Preheat the oven to 350 degrees F. Spread the walnuts on a sheet pan and toast for 15 minutes or until they are golden in color. Let cool, then rub in a tea towel to remove much of the loosened skin.
Hemp Walnut Crust
Place the hemp seeds and walnuts into a food processor and process until finely ground. Add the melted coconut oil and fiber syrup (or honey if not low carb) and pulse to distribute the ingredients. (This also makes a great snack if rolled into balls.)
Line a tart pan with parchment paper. (I used a 14x6x1 rectangular tin, but a large round or several small round tins will work.) Distribute the crust mixture into the pan and then press it into the crust making sure the sides are strong. Wrap tightly and place in the freezer until set and the filling is ready OR place in the refrigerator until needed. It thaws quickly.
Cream Cheese and Goat Cheese Filling
Add the cream cheese and sweetener to a bowl and whip with a hand mixture until loosened. The, add the heavy cream and whip until light and fluffy. Finally, add the goat cheese and whip again. Use right away or cover and place into the refrigerator until needed. If keeping in the refrigerator overnight, whip to loosen before spreading into the tart crust. (If piping, place 1/3 of the filling into a piping bag to decorate the top. I place the strawberries first and decorate around them.)
Slice the strawberries and place on the filling. Serve right away. If serving at a later time, add the sliced strawberries just before serving to prevent them from getting soggy.
Serves 10 at 2 net carbs each.
ADD BLUEBERRIES TO MAKE A PRETTY JULY 4TH DESSERT!
No Bake Sugar Free Strawberry Cheesecake Tart (low carb, keto)
Amount Per Serving
Calories 306Calories from Fat 252
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.