Keto Coconut Lime Cheesecake Tarts: A Sri Lankan-Inspired Dessert Delight
Discover this mouthwatering keto-friendly dessert recipe that brings a taste of Sri Lanka to your table with its vibrant combination of coconut and lime flavors. The Keto Coconut Lime Cheesecake Tarts are perfect for those following a low-carb or ketogenic diet. Enjoy an irresistible dessert while staying true to your dietary needs.
Allergens
Dairy (cheese), Tree Nuts (almond)
Ingredients
- 1 cup almond flour (100g)
- 3 tablespoons unsalted butter, melted (42g)
- 1/4 teaspoon salt
- 2 cups full
- fat cream cheese, softened (450g)
- 1/2 cup coconut cream
- 1/2 cup erythritol or preferred keto
- friendly sweetener (100g)
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut (85g)
Instructions
- Preheat oven to 325°F (160°C).
- In a small bowl, mix together almond flour, melted butter, and salt. Divide the mixture evenly into two mini tart pans or ramekins. Press firmly to create an even layer for the crust.
- Bake for 10 12 minutes or until golden brown. Remove from oven and let cool.
- In a large bowl, beat together cream cheese, coconut cream, sweetener, lime zest, lime juice, and vanilla extract until smooth and creamy. Stir in shredded coconut.
- Divide the filling evenly over the cooled crusts. Smooth the surface with a spatula.
- Chill tarts in the refrigerator for at least 4 hours or until firm.
- Garnish with fresh lime zest and toasted coconut flakes before serving.
Chef’s Insight
To toast coconut flakes, spread them evenly on a baking sheet and bake at 325°F (160°C) for 3-5 minutes or until golden brown, stirring occasionally to prevent burning.
Notes
Adjust the sweetener according to personal taste preferences.