Sugar-free Bakewell tarts (almond cupcakes) are a healthy sweet snack without ruining your low-carb plan.
And if you love almonds, you’ll love the almond essence/extract that really gives these healthy cupcakes a real punch of almond flavour.
What are Bakewell tarts?
I lived in the UK for over 13 years and I came to absolutely love Bakewell tarts. If you have never had the pleasure of eating a Bakewell tart, they are a strong almond flavoured almond tart, berry jam (jelly) and sometimes with or without a simple white icing and a cherry on the top.
How to make sugar-free jam
If you would like to add some sugar-free jam/jelly in the centre, I have the solution. My sugar-free berry chia jam recipe.
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it only requires a few simple ingredients and there’s no baking required. It’s an easy overnight recipe you can make time and time again and the whole family will love it.
Now before you head for your keyboard and tell me in no uncertain terms that these aren’t true Bakewell tarts, I just wanted to develop a recipe that has the taste of the Bakewell tart that I remembered so fondly.
That lovely strong almond extract/essence flavour, soft centre and very buttery!
More sugar-free baking recipe
When there is a shared morning tea or someone’s birthday why not make some of these other healthy sugar-free baking goodies. They will persuade even the most ardent sugar-lover to ditch the carbs!
Every recipe has no added sugar, grain free, gluten free and low in carbs
- Lemon & blueberry cupcakes – with a cream cheese icing/frosting
- Almond and orange flourless cake – all made in the blender – genius!
- Lemon cupcakes – another easy blender recipe
- Sugar-free flourless chocolate fudge cake
- No-bake chocolate peppermint cheesecake squares – Top Tip, these need to be kept in the fridge
- Keto vanilla frosting
- Keto chocolate buttercream
Baking 101 (tips & charts)
Learn the difference between almond flour vs coconut flour here. Spoiler alert, they cannot be interchanged in a recipe.
Confused about low-carb sweeteners? Read my Ultimate Guide To Low-Carb Sweeteners and learn quickly which to use AND which to avoid.
Sugar-free Bakewell tarts recipe (almond cupcakes)
Equipment
- Measuring cups and spoons
- Mini-muffin tray
Ingredients
- 220 g butter softened
- 8 tbsp granulated sweetener of choice or more to taste
- 200 g almond meal/flour
- 2 eggs – medium medium
- 1-2 tsp almond essence/extract depending on your taste
- sliced almonds for decoration
Instructions
- Mix the softened butter and sweetener together.
- Add the almond flour/meal and mix.
- Add the egg and almond extract. Mix until smooth.
- Divide the mixture evenly between 12 mini cupcake cases. Press a few almond slices into the top of each cupcake before baking.
- Bake at 180C/350F for 15 minutes, or until golden brown. When cold, sprinkle with some powdered sweetener.
Notes
- Add almond extract to your taste. Some people may find it a very strong flavour. Taste after the addition of the first teaspoon, then add more to your liking.
Nutrition
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These are totally amazing, one of the best low carb recipes I’ve tried. Made and served with your chia seed jam made with raspberries. Very very moreish!
Brilliant!!! I’m so glad you loved them (very moreish indeed).
I cannot find the recipe for the Bakewell tarts. Please let me know how to get it. Thanks.
Hi Claudia! Recipe has been added to the post!
Not Bakewell. No cherries. 2 sticks of butter. mmm
I did say it was “inspired” by the taste of my favourite Bakewell tarts 🙂
I think this is a great base, and you could use any fruit only jam. True, cherries are the traditional fruit, but these would be great with apricot, blackberry, fig, etc.
These are Uh May Zing!!! They’re similar to Swedish Mazariners which are off limits for me bc of the sugar. Thank you for this recipe!!!
Question: …what is the best way to store them overnight? Counter, fridge?
I’m so glad you love them, Andrea, they are my hubby’s favourite. I store these in an airtight container, in the fridge in the summer and on the countertop in the winter. They don’t last long in our household!
Can you make these with coconut flour instead of almond flour? and if so, what quantity would you recommend? Many Thanks
No sorry. These are called almond cupcakes for a reason 😉 I have plenty of coconut flour recipes here you might like. I am developing more and more each month.
I made this for the first time today. I halved the ingredients and baked in a 20cm round silicone tin. Served the 4 of us with some fresh raspberries and double cream and got a 10/10 all round. Delicious. Thank you for this.
I just wanted to clarify. There are some recipes you can substitute almond flour for coconut flour. Such as 90 sec keto bun. I’ve done both and both work great.
Although I’m Canadian, I was born and raised in northern England, where Bakewell tarts were a staple – served to visitors with a cuppa tea or as a special Sunday treat for the family. Your guilt-free recipe is an amazing substitute. Tastes absolutely authentic. The tarts don’t last long around here, believe me!
One question though: could I reduce the butter somewhat, to avoid “grease-mouth”? What would be the best substitute?
Thanks Libby
You rock!
I am chuffed how much you love these Bakewell Tarts. You can blame/thank my husband for these as he is from Sherwood forest and he grew up on them also. To lessen “butter mouth” you could try to cut back on the butter slightly until you find a texture that is appealing. I wouldn’t substitute it for coconut oil or similar, otherwise, you will lose that lovely buttery flavour.
Wow! Love that your hubby is from just up the road from where I live Libby! ?
Can I freeze these? I love Bakewells.
Yes, they freeze well in an airtight container. I’m so pleased you love them too.
Thanks so much for this recipe it’s awesome. I grew up in the UK & lived off Bakewell tarts as a young child. Now I can still enjoy this luxury while maintaining my passion for the keto diet….I am also going to try same recipe but with lemon essence/juice 🙂
Oooh, I love the idea of added lemon.
I’m not sure what must have gone wrong – but mine just ended up as a big oily mess!
Maybe I overmixed?
Some brand or even batches of almond flour/meal are not as absorbent as others. Next time assess before baking and try to add some additional almond flour/meal to soak up the butter, I am sure the sugar-free Bakewell tarts will end up beautifully. They do sometimes end up a bit buttery, but that is lovely, tasty and decadent.
I found they were very oily too, the next time I cut the butter by half and then were fine
Do they go spongy when cooked or harden when cold
Great question Janice. They are quite buttery when they are first removed from the oven, but don’t worry, as they cool the butter slowly absorbs into the Bakewell tart and they end up soft but dense almond tart.