Keto Cheesecake Tarts

Keto Cheesecake Tarts

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[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][sc_dropcap letter=”S” color=”#ffffff” background_color=”#00b64f”][vc_column_text]ometimes you just have a craving for cheesecake.  The great thing about the Keto diet is that cheesecake is a delicious dessert we can indulge in nearly guilt free.  High in fat, moderate in protein and low in carbs it’s actually a pretty complete Keto food.  To be completely honest I’ve eaten cheesecake for breakfast on Keto and felt no remorse.  

Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts![/vc_column_text][vc_column_text]

Keto Cheesecake Tarts
Yields 12
Keto friendly cheesecake tarts topped with no sugar added berry jam
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Crust
  1. 3 tbsp butter, melted
  2. ¾ cup almond flour
Filling
  1. 12 oz. cream cheese, room temperature
  2. 1 egg
  3. ¼ cup erythritol
  4. 1 tsp vanilla extract
  5. 1 tbsp fresh lemon juice
  6. ¼ tsp salt
Toppings
  1. ¼ cup sugar-free strawberry jam
  2. ¼ cup blueberries
Instructions
  1. Preheat the oven to 350°F and start off by combining your melted butter with almond flour and mixing until it’s crumbly, but combined.
  2. Line a muffin tin with paper or silicone cupcake liners and press about 1-2 teaspoons of your almond flour crust mixture into each liner.
  3. Let these crusts bake in the oven for about 5-8 minutes or until you see they’ve turned golden brown.
  4. To make the cheesecake filling, beat 12 oz. of cream cheese with an electric hand mixer until soft and then add in 1 egg. Mix to combine.
  5. Then add ¼ cup of erythritol, or your favorite low carb sweetener, and mix.
  6. Next, add 1 tsp of vanilla extract, 1 tbsp of fresh lemon juice and ¼ tsp of salt and mix one last time.
  7. Spoon your cheesecake filling onto the baked crusts and bake for about 20 minutes. The cheesecakes will have risen and be set, yet slightly jiggly on top.
  8. Let them cool on the counter for about 10 minutes and then top each one with a teaspoon of sugar-free jam. We used strawberry, but any flavor will work!
  9. Then add some fresh fruit over that. We used 3 blueberries for each mini cheesecake.
  10. Let them chill in the fridge overnight or as long as you can!
Notes
  1. Each tart is 175 calories - 16 grams of fat - 9 grams of protein - 2.8 grams of net carbs
Keto Krate | Keto Friendly Snacks to Your Door Every Month https://www.ketokrate.com/
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Comments 67

  1. Hi I noticed your recipe for the keto cheesecake tart called for 12oz of cream cheese, but in your picture showed only one bar of cream cheese which is 8oz can you tell me if the picture was just missing the other 4oz of cream cheese? I followed ur recipe with 12oz of cream cheese I think it tastes good so far (from the bowl). It’s still in the oven tho. Let me know for future reference. please & thanks,
    Thea

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      1. I made these today without the jelly and blueberries cause I wanted plain they need a little sweetness in the crust and a little more sweetness in the filling so next time I will have to figure it out how to do that otherwise these are good.

  2. Hi there, is it possible to use cottage cheese instead of cream cheese? And, would you have to blend the cottage cheese smooth first?

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      Author
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  3. Do you have powdered sugar on the top of yours? It’s not in the recipe but I was trying to figure out the dusting in the picture

    1. Hi Courtney, it’s actually erythritol. If you crush it up (in a bowl with a spoon or something similar) it will be very similar to powdered sugar. Hope that helps!

  4. Hi, thanks for the recipe. I tried it without sweetener (trying to avoid) and lemon (didn’t have any), and my cupcakes rose nicely, but then deflated and collapsed. Could it be because of the missing ingridients, or did I whip my mascarpone and egg to hard? I whipped mascarpone alone for a few good minutes (until got a bit fluffy), and then continued that with egg. How do you mix your cheese and eggs – just to make them soft and smooth, or are you trying to whip and inflate them as well?

    1. Well if you used marscapone instead of cream cheese. They different textures and consistency’s. Cream cheeses a little denser and thicker then marscapone. Try using standard cream cheese instead.

    1. Yes, since it’s similar to erythritol I’m guessing it would be just fine. But, just make sure you don’t allow any animals to eat anything with Xylitol in it. It’s especially poisonous to dogs.

    1. If you look at the ingredients for stevia in the raw you will actually see the first ingredient is pure cane sugar, so if sugar free is your goal stick to the recipe

    1. Erythritol does not have aftertaste at all. It does give a cooling effect in your mouth for some people. I find using it raw in fat bombs no cooling effect but cooking with it does. Closest thing to real sugar.

  5. I added a little sour cream to the batter. And instead of jam, I boiled down some frozen raspberries that I poured on top of the crust before adding the batter to the top. Let’s see how it turns out! (oh I also crushed up some almonds to add to the crush for texture)

  6. Just made these for tonight after dinner and tried one. All I have to say is WOW! I definitely will be making these again. Thank you for the recipe!

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  8. Hi, thanks for the recipe, I wonder if I can use stevia instead erythritol? If yes what would be the correct measurement
    Thanks

  9. Love these but have put exact ingredients into my calorie app and I get different info. Did yoga use low fat cream cheese to get the calorie count?

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  13. just made these and they came out great! I followed the recipe exactly and i think my cheesecake fell, each one looks half full. either way they taste amazing! thanks for the great recipe!

  14. Oh my goodness- these are so good!! Definitely one of the best keto desserts I’ve made. You’d never know they’re sugar free. I used an erythritrol/monk fruit sweetener blend. I added a half tsp almond extract in the crust. Then I made a mistake which turned into absolute deliciousness! I grabbed the almond extract bottle by accident and put a good tsp of that in the batter, instead of the vanilla. (I ended up adding the vanilla too after that, because why not haha). I think this took it over the top! It’s not almond-y….it just deepened the flavours I think. SO GOOD.

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  16. This is the best thing ever! Made it vegan (used aquafaba and veg cream cheese) and it was fantastic. Also, don’t have a muffin pan so made in a full size pie pan. Extended the crust bake to 15 minutes or so and extended the bake time of the cheesecake by at least 10-15. I loved it so much!

  17. I try to count all ingredients and apps shows me more carbs and calories. Why we have so big differences?
    143 carbs total
    211 fat
    73 protein
    2440 calories

  18. Just made this. Straight up phenomenal. I think the almond flour really shines through on this cheesecake- I actually prefer it to graham cracker crumbs. Who knew! I made some minor modifications- used stevia, added a splash of vanilla extract to crust mix, as well as a pinch of salt cause I used unsalted butter.
    I also weighed my butter (60g) instead of smashing it into a few tablespoons. I made 11 tarts.

    Delish! Next time I will try adding a bit of cocoa powder to the crust for a different flavour .. maybe in just half of them.
    I was initially disappointed that each tart is actually quite short. Maybe I didn’t whip it enough, not sure. But then.. I ate one, and now I have no regrets. They are so rich and actually quite filling. I was satisfied with just one, but I had another one anyway – which I regret now cause it’s so rich haha and now I’m too full lol.

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