Mix all of the dry ingredients together for the tart dough, and then mix the wet ingredients slowly into the dry.
Knead the dough together and form a block. Cut the block into 4 and line the inside of a tart pan.
Parcook the dough in the oven at 350F for 12-15 minutes.
Powder the erythritol in a spice grinder and use a hand mixer to mix all of the cheesecake ingredients together.
Add erythritol to the cheesecake mix and mix again. Once done, fill tart pans and cook for 25-30 minutes in the oven.
While cheesecakes are cooking, add blackberries to pan over medium-low heat. As they begin to release their juice, lightly crush them and add the rest of the ingredients. Let this reduce to your liking.
Top the cheesecakes with the blackberry compote and add a dollop of whipped cream.
Keto Cheesecake Tarts with Blackberry Compote https://thehealthyfoodie.com/keto-cheesecake-tarts/