Low-Carb Blueberry Frangipane Tart

I adore frangipane, or almond cream. It’s so lush and tasty and any kind of frangipane tart on the menu would always be one of my top choices. It is such an easy dish to convert to low-carb & keto, with only a couple of minor changes.

I have teamed my frangipane with some lemon zest and fresh blueberries but you could use any keto-friendly fruit that you prefer. I don’t sweeten my crust but if you want to, you could add a tablespoon or two of granulated low-carb sweetener. Enjoy!

How to Make Dairy-Free Keto Frangipane

Butter is the best option for flavour but if you can't eat dairy, you could try ghee. Ghee is made from butter but is usually well tolerated as milk solids are removed. Other than ghee, you can try virgin coconut oil or palm shortening.

Palm shortening is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening such as Tropical Traditions.

Step-by-step

1. Preheat oven to 180° C/ 355° F (fan assisted), or 200° C/ 400° F (conventional). Start by preparing the crust. Melt the butter.

   

2. Mix all of the crust ingredients together in a mixing bowl until well combined.

3. Press into a greased 22 cm/ 8.7 " tart pan. I use a measuring cup around the edges to get a good defined angle in the base of the crust. Bake for 10 minutes.

   

4. While the crust bakes, prepare the frangipane filling. Place the butter and sweetener in the bowl of your stand mixer and beat until light and fluffy.

   

5. Add the eggs, almond flour, sesame flour, vanilla and lemon zest and mix on low to combine well.

   

6. Spoon into the tart crust and smooth the top. Scatter the fresh blueberries evenly over the top of the tart and push them down into the frangipane filling to hold them in place. Bake for about 35 minutes.

   

7. Serve warm or cold with tea or coffee. It also tastes great with a dollop of crème fraîche, whipped cream, coconut cream or full-fat yogurt.

   

8. Store, wrapped in cling wrap, in the fridge for up to 4 days.

   

Recipe

Low-Carb Blueberry Frangipane Tart

★★★★☆4.4 (47 ratings)

This keto fruit tart is a healthy take on a classic almond flavored sweet pastry. It's sugar-free, grain-free ...

Hands on

20m

Overall

1h 5m

Servings

8

6.4 g

Net carbs

12.5 g

Protein

43.8 g

Fat

484

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• Crust:
• ¹/₂ cup melted butter or ghee (120 ml/ 4 fl oz)
• 1 cup coconut flour (120 g/ 4.2 oz)
• 1 cup almond flour (120 g/ 4.2 oz)
• 1 large egg
• 1 tsp cinnamon
• Frangipane:
• 1 stick + 1 tbsp butter, softened (125 g/ 4.5 oz)
• ¹/₂ cup + 2 tbsp granulated Erythritol or Swerve (120 g/ 4.2 oz)
• 1 ¹/₄ cups almond flour (125 g/ 4.5 oz)
• 3 large eggs
• 1 tbsp sesame seed flour or coconut flour (8 g/ 0.3 oz)
• 1 tsp vanilla powder or 2-3 tsp sugar-free vanilla extract
• 1 tsp fresh lemon zest
• ¹/₂ cup fresh or frozen blueberries (75 g/ 2.6 oz)

Instructions

1. Preheat oven to 180° C/ 355° F (fan assisted), or 200° C/ 400° F (conventional). Start by preparing the crust. Melt the butter.

2. Mix all of the crust ingredients together in a mixing bowl until well combined.

3. Press into a greased 22 cm/ 8.7 " tart pan. I use a measuring cup around the edges to get a good defined angle in the base of the crust. Bake for 10 minutes.

4. While the crust bakes, prepare the frangipane filling. Place the butter and sweetener in the bowl of your stand mixer and beat until light and fluffy.

5. Add the eggs, almond flour, sesame flour, vanilla and lemon zest and mix on low to combine well.

6. Spoon into the tart crust and smooth the top. Scatter the fresh blueberries evenly over the top of the tart and push them down into the frangipane filling to hold them in place. Bake for about 35 minutes.

7. Serve warm or cold with tea or coffee. It also tastes great with a dollop of crème fraîche, whipped cream, coconut cream or full-fat yogurt.

8. Store, wrapped in cling wrap, in the fridge for up to 4 days.

Nutrition per serving, 1 slice

Carbs 5%Protein 11%Fat 84% of calories

Net carbs

6.4 g

Total carbs

26.6 g

Fiber

6 g

Sugars

4.2 g

Protein

12.5 g

Fat

43.8 g

Saturated fat

19.1 g

Calories

484 kcal

Sodium

48 mg · 2.09% RDA

Magnesium

92 mg · 23.1% RDA

Potassium

298 mg · 14.9% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0.1 g	11.5 g	102
Coconut flour, organic	1.6 g	2.6 g	2.3 g	55
Almond flour (blanched ground almonds, almond meal)	1.1 g	2.7 g	6.6 g	74
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.8 g	0.6 g	9
Cinnamon, spices	0.1 g	0 g	0 g	1
Butter, unsalted, grass-fed	0 g	0.1 g	12.7 g	112
Erythritol (natural low-carb sweetener)	0.8 g	0 g	0 g	3
Almond flour (blanched ground almonds, almond meal)	1.4 g	3.3 g	8.2 g	92
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.4 g	1.8 g	27
Sesame flour, fine, defatted	0 g	0.3 g	0.1 g	3
Vanilla powder, dried (from vanilla beans, vanilla pods)	0.1 g	0 g	0 g	2
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Blueberries, fresh	1.1 g	0.1 g	0 g	5
Total	6.4 g	12.5 g	43.8 g	484

Serving size 1 slice

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian