Low Carb Chocolate Raspberry Tart
User Reviews
4.9
96 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 22 mins
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Servings
12 slices
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Calories
204 kcal
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Cuisine
North American, Argentinian
Low Carb Chocolate Raspberry Tart
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A luscious chocolate raspberry tart with a swirl of raspberry coulis running through it.
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Ingredients
Keto Chocolate Tart Crust Ingredients:
- 1 ⅓ cups almond flour
- 1 ½ teaspoon coconut flour
- 3 tablespoon cacao powder
- 5 tablespoon cold butter or coconut oil
- 1.5 teaspoon cold water
Raspberry Chocolate Ganache Ingredients:
- 4 oz sugar-free dark chocolate
- 4 oz ½ cup heavy cream or coconut cream
- ¼ cup raspberries blended in a food processor
- ⅓ cup powdered erythritol or Monk fruit sweetener grind it in food processor to a fine powder
Toppings:
- fresh raspberries
- chocolate shavings
- Nuts of your choice
- fresh mint optional
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Instructions
Make the Keto Chocolate Tart Crust:
- Preheat the oven to 350F degrees. Prep and grease a 9-inch retractable bottom tart pan.
- Combine almond flour, coconut flour, cacao powder and cold butter or coconut oil in the food processor. Process in pulses for about 1-2 minutes in total, gradually adding cold water, until dough binds together. It may form a ball or just be clumping together easily; check if you can shape it into a ball with your hands to see if it's ready.
- Press the dough into the tart plate, making sure you have thin sides as well. Bake the crust for 12-13 minutes at 350 degrees. Remove from the oven and cool completely before proceeding.
Make the sugar-free raspberry chocolate ganache:
- Transfer cream or coconut cream to a microwave-safe dish, and heat it for 2 minutes; alternatively, you can also heat it in a saucepan over medium heat. Remove cream from heat and add in the sugar-free chocolate. Stir with a spoon until fully melted into a ganache.
- While cream is heating, blend the ¼ cup of raspberries in a food processor or blender until smooth.
- Add the sweetener and blended raspberries to the chocolate ganache mixture, and whisk until smooth and shiny.
Assemble chocolate raspberry tart:
- Pour low-carb chocolate raspberry ganache filling into your keto chocolate tart crust.
- Transfer to the refrigerator to chill for at least an hour, or overnight, until the chocolate has fully set.
- Before serving, top chocolate raspberry tart with fresh berries, nuts, cream or any other toppings of your choice
Equipments used:
Notes
- This tart is low carb, gluten-free, sugar-free and keto. The carbs that are here come from the fresh raspberries; to make it even lower, use less fresh berries.
- To make it vegan and paleo, use coconut oil or a vegan butter replacement in place of the butter, and coconut cream in place of the cream in the ganache.
Nutrition Information
Show Details
Calories
204kcal
(10%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
13mg
(4%)
Sodium
5mg
(0%)
Potassium
30mg
(1%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
140IU
(3%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 5mg | 0% |
| Potassium | 30mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
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