Scottish Keto Cranberry Cheesecake Tartlet with Whisky Cream

Allergens

Dairy, Eggs, Nuts

Ingredients

• 1 cup almond flour
• 2 tablespoons butter, melted
• 4 ounces cream cheese, softened
• 2 tablespoons granulated erythritol
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• 1/4 cup water
• 2 tablespoons granulated erythritol
• 1 tablespoon whisky (optional)
• 1/2 cup heavy whipping cream
• 1 tablespoon powdered erythritol
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix together almond flour and melted butter until well combined. Press into two 4 inch tartlet pans with removable bottoms, forming an even crust. Bake for 10 minutes or until lightly golden brown. Set aside to cool.
3. In a large bowl, beat the softened cream cheese, erythritol, egg yolk, and vanilla extract together until smooth.
4. Divide the cheesecake filling evenly between the two prepared tartlet crusts. Smooth the top with a spatula.
5. In a small saucepan, combine the cranberries, water, and erythritol. Cook over medium heat, stirring occasionally, until the cranberries have burst and formed a compote like consistency. Remove from heat and let cool slightly. Stir in whisky if using.
6. Top each cheesecake tartlet with a layer of the cranberry compote, spreading evenly over the filling.
7. In a chilled bowl, whip together the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form. Pipe or spoon this onto the top of each tartlet.
8. Chill in the refrigerator for at least an hour before serving to allow the flavors to meld.

Chef’s Insight

The combination of textures and flavors in this keto dessert is inspired by traditional Scottish recipes, while still adhering to a low-carb diet.

Notes

Be sure to use a keto-friendly sweetener, such as erythritol, for this recipe. - You can also add a pinch of salt to the cheesecake filling for added depth.