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

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.

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!

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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.

4.60 from 5 votes

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Servings: 4-inch tarts

Ingredients

Crust:

1 ½ cups almond flour
⅓ cup Swerve Sweetener
¼ teaspoon salt
¼ cup butter chilled and cut into small pieces
1 large egg white

Filling:

¼ cup Raspberry Chia Seed Jam
¾ cup almond flour
¼ cup butter softened
⅓ cup Swerve Sweetener
1 large egg
1 large egg yolk
1 teaspoon almond extract
2 tablespoon slices almonds

Instructions

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.
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.
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.
Prick bottoms all over with a fork and bake 10 minutes. Remove and let cool 15 minutes.
For filling, spread tart bottoms with 1 tablespoon of jam each.
In food processor, combine almond flour, softened butter, sweetener, egg, egg yolk and almond extract. Process on low until smooth and creamy.
Divide mixture between tarts and spread over jam. Sprinkle with sliced almonds.
Bake 30 minutes or until puffed and set. If your crusts are browning too quickly, cover with foil while continuing to bake.
Remove and let cool.

Notes

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

Nutrition Facts

Raspberry Frangipane Tarts – Low Carb and Gluten-Free

Amount Per Serving (1 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

Comments

4.60 from 5 votes (3 ratings without comment)

Raspberry Frangipane Tarts

Raspberry Frangipane Tarts – Low Carb and Gluten-Free

Ingredients

Crust:

Filling:

Instructions

Notes

Secrets to Keto Baking

Nutritional Disclaimer

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Raspberry Frangipane Tarts – Low Carb and Gluten-Free

Ingredients

Crust:

Filling:

Instructions

Notes

Secrets to Keto Baking

Nutritional Disclaimer

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Comments

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