Lemon Cheesecake Tarts

Desserts

Prep Time: 15 minutes Cook Time: No Bake Total Time: 15 minutes Difficulty: Easy Servings: 6 small and 16 mini tarts Source: No Sugar Chic

Ingredients

Crust

• ½ cup blanched Almond Flour

• 2 Tbsp powdered erythritol-based sweetener

• 2 Tbsp salted butter, melted and slightly cooled

Filling

• 6 oz cream cheese, softened

• ¼ cup + 1Tbsp powdered erythritol-based sweetener

• ¼ cup heavy whipping cream, room temperature

• 3 tsp grated lemon zest

• 2 Tbsp fresh lemon juice

• 1 tsp lemon extract

• 5 drops yellow natural food coloring (optional)

Directions

To Make the Crust
1. Line a standard muffin pan with 6 silicone or parchment paper liners. (Alternatively, you can use a mini pan which will yield 16 tartlets.)
2. Mix all crust ingredients together until it pulls together like a dough
3. Divide the crust mixture evenly through the bottoms of the muffin cups and press down lightly until flat.
To Make the Filling
1. In a medium bowl or Kitchen aid, beat the cream cheese until smooth. Add sweetener and beat until fully incorporated.
2. Beat in the remaining ingredients. (add just the amount of food coloring to achieve the desired lemon color.)
3. Divide the filling equally amongst the cups and tap the pan on the counter to release any air bubbles.
4. Place the muffin pan in the freezer until filling is firm. Peel away the lines and place in the refrigerator until ready to serve.

Nutrition

Each large tart:

Calories: 223
Fat: 20.1 grams
Total Carbs: 3.9 grams
Fiber: 1.1 grams
Net Carbs: 2.8 grams
Protein: 4 grams