These keto mini raspberry white chocolate tarts are the definition of decadence. They are sweet and slightly tart just like a raspberry with delicious morsels of white chocolate. The crunch of the gluten free, almond flour based crust pairs beautifully with the creaminess of the raspberry white chocolate filling. They are perfect for serving at everything from holiday parties to summer BBQs. The combination is indescribably good and so addicting. Seriously, good luck eating just one! Thankfully they are also

• · zero sugar
• · keto | low-carb
• · gluten free & grain free

So indulge away. Despite their impressive appearance, they are super easy to make and you need only three ingredients. The Best Low-Carb Raspberry White Chocolate Tarts

The Best Low-Carb Raspberry White Chocolate Tarts

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Category

Dessert

Servings

6

Prep Time

30 minutes

These keto mini raspberry white chocolate tarts are the definition of decadence. They are sweet and slightly tart just like a raspberry with delicious morsels of white chocolate. The crunch of the gluten free, almond flour based crust pairs beautifully with the creaminess of the raspberry white chocolate filling. They are perfect for serving at everything from holiday parties to summer BBQs. The combination is indescribably good and so addicting. Seriously, good luck eating just one! Thankfully they are also

· zero sugar

· keto | low-carb

· gluten free & grain free

So indulge away. Despite their impressive appearance, they are super easy to make and you need only 3 ingredients.

Ingredients

• Raspberry White Chocolate Edible Cookie Dough

• 3/4 cup almond flour

• 3 tbsp melted butter

Directions

1. In a mixing bowl, combine almond flour and butter.

2. Press mixture into muffin cup (or pan, if making regular sized cheesecake). I used the back side of a spoon to press down and make flat.

3. Bake at 350 degrees for 4-5 minutes until the edges just start to brown. Remove from oven and allow to cool.

4. Once cooled, add 2-3 tbsp of Real Phat Foods Raspberry White Chocolate edible cookie to each muffin cup, flattening with a spoon to desired shape.

5. Freeze for 8-10 minutes until hardened and remove from muffin cups. Add your favorite topping, whipped cream, lemon zest, raspberries etc. and enjoy!