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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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0 days, 0 hours, 45 minutes Hands-on 20 minutes Overall 1 hour 5 minutes Serving size 1 slice Allergy information for Low-Carb Blueberry Frangipane Tart ✔ Gluten free ✔ Dairy free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 slice)

Net carbs 6.4 grams Protein 12.5 grams Fat 43.8 grams Calories 484 kcal Calories from carbs 5%, protein 11%, fat 84% Total carbs 12.4 grams Fiber 6 grams Sugars 4.2 grams Saturated fat 19.1 grams Sodium 48 mg ( 2 % RDA ) Magnesium 92 mg ( 23 % RDA ) Potassium 298 mg ( 15 % EMR )

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Naomi Sherman Creator of NaomiShermanFoodCreative.com 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. More posts by Naomi Sherman