How to make
These tartlets are keto and low carb friendly. But anyone can make them.
I use stevia and erythritol powder which is 1:1 with sugar.
The walnuts are grinded in a chopper or blender. The rest of the ingredients are added and everything is grinded together. After that, the dough is put into the mold and the tartlets are formed.
I used silicone molds for tartlets and muffins. I also tried in metal molds with a removable bottom, but they are more difficult to remove from them.
The cream is made by mixing all the ingredients together.
I make the dessert by putting fresh or frozen fruit (approximately 100 g) in a saucepan with a little water. Stir over medium heat until it thickens.
The tartlets are filled by putting cream, then jam and cream again on top.
They are put into the freezer until they are set.
The cheesecakes are then removed from the molds.
When serving the cheesecake ice cream tartlets, you can garnish them with fresh fruit or jam.
