Ingredients
For the Crust:
1 ½ cups almond flour
¼ cup coconut flour
¼ cup granulated erythritol (or preferred keto sweetener)
¼ teaspoon salt
6 tablespoons unsalted butter, melted
1 large egg
16 ounces cream cheese, softened
½ cup sour cream
½ cup granulated erythritol (or preferred keto sweetener)
2 large eggs
1 teaspoon vanilla extract
¼ cup heavy cream
For the Topping:
½ cup fresh raspberries
½ cup fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated erythritol (or preferred keto sweetener)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Crust:
In a medium bowl, combine almond flour, coconut flour, erythritol, and salt.
Stir in the melted butter and egg until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of a tart pan (about 9 inches in diameter) to form the crust.
Bake for 10 minutes, then remove from the oven and let it cool slightly.
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the sour cream, erythritol, eggs, vanilla extract, and heavy cream. Mix until well combined and smooth.
Pour the cream cheese filling over the partially baked crust.
Bake the Tart:
Bake the tart for 35-40 minutes, or until the center is set and the edges are lightly golden.
Allow the tart to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled and set.
Prepare the Topping:
In a small bowl, toss the raspberries and blueberries with lemon juice and erythritol. Let them sit for about 10 minutes to release their juices and become slightly sweetened.
Assemble the Tart:
Once the tart is fully chilled, arrange the raspberry and blueberry mixture on top of the cheesecake filling.
For an extra touch, you can garnish with a few fresh mint leaves or a dusting of powdered erythritol if desired.
Serve:
Slice and serve chilled. Enjoy your keto-friendly, red and blue cheesecake tart!
This tart is not only low in carbs but also a beautiful and tasty way to celebrate any occasion.
No comments:
Post a Comment