Strawberry Cream Cheese Tart Recipe
Prep: 5 minutes
Cook: 1 hour
Chilling: 4 hours
Total: 5 hours 5 minutes
Ingredients
For the Crust
- ½ cup Almond Flour
- 2 tablespoon Low Carb Sugar Substitute
- 2 tablespoon Butter
For the Filling
- 16 oz Cream Cheese full-fat
- ½ cup Low Carb Sugar Substitute powdered
- ⅓ cup Sour Cream
- 2 large Eggs
- 2 tablespoon Almond Flour
- 2 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
- ¼ teaspoon Low Carb Sugar Substitute (Liquid)
For the Sauce
- 1 cup Fresh Strawberries sliced
- 3 tablespoon Water
- ½ tablespoon Lemon Juice
- 1 tablespoon Low Carb Sugar Substitute
- ½ teaspoon Xanthan Gum
Instructions
- Preheat the oven to 325°F (165°C). Line an 8-inch springform pan with baking paper at the bottom and grease the sides with a slick of butter.
- In a mixing bowl combine the almond flour with the Erythritol and melted butter to make a dough. Transfer into the prepared baking pan and press with your fingers to create a solid base. Refrigerate for 15-20 minutes to set.
- In the meantime, with a blender or whisker, combine the cream cheese with the powdered Erythritol, sour cream, lemon zest, vanilla extract, and liquid Erythritol. Add the eggs one at a time, until fully incorporated into the mixture. Finally, fold in the almond flour.
- Pour into the pan above the crust.
- Bake for 45 minutes until the sides are golden but the center is still springy. Let it cool for 20 minutes in the oven with the oven door open.
- Remove from the oven and let it cool down completely while you prepare the sauce.
- In a saucepan combine the strawberries with the water, lemon juice and Erythritol. Bring to a gentle simmer. Add the xanthan gum and let it simmer for a few minutes until the sauce thickens.
- Remove the saucepan from the heat and allow it to reach room temperature. Pour the sauce evenly over the cheesecake.
- Slice and serve cold.
Makes 8
Nutrition
Serving: 1sliceCalories: 279Fat: 26.7gProtein: 6.5gTotal Carbs: 4.2gNet Carbs: 3.6gFiber: 0.6gSugar: 1.3g