For many of us on a low-carb diet, dessert is the first thing we give up. But what if I told you that you don’t have to? This tart is my way of reclaiming dessert, and it’s one that has been perfected to be a delightful, guilt-free treat.
This low-carb cherry tart is the perfect dessert for anyone managing their carb intake but unwilling to sacrifice flavor. A lot of keto dessert recipes use sweeteners that can cause stomach upset, so I was determined to create something that would be gentle on my stomach and still taste amazing. With a nutty, neutral crust and a naturally sweetened cherry filling, this recipe uses a small amount of regular granulated sugar to avoid those issues. The tartness of the cherries is perfectly balanced by a sweet, creamy Greek yogurt drizzle, creating a truly irresistible treat that’s both delicious and diet-friendly.
The best part? This tart is a breeze to make, and using a [tart pan with a removable bottom] makes it incredibly easy to get a clean slice every time. The combination of the rich, nutty crust, the sweet-tart burst of the cherries, and the tangy yogurt drizzle is truly something special. I personally love to drench my slice in the yogurt drizzle (it’s so good I often make extra drizzle just for that)!
This tart is best served chilled, directly from the refrigerator. Don’t forget to add the yogurt drizzle just before serving to get that perfect creamy finish.
Ready to indulge your sweet tooth without the guilt? Here is the recipe for my Low-Carb Cherry Tart.
Low-Carb Cherry Tart with Sweetened Greek Yogurt Drizzle
Course: DessertCuisine: Keto, Low-CarbDifficulty: Easy8
servings30
minutes45
minutes206
kcalThis low-carb cherry tart is the perfect dessert for anyone managing their carb intake but unwilling to sacrifice flavor. With a nutty, neutral crust and a naturally sweetened cherry filling, this recipe avoids the stomach upset that can come with some keto sweeteners. The tartness of the cherries is perfectly balanced by a sweet, creamy Greek yogurt drizzle, creating a truly irresistible treat that’s both delicious and diet-friendly.
Ingredients
- For the Low-Carb Tart Crust:
1 cup almond flour
¼ cup coconut flour
½ teaspoon xanthan gum
¼ teaspoon salt
½ cup unsalted butter, melted
1 large egg
2 teaspoons vanilla extract
1-2 tablespoons cold water or unsweetened almond milk (add gradually if dough seems too dry)
- For the Low-Carb Cherry Jam Filling:
2.5 cups pitted fresh or frozen cherries (thaw and drain well)
5 tablespoons regular granulated sugar
5 tablespoons water (if needed)
1.25 teaspoons xanthan gum (optional, for a slightly thicker jam consistency)
1.25 to 2.5 teaspoons fresh lemon juice (to taste, for brightness)
- For the Neutral Crumb Topping:
½ cup almond flour
2 tablespoons cold solid coconut oil (or cold butter)
¼ teaspoon cinnamon (optional, but lovely with cherry)
Pinch of salt
2 tablespoons chopped walnuts
- For the Sweetened Greek Yogurt Drizzle (made when serving):
½ cup full-fat plain Greek yogurt
1 tablespoon regular granulated sugar (or more to taste; whisk well to dissolve)
½ teaspoon vanilla extract
Tiny pinch of lemon zest (optional, but highly recommended for extra brightness)
Directions
- Prepare the Cherry Jam: In a small saucepan, combine the pitted cherries, regular granulated sugar, and water. Bring to a gentle simmer, stirring occasionally, until the cherries soften and release their juices (7-10 minutes). Mash some cherries with a spoon if desired. Add lemon juice and stir. Sprinkle in the xanthan gum slowly while whisking constantly for 1 minute until slightly thickened. Remove from heat and let cool completely.
- Preheat Oven & Prepare Tart Pan: Preheat your oven to 350°F (175°C). If using a dark tart pan, reduce the oven temperature to 325°F (160°C). Lightly grease your 9-inch tart pan with a removable bottom.
- Make the Tart Crust: Whisk dry ingredients together in a large bowl. In a separate small bowl, whisk together the melted butter, egg, and vanilla. Pour wet ingredients into the dry and mix until a cohesive dough forms. The dough will be somewhat soft and mushy, and this is completely normal for a gluten-free crust. Don’t be tempted to add more flour unless it’s genuinely too wet.
- Press & Chill the Crust: Press the dough evenly into the bottom and up the sides of the tart pan. Pierce the bottom and sides with a fork. Place the pan into the freezer for at least 15-30 minutes. The dough should be firm enough to press into the pan without falling apart. It will be a “press-in” style dough rather than a roll-out dough, which is typical for this type of keto crust.
