Keto Venezuelan Creamy Guava Cheesecake Tarts

Allergens

Dairy, Eggs, Tree Nuts (Almond)

Ingredients

• 10 oz cream cheese, softened
• 2 large eggs
• 3/4 cup granulated erythritol
• 1/2 cup unsweetened almond flour
• 6 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1/2 cup guava paste, finely chopped
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Grease four 4 inch tart pans with a removable bottom.
2. In a large bowl, combine cream cheese, erythritol, and vanilla extract. Beat until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in almond flour and salt until fully incorporated.
5. Gradually mix in melted butter until the batter is smooth and creamy. Set aside.
6. In a small saucepan over medium heat, combine guava paste, lemon juice, and 1/4 cup water. Cook until the guava paste has softened and the mixture becomes a syrup like consistency.
7. Divide half of the cream cheese mixture among the tart pans, filling each about two thirds full.
8. Carefully spoon the guava syrup over the cream cheese layer in each tart.
9. Top with remaining cream cheese mixture, covering the guava syrup completely.
10. Bake for 25 30 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
11. Allow to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Chef’s Insight

The combination of cream cheese and guava creates a balance of sweet and tangy flavors that complement each other perfectly.

Notes

Make sure to use unsweetened almond flour and guava paste for a true keto experience.