This Gluten-Free, Sugar-Free Pear Almond Tart is a dessert you can enjoy and confidently share. Naturally gluten free and dairy free (unless you top it with regular whipped cream—use a dairy-free version if you prefer), this tart is sweetened with allulose for a sugar-free option. The mild sweetness of the pears pairs beautifully with almond flour for a tender, flavorful tart. You can easily adapt the recipe to other fruits such as apples, peaches, or apricots.
I developed this version using Wholesome’s granulated allulose as part of their “Let’s Bake Things Better” approach, emphasizing fair trade and high-quality ingredients as alternatives to standard white sugar. Allulose is a low-impact sweetener that’s zero-calorie and keto-friendly, with minimal effect on blood sugar—making it a useful choice for baking.
Try other gluten-free recipes made with allulose for more sugar-free baking ideas.
Gluten-Free Sugar-Free Pear Almond Tart Recipe
Ingredients
- Gluten free non-stick cooking spray
- 1⅓ cups Wholesome Granulated Allulose
- 5 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon dried ginger
- 3 cups almond flour
- 3 firm but ripe pears, peeled, cored, and diced
- Whipped cream for serving, optional
Instructions
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Preheat the oven to 350°F (175°C). Spray an 11-inch springform tart pan with gluten-free non-stick cooking spray.
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In a large bowl, whisk together the allulose, eggs, vanilla and almond extracts, salt, and dried ginger until smooth. Add the almond flour and whisk until fully incorporated. Stir in the prepared pears.
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Pour the batter into the prepared pan, set the pan on a baking sheet, and bake for 25–30 minutes, or until the tart is golden and a toothpick inserted in the center comes out clean.
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Allow the tart to cool in the pan. Serve slices with whipped cream if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.