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Mad Creations Keto Recipes
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
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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!