Paleo Raspberry Cinnamon Tart

Learn how to make the best Paleo desserts starting with my recipe for Raspberry Tart with the perfect cinnamon-spiced paleo tart shell made from coconut flour, eggs, and coconut oil.

overhead shot of paleo raspberry tart with cinnamon-spiced coconut flour tart shell

Some people go in drooling mode over burgers or chocolate cookies.

Me? Well, I do love burgers and chocolate chips too because #balance and life are not only about kale and quinoa – but this raspberry filling? I swear my dopamine levels are through the roof just thinking about it.

It’s ridiculous.

Seriously you guys, I was literally sniffing this paleo raspberry tart like a drug addict because I wasn’t allowed to dig in before I had finished the pictures. It was so hard to wait!

close-up of a slice of paleo raspberry cinnamon tart on a white plate with a spoon on the side

I can’t promise this healthy raspberry tart will have the same effect on you because let’s face it, I’m kinda weird sometimes, and not everyone gets excited by food the way food weirdos do, but I’m pretty sure you’ll find it at least pretty delicious.

This Cinnamon-spiced Raspberry Tart is summery, it’s sweet – but not too sweet! – and loaded with tart and fruity raspberries (I’m loving that thick filling!)

If you’ve never baked paleo treats before, just a word of caution: don’t expect a regular wheat crust. This crust is made from a coconut flour, coconut oil, eggs, and honey – it’s delicious but the texture is very different.

The cinnamon-scented paleo tart shell holds together very well but it’s more on the soft side. Give it a try!


close-up of paleo cinnamon and raspberry tart with paleo coconut flour crust served in a metal tart baking dish

If you tried this Paleo Cinnamon Raspberry Tart, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

5 from 1 vote

Paleo Raspberry Cinnamon Tart

Learn how to make the best Paleo desserts starting with my recipe for Raspberry Tart with the perfect cinnamon-spiced paleo tart shell made from coconut flour, eggs, and coconut oil.

Course Dessert
Cuisine American
Keyword baking with coconut flour, coconut flour tart shell, healthy baking, paleo baking, paleo desserts, raspberry tart, summer desserts, tart recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 263 kcal



  • 1/2 cup coconut oil melted
  • 2 eggs
  • 2 tbsp honey
  • 2 to 3 tsp cinnamon depending on how much you love cinnamon!
  • 1 pinch salt
  • 3/4 cup coconut flour


  • 4 cups frozen raspberries / 17 oz / 500 g, unsweetened
  • 1 granny smith apple peeled, cored, and chopped very thinly
  • 1/4 cup coconut sugar or brown sugar
  • 1 to 2 tsp cinnamon depending on how much you love cinnamon!
  • 2 tbsp cornstarch or arrowroot to keep it strictly paleo



  1. Preheat oven to 400F/200C.
  2. Start with the crust. In a large bowl, add melted coconut oil, eggs, honey, cinnamon and a pinch of salt. Mix with a fork. Add coconut flour and mix until dough starts to form. It will seem too wet at the beginning but the coconut flour will absorb a lot of the moisture quickly.
  3. Gather dough into a ball and transfer to a 12-inch (30 cm) tart pan with a removable bottom. Using your hands, spread dough in the pan, as evenly as possible, pressing into edges. Prick bottom with a fork. Bake for 9 minutes or until edges are golden. Remove from the oven and set aside.


  1. Combine the raspberries, chopped apple, coconut sugar and cinnamon in a medium saucepan. Cover with a lid. Cook for about 15 to 20 minutes on medium-high heat, mixing from time to time, until it has the consistency of a runny jam. At this point, taste the mixture to see if it's sweet enough to your taste - if not add more coconut sugar and cook a few additional minutes to make sure it's dissolved. 

  2. Dissolve cornstarch in a little bit of water and add to the raspberry mixture, stirring until well distributed. Turn off the heat and cool slightly before pouring on prepared crust.

  3.  Let it cool completely to allow the raspberry filling to set, cut into 8 slices and serve.

Nutrition Facts
Paleo Raspberry Cinnamon Tart
Amount Per Serving (1 slice)
Calories 263 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g81%
Cholesterol 40mg13%
Sodium 50mg2%
Potassium 130mg4%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 13g14%
Protein 3g6%
Vitamin A 90IU2%
Vitamin C 16.7mg20%
Calcium 23mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.


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posted in
All Seasons Recipes Clean Eating Dairy Free Desserts Gluten free Paleo Paleo/Primal Primal Recipes Refined Sugar Free Spring Recipes Summer Recipes Under 300 cal Vegetarian
  1. I love cinnamon-spiced desserts all year round and this combination sounds like a dream! I cannot wait to try this paleo tart shell. It looks absolutely perfect!

  2. Incredibly easy to make!

    I was an avid baker before having to go off gluten, and having cursed over many pie crusts, this was as refreshingly simple as it was delicious. I even let the kids help, and it was wonderful.

    I am adding this to my new cook book as a favorite. Simple, tasty, and great to make the night before for brunches or breakfasts or anytime.

    1. Super happy to hear it was a success Davis! Gluten-free baking can be frustrating, right? I’m glad you found an easy alternative 🙂

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