SUGAR FREE KETO STRAWBERRY BAKEWELL TART

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

Classic British desserts don't come better than this and my keto version is as scrumptious as the most traditional of recipes.

Author: Antya

Recipe type: Desserts

Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.

Yield: 8 slices

Ingredients

For the tart base:

40g unsalted butter (room temperature)
100g ground almonds (U.S. option HERE)
30g lupin flour (U.S. option HERE) (world-wide delivery option HERE, use code QUEENKETO5 at checkout for discount)
1 small egg
30g erythritol (U.S. option HERE)
¼ tsp pure stevia powder (U.S. option HERE)
pinch of fine Himalayan pink salt (U.S. option HERE)
zest of ½ lemon (grated)
a little coconut flour for dusting

For the strawberry jam:

100g strawberries
20g erythritol (U.S. option HERE)
¼ tsp pure stevia powder (U.S. option HERE)
½ tsp (a squeeze) lemon juice
15g (1 TBSP) white chia seeds

For the frangipane:

100g ground almonds (U.S. option HERE)
100g unsalted butter, softened
50g erythritol (U.S. option HERE)
½ tsp pure stevia powder (U.S. option HERE)
1 large egg
2 tsp almond extract (U.S. option HERE)

For the topping:

15g flaked almonds - toasted to a golden/amber colour (U.S. option HERE)

Instructions

First, make the tart base:

place cubed butter and all other ingredients in a large mixing bowl.
squeezing through your fingers, mix quickly until a dough is formed.
shape the dough roughly like a sausage, wrap it in cling film and place it in the freezer.
pre-heat oven to 160C static.
lightly butter your tart mould and dust with coconut flour (I used a 21cm diameter fluted pie dish).
roll out the dough and transfer it into the base of your mould and 2-3cm up the sides.
(optional) lightly press a fork all the way around the edge to make flutes.
bake for 12 minutes, then remove from oven and let cool completely.
once cooled, remove the pastry from its mould and place it back in again (this is to loosen it before the second bake).

Then, make the jam:

combine chopped strawberries with sweeteners and lemon juice and simmer for a few minutes until soft and mushy.
stir in chia seeds and set aside.

Then make the frangipane:

beat butter and sweeteners until you have a smooth paste, then incorporate the remaining ingredients.

Finally, assemble the tart:

spread chia jam over tart base, then spread frangipane over jam, and lastly sprinkle the toasted flaked almonds.
bake for 25-30 mins at 160 C static.
Enjoy either cold or warm.

Notes

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.

Nutrition

Serving: ⅛th Calories: 347 Fat: 31.5g Net Carbs: 3g Protein: 10.5g

Recipe by at https://staging.queenketo.com/sugar-free-keto-strawberry-bakewell-tart/