This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases

INGREDIENTS FOR THE CRUST

Almond flour = 240 g (2 cups)

Cold Cubed Unsalted Butter = 80 g (1/3 cup)

Whole egg = 1 large (57 g)

Salt = 1/4 tsp

INGREDIENTS FOR THE ALMOND FRANGIPANE

Almond flour = 150 g (1 1/4 cups)

Monk fruit = 100 g (1/2 cup)

Unsalted melted butter = 150 g (1/2 cup + 2 tbsp)

Eggs = 3 large whole eggs (170 g) (Room temperature)

Salt = 1/4 tsp

Vanilla extract = 5 ml (1 tsp)

Almond extract = 1/2 to 1 tsp (I used 1/2 tsp in the video but if you prefer a stronger flavor, you can use 1 tsp)

FOR TOPPING

Sliced almonds = 50 g (1/2 cup) (It is best to toast the almonds first until slightly browned as the baking time for the tart is only 20 minutes)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  Make the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold cubed butter and mash into smaller pieces with your fingers. You can also use pastry cutter or food processor. The key to make a buttery, flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them, thereby creating a flaky crust. Once crumbly, add the egg and mix with a spatula until a dough is formed. Shape the dough into a ball.

4. Transfer the dough onto a greased 9-inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Of course, you can use any suitable pie pan. Spread the dough evenly.

5.  Prick some holes with a fork then freeze the crust for 15 minutes. After freezing the crust for 15 minutes, bake at the middle rack for 20 minutes until moderately browned. Once the crust is ready, set aside while we make the almond frangipane.

6. Make the almond frangipane. Add the sweetener, melted butter, eggs, vanilla extract, almond extract into a bowl and whisk until well combined and smooth. Then add the almond flour, salt and mix until smooth and creamy. Pour over the crust and spread evenly. Top with the toasted sliced almonds. Then bake at the middle rack for 20 minutes. Let it cool completely then dust with powdered sweetener.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 5.8 g

Dietary Fiber = 2.8 g

Net Carb = 3.0 g

Calories = 339

Total Fat = 31.2 g

Protein = 9.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