Sugar Free Keto Chocolate Tart
User Reviews
5
Sugar Free Keto Chocolate Tart
Description
The Sugar Free Keto Chocolate Tart features a crumbly crust blending almond flour with shredded coconut, egg, and vanilla extract, baked to a light golden color to provide a tender base. The chocolate filling mixes coconut cream and melted coconut oil with unsweetened cocoa powder, stevia as a sweetener, vanilla, and a pinch of salt for balance. The filling is poured chilled over the crust and set in the refrigerator.
Texturally, the tart offers a creamy chocolate layer atop a slightly rough, nutty crust enriched from coconut and almond. Toasted hazelnuts finish the tart with added crunch and a nutty complement to the chocolate. The recipe notes specify adjustments for a round tart, offering flexibility in pan shape and size.
This dessert suits keto or low-carb diets by excluding sugar and using alternative sweeteners. It can be sliced into 8 or 12 portions depending on the tart size, providing a low-net-carb treat with rich chocolate flavor without refined sugars. The use of coconut and nuts adds healthy fats and fiber, also contributing to satiety.
Ingredients
Tart Crust
- 1 ¼ cup almond flour 125g
- ¾ cup coconut 70g, unsweetened, shredded
- 1 egg use a medium egg for ground almonds and a large egg for super-fine almond flour
- 1 teaspoon vanilla extract
Chocolate Filling (*** for a rectangular tart. See increased filling amounts for a 9-inch round pie pan in the recipe notes)
- ¾ cup coconut cream 200 ml
- ¼ cup coconut oil melted, 50g
- 2.5 tablespoon cocoa powder unsweetened, 25g
- 10 drops stevia or more, depending on your sweet tooth, or use 4 tablespoon allulose or 3 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
- pinch salt
Topping
- 2 tablespoon hazelnut chopped, toasted
Instructions
Tart Crust
- Preheat the oven to 180 Celsius / 350F.
- Blend the shredded coconut, almond flour, egg and vanilla extract until a crumbly dough forms. Use a food processor or a large mixing bowl and an electric mixer.
- Press the dough into a loaf tin lined with baking paper. It should be around 2 fingers high on the sides. Pinch the edge with your fingers to make it look pretty. (Alternatively, press the dough into a 9-inch round pie pan that you havve lined with parchment paper.)
- Bake the tart base for 20 minutes or until lightly browned. Remove from the oven and let cool.
Chocolate Filling ***see notes for increased amounts for a 9-inch round tart
- Melt the coconut oil. In a food processor or a mixing bowl, blend the melted and cooled coconut oil with the coconut cream, cocoa powder, vanilla extract, pinch of salt and the stevia or powdered sweetener. Taste and adjust the sweetener if necessary.
- Pour the chocolate mixture into the cooled tart base and place in the fridge until fully set (at least 2 hours, best overnight).
- Before serving, top the tart with chopped toased hazelnuts. Slice a rectangular tart in a criss cross pattern (see images in the post) into 8 slices. Slice a round tart into 12 slices.
Notes
- A medium egg is used with ground almonds; a large egg suits superfine almond flour for the crust.
- Increase filling amounts by 50% for a 9-inch round tart versus rectangular tart pans.
- Each slice has approximately 5g net carbs (rectangular tart, 8 slices) or 8g net carbs (round tart, 12 slices).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Total Carbohydrates | 7.7g | 3% |
| Protein | 7.2g | 14% |
| Fat | 24.8g | 38% |
| Saturated Fat | 14.6g | 73% |
| Cholesterol | 48mg | 16% |
| Sodium | 20mg | 1% |
| Potassium | 31.8mg | 1% |
| Fiber | 3.6g | 14% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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