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Low Carb Bakewell Tart

Serves: 8 Carbs per serving: 3

My keto version of this British classic is every bit as tasty and indulgent as the original, but with a fraction of the carbs and sugar. Great served warm with a dollop of sugarfree whipped cream, or cold with a cup of coffee.


For the tart case:

  • 120g ground almonds

  • 35g granulated sweetener

  • 40g butter, melted

  • Pinch of salt

For the raspberry layer:

  • 150g raspberries

  • 35g icing sugar alternative

For the filling:

  • 120g soft butter

  • 120g granulated sweetener

  • 2 eggs

  • 120g ground almonds

  • 2 tsp almond extract

  • 2 tsp vanilla extract

  • Pinch of salt

  • 1 tsp baking powder

  • 30g flaked almonds


  1. Preheat the oven to 160°C.

  2. Mix together the tart case ingredients until thoroughly combined.

  3. Press the mixture evenly into a 9 inch tart tin and bake for 15 minutes.

  4. Meanwhile, whisk together the butter, salt and sweetener in a large bowl until light and fluffy.

  5. Whisk in the eggs, one at a time.

  6. Stir in the ground almonds, vanilla extract, baking powder and almond extract.

  7. In a separate bowl, use a fork to mash together the raspberries and icing sugar alternative.

  8. Once the tart case has baked for 15 minutes, spread the raspberry mixture over the base of the pastry case.

  9. Spread the almond mixture evenly on top of the raspberry layer, then sprinkle over the flaked almonds.

  10. Bake for another 45 minutes.

  11. Leave to cool for at least 15 minutes before slicing and serving, or store in an airtight container in the fridge for up to 5 days.


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