Keto Lemon Cheesecake Tartlets with Raspberry Coulis

Find this scrumptious and satisfying Keto Lemon Cheesecake Tartlets recipe, perfect for your next dinner party or holiday gathering.

Time: Prep - 15 min; Cook - 30 min; Total - 45 min

Servings: 6

Difficulty: Intermediate

Cuisine: American

Allergens

Gluten-free, Dairy (optional), Eggs, Nuts

For Crust: Almond flour, coconut oil, erythritol, salt
For Cheesecake Filling: Cream cheese, lemon zest and juice, eggs, erythritol, vanilla extract
For Raspberry Coulis: Fresh raspberries, water, erythritol, xanthan gum

Prepare the crust by combining almond flour, melted coconut oil, erythritol, and salt in a bowl. Press into tartlet pans.
Bake crust at 350°F for 8 10 minutes until golden brown.
Combine cream cheese, lemon zest and juice, eggs, erythritol, and vanilla extract in a bowl. Pour onto cooled crusts.
Bake at 350°F for 20 25 minutes or until cheesecake is set.
Prepare raspberry coulis by simmering raspberries, water, and erythritol in a saucepan. Thicken with xanthan gum.

The tangy notes of the lemon cheesecake perfectly balance the sweetness of the raspberry coulis.

This recipe is perfect for those on a Ketogenic diet, low-carb, and gluten-free diets.

Almond flour can be substituted with coconut flour; Cream cheese can be replaced with a dairy-free cream cheese alternative.

This recipe can be transformed into lemon mousse by using whipped cream instead of cheesecake filling.

You could also use a water bath to prevent cracking on top of the cheesecake.

Store in an airtight container in the refrigerator for up to 5 days.

This dessert should be consumed within 3-4 days for optimal freshness and flavor.

Serve each tartlet on an individual plate, drizzling with raspberry coulis. Add a sprig of mint and a dusting of lemon zest for added elegance.

(Per serving) Calories - 340; Fat - 28g; Protein - 6g; Carbohydrates - 15g; Fiber - 3g; Sugar - 4g