Keto Lamington Cheesecake Tarts (updated 2020)

At only 3g net carbs this amazing Keto Lamington Cheesecake Tart recipe is going to wow your family and friends at your next family gathering.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

These Keto Lamington Cheesecake Tarts should be on everyone’s menu this Australia Day.

If you know me a little bit, then you know I love to add my own unique spin on keto recipes. These simple, but very delicious tarts are no exception. Taking the humble New York Keto Cheesecake to a whole new level.

NOTE: For those of you who do not know what a Lamington is it is a dessert favoured by many Australians. Usually made with squares of pound or sponge cake sandwiched with jam and cream and covered in chocolate sauce and coconut.

This recipe was originally published in February 2018. It is an original Megan Ellam recipe.

overhead shot of raspberry tarts

Keto Lamington Cheesecake Ingredients

You will find nothing out of the ordinary with this keto cheesecake recipe. Using the usual ingredients, you will find in your keto pantry essentials and a few low carb staple fridge ingredients.

Here is everything you will need to make your own keto cheesecake (Lamington style) at home.

  • Almond meal or almond flour – either will do. For a nut free base simply replace the almond meal with lupin four, sesame flour or desiccated coconut.
  • Unsweetened cacao – I prefer this over cocoa and I use the Cell Squared brand.
  • Gelatin – I always use a grass-fed beef gelatin. Usually, the Locako brand.
  • Cream cheese – how versatile is this wonderful ingredient.
  • Thickened cream – for our US cooks use heavy cream. If you need a dairy free or vegan keto cheesecake, then substitute for a plant-based “cream cheese”.
  • Raspberry extract and red food colouring – are optional. I am a lover of more flavour and colour in my desserts, so I have added both.
  • Raspberries- use fresh or frozen. If raspberries are not available substitute strawberries or cranberries.

How to Make Keto Lamington Cheesecake

These keto cheesecake tarts are pretty simple to make at home.

I use a silicone mould. If you do not have on that is fine just use cupcake or muffin liners in a cupcake pan instead. Or if you prefer to make as a cheesecake or in a loaf tin go for it. A 20cm diameter pan or loaf tin will be the perfect size.

Prepare the base and press into the bottom. Bake until lightly cooked and allow to cool while making the filling.

Combine the cheesecake ingredients and mix until very smooth. The secret with gelatin is to allow to cool a little before adding to the cream cheese mixture. If it is hot and added to cold ingredients it can cause it to be lumpy. Make sure you mix your cheesecake filling until very smooth and creamy. Evenly distribute between the tarts or pie shell.

For the gel layer mix until sweetener and the gelatin are dissolved and allow to cool before spooning over chilled tarts.

The chocolate layer can be drizzled or spooned over (or even left off completely if preferred.

Keto Lamington Cheesecakes on white plates and a white table with crushed raspberries

FAQs and Hot Tips

Can I freeze keto cheesecake? Yes. Place into an airtight bag or container and freeze.

How long will it keep in the fridge? I would keep it in the fridge for up to 5 days or store in the freezer.

Can I use a different fruit? Use whatever fruit you prefer, just take into account that the macros will change.

Can I use a different sweetener? I use Sukrin:1 in this recipe which is a erythritol/steviol mixture. As long as you use a sweetener with a ratio of 1:1 or adjust to suit your tastes the cheesecake will still be delicious.

Can I bake this cheesecake? Yes you can bake the tarts for 20 minutes at 160°C if preferred. Allow to chill overnight before topping with the gel and chocolate.

Can I leave out the eggs? Yes. If you are not a fan of raw eggs in a cheesecake mix just leave out.

Keto Cookbooks & Ebooks

Want More Amazing Keto Cheesecake Recipes?

Um, yeah, I am more than one trick pony. I love keto cheesecake recipes and I have created more than my fair share. I think nearly all of them include both a conventional and thermomix keto cheesecake recipe so that everyone can easily make them how they prefer.

  1. Keto Matchstick Recipe | Lemon Curd Cheesecake
  2. Keto Juniors Cheesecake Layered Lamington
  3. Keto Chocolate Cake Cheesecake
  4. Baked Mascarpone Cheesecake
  5. New York Keto Cheesecake – (updated 2020)
Keto Lamington Cheesecakes on white plates and a white table with crushed raspberries
Mad Creations Lamington Cheesecake for the ketogenic diet/sugar free
This is the original Lamington Loaf Cheesecake

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Keto Lamington Cheesecakes on white plates and a white table with crushed raspberries

Keto Lamington Cheesecake Tarts

These Keto Lamington Cheesecake Tarts really are pretty spectacular!
5 from 3 votes
Prep Time: 40 mins
Cook Time: 10 mins
Total Time: 50 mins
Course: Dessert
Cuisine: Australian, Keto
Recipe Category: Low Carb
Calories: 277kcal
Author: Megan Ellam
GO TO COLLECTIONS
Servings: 12 tarts (or slices)
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Ingredients

