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Keto Raspberry Jam Tarts Recipe

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  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 mini tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

These Keto Jam Tarts are a delightful low-carb treat featuring a buttery almond flour crust filled with sugar-free raspberry jam. Perfect for those following a keto lifestyle, these mini tarts are naturally sweetened, gluten-free, and can be enjoyed as a guilt-free dessert or snack.

Ingredients

Crust

  • 1 cup (112 g) almond flour
  • 1/3 cup (60.67 g) Swerve Granular
  • 1/4 tsp salt
  • 2 tbsp butter, melted
  • 1 1/2 tbsp egg whites, fresh or cartoned
  • 3/4 tsp almond extract

Filling and Topping

  • 6 tbsp sugar-free raspberry jam
  • 2 tbsp sliced almonds (optional)
  • Powdered sweetener for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325ºF and line a mini muffin pan with 16 silicone or parchment liners to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together almond flour, granular sweetener, and salt ensuring even distribution.
  3. Add Wet Ingredients and Form Dough: Stir in melted butter, egg whites, and almond extract until a cohesive dough forms.
  4. Shape Tarts: Roll the dough into 16 even balls approximately 3/4 inch in diameter. Press each ball into the bottom and halfway up the sides of the prepared muffin cups to form tart shells.
  5. Bake the Shells: Bake the shells for 10 minutes in the preheated oven to set the base.
  6. Cool and Reshape: Remove the pan from the oven and let the shells cool a few minutes. Gently re-shape the center wells if they have puffed up to accommodate the jam filling.
  7. Fill Tarts: Spoon about 1 teaspoon of sugar-free raspberry jam into each tart shell. Optionally, top each with sliced almonds for added crunch and flavor.
  8. Final Bake: Return the filled tarts to the oven and bake for an additional 10 to 15 minutes, or until the edges are golden brown.
  9. Cool and Serve: Remove tarts from the oven and allow them to cool completely in the pan before carefully removing. Dust with powdered sweetener for a finishing touch before serving.

Notes

  • Ensure the egg whites are fresh or cartoned to help bind the dough well.
  • Silicone liners work best for easy removal, but parchment liners are a good alternative.
  • Use sugar-free jam to keep the recipe keto-friendly.
  • Optional sliced almonds add texture but can be omitted if preferred.
  • Store in an airtight container and refrigerate for up to 5 days.

Find it online: https://emilysplate.com/keto-raspberry-jam-tarts-recipe/