Keto Strawberry Cheesecake Tarts

Step 1Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Melt butter in the microwave.

Step 2Place almond meal and sweetener in a bowl and add the melted butter. Mix until combined.

Step 3Grease individual tart pans — this recipe makes 6 mini tarts (12 cm/5 inch each), but I only have four. Or you can use one large tart pan. Using the back of a spoon, press the crust mixture firmly into the tart cases, using my measuring cup against the edge trick to get a great finish (as seen in my Keto Chocolate Coconut Custard Tarts). Prick base with a fork and bake for 15 minutes.

Step 4Remove from oven, leaving oven turned on, and leave to cool for half an hour.

Step 5Quarter the strawberries and place in a bowl with the sweetener and vanilla, combining until berries are well coated. Tip out onto a lined baking tray and spread into a single layer.

Step 6Bake for 15 to 20 minutes, until softened and juicy. Remove and sit aside to cool.

Step 7In your mixer bowl, place the cream cheese, sweetener and vanilla and beat until soft and fluffy.

Step 8Add the cream and beat on high until smooth and creamy.

Step 9Divide your strawberries in half. Pass one half through a sieve until smooth and seed free.

Step 10Mix this puree through one half of the cheesecake mixture, leaving a spoonful to swirl on top. Spoon cheesecake filling into tart shells and smooth top. Use a toothpick or skewer to swirl the berry puree on top of the tarts.

Step 11Chill for 1 hour until set. Serve with roasted berries on top.

Step 12Store, covered in the fridge for up to four days. Please note that the crust will soften.