mix. I just dolloped it on and spread it.