Description
Craving a rich, indulgent dessert without the guilt? This Keto Chocolate Tart is the perfect low-carb treat, featuring a velvety chocolate filling in a buttery, gluten-free crust. Made with almond flour, dark chocolate, and sugar-free sweeteners, this dessert is keto-friendly, yet every bite is packed with deep, chocolatey goodness. Whether you’re on a ketogenic diet or simply looking for a sugar-free alternative, this easy-to-make tart is a showstopper for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup almond flour (or coconut flour for nut-free)
- ½ cup unsweetened cocoa powder
- ½ cup sugar substitute (erythritol, monk fruit, or allulose)
- ¼ cup coconut oil (or butter)
- 1 large egg
- ¼ tsp sea salt
For the Chocolate Filling:
- 6 oz dark chocolate (85% cacao or higher, sugar-free)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 tsp vanilla extract
- ¼ tsp sea salt
Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with butter or coconut oil.
- In a mixing bowl, whisk together almond flour, cocoa powder, sugar substitute, and salt.
- Add melted coconut oil and a beaten egg, mixing until it forms a crumbly dough.
- Press the dough into the bottom and sides of the tart pan evenly.
- Bake for 10-12 minutes, then let it cool completely before adding the filling.
Step 2: Prepare the Chocolate Filling
- Melt the dark chocolate in a heatproof bowl using a double boiler or microwave (in 30-second intervals, stirring each time).
- In a saucepan, warm the heavy cream over low heat until steaming (do not boil).
- Pour the warm cream over the melted chocolate, stirring gently until smooth and glossy.
- Add vanilla extract and sea salt, mixing well.
- Pour the chocolate mixture into the cooled tart crust and smooth the top.
Step 3: Chill & Serve
- Refrigerate the tart for 2-3 hours, or until fully set.
- Garnish with sugar-free whipped cream, berries, or a dusting of cocoa powder before serving.
Notes
- For a nut-free version, use coconut flour or sunflower seed flour instead of almond flour.
- To enhance the chocolate flavor, add ½ teaspoon espresso powder to the filling.
- For a no-bake version, press the crust into the pan and refrigerate for 30 minutes before adding the chocolate filling.
💡 Storage Tip: Store leftovers in the refrigerator for up to 5 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: breakfast
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1 slice (out of 8)
- Calories: 210
- Fat: 18g
- Carbohydrates: 6g (Net Carbs: ~4g)
- Protein: 4g