Can the Dessert Trend of 2018 be Keto Friendly?

You’ve seen it right, but can it be keto friendly? The cream tart in the shape of hearts, numbers and bold type initials decorated with peaks of cream, flowers, and fruit? It’s the latest craze to storm social media news feeds. Most tarts are made with a sablés dough, a sandy, crumbly texture cookie, filled with diplomat cream (pastry cream stabilized with gelatin). Sounds rich and sugary. right?cream-tart

Recently, I created a cream tart for a LIVE demo at Caljava. I used a simple recipe with boxed cake mix and filled it with Swiss meringue buttercream. The pièce de résistance for this project were the final touches of gum paste flowers and mirror glazed berries. Dare I say ooh la la?cream tart

I wanted it so bad, it looked and smelled so tasty. But I didn’t want to risk throwing myself out of ketosis over a little nibble. I scoured the webs in hopes someone else had already created a keto cream tart, no dice. I’ve eaten several cookie recipes but didn’t think any of them would hold up to the task. So then I thought about fathead dough. I know what you’re thinking, a cheesy cookie? Come on Mitchie. But it worked. For the cream filling I made a keto friendly cream cheese buttercream and took full advantage of berries! MMM!

Keto Cream Tart

I decided not to overload the filling to keep the sweetness down. Lately, even natural sweeteners are just too much for my ‘buds. This keto friendly cream tart was amazing.

Keto Friendly Cream Tart



Keto Friendly Cream Tart – 12 servings

Cookie Base Ingredients

  • 2 tablespoons Cream Cheese
  • 1/2 cup Mozzarella, finely shredded
  • tbsp Grass Fed Butter, softened
  • 1/4 cup Confectioners Erythritol
  • Egg White
  • tsp Vanilla Extract
  • 1/2 cup Almond Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Xanthan Gum
  • pinch of pink salt

Cream Cheese Filling

  • 8 ounces Cream Cheese, softened
  • 1/4 cup Grass Fed Butter
  • 1/4 cup Confectioners Erythritol
  • 1/2-1 tsp Heavy Whipping Cream (on standby)
  • 1 tsp Vanilla Extract
  • Stevia drops to taste (optional)

Cookie Instructions: Preheat oven to 350. Add cream cheese and mozzarella to a microwave safe bowl; mic for one minute and stir to combine. (should not be boiling/bubbling). In a separate bowl add all of dry ingredients, stir to combine, add egg white and stir til crumbly. In mixing bowl, fitted with paddle, cream together butter and confectioners until smooth. Add vanilla and crumble, mix until combined. Add cheese, mix until just combined. Turn out onto large piece of parchment and work dough with hands until you can form a loose shaped ball. Leave aside for 8 minutes.


Prepare two more large pieces of parchment. Place cookie dough ball on a new sheet and cover with other sheet. Slightly flatten with palm. Use a rolling pin to roll out about 1/3 inch. Pop dough into freezer for about 20-30 minutes. When dough is ready, remove top sheet of parchment, use cutters or a sharp pairing knife to trace out a pattern, remove excess dough, and carefully transfer parchment with shape onto a cookie/baking sheet. Bake for 11-15 mins, just until edges start to brown. Allow to cool on cookie sheet for 20 mins before transferring to a wire rack to complete cooling.


Filling Instructions: Mix cheese and butter until smooth, add confectioners, mix until smooth, add vanilla. For a smoother filling add cream 1/4 teaspoon at a time. Be careful not to make filling too loose. You will add filling to a piping bag and pipe dots in between cookie layers.


Check out my friend Liz’s tutorial on how to build a cream tart.


What to do with leftover dough? Roll it up! pop it in the fridge and slice when you want some cookies later. I made some peanut butter cookie sandwiches. Hits the spot for a quick treat!


keto sugar cookie doughPeanut Butter Keto Cookie SandwichKeto Cookie sandwich

Keto Cream Tart 1 serving:

kcal 173 | Net Carbs 2 g | Fat 16.5 g | Protein 5 g

Thanks for peeping!

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