Delectable Australian Keto Lemon Cheesecake Tartlets
Discover this delectable Australian keto lemon cheesecake tartlet recipe, perfect for those following a low-carb lifestyle. With a crunchy almond and coconut flour crust, and a tangy lemon cream cheese filling, these mini tartlets are sure to satisfy your sweet tooth without compromising your dietary goals.
Allergens
Dairy, Eggs, Nuts (Almond)
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup erythritol or keto
- friendly sweetener
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup butter, melted
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream cheese and erythritol or keto friendly sweetener. Beat until smooth.
- Add lemon juice and zest, mix well.
- Set aside.
- In another bowl, mix almond flour, coconut flour, xanthan gum, salt, and melted butter until a crumbly dough forms.
- Press dough into the bottom of greased mini tartlet pans to form a thin crust layer.
- Spoon lemon cheese mixture over crusts and smooth the top.
- Bake for 20 25 minutes, or until golden brown.
- Allow tartlets to cool completely, then chill in the refrigerator for at least 3 hours before serving.
Chef’s Insight
The xanthan gum in the crust helps create a cohesive texture without using gluten, making it keto-friendly.
Notes
For a dairy-free version, use vegan butter and dairy-free cream cheese substitute. - For added flavor, consider adding a touch of vanilla extract to the lemon mixture.