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Sugar Free Keto Chocolate Tart

My really simple and decadently creamy keto chocolate tart is assembled in minutes. It is a wonderful sugar free treat for chocoholics.

Prep Time
5 mins
Cook Time
5 mins
cooling time
1 hr 30 mins
Total Time
25 mins
Servings: 8
Calories: 271 kcal
Course: Dessert
Cuisine: British

Ingredients

Tart Crust
  • 1 ¼ cup almond flour 125g
  • ¾ cup unsweetened shredded coconut 70g
  • 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 of salt
Topping
  • 2 tablespoon chopped toasted hazelnuts

Instructions

Tart Crust
    Cup of Yum
  1. Preheat the oven to 180 Celsius / 350F.
  2. 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.
  3. 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.)
  4. 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
  1. 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.
  2. Pour the chocolate mixture into the cooled tart base and place in the fridge until fully set (at least 2 hours, best overnight).
  3. 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

  • 5g net carbs per slice (rectangular tart, 8 slices).
  • 8g net carbs per slice (round tart, 12 slices).
  • For a round 9-inch tart, increase the filling amounts by