Struggling to lose weight? Get your FREE 6-page keto weight loss guide + weekly motivation, straight to your inbox.

Start your keto weight loss. Uncover your lean, healthy and healed body. Get your complete 60-day keto plan now.


Chocolate Strawberry Cheesecake Tarts

by August 13, 2014

Low-sugar chocolate cheesecake tarts made with local goat cream cheese.

Eating Style:

Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

6

Ingredients

Tart Shell
  • 2 egg whites
  • 2 cups unsweetened medium shredded coconut
Roasted Strawberries
  • 10oz. (300g) medium strawberries, hulled and sliced in half
  • 2 tablespoon demerara sugar
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon pure vanilla extract
  • pinch sea salt
  • ½ teaspoon balsamic vinegar
Chocolate Cheesecake Filling
  • 3oz. premium dark chocolate – I used bakers brand
  • ½ cup goat cream cheese
  • ¼ cup goat milk
Optional Toppings
  • shaved chocolate and shredded coconut

Instructions

  1. Place chocolate for cheesecake filling in an oven safe dish and place on top of your oven. Keep it here to melt while baking the tarts and strawberries.
  2. To prepare the tart shells
  3. Preheat oven to 350F
  4. Add egg whites to coconut and stir until fully coated.
  5. Spray a muffin tin with non-stick cooking spray (or dab of coconut oil) and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.
  6. Bake for 12-15 minutes, or until golden brown.
  7. Let cool in muffin pan before removing and placing on a cooling rack until ready to use.
  8. To prepare the roasted strawberries
  9. Increase oven temperature to 375F and line a baking sheet with parchment paper. You’ll want to use parchment for this as the strawberries get really juicy and sticky. Set aside.
  10. In a medium-sized mixing bowl, add sugar, oil, vanilla, and salt. Once completely mixed, add cut strawberries and coat.
  11. Place strawberries on prepared pan and roast for 20-25 minutes, until juices thicken but are not burnt.
  12. Remove the berries and juice from the pan while still warm. Place in a small bowl, stir in balsamic vinegar, and set aside.
  13. To prepare the chocolate cheesecake filling
  14. Place cream cheese and milk to a small bowl. Stir until incorporated.
  15. Add chocolate, stir again.
  16. Divide the cream cheese mixture evenly among the coconut cups. Top with roasted strawberries, extra coconut or chocolate shavings.

Nutrition Information Per Serving

Calories:

392

Calories from Fat:

392

Total Fat:

32.3

Saturated Fat:

24.5 g

Cholesterol:

24 mg

Sodium:

154 mg

Carbs:

21.8 g

Dietary Fiber:

6.8 g

Net Carbs:

15 g

Sugars:

11 g

Protein:

6.1 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...