Best 2 Avocado Cheese Tarts Low Carb Recipes

Indulge in the delectable Avocado Cheese Tarts, a symphony of flavors and textures that will tantalize your taste buds. These low-carb treats are not only visually appealing but also incredibly versatile, catering to various dietary preferences. Whether you're a keto enthusiast, gluten-free explorer, or simply seeking a healthier alternative, these tarts have got you covered. Dive into the creamy avocado filling, perfectly balanced by the tangy cheese and nestled in a crispy almond flour crust. With three variations to choose from, including a vegetarian option, these tarts offer something for every palate. Get ready to embark on a culinary journey that combines indulgence with well-being.

Let's cook with our recipes!

AVOCADO CHEESE TARTS (LOW CARB)

Avocado Cheese Tarts (Low Carb) image

Perfect for people watching their carbohydrates. If you've ever tried to come up with appetizers that are low carb, you know it's not easy. This is not really a "tart" in the traditional sense, but they are tasty and have great texture. Enjoy!

Provided by kelycarter_

Categories < 30 Mins

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 ripe avocado
1/2 garlic clove, minced
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 cup cheddar cheese, grated (you may need more depending on desired size of tart shells)
cilantro, chopped
tomatoes, diced
green onion, chopped
black olives, sliced

Steps:

Combine the avocado, minced garlic, mayonnaise and lemon juice in and blend to desired consistency (chunky or smooth - your choice). Add salt to taste. Refrigerate for at least 2 hours.
Heat a large frying pan or griddle on medium-high heat. Drop tablespoon-fulls of the grated cheese directly on the ungreased frying pan/griddle. Use a spatula to shape the melting cheese into circular shapes. Allow the cheese to bubble and once the oil begins to separate from the cheese and the entire surface is covered in tiny bubbles, use a spatula to transfer the cheese disc to an ungreased mini muffin pan. Press the cheese disc into the shape of each muffin cup. This must be done quickly as the cheese needs to still be hot to shape properly. Allow to cool for 3 or 4 minutes and remove from the muffin tins. The cheese will now be a crispy "tart" shell. This step can be done several hours in advance.
When ready to serve, spoon a teaspoon of the avocado mixture into each tart shell. Top with any combination of cilantro, tomato, green onion or olives to serve.

AVOCADO CHEESECAKE WITH WALNUT CRUST

Avocado Cheesecake with Walnut Crust image

Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust.

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Yield 10

Number Of Ingredients 12

Ingredients

¾ cup shelled walnuts
1 cup graham cracker crumbs
1 tablespoon sugar
½ teaspoon crushed anise seeds
¼ teaspoon salt
1 (.25 ounce) envelope unflavored gelatin
1 lemon
1 ½ cups skim milk
½ cup sugar
1 teaspoon vanilla extract
2 medium (blank)s fully ripened Avocados from Mexico, halved, pitted, peeled and diced
1 (8 ounce) package fat-free cream cheese, softened and cut in pieces

Steps:

Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.
In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 26.7 g, Cholesterol 2.5 mg, Fat 13 g, Fiber 4.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 251.2 mg, Sugar 16.3 g

Tips:

Use ripe avocados: Ripe avocados are creamier and have a better flavor. You can check if an avocado is ripe by gently pressing on it. If it yields to gentle pressure, it is ripe.
Use a good quality cheese: The cheese you use will have a big impact on the flavor of the tarts. Use a cheese that you enjoy the taste of and that melts well.
Don't overfill the tart shells: If you overfill the tart shells, the filling will spill over and make a mess. Fill the tart shells only about 2/3 full.
Bake the tarts until the filling is set: The filling should be set when you shake the tart pan gently. If the filling is still wobbly, bake the tarts for a few minutes longer.

Conclusion:

Avocado cheese tarts are a delicious and easy-to-make low-carb snack or appetizer. They are perfect for parties or potlucks, and they can also be made ahead of time and stored in the refrigerator for later. With just a few simple ingredients, you can create a tasty and satisfying treat that is sure to please everyone.