A glorious and flavorful keto Bakewell tart is the perfect addition to your summer picnic, fancy tea, or after dinner dessert. Packed with raspberry jam and a sugar-free almond frangipane, this low carb delight will soon become a family favorite.
Okay, I admit it. I love British baking, British history, the British countryside, British literature, and British murder mystery shows. When I was in college, I spent a semester in Oxford, England, and it was just one of those places I felt completely comfortable in. I’ve traveled to many countries, but England is the one I really feel a connection with and could call home.
While my daughter and I are planning trips to London, Oxford, and some other villages in the countryside, we often like to bake.
This keto Bakewell tart recipe came out of one of those inspirations. It seems so exactly like something you’d eat for afternoon tea or a picnic dessert. We decided it was perfect, and it was necessary to remake it in keto form.
This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links.
In a hurry?
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!
Why is it called a Bakewell tart?
First of all, did you know there is a town in England called Bakewell? Yes, indeed! It’s located in a beautiful spot in Derbyshire in the Peak District of the UK.
Now, a Bakewell tart is traditionally a shortcrust pastry with layers of jam and frangipane topped with flaked almonds. It’s a variation on the older Bakewell pudding which originated guess where? Why in Bakewell, of course!
There are many ways to make the Bakewell tart nowadays, made popular at village fêtes and picnics. Then they were taken to the next level by British food writers and TV personalities. Which is how we came to know about the tart.
From what I can tell, raspberry is the most popular flavor to include in the tart, which suits me perfectly. It has a distinct flavor that works particularly well with almonds and even the keto diet. The cherry Bakewell tart is another common flavor I may have to try during the cherry picking season!
How to make a Keto Bakewell Tart
Gluten-free almond flour crust
To begin an almond flour crust, first, whisk together the almond flour and sweetener. Then carefully mix in the melted butter so it comes together as moist crumbs.
Second, push the mixture into a tart pan or a pie plate. Use your hands or the bottom of a flat glass to evenly press the mixture around the bottom and sides of the pan. Make sure to get it in all the corners!
Next, bake the tart shell at 350 degrees Fahrenheit for about 12 minutes. Then remove it and let cool to prepare for the filling.
Almond frangipane filling
Before we begin on the frangipane filling, don’t forget the raspberry jam! Spread the 5 tablespoons of raspberry jam evenly around the bottom of the tart crust, not up the sides, just on the bottom.
Now, take a large bowl or standing mixer and mix together the butter and sweetener for a minute or two. Add in the eggs and almond extract and then mix in the almond flour.
TIP: If you use Swerve as the sweetener, it will crystallize in the frangipane when not eaten right away. Therefore if you use Swerve I suggest making and serving the same day. We also like to use the equivalent amount of Lakanto Monk Fruit sweetener.
Next, spoon the filling into the tart shell in blobs then push it in gently together so the raspberry jam stays on the bottom as a layer. Smooth it out on top with an icing spatula or knife. Then bake it at 350 degrees Fahrenheit for 25-35 minutes or until it’s set.
Creamy keto icing
To make the creamy keto icing I like for the topping, first, take out a medium to a large bowl. Mix together the cream cheese and sweetener until no lumps remain. Now once well-combined, add in all the other ingredients. I find it easiest to use a standing or hand mixer and blend everything together for about 2 minutes.
Once the icing is ready, spread it on the completely cooled frangipane tart. Even it out again with the icing spatula or knife to completely cover the almond filling.
Next is the fun part! Decoration time. Use a spoon or even a piping bag with a small hole with about 2 more tablespoons of the sugar-free raspberry jam. You are going to want to make stripes about an inch apart on the white icing. Then take a toothpick and run it back and forth between the stripes the opposite way to create a feathered design.
Chill it to set the icing and serve at a fabulous tea, picnic, or for dessert tonight!
Tea to the English is really a picnic indoors.
Low carb desserts for summer
What kinds of desserts do you love in summer? While I don’t eat a lot of fruit on a keto diet, small quantities of raspberries, strawberries, and blueberries can make the perfect flavorings for summer dishes. Whether it be cakes, tarts, ice cream, or trifle, I am an admitted lover of sweets.
Luckily for me, I can still get my fill of dessert without all the sugar.
So, give this dessert a try while you’re planning your own trip to London or around the UK. Hmmm…I may need to add Derbyshire to my itinerary! Yum.
Pin the recipe here!
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE this recipe please consider giving it a five-star rating in the review area below!
Need more tea time or dessert recipes?
You will love these low carb cinnamon pecan cookies!
Keto Bakewell Tart
- 2 cups almond flour, finely ground
- 1/4 cup sweetener, such as Swerve Confectioner's
- 5 tbsp melted butter
- 5 tbsp sugar-free raspberry jam
- 10 tbsp butter, softened
- 2/3 cup sweetener (such as Swerve Confectioner's)
- 1 1/3 cups finely ground almond flour
- 2 beaten eggs
- 1 tsp almond extract
- 1/4 cup powdered sweetener (such as Swerve Confectioner's)
- 1 tsp almond extract
- 3 oz cream cheese
- 1/4 cup heavy cream
- 2 tbsp raspberry jam (for decoration)
Almond flour crust
- Whisk together the almond flour and sweetener. Then mix in the melted butter so it comes together as moist crumbs.
- Push the mixture into a tart pan or pie plate. Use your hands or the bottom of a flat glass to evenly press the mixture around the bottom and sides of the pan.
- Bake at 350 degrees Fahrenheit for about 12 minutes. Remove and let cool to prepare for the filling.
- Spread the 5 tablespoons of raspberry jam evenly around the bottom of the tart crust.
- Take a large bowl or standing mixer and mix together the butter and sweetener. Add in the eggs and almond extract then mix in the almond flour.
- Place the filling in the tart in blobs then push it in gently so the raspberry jam stays on the bottom as a layer. Smooth it out and bake at 350 degrees Fahrenheit for 25-35 minutes or until it's set.
- Mix together the cream cheese and sweetener until no lumps remain. Once well-combined, add in all the other ingredients. Using a standing or hand mixer blend them for about 2 minutes.
- Spread icing on the completely cooled tart. Take about 2 more tablespoons of raspberry jam and make stripes on the white icing. Then take a toothpick and run it back and forth in stripes the opposite way to create a feathered design. Chill to set the icing and serve!
|Amount Per Serving: 1 piece|
|Total Fat 23 g|
|Saturated Fat 12 g|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 85 mg|
|Sodium 90 mg|
|Potassium 17 mg|
|Total Carbohydrate 4 g|
|Dietary Fiber 1 g|
|Sugars 1 g|
|Protein 4 g|