These sweet keto tarts are filled with delicious sugar-free raspberry jam. Dust them with a little powdered sweetener for a pretty addition to your dessert platters! This post is sponsored by ChocZero.
I grew up eating jam tarts for all sorts of holidays, and sometimes just because. They were so easy to make for a young woman testing out her baking skills. Just grab some frozen pastry crust and a jar of jam, and away you go!
I don’t see them much in the US so I suppose they come more from the British influence on Canadian cuisine. But I got a craving recently and decided to make some keto jam tarts.
I admit, they were fully inspired by the new keto-friendly raspberry jam from ChocZero. And I while had to make my own crust, they were almost as easy as the ones I remember from my youth. And just as delicious too!
Fun and easy keto tartlets
I confess, I have never really liked strawberry jam that much. It’s just too sweet for my palate, and doesn’t have the requisite tartness to offset it.
So I was delighted when ChocZero came out with a raspberry jam spread to add to their lineup. And I loved the flavor right from the first taste. I spread it on some keto muffins and it made my breakfast even better.
But then I got to dreaming about jam tarts and I knew this was the perfect way to showcase the new spread. I was spot on! These tasty little keto tartlets were a fun and delicious treat.
***Don’t panic if you see that ChocZero is currently sold out of the raspberry jam. I am told it will be back in stock this week!
Ingredients you need
- Almond flour: The crust for these tarts requires a good, fine almond flour like Bob’s Red Mill. Coconut flour won’t work in this recipe, but if you need to be nut-free, you can use sunflower seed flour. Just be aware that your crusts will be more grey in colour.
- Sweetener: For a crust that holds together well, I recommend erythritol based sweeteners like Swerve. Allulose will make them much too soft and they will brown very quickly. But any powdered sweetener will work for the tops of the jam tarts.
- Egg whites: A little bit of egg white helps the crust hold together better and firm up properly.
- Almond extract: Raspberries and almond go so well together so I love almond extract in this recipe. But you can use vanilla extract if you prefer.
- Sugar free jam: I used the new raspberry jam from ChocZero. It’s really delicious – my favorite sugar-free jam by far! But I offer other alternatives in the Expert Tips sections.
- Sliced almonds (optional): A few sliced almonds on top make a lovely garnish.
- Pantry staples: Butter, salt.
Step by Step Directions
1. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the butter, egg whites, and extract until the dough comes together.
2. Roll the dough into 16 even balls about ¾ inch in diameter. Press into the bottom and halfway up the sides of a mini muffin pan lined with parchment or silicone liners. Bake at 325F for 10 minutes.
3. Remove from the oven and let cool a few minutes, then gently re-shape the center wells a bit if they have puffed up. Spoon about 1 teaspoon raspberry jam into each tart shell and top with sliced almonds, if desired.
4. Return to the oven for another 10 to 15 minutes, or until golden brown around the edges. Remove and let cook completely in the pan before carefully removing. Dust with powdered sweetener.
To form the crusts, you can use your fingers or a blunted round kitchen implement. I often use the end of my stone pestle, but I also found a nifty little tart and pastry tamper. The small end worked perfectly for these mini tarts.
Jam Options: I know not everyone can get ChocZero Jam so you do have a few other options to make these tarts. There are other decent keto-friendly jams such as Chia Smash and Good Good. But you can also make Chia Seed Jam really easily and it works just as well!
You could also fill the tarts with my Keto Cranberry Sauce!
Storage information: Store the tarts in the fridge for up to a week. You could also freeze them for several months in an airtight container.
More delicious keto raspberry recipes
Keto Jam Tarts
- 1 cup almond flour
- ⅓ cup Swerve Granular
- ¼ teaspoon salt
- 2 tablespoon butter melted
- 1 ½ tablespoon egg whites fresh or cartoned
- ¾ teaspoon almond extract
- 6 tablespoon sugar-free raspberry jam
- 2 tablespoon sliced almonds optional
- Powdered sweetener
- Preheat the oven to 325ºF and line a mini muffin pan with 16 silicone or parchment liners.
- In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the butter, egg whites, and extract until the dough comes together.
- Roll the dough into 16 even balls about ¾ inch in diameter. Press into the bottom and halfway up the sides of the prepared muffins cups. Bake 10 minutes.
- Remove from the oven and let cool a few minutes, then gently re-shape the center wells a bit if they have puffed up. Spoon about 1 teaspoon raspberry jam into each tart shell and top with sliced almonds, if desired.
- Return to the oven for another 10 to 15 minutes, or until golden brown around the edges. Remove and let cook completely in the pan before carefully removing. Dust with powdered sweetener.
Dalton Musgrave says
Hey there.. so along with diabetes I am afflicted with high blood pressure. Most all KETO recipes call for salt! Can you explain the necessity of salt addition and what happens if I leave it out all together?
Simply put… salt adds flavor. But added salt is rarely the source of high sodium recipe. In a recipe like this, there is very little sodium.
Lisa Ketcherick says
These are fantastic!! Where have jam tarts been all my life!!
I was wondering about that Keto Cranberry Sauce. I have some leftover and I may have to whip these up today! I’ve used the crust before and it’s great!! Easy roast.
I just made these, and they’re wonderful! I cooked exactly according to the the recipe. The cookies weren’t completely baked and had soggy bottoms due to the wetness of the jelly – I used GoodGood raspberry. I put them back into the oven and cooked another ten minutes, and they were amazing.
Next time, I’ll precook for longer so the cookies have a stronger structure, and I’ll do the second bake for about twenty minutes.