Raspberry Frangipane Tarts and a Calphalon Giveaway


Raspberry chia seed jam and a sweet almond paste make this low carb, gluten-free Raspberry Frangipane Tart a healthy and indulgent dessert.

Low Carb Raspberry Frangipane Tarts

I’ve always loved cooking, but food blogging affords me a glimpse into a culinary world I heretofore didn’t know existed. I’ve read plenty of cookbooks and cooking magazines, watched hours of cooking television, read essays by professional food writers. All of which is lovely and informative and inspiring. But discovering food blogs was like walking through the wardrobe into Narnia. Getting real peeks into the lives of home cooks, finding out what they make day to day, the tried and true recipes they use, the experiments they try, their triumphs, their failures, was a glorious revelation. Self-publishing on the internet has allowed us all a greater access into all things culinary, and many of these cooks, while they may lack a popular cooking show/trendy restaurant/Michelin star, are extraordinarily talented people. I have learned so much from so many of them.

Low Carb Gluten-Free Bakewell Tarts

And I’ve learned about foods and cooking techniques I might otherwise have known nothing about. My grasp on culinaria has expanded exponentially since discovering food blogs and becoming a food blogger myself. A simple case in point: frangipane. I’ve eaten my fair share of marzipan and always loved that overly-sweet almond paste candy. But I’d never even heard of frangipane until scouring the depths of the food blogging world. In my little head, I instantly connected the word with both marzipan and frangelico, thinking it might be a hazelnut flavoured paste of sorts. I was on the right track, or at least close. No hazelnuts, but it is related to marzipan, an almond paste made from ground almonds, egg, butter and sugar.
Low Carb Gluten-Free Raspberry Frangipane Tarts
It sounded like exactly my kind of thing and I was delighted to discover it. It also sounded like something I could easily adapt to low carb. Ground almonds? Check. Egg? Check. Butter? Oh heck yeah! Sugar? Um, no, but surely my favourite Swerve would be a good replacement. Many frangipane tarts had some sort of berries included, or a jam filling, and I just so happened to have a bit of leftover Raspberry Chia Seed Jam. And so low carb Raspberry Frangipane Tarts were born.

Like so many things in the culinary world, frangipane tarts go by a few other names as well. In this case, Bakewell Tarts appear to be just about the same thing as Frangipane Tarts. I’ve been eyeing both on many blogs, and laughed to see my friend Gerry of Foodness Gracious post a version with cranberries and white chocolate (his was gluten-y and sugar-y), a few days after I created mine. But I was apparently in no rush to post these. I’ve been sitting on them for over 2 months now and now seems the perfect time.

Gluten-Free Frangipane Tarts with Almond Flour
I’m also teaming up with a few other great bloggers for a fantastic Calphalon giveaway. Check out this amazing set and enter below!
Giveaway Graphic

a Rafflecopter giveaway

Raspberry Frangipane Tarts – Low Carb and Gluten-Free

Yield: 4 4-inch tarts

Serving Size: 1/2 tart

Raspberry Frangipane Tarts – Low Carb and Gluten-Free

Raspberry chia seed jam and a sweet almond paste make this low carb, gluten-free Raspberry Frangipane Tart a healthy and indulgent dessert.


  • 1 1/2 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter, chilled and cut into small pieces
  • 1 large egg white
  • Filling:
  • 1/4 cup Raspberry Chia Seed Jam
  • 3/4 cup almond flour
  • 1/4 cup butter, softened
  • 1/3 cup Swerve Sweetener
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp almond extract
  • 2 tbsp slices almonds


  1. For the crust, preheat oven to 325F and grease 4 4-inch tart pans with removable bottoms. Alternatively, you can do this in one large 9-inch tart pan with removable bottom.
  2. In food processor, combine almond flour, sweetener, and salt. Pulse a few times to combine. Sprinkle butter over top and pulse until mixture resembles fine crumbs.
  3. Transfer to a bowl and stir in egg white until dough comes together. Divide evenly among prepared tart pans and press into bottom and up sides.
  4. Prick bottoms all over with a fork and bake 10 minutes. Remove and let cool 15 minutes.
  5. For filling, spread tart bottoms with 1 tablespoon of jam each.
  6. In food processor, combine almond flour, softened butter, sweetener, egg, egg yolk and almond extract. Process on low until smooth and creamy.
  7. Divide mixture between tarts and spread over jam. Sprinkle with sliced almonds.
  8. Bake 30 minutes or until puffed and set. If your crusts are browning too quickly, cover with foil while continuing to bake.
  9. Remove and let cool.


