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prep time
30 min
cook time
1 h 0 min
ready time
1 h 30 min
Keto Apple Frangipane Tart
This Christmas dessert is simple yet stunning. A delicious gluten-free almond flour crust is spread with a creamy frangipane filling made from sweetener, butter, and almond flour. The tart is filled with thinly sliced apples and sprinkled with a generous amount of granulated sweetener. The tart is filling despite making 16 servings! It is a great dessert to have with Keto butter coffee or after a Low Carb meal.
What kinds of apples should I use?
Please use a tart apple like Pink Lady or Fuji for this Keto dessert recipe!
How should I prepare the tinfoil for the crust?
Take two pieces of tin foil and fold them in half. Connect them by crimping the edges tightly. Then wrap the edges of the tart crust with the tinfoil to protect them from burning. Peek at the crust during the last few minutes of cooking and check the color. If it is a nice golden brown, keep the tinfoil on. If not, remove the foil during the last 5 minutes to allow the color to develop.
How will I know the tart is done baking?
The crust should be a nice golden brown as well as the center. The frangipane filling should be puffed and golden as well.
Net Carbs
5 g
Fiber
3.6 g
Total Carbs
22.7 g
Protein
6 g
Fats
22.8 g
259 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
2 cup
The Ultimate Icing Sugar Replacement by Swerve
6 tablespoon
Butter
6 tablespoon
Butter
6 tablespoon
The Ultimate Icing Sugar Replacement by Swerve
6 tablespoon
Almond Flour
2 cup
Vanilla Extract
½ teaspoon
Fuji Apple
2 medium - 3" diameter
The Ultimate Icing Sugar Replacement by Swerve
6 tablespoon
Nature’s Hollow Sugar Free Apricot Jam
1 x 1 Tbsp
The Ultimate Icing Sugar Replacement by Swerve
6 tablespoon
Recipe Steps
steps 5
1 h 30 min
Step 1
Preheat the oven to 350 F. Combine the crust ingredients: almond flour, 6 tbsp swerve, and 6 tbsp melted butter. Mix well until it forms a dough.Step 2
Dump the dough into an 11” tart pan press into an even layer across the bottom and up the tart pan’s sides. Round out the crusts’ edges with your thumbs. Place the crust in the fridge to chill for 15 minutes. Then bake the crust for 12-13 minutes.Step 3
Allow the crust to cool completely before adding the almond paste mixture. In the meantime, make the almond paste, cream 3 tbsp softened butter, and ¼ cup powdered Swerve until well combined. Then add ½ cup almond flour beat until light and fluffy. Add the vanilla and beat until combined. Spread into the cooled tart crust.Step 4
Cut the apples in half and then each half in half. Remove the seeds with the knife. Then slice each quarter into thin slices (about 1/16”). Arrange the apples around the outside first around and then do another round of apple slices overlapping those closer to the middle. Fill in the center with any smaller apple slices leftover. Place tinfoil around the edges of the tart crust to protect it from getting too brown.Step 5
Bake the tart for 30-35 minutes or until the center is nicely browned and cooked. Warm the apricot jam in a small bowl and brush the tart all over with the warm jam to make it glisten. Dust the top of the tart with 1 tbsp powdered Swerve.
Comments
lisa b 2 years ago
Simple & elegant. Tasty too! Only 5 ingredients!
Blueeyedbabe420 2 years ago
I liked it! It definitely satisfied my sweet tooth. However, I did sprinkle a tad bit of salt on top and a little bit of cinnamon. I think it elevated it just a little bit more.
SplendidKetone603283 2 years ago
This is very good. Satisfied the apple pie craving!