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If you love cheese tarts, try this keto version with a creamy cheese fillings and crispy crust. I am not sure about you but I love the cream cheese fillings to have a bit of tangy taste so that it’s more refreshing. The sour cream and lemon juice does the work but you can totally omit the lemon juice and zest if you prefer that.
This almond crust makes the crispiest crust with flaky layers using the technique I have shown you in the video. It is even crispier after chilling. But you can choose the other crust options from my Keto Crusts Video (see link below) as they are good alternatives.
The recipe can be viewed and printed at this link;
[ Total Servings = 10 ]
Per serving ;
Total Carb = 4.6 g
Dietary Fiber = 1.7 g
Net Carb = 2.9 g
Calories = 273
Total Fat = 25.8 g
Protein = 6.3 g
Almond Flour = 240 g / 2 cups
Unsalted Cold Butter (Cubed) = 80 g / 1/3 cup
Whole Egg = 1 large (about 60 g)
Salt = 1 tsp
1. You can also use other crust recipes from my Keto Crust Recipes video – see link here;
https://youtu.be/sgmNe3mVMVo . However, this almond crust is the crispiest.
2. I decided not to add any sweetener into the crust as it makes the crust softer after baking. Hence, I increased the sweetener slightly for the filling.
1. Add the almond flour and salt into a bowl and mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. The thin sheets of butter created will melt as the crust bakes and it produces steam which pushes the flour around them and that is how we get the flaky layers. Once the dough looks crumbly, it’s done.
3. Add the egg and mix until a dough is formed.
4. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
5. Divide the dough equally around 35 g each.
6. This recipe makes about 10 x 3 inch or 7.6 cm tart molds.
7. Grease the molds with butter.
8. Shape the dough evenly with your hands.
9.. Prick some holes with a fork.
10. Bake at 320F or 160C for 15 to 20 mins or until golden brown.
11. Cool completely then remove the molds.
Cream Cheese (softened) = 250 g / 8 oz
Sour Cream = 120 g / 1/2 cup
Lakanto Powdered Sweetener (OR any keto friendly sweetener) = 50 g / 4 tbsp (Note: This is mildly sweet so you can adjust accordingly)
Lemon Juice = 2 tsp (Optional)
Lemon Zest = 1 lemon (Optional)
Vanilla Extract = 2 tsp
1. Beat the cream cheese and powdered sweetener with a hand held mixer until creamy and fluffy.
2. Add all other ingredients and beat to combine until creamy.
3. Spoon the fillings into piping bags and chill until the crusts are ready.
1. Pipe the filling onto the cooled crusts.
2. Bake for another 10 mins at the same temperature to slightly brown the top and crisp up the crusts.
1. You can enjoy these cream cheese tarts fresh after baking or chilled.
2. Any leftovers can be refrigerated up to a week.
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