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prep time

40 min
cook time

10 min
ready time

50 min

Keto Festive Gingerbread Tart

This delicious Keto festive gingerbread tart will look amazing on your holiday table. The right amount of spices will add that unique festive smell to the crust while the creamy filling will perfectly balance the overall flavors. Made with almond flour, it is completely Keto-friendly and gluten-free but also very easy to prepare. You can even add a small amount of lemon zest to the crust for a zesty holiday flavor. This Keto festive gingerbread tart can be made in advance and stored in the refrigerator for a couple of days which will make your life a lot easier during the holiday season. As for the toppings, you can play with them as long as you keep them Keto-friendly. We have decided to garnish this Keto festive gingerbread tart with some sliced lemon and red currants but you can also add some fresh or frozen berries of choice and experiment with various flowers for that beautiful and festive look.

What type of cream cheese should I use?

You can use any type of cream cheese you have on hand. Mascarpone would also be amazing in this recipe.

Can I use coconut oil instead of butter for the crust?

Yes, you can definitely replace butter with the same amount of coconut oil. The results will be the same.

How to store the cake?

Make sure to wrap the cake with a piece of cling wrap before storing it in the refrigerator. The cake will last up to 5 days.

Net Carbs

4.6 g
Fiber

3.1 g
Total Carbs

7.9 g
Protein

9.6 g
Fats

31.3 g

339 cals

Quantity

Serving Size

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Almond flour

2.5 cup
Erythritol Granulated

0.33 cup
Salt

0.25 tsp
Cinnamon

0.5 tsp
Nutmeg

0.5 tsp
Ginger

0.5 tsp
Egg

1 large
Butter

0.25 cup
Vanilla extract

1 tsp
Egg whites

3 medium
Cream cheese

1.5 cup
Erythritol Granulated

0.33 cup
Vanilla extract

1 tsp

Step 1

Add almond flour, erythritol, and spices to a large bowl. Mix until fully combined. Make sure to break any lumps.
Step 2

Add egg, butter, and vanilla. Using a hand mixer with dough hooks, beat until fully incorporated. It will take about 2-3 minutes to get a smooth dough.
Step 3

Lightly grease a 9-inch tart pan with butter. Press the crust as evenly as possible. Poke a few holes with fork to prevent an uneven surface for your filling.
Step 4

Bake for 10 minutes at 350°F/175°C. The crust should be completely firm with golden brown edges. When done, remove from the oven and cool completely.
Step 5

Meanwhile, prepare the filling. Add egg whites to a bowl and beat with a hand mixer until stiff peaks form. To get the best results, start with the lowest speed setting and then gradually increase the speed to a maximum. This should take about 5-6 minutes.
Step 6

In a separate bowl, combine cream cheese, erythritol, and vanilla extract. Mix well using a hand mixer with whisking attachments. The mixture should be light, creamy, and fully incorporated.
Step 7

Using a rubber spatula, gently fold in the egg whites. You should do this in several batches. Make sure not to overmix – you want to keep the light and airy texture.
Step 8

Pour the filling over the chilled crust. Using a rubber spatula, gently flatten the surface as evenly as possible, making sure not to press too hard. Refrigerate until ready to serve.
Step 9

Optionally, garnish with some sliced lemon or berries of choice. Slice the tart into 10 equal pieces and enjoy immediately or store for later. This wonderful holiday dessert goes perfectly with your favorite low-carb berries or a dollop of sugar-free whipped cream.

Keto Festive Gingerbread Tart

Ingredients

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