Serves 8. Each serving has 10 g of carbs and 5 g of fiber. Total NET CARBS = 5 g.

Per serving: 321 Calories; 30g Fat (78.1% calories from fat); 9g Protein; 10g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 206mg Sodium


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  1. Amy LeRoy says

    I would use the new pans to cook dinner for my family or an omelet breakfast for my self- depending on when they arrive 😀

  2. says

    I couldn’t agree more – I’ve learned so much since I started my food blog over 3 years ago. It’s been a great way to expand my cooking repertoire so fun meeting other foodies like myself. Your frangipane tarts were worth waiting for – they’re beautiful!

  3. Robin says


    THEN! YOUR LOVELY TART FOR DESSERT! I wouldn’t have tried a tart like this, but after reading your blog and looking over the recipe, I know I could make this. Thank you for all your work. I really enjoy your blog and it’s my go-to for low-carb, healthy recipes!

  4. Carolyn says

    I use frangipane in my Gallette des Rois. I can make the frangipane low-carb, but I’m not sure what to do for the puff pastry.

  5. Sherie LaPrade says

    What a great recipe and contest!! First thing I would make if I won the pans is probably a big cabbage & onion stir fry and maybe some of our favorite Mexican Hash!

  6. Cheryl says

    The Frangipane recipe looks amazingly delicious and it’s probably the first thing I would try making if I won the Calphalon pan set! =) That or our favorite cheddar broccoli soup recipe!

  7. Denise says

    Limiting myself to a half a tart serving will require all the discipline I can muster! This is on my to-do list – after I finish eating the other desserts you’ve successfully allowed me to put in my freezer!

  8. Kristyl says

    Carolyn, I am so glad you made an almond paste recipe. I work in Solvang, CA, A Danish town and have come to love almond paste. This recipe looks delicious and easy, and low-carb and gluten-free. Thank you!

      • Jean B. says

        Playing catch-up here. Oh yay! I have contemplated working on lc frangipane, almond paste, and marzipan for quite a while now, but YOU have actually figured out the frangipane (and perhaps now the marzipan too). Once again, you are my low-carb guru, especially for the things that are harder to figure out and perfect. Thanks so much!

  9. Theresa says

    If I won the cookware I would make a fresh, Italian inspired meal for my friends…something summery to take us out of the winter doldrums!

  10. Theresa S says

    New pans would replace my wedding set from 20 years ago. It is about time! I would make some amazing burgers!

  11. Deidre V says

    I’d make chicken fried chicken, mashed potatoes, green beans, & corn on the cob! Nothing like good ol comfort food to break them in right :)

  12. Jamie Karutz says

    Ohhhh, frangipane! Isn’t that just a fun word to say? I do love them, but then again, I looooove almond paste and marzipan so much. So, so much. I haven’t really ventured into the world of chia seeds *too* much, but I do need to make some better jam options for my daughter. And myself. I think most jam is just too sweet (unless served on a scone with some clotted cream. Preferably while in Britain).

  13. says

    I would make bread. There is a recipe I have been wanting to make. You mix the ingredients and let it sit for 8-12 hours and bake it in the same pan you mixed it in. Very artisan. The deep skillet looks to be perfect for the recipe!

  14. Debbie Jennings says

    In honor of you and your website that is helping me SO much with a major transformation in my life….I would make any one of your fabulous recipes. (Which isn’t much of a stretch, since I’m using so many of them these days) Thank you for the opportunity, my old cookware is pathetic.

  15. Patti Ingram says

    I would probably make breakfast…sausage and fried eggs. Then I might go crazy and make pancakes. 😉

  16. Joanna Bellini says

    Geez! I so need new ones. I’ve taken away all the metal cooking tools cuz the hubs ruins our cooking pots and pans! haha. Some how he still manages to….so I would love to make some soup, and some thai curry.

  17. Melissa says

    These pans look lovely! I would most likely make homemade fajitas, my family’s favorite for an evening meal or omelets for breakfast! YUM!

