Cheesecake Tartlets with Caramel
Cream cheese adds calcium and fat, while almond flour keeps the carb load lower than in a regular wheat-based cheesecake. Allulose sweetens both the filling and the caramel without sugar, so these tartlets fit better into a keto dessert plan.
For the crust, mix the almond flour (100 g), softened butter (50 g), egg, and allulose (10 g) into a pliable dough. Press it into tartlet molds and bake for about 10 minutes at 180C. For the filling, combine the cream cheese (100 g), egg, allulose (10 g), and vanilla extract (2 g), spread it over the partially baked crusts, and bake for about 20 minutes at 150C. Leave the tartlets to cool in the switched-off oven.
For the caramel, melt the butter (100 g) in a saucepan, add the allulose (30 g), and cook over medium heat for 5-6 minutes, stirring constantly. Pour in the cream (100 g), let the mixture bubble vigorously, and cook about 5 minutes more until slightly elastic. Cool the caramel and spoon it over the completely cooled tartlets before serving.
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