Cherry Cheesecake Tarts Low Carb

Name: Cherry Cheesecake Tarts Low Carb
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 36 unsweetened pitted fresh or frozen cherries; ½ cup Swerve powdered sweetener; 1 tsp arrowroot powder; 2 cups blanched almond flour; 2 tbsp Swerve Sweetener or other low carb sweetener equivalent; ⅛ tsp sea salt; ⅓ cup butter melted; 1 lg egg; 8 ounces cream cheese; ¼ cup Swerve powdered sweetener (or other low carb sweetener equivalent); 1 tsp vanilla extract; 2 tsp lemon juice; 1 lg egg

29 November, 2017 by Stacey 45 Comments

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Cherry Cheesecake Tarts Low Carb-

Cherry Cheesecake Tarts Low Carb and gluten-free, buttery pie crusts with a cheesecake filling and a sweet cherry topping.

I have to confess that I have never baked a cherry pie from scratch, and now that I’m eating lower carb, a whole cherry pie may contain too many cherries and slightly over my carb limit for the day.

So I decided to make a lower-carb version of a cherry pie, but with fewer cherries and some cheesecake filling added to the crust to lower the number of cherries and also lower the carbs.

I also decided to make tarts because I’m a sucker for small-sized, pretty treats, and it also keeps me from eating a huge portion.

These turned out fantastic and were a big hit with the family.

The main reason I have not made a cherry pie in my past stems from a funny story about my mom’s first attempt at baking a cherry pie when I was a kid.

In the early 70's, my family had company visiting for a barbecue and my mom baked a lovely looking cherry pie from scratch (her first pie, I think).

Well, she forgot to remove the pits from the cherries and for some reason, the crust turned out to be hard & tough. It looked yummy, but after it was served to the company, everyone had a taste and my mom soon became upset, because

One very nice child who was visiting tried to make my mom feel better and said to her: “ Don't feel bad, your pie was just fine, once you spit out the pits and give the crust to the dog.”

It did not make her feel better about the pie, but it sure made her laugh. Kids say the darndest things!

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This Keto Caramel Candy recipe would also be a great holiday recipe to make!

Watch The Recipe Video Below: Press Arrow to Watch

Cherry Cheesecake Tarts Low Carb Recipe-

Ingredients:

36 unsweetened pitted fresh or frozen cherries
½ cup sweetener of choice: Swerve powdered sweetener for low carb
1 tsp arrowroot powder

Tart Crust Ingredients:

2 cups blanched almond flour
2 tablespoon Swerve Sweetener or other low carb sweetener equivalent
⅛ teaspoon sea salt
⅓ cup butter melted
1 lg egg

Cheesecake Filling Ingredients:

8 ounces cream cheese
¼ cup Swerve powdered sweetener or other low carb sweetener equivalent
1 teaspoon vanilla extract
2 teaspoon lemon juice
1 lg egg

Directions:

Preheat oven to 375 F (190 C) and grease a 12 cup muffin pan.
In a large bowl combine: pitted cherries, ½ cup sweetener, and arrowroot powder. Stir and set aside.
In a large mixing bowl combine all the tart crust ingredients. Mix and press with a fork until a dough forms. Put dough in the bowl in the freezer for 10 minutes.
While dough is chilling, In a stand mixer or mixing bowl with a hand mixer combine all cheesecake filling ingredients. Mix until blended and creamy. Set aside.
Once the dough is chilled, form dough into 12 balls and place in greased muffin pan.
Using a small glass, press dough down and turn glass to form a tart crust in each muffin cup in the pan. * as seen in the video above.
Bake the crusts in the oven at 375 F (190 C) for 7 minutes. Remove from oven and cool.
Fill the partially baked tart crusts with cream cheese mixture.
Top the cream cheese filling with the cherries (about 3 cherries per tart).
Place a sheet of baking parchment paper or a sheet of foil over the tarts in the muffin pan.
Bake for 20 to 25 minutes. Let muffin pan of tarts cool. Refrigerate tarts in pan for 2 hours, or until cheesecake filling is set.
Remove tarts from pan by sliding a knife in between the crust and the muffin pan and slide around edges of tart and lift out tart. * See the video above for example.
Sprinkle with an optional tiny amount of powdered low carb sweetener to garnish. Serve.

Nutritional Data: Yield:12 tarts, Serving Size: 1 tart, Amount per serving- Cal: 251, Total Carbs: 11 g, Net Carbs: 8 g, Fiber: 3 g, Protein: 6 g, Fat: 21 g, Saturated Fat: 8 g, Sugars: 5 g.

Cherry Cheesecake Tarts Low Carb

Stacey

Cherry Cheesecake Tarts are delicious, low carb, gluten free, buttery pie crusts with a cheesecake filling and a sweet cherry topping.

5 from 18 votes

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Prep Time 15 mins

Cook Time 27 mins

Total Time 42 mins

Course gluten fee, grain free, low carb

Cuisine dessert, tarts, treats

Servings

Calories 251 kcal

Ingredients

36 unsweetened pitted fresh or frozen cherries
½ cup Swerve powdered sweetener
1 teaspoon arrowroot powder

Tart Crust Ingredients:

2 cups blanched almond flour
2 tablespoon Swerve Sweetener or other low carb sweetener equivalent
⅛ teaspoon sea salt
⅓ cup butter melted
1 lg egg

Cheesecake Filling:

8 ounces cream cheese
¼ cup Swerve powdered sweetener or other low carb sweetener equivalent
1 teaspoon vanilla extract
2 teaspoon lemon juice
1 lg egg

Instructions

Preheat oven to 375 F (190 C) and grease a 12 cup muffin pan.
In a large bowl combine: pitted cherries, ½ cup sweetener, and arrowroot powder. Stir and set aside.
In a large mixing bowl combine all the tart crust ingredients. Mix and press with a fork until a dough forms. Put dough in the bowl in the freezer for 10 minutes.
While dough is chilling, In a stand mixer or mixing bowl with a hand mixer combine all cheesecake filling ingredients. Mix until blended and creamy. Set aside.
Once the dough is chilled, form dough into 12 balls and place in greased muffin pan.
Using a small glass, press dough down and turn glass to form a tart crust in each muffin cup in the pan. * as seen in the video.
Bake the crusts in the oven at 375 F (190 C) for 7 minutes. Remove from oven and cool.
Fill the partially baked tart crusts with cream cheese mixture.
Top the cream cheese filling with the cherries (about 3 cherries per tart).
Place a sheet of baking parchment paper or a sheet of foil over the tarts in the muffin pan.
Bake for 20 to 25 minutes. Let muffin pan of tarts cool. Refrigerate tarts in pan for 2 hours, or until cheesecake filling is set.
Remove tarts from pan by sliding a knife in between the crust and the muffin pan and slide around edges of tart and lift out tart. * see the video for example.
Sprinkle with an optional tiny amount of powdered low carb sweetener to garnish. Serve.