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Low Carb Chocolate Raspberry Tart
4.9 from 64 votes

Low Carb Chocolate Raspberry Tart

The Low Carb Chocolate Raspberry Tart features a crust made from almond and coconut flours combined with cacao powder and cold butter, creating a firm base baked in a tart pan. The tart is filled with a rich sugar-free chocolate ganache blended with fresh raspberry puree and a powdered erythritol sweetener, offering a creamy, slightly tart filling. Fresh raspberries, chocolate shavings, nuts, and optional mint provide a decorative finish.

Prep Time
10 mins
Cook Time
12 mins
Additional Time
1 hr
Total Time
1 hr 22 mins
Servings: 12 slices
Calories: 204 kcal
Course: Dessert, Cake
Cuisine: North American, Argentinian

Ingredients

Keto Chocolate Tart Crust Ingredients:
  • 1 ⅓ cups almond flour
  • 1 ½ teaspoon coconut flour
  • 3 tablespoon cacao powder
  • 5 tablespoon butter cold or coconut oil
  • 1.5 teaspoon water cold
Raspberry Chocolate Ganache Ingredients:
  • 4 oz dark chocolate sugar-free
  • 4 oz heavy cream or coconut cream
  • ¼ cup raspberry blended in a food processor
  • ⅓ cup powdered erythritol grind it in food processor to a fine powder, or Monk fruit sweetener
Toppings:
  • raspberries fresh
  • chocolate shavings
  • nut of your choice
  • mint optional, fresh

Instructions

Make the Keto Chocolate Tart Crust:
    Cup of Yum
  1. Preheat the oven to 350F degrees. Prep and grease a 9-inch retractable bottom tart pan.
  2. 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.
  3. 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:
  1. 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.
  2. While cream is heating, blend the ¼ cup of raspberries in a food processor or blender until smooth.
  3. Add the sweetener and blended raspberries to the chocolate ganache mixture, and whisk until smooth and shiny.
Assemble chocolate raspberry tart:
  1. Pour low-carb chocolate raspberry ganache filling into your keto chocolate tart crust.
  2. Transfer to the refrigerator to chill for at least an hour, or overnight, until the chocolate has fully set.
  3. Before serving, top chocolate raspberry tart with fresh berries, nuts, cream or any other toppings of your choice

Notes

  • To reduce carbohydrates further, use fewer fresh raspberries as they contribute natural sugars.
  • For a vegan and paleo version, substitute butter with coconut oil and use coconut cream instead of heavy cream in the ganache.

Nutrition Information

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: 12 slices

Amount Per Serving

Calories 204

% 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.