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Looking for an easy, tasty, low carb holiday treat that is pretty, too?
Look no further! Our Low Carb Cranberry Cream Cheese Mini Tart is easy to throw together and presents beautifully, especially with a dollop of Keto Whipped Cream.
This will be a centerpiece for our Keto Thanksgiving and Christmas meals…now we just have to decide if we’re serving them as a keto dessert or a keto breakfast. Keto rocks!
Keto Holiday Baking
Holiday baking is fun for so many reasons. One of my favorites is the beautiful colors. Winter fruits like cranberries have such gorgeous color! Like the stunningly concentrated garnet color of our Keto Cranberry Sauce.
I wanted to use that same color in this keto dessert recipe, along with the lovely combination of cranberry and orange flavors in that sauce, to create another low carb dessert option for holiday get-togethers. These tarts are painted with color by the bits of cranberry throughout, which I love. And my kids love the flavor – and you know that means they’re good!
Do you Keto Net Carbs or Total Carbs?
Depending on how you keto, these may or may not work for you. Each tart has 5 net grams of carbs, so you will need to decide whether that fits your macros or the way you Keto. For our money, if these tarts keep you out of the conventional holiday cookie sugar binge, that’s a keto win.
Keto Dessert or Keto Breakfast?
You could choose to make this keto treats in muffin tins instead. Shaped like tarts, they make a fancy dessert. Shaped like muffins, they are yummy Holiday Keto Breakfast that the whole family will enjoy. I’ve fed them to my kids for breakfast with a slather of ghee on top, and they went fast. Good stuff, and no sugar bomb to start my kids day…or your sister’s kids when they stay over during the holidays. 😉
NOTE: This recipe uses leftover Keto Cranberry Sauce.
You can find that cranberry sauce recipe here.
Low Carb Cranberry Cream Cheese Mini Tart
Ingredients
- 1/2 cup Keto Cranberry Sauce Left Over from the Keto Cranberry Sauce Recipe Linked Above
- 1/2 cup pasture butter softened to room temperature
- 4 ounces full fat cream cheese softened to room temperature
- 3 large pastured eggs
- 1 cup finely ground almond flour
- 1/2 cup Swerve confectioner's sweetener
- 2 tsp Baking Powder
- 1/2 tsp pink sea salt
- 1 tsp xantham gum
Instructions
- 30 minutes ahead, set out the butter and cream cheese to soften.
- Preheat oven to 350 degrees.
- With an electric mixer, beat the butter and cream cheese until thoroughly combined.
- Beat in one egg at a time, until fully incorporated.
- Add Keto Cranberry Sauce and fold into the butter mixture by hand with a spatula.
- In a separate bowl, combine almond flour, baking powder, Swerve, salt and xantham gum. Add to the butter mixture and mix gently until moist.
- Using a silicone mini tart pan, measure 1/2 cup of mixture into each mini tart.
- Place the tart pan on a cookie sheet for easy transfer into the oven. Place in the oven and bake for 22 minutes, or until a fork inserted in the middle comes out clean.
Notes
ProTip: These tarts are awesome topped with a dollop of Keto Whipped Cream!
I made these today as regular size muffins and I used Lakanto Monk Fruit sweeteners. They made ten regular size muffins using a heaping quarter cup of batter for each, but took a good 35 minutes to bake. As a twist, I hid a quarter ounce of cranberry goat cheese inside each one. They were amazing! My husband said they were the best ever treat I have made. The cranberry goat cheese added two carbs, making the muffins 5.5-6 carbs each.
The goat cheese is a great idea, and I am totally going to try that the next time I make these. Yum! My silicone tart pans make a short, wide tart, so I can see that a standard muffin would need more baking time. Thanks for sharing your experience!