Keto Bakewell Tart
A true classic reinvented low carb style! This Keto Bakewell Tart has all the flavor of your much loved favourite with a fraction of the carbs. Ready in just 1 hour.
Servings: 12
Calories: 324kcal
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.
Notes
4.3 net carbs per slice. Makes 12 slices.
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.
Store the tart in the fridge for up to 5 days or in the freezer for up to 3 months.
Piping the icing: Fill the mix into a sturdy ziplock bag and snip off a corner.
Nutrition
Calories: 324kcal | Total Carbohydrates: 8.4g | Protein: 8.6g | Fat: 30.2g | Saturated Fat: 9.2g | Fiber: 4.2g | Sugar: 2.7g