  18. Jenny says

    I cook so much on the stove. But I love to make the primal pancake at least once a week so I love a nice pan that can go from my stove to the oven!

  19. Becky says

    So glad I found your blog 9 months ago when I started on low carb. Your recipes are fantastic and so creative. These tarts sound wonderful.

  20. Linda Franks says

    I cook every day and usually a new recipe so it is hard to say what the first thing I’d cook would be. Something new and scrumptious and low carb!

  21. S says

    Love your blog! These tarts look delicious. Can’t wait to try! I have yet to fail (on taste at least… appearance, that’s another story) with one of your recipes.

    If I won those pans the first thing I’d do is throw out my old crappy pans :) … then make an omelette.

  22. sheila gorlitz says

    I would make a frittata, Mexican tortilla soup (sans tortilla!), and chicken in an olive, caper, garlic, onion and sun-dried tomato sauce… I think! But most likely, would peruse your recipes and try something new!

  23. Amy Field says

    I learned in September that I have a dairy intolerance, among many other things. Making the transition away from my favourite cheeses and milk has been challenging and I couldn’t have done it without finding all sorts of fantastic blogs! After all, often only a few recipes in a cookbook are worthwhile. I would absolutely love to win this set of pots and pans from Calphalon! Cooking is my hobby, and the best way to get a good meal is to have the right equipment!

  24. Tania P. says

    The tarts look delicious ! And I would make a pot of warm soup for my family. It is freezing cold here in Iowa❄️⛄️❄️

  25. Melanie says

    Those tarts look amazing–I think you’ve outdone yourself!

    For the Calphalon pans, I think I would make your pancakes in them!

  26. Sheryll Ziemer says

    Love this! I’d make my husband the most healthy, Paleo, gluten free, sugar free meal and your dessert!~

  27. Starla Bates says

    Ahh, these are beautiful! I would probably make some salmon,black bean and mushroom succotash and who knows what else. Endless possibilities ! :)

  28. Kelly Schaefer says

    The first meal I would make, if I won, would most likely be for my parents. They rely on me to cook one or two meals a weekend, take to them, so that they have some good, healthy meals to eat. My mom has been asking for chicken and wild rice soup. That is probably what I would tackle first. Many thanks as I would love to win these! Kelly

  29. Jenifer says

    I would probably make some chicken piccata and I would definitely have to make some veggie soup in the stock pot!

  30. Holly Ellerton says

    I would love some new pots… Mine are old, and warped. I’d love a new omelet pan my family loves those and a good pan makes all the difference!

  31. Tonnia Williams says

    I make home cooked meals every night. Rarely use the microwave. The pans would be used for the next meal on the menu.

  32. Kathy says

    Yes, I am wondering about which size pan to make one large tart also. Little tartlets are gorgeous of course, but there is also a place for a company tart…so many guests have different size servings in mind. My people (including me!) want as much as they can be allotted, but I notice that some guests actually ask for a smaller slice…go figure!

    • Carolyn says

      Did I specify what size for the large tart? 9 inches is pretty standard and I think this recipe would work well in that.

  33. Kathy says

    duh…sorry about that. I missed seeing the pan size in the recipe (and I have had coffee).
    I also see that I should have indicated that I would use the pans in the contest for something…I would make your un-sweetened condensed milk for hello dolly squares.

  34. Elaine says

    WOW! This looks so scrumptious! Just what I’d like to serve at a ladies luncheon. Thank you for this great recipe. And I hope to win the Calphalon too. :)

  35. Clare Kain says

    These look delicious and relatively easy to do. I love all your recipes- thank you! I would love to make some soup in the pots and some low carb crepes in the pan. YUM!

  36. ♥ Summer Palmberg says

    I would cook a feast! and then make my family do the dishes after. HAHA.
    The recipes on this site are so scrumptious. Although I eat a close to zero carb diet for 6 days out of the week and then carb load on one day. I do crave treats all week long, and these desserts keep me going. Thanks a lot.

  37. Kimberly says

    My first dish in my new pans would be fajitas, and the second would be cauliflower pepper-jack cheese soup (in two different pans, obviously). For right now I have to live between two houses, and I so miss having decent pans at my newer place.

  38. Debbie says

    When making your recipes, may I substitute coconut flour for the almond flour?
    Also, Can Xylitol be used in place of Swerve?

