Keto Lamington Cheesecake Tarts (updated 2020)

Keto Lamington Cheesecake Tarts (updated 2020)

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.

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. The base ingredientsCheesecake fillinggel ingredients 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.

FAQs and Hot Tips

Can I freeze keto cheesecake? Yes. Place

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