Sugar Free Keto Strawberry Bakewell Tart


Sugar Free Keto Strawberry Bakewell Tart. There are just 3g carbs and a whole lot of goodness in each slice of this finger-licking treat.Sugar Free Keto Strawberry Bakewell Tart

Tarts and puddings abound in British traditional cuisine, and the Bakewell has always been one of my favourite desserts.  Short-crust pastry, frangipane, jam and flaked almonds make up layers of sweet yumminess.

Commercial options tend to have an added layer of almond-flavoured icing over the top, with a centred half-cherry. These ‘Bakewells’ are sickly-sweet and (in my opinion) vile. Best left on the shop shelves. If you’ve ever tasted a real, classic Bakewell tart, you’ll know what I mean. Sadly, even Mary Berry of the Great British Bake Off outraged viewers a couple of years ago, when she instructed the contestants to make a Bakewell tart with fondant icing topping instead of flaked almonds. How dare she!!!! Sugar Free Keto Strawberry Bakewell Tart

In keeping with the true classic, my Sugar Free Keto Strawberry Bakewell Tart has no icing. Pointless extra layers of zero nutritional value? No thanks.


I must give credit to my friend Marion for reminding me about this amazing dessert that I’d completely overlooked. Shame on me! How could I go this long without making a keto version? With almonds being the main ingredient, and being one of the most keto-friendly nuts, the Bakewell was always a perfect candidate for ketofication. As soon as Marion mentioned that she’d baked her own keto version, I knew I had to replicate it. Immediately. So after tweaking her recipe a little, and testing the result a lot 😉 I’m very excited to share this. I’m sure you’ve all been secretly yearning for it 🙂


How to Make the Best Sugar Free Keto Strawberry Bakewell Tart.

Don’t be alarmed by the long recipe instructions. There are 3 separate elements to make, but none of them present any difficulty at all. You’ll have the Bakewell assembled and in the oven before you know it.

Allergy note: if you’re allergic to peanuts, you may want to avoid lupin too, as they are both legumes and closely related, so you may have an unwanted reaction – rare, but possible. Just use fine almond flour instead.

In case you’re wondering, you will not be making marzipan, but frangipane. The two monikers are often confused, but marzipan is firm – a bit like royal icing – and used to mould sweets or as a fondant for cakes, whilst frangipane is a paste that’s used as a filling – much like crème pâtissière. What they do have in common is that they’re almond-based, are from Italian pastrydom and are equally delectable.

About the strawberry jam, if you’re not a fan of the grittiness of chia seeds, you can simply leave them out. I added them to the jam for an Omega 3 boost as well as for the gelling factor, but they’re not strictly necessary. By omitting the chia, you’ll just have a more runny jam, which isn’t necessarily a bad thing.Sugar Free Keto Strawberry Bakewell Tart

Serve 1/8th slice of Sugar Free Keto Strawberry Bakewell Tart either warm or cold, with or without a dollop of lightly whipped cream or even keto-friendly vanilla ice-cream.


Nutrition Information
  • Yield: 8 slices
  • Serving: ⅛th
  • Calories: 347
  • Fat: 31.5g
  • Net Carbs: 3g
  • Protein: 10.5g
Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Classic British desserts don't come better than this and my keto version is as scrumptious as the most traditional of recipes.
For the tart base:
For the strawberry jam:
For the frangipane:
For the topping:
First, make the tart base:
  1. place cubed butter and all other ingredients in a large mixing bowl.
  2. squeezing through your fingers, mix quickly until a dough is formed.
  3. shape the dough roughly like a sausage, wrap it in cling film and place it in the freezer.
  4. pre-heat oven to 160C static.
  5. lightly butter your tart mould and dust with coconut flour (I used a 21cm diameter fluted pie dish).
  6. roll out the dough and transfer it into the base of your mould and 2-3cm up the sides.
  7. (optional) lightly press a fork all the way around the edge to make flutes.
  8. bake for 12 minutes, then remove from oven and let cool completely.
  9. once cooled, remove the pastry from its mould and place it back in again (this is to loosen it before the second bake).
Then, make the jam:
  1. combine chopped strawberries with sweeteners and lemon juice and simmer for a few minutes until soft and mushy.
  2. stir in chia seeds and set aside.
Then make the frangipane:
  1. beat butter and sweeteners until you have a smooth paste, then incorporate the remaining ingredients.
Finally, assemble the tart:
  1. spread chia jam over tart base, then spread frangipane over jam, and lastly sprinkle the toasted flaked almonds.
  2. bake for 25-30 mins at 160 C static.
  3. Enjoy either cold or warm.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.


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  1. This recipe looks yummy! But I’m wondering if you know of something that I can substitute the lupin flour for. I’ve read that people with peanut allergies can also be allergic to lupin and I don’t want to chance it! Can’t wait to try this!

  2. I’ve got some blanched almond flour. Do you think it would work instead of ground almonds?

    • Hi Judy, yes it would. However you won’t get the crumbly texture that I aimed for. You might also need to adjust quantities, due to the different consistency.

      • I’ll grind some almonds up instead. This looks and sounds delicious. Thanks for setting me straight. ?

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