    LOVE your website – so thankful!

    Thank you!


    • Carolyn says

      Coconut flour can never be subbed for almond flour at a 1:1 ratio and I don’t think it would work well in this recipe. I do have some specific coconut flour recipes, though.

  39. Cindy says

    These look like great pans. I would use them for making omelet’s. I haven’t had new pans since I got married!

  40. Karen says

    mmmm, I think I would start by making a chicken stock with that nice big pot. and then, who knows? those tarts you gave us the recipe for look divine. you make things so easy for us. that is what I love about your blog.

  41. Gail says

    Poached lobster for dinner.
    Then an omelet made in the left over butter for breakfast. I use left over lobster but there won’t be any. :-)

  42. dolly votruba says

    I really need a new set of pots and pans! Every thing I use to cook with is old and ready for the trash! Calphalon is a very good brand…would love to own some!

  43. says

    These tarts look amazing. I cannot wait to make them. Thank you for your continual search and study of the finer (healthier) foods for those of us that need a diet free of gluten, sugar, and benefit from fewer carbs. : )

  44. Nicole says

    Since I started a low-carb lifestyle, I am always looking for delicious desserts (which I miss the most). This looks fabulous.

  45. Melanie says

    Call me boring, but I would make 3 over-easy eggs. Love, love a perfect fried egg! And those look like they would fry eggs to perfection.

  46. kim says

    I would use these everyday for so many things, all in the name of keeping my family as healthy as possible. All natural, delicious, homemade food is the key to vitality!!

  47. Jessica H. says

    Probably our homemade pizza sauce, we make that a lot. And my girls have really started loving zucchini fries, so probably those as well. I eat eggs daily on the weekend, so that would be in there too! Thank you for the wonderful giveaway!

  48. says

    Carolyn — I baked this fabulous recipe this morning and it is cooling as I type. We are having a break from the super cold Kansas weather and after church will head to the lake and our favorite picnic spot — this tart and a thermos of coffee are going along! Thank you for all the wonderful baked goods YOU bring to our low carb home :)


  49. Jaye says

    Definitely trying this recipe! If I won these gorgeous pots and pans, the first thing I would make is a giant batch of my homemade chili – subbing chicken and adding carrots, it is delicious!

  50. Nancy says

    These look so good!! I love rasberries and almonds! I’m sure the first thing I’d cook in these would be dinner for my family :)

  51. Mary says

    I would make my Gluten Free Pasta alla Carbonara with my own home made Gluten Free Pasta !! I love your site. I don’t have Diabetes, but I do have a skin condition called Vitiligo, which causes my skin to whiten in different areas on my body.
    I’ve noticed that since I started eating Gluten Free, the condition has either stopped or slowed down considerably!
    Thanks to you I can get great GF recipes, without compromising taste.

  52. Julie says

    I made the tart in one 9″ round tart pan. I had to bake the crust about 3 minutes more due to the size. The raspberry jam recipe is amazing. It is so much better than any store bought sugar free jam and I can see adding it to greek yogurt and to use as a topping for waffles or pancakes. Although we do not eat dessert often, this tart will be in the regular rotation of recipes when we do need a treat.

  53. Caroline o'Donnell says

    I have just successfully made the frangipani tart (as one large tart), ooh it was scrummy! I made my jam with raspberries, water, Splenda and xantham as I don’t have chia seeds. I’m not sure if I can get them here in the UK, but haven’t done any research as yet. Served the tart with extra thick double cream. This weekend my plan is to try ‘Nantucket Tart’ as I have named the salted chocolate caramel nutty tart, plus the scones. I am soooo looking forward to the weekend!

    • Carolyn says

      I bet chia will be available in the UK soon enough, it’s the latest “super food”. I love the name Nantucket Tart! :)

  54. says

    OMG I can have pop-tarts again. I could almost cry. And this is so much better. I got to mush the raspberries myself and choose the butter and scooch the dough into all the little corners of the tart pan.

    I managed OK for most of it but had a hard time smoothing out the frangipane without pushing the filling to the edges. I dumped all of it into the middle and applied a palette knife to it. Do you have advice on how to get it even? Perhaps my frangipane was thicker than yours, because I didn’t let it go long enough in the food processor.

    Thank you so much, as always, for sharing. This is lovely.


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