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Low-Carb Blueberry Frangipane Tart

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Low-Carb Blueberry Frangipane TartPin recipeFollow us 133.2k

I adore frangipane, or almond cream. It’s so lush and tasty and any kind of frangipane tart on the menu would always be one of my top choices. It is such an easy dish to convert to low-carb & keto, with only a couple of minor changes.

I have teamed my frangipane with some lemon zest and fresh blueberries but you could use any keto-friendly fruit that you prefer. I don’t sweeten my crust but if you want to, you could add a tablespoon or two of granulated low-carb sweetener. Enjoy!

How to Make Dairy-Free Keto Frangipane

Butter is the best option for flavour but if you can't eat dairy, you could try ghee. Ghee is made from butter but is usually well tolerated as milk solids are removed. Other than ghee, you can try virgin coconut oil or palm shortening.

Palm shortening is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening such as Tropical Traditions.

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Hands-on Overall

Nutritional values (per serving, 1 slice)

Net carbs6.4 grams
Protein12.5 grams
Fat43.8 grams
Calories484 kcal

Calories from carbs 5%, protein 11%, fat 84%

Total carbs12.4 gramsFiber6 gramsSugars4.2 gramsSaturated fat19.1 gramsSodium48 mg(2% RDA)Magnesium92 mg(23% RDA)Potassium298 mg(15% EMR)

Ingredients (makes 8 servings)



  1. Preheat oven to 180° C/ 355° F (fan assisted), or 200° C/ 400° F (conventional). Start by preparing the crust. Melt the butter. Low-Carb Blueberry Frangipane Tart
  2. Mix all of the crust ingredients together in a mixing bowl until well combined.
  3. Press into a greased 22 cm/ 8.7 " tart pan. I use a measuring cup around the edges to get a good defined angle in the base of the crust. Bake for 10 minutes.
    Low-Carb Blueberry Frangipane Tart
  4. While the crust bakes, prepare the frangipane filling. Place the butter and sweetener in the bowl of your stand mixer and beat until light and fluffy.
    Low-Carb Blueberry Frangipane Tart
  5. Add the eggs, almond flour, sesame flour, vanilla and lemon zest and mix on low to combine well.
    Low-Carb Blueberry Frangipane Tart
  6. Spoon into the tart crust and smooth the top. Scatter the fresh blueberries evenly over the top of the tart and push them down into the frangipane filling to hold them in place. Bake for about 35 minutes.
    Low-Carb Blueberry Frangipane Tart
  7. Serve warm or cold with tea or coffee. It also tastes great with a dollop of crème fraîche, whipped cream, coconut cream or full-fat yogurt. Low-Carb Blueberry Frangipane Tart
  8. Store, wrapped in cling wrap, in the fridge for up to 4 days.
    Low-Carb Blueberry Frangipane Tart

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g11.5 g102 kcal
Coconut flour, organic
1.6 g2.6 g2.3 g55 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Eggs, free-range or organic
0 g0.8 g0.6 g9 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g12.7 g112 kcal
Erythritol (natural low-carb sweetener)
0.8 g0 g0 g3 kcal
Almond flour (blanched ground almonds, almond meal)
1.4 g3.3 g8.2 g92 kcal
Eggs, free-range or organic
0.1 g2.4 g1.8 g27 kcal
Sesame flour, fine, defatted
0 g0.3 g0.1 g3 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g2 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Blueberries, fresh
1.1 g0.1 g0 g5 kcal
Total per serving, 1 slice
6.4 g12.5 g43.8 g484 kcal
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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

Thanks so much for posting this! I’ve been wanting to figure out a low-carb frangipane for a while, but now I don’t have to. Can’t wait to try this!


Thank you Christine, I hope you like it!