Keto Red and Blue Cheesecake Tart

Ingredients:

Crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup powdered erythritol
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract

Filling:

• 16 oz cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup heavy cream
• Red and blue food coloring (natural or regular)

Topping:

• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 2 tbsp powdered erythritol (optional, for dusting)

Instructions:

Crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix almond flour, coconut flour, and powdered erythritol.
3. Add the melted butter and vanilla extract. Stir until the mixture forms a dough.
4. Press the dough evenly into the bottom of a tart pan with a removable bottom.
5. Bake for 10-12 minutes or until the crust is golden brown. Remove from the oven and let it cool completely.

Filling:

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the powdered erythritol and continue to beat until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the vanilla extract and heavy cream until smooth.
5. Divide the filling into two equal parts. Add red food coloring to one part and blue food coloring to the other part, mixing until the colors are evenly distributed.

Assembly:

1. Pour the red filling into one half of the cooled crust and the blue filling into the other half, creating a split effect.
2. Use a knife or toothpick to swirl the colors together slightly for a marbled effect, if desired.

Baking:

1. Reduce the oven temperature to 325°F (160°C).
2. Bake the tart for 25-30 minutes or until the filling is set but still slightly jiggly in the center.
3. Turn off the oven and let the tart cool in the oven with the door slightly open for 1 hour.
4. Remove the tart from the oven and let it cool completely to room temperature. Then, refrigerate for at least 2 hours before serving.

Topping:

1. Before serving, arrange fresh raspberries and blueberries on top of the tart.
2. Optionally, dust with powdered erythritol for a sweet finish.