A keto friendly shortbread cookie tart filled with almond flavored cream and topped with fresh sliced strawberries.
Course Keto Desserts
Keyword Strawberry Tart
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Shelby Law Ruttan
For the Tart Crust
2ouncescream cheeseroom temperature
½cupgranulated Swerve sweetener
For the Almond Cream
8ouncescream cheeseroom temperature
½cuppowdered Swerve sweetener
For the topping
Preheat oven to 325 degrees
n a large mixing bowl, add cream cheese and butter and using a hand mixer, cream together until well combined.
Add Swerve sweetener and mix until combined.
Mix in 1 cup of almond flour and salt using hand mixer.
Switch to hand mixing, and stir in remaining almond flour and coconut flour until stiff dough forms.
Spray tart pan well with cooking spray.
Spoon dough into bottom of tart pan and press dough out onto bottom and up sides of pans. Bake 20 minutes, until tart is browned. Cool tart shell completely
In large mixing bowl, cream together 8 ounces cream cheese, ½ cup powdered Swerve, and ½ teaspoon almond extract.
Add 1 tablespoon of heavy cream at a time, mixing after each addition, until mixture is of spreading consistency. Spread over top of cooled tart crust. Arrange strawberries over top of filled crust. Refrigerate until ready to serve.