- Blind Bake the Crust: Bake the chilled crust for 15 minutes, then continue for another 5-10 minutes. The crust is ready when the edges are golden brown and the surface feels firm to the touch. Remember, almond flour can burn quickly, so keep a close eye on it. Remove from oven and let cool completely.
- Prepare Crumb Topping: In a small bowl, combine almond flour, cinnamon, and a pinch of salt. Cut in the cold coconut oil (or butter) with your fingertips until coarse crumbs form. Stir in the chopped walnuts.
- Assemble the Tart: Once the crust is cool, spoon your prepared cherry jam evenly into the shell. Top with the crumb topping.
- Final Bake & Chill: Bake the assembled tart for 15-20 minutes until the topping is golden brown and crisp. Let it cool completely on a wire rack, then chill in the refrigerator for at least 1-2 hours.
- Make & Serve the Drizzle: Just before serving, whisk together the ½ cup full-fat plain Greek yogurt, 1 tablespoon regular granulated sugar, ½ teaspoon vanilla extract, and the tiny pinch of lemon zest (if using). Whisk until smooth and the sugar is dissolved. Slice the chilled tart and dollop or drizzle the sweetened yogurt over each individual slice.
Tips & Variations:
- Making it Keto-Friendly & Adjusting Sweetness: To make this tart fully keto and dramatically reduce the net carb count, simply replace all the regular granulated sugar in both the jam (5 tbsp) and the yogurt drizzle (1 tbsp) with a keto-friendly sweetener like erythritol or a monk fruit blend.
- For a Sweeter Treat: If you prefer a sweeter crust and topping, you can add sweetener to those parts of the recipe as well.
For the crust: Whisk in 3 tablespoons of either a keto-friendly sweetener or regular sugar with the dry ingredients.
For the crumb topping: Cut in 2 tablespoons of either a keto-friendly sweetener or regular sugar with the cold coconut oil.
Note: If you choose to add regular sugar, the calorie and net carb counts will be higher than the estimated nutritional information provided. Using a keto-friendly sweetener, however, will not significantly change these values. - Other Extracts: For a more classic “cherry pie” flavor, you can use almond extract instead of vanilla extract in the crust, or use half of each for a balanced flavor.
- Nut Topping Variation: Almonds can be used instead of or combined with walnuts in the crumble topping.
- Other Fruit Fillings: Any fruit can be used as a filling for this tart, but keep in mind that the carb count will vary depending on the fruit used. For a similar low-carb profile, substitute the cherries with other low-carb fruits like currants, raspberries, blackberries, or gooseberries, or even a combination of these!
- Make-Ahead Jam: The cherry jam can be made up to a week in advance and stored in an airtight container in the refrigerator.
Nutrition Facts
8 servings per container
Serving Size138
- Amount Per ServingCalories206
- % Daily Value *
- Total Fat
14.2g
19%
- Saturated Fat 7.3g 37%
- Trans Fat 0g
- Cholesterol 38mg 13%
- Sodium 114mg 5%
- Total Carbohydrate
17g
7%
- Dietary Fiber 3g 11%
- Total Sugars 12g
- Protein 4g 8%
- Vitamin A 17mcg 2%
- Vitamin C 8mg 9%
- Calcium 4mg 1%
- Iron 10mg 56%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Why You’ll Love This Low-Carb Cherry Tart
This tart is a game-changer for those who miss a classic dessert on a low-carb diet. It provides the perfect balance of a rich, nutty texture from the crust and topping, the sweet-tart burst of real fruit, and the creamy tang of the yogurt drizzle—all without the need for controversial sweeteners that can cause discomfort. It’s a truly satisfying and guilt-free way to enjoy a homemade treat.
Serving Suggestions & Storage
This tart is best served chilled, directly from the refrigerator. The yogurt drizzle should be added just before serving to prevent the crust from getting soggy. Store the tart (or slices) in an airtight container in the refrigerator for up to 3-4 days. To prevent the topping from getting soft, place the tart inside a large container with a lid, but avoid covering the tart directly with plastic wrap or a lid. It is not recommended for freezing, as the texture of the jam and crust may change.
Frequently Asked Questions (FAQs)
Q: Can I use frozen cherries? A:Yes, frozen cherries work great. Just be sure to thaw and drain them completely to avoid excess moisture in the filling.
Q: What can I use instead of xanthan gum? A: : For the crust, xanthan gum is important for binding the gluten-free flours. For the cherry jam, it’s optional, and you can simply cook the mixture a little longer to reduce it naturally, though it may not be as thick.
Q: How can I tell if my crust is baked properly? A: The crust should be a light golden-brown color, and the surface should feel firm to the touch. Be careful not to let it get too dark, as almond flour can burn easily.
Share Your Take!
Did you love this recipe? Let me know in the comments below! What other low-carb fruit fillings would you love to see next?
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