BASE

FILLING

  • 2 teaspoons gelatin
  • 2 tablespoons boiling water
  • 70 g powdered sweetener sifted
  • 450 g cream cheese softened
  • 150 g thickened cream or heavy cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons lime juice
  • 2 eggs

JELLY

  • 80 g raspberries
  • 20 g powdered sweetener
  • 2 teaspoons gelatin
  • A few drops raspberry extract (optional)
  • A few drops red food colouring (optional)
  • ½ cup 120g water

TOPPING

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 170°C.
  • Place almond meal and cacao into a large bowl.
  • Melt the butter and stir through the almond meal mixture. Spoon 1.5 teaspoons into the bottom of a 12-hole (100ml capacity) silicone muffin mould. Press firmly into the bottom of the mould. (I do this with the bottom of a small glass.
  • Bake the base for 8 minutes. Remove from the oven and allow to cool while making the filling.
  • Combine the gelatin and the water in a small bowl and stir until dissolved.
  • Place all the ingredients, including the cooled gelatin into a stand mixer (or use a hand mixer) and mix until smooth, light and fluffy. Spoon or pipe the filling three quarters of the way up the moulds. Refrigerate until firm set.
  • Place all the jelly ingredients into a small saucepan. Cook stirring until the gelatin and sweetener have dissolved. Remove from the heat and allow to cool for 10-15 minutes. Spoon 1-2 teaspoons of the jelly over the top of the cheesecake filling. Refrigerate until set.
  • Melt the chocolate and MCT oil. Spoon or drizzle over the top of the tarts and garnish with coconut flakes and freeze-dried raspberries. Refrigerate until set. Remove from moulds and serve.

THERMAL METHOD

  • Preheat the oven to 170°C.
  • Melt the butter 3 min/100°C/speed 1. Add the almond meal and cacao and mix 10 sec/speed 4. Spoon 1.5 teaspoons into the bottom of a 12-hole (100ml capacity) silicone muffin mould. Press firmly into the bottom of the mould. (I do this with the bottom of a small glass.
  • Bake the base for 8 minutes. Remove from the oven and allow to cool while making the filling.
  • Combine the gelatin and the water in a small bowl and stir until dissolved.
  • Place all the ingredients, including the cooled gelatin into the mixer bowl; mix 30 sec/speed 5. Spoon or pipe the filling three quarters of the way up the moulds. Refrigerate until firm set.
  • Place all the jelly ingredients into the mixer bowl; cook 5 min/100°C/speed 1. Leave to cool for 10-15 minutes. Spoon 1-2 teaspoons of the jelly over the top of the cheesecake filling. Refrigerate until set.
  • Melt the chocolate and MCT oil. Spoon or drizzle over the top of the tarts and garnish with coconut flakes and freeze-dried raspberries. Refrigerate until set. Remove from moulds and serve.

Notes

ALTERNATIVE SERVING METHOD
This recipe was originally a loaf keto cheesecake. Instead of the tarts you can bake the base and fill a 20cm x 10cm loaf tin with the mixture. Alternatively, this could also be prepared in a flan or tart pan.
STORAGE
Store the tarts in an airtight container in the fridge for up to 5 days. Alternatively, freeze in an airtight container.
SUBSTITUTIONS
For a nut free base substitute, the almond meal with desiccated coconut or sesame flour.
For a dairy free keto cheesecake, you can swap for plant based cream and cream cheese.
I love lime juice in this recipe, but any citrus will do.
The eggs make the cheesecake very creamy. Using the acid helps to “cure” the eggs. Alternatively, use pasteurized eggs or omit them if you do not like raw egg. I have no issue with raw eggs in any of my foods.
I use Vitawerx chocolates but any keto sugar free chocolate can be used.
Rather than make the gel you can make a keto jam using fruit and chia seeds if preferred or use a sugar free jam such as Natvia Raspberry Chia Jam.
 

Nutrition

Serving: 1slice | Calories: 277kcal | Carbohydrates: 5g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 48mg | Potassium: 30mg | Fiber: 2g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    5 Comments

  • Megan says:

    5 stars
    This cheesecake is not only for Australia Day. Its so good!

  • Jane says:

    Lovely cheesecake. I am curious as to the eggs in the filling, shouldn’t they be cooked somehow?

    • Megan Mad Creations Hub says:

      Hi Jane, no need just like a mayonnaise. I have indeed addressed the eggs in the notes of the recipe for any tips or to omit.

  • Lynda says:

    5 stars
    I made these Yummy lamington cheesecake tarts for Australia Day and they went very quickly.
    I forgot to mention they were sugar free.
    My daughter and her friends loved them so much that she’s asked me to make them again for one of their friends birthday.
    You know it’s a wonderful recipe when it’s requested by non keto friends.
    It not only tastes great but it looks great too. That’s the way I love my cheesecake 😍
    Thanks for another awesome recipe

  • Melinda says:

    Hi Megan! I was wondering if I could use coconut oil instead of MCT oil. Thanks on advance.

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