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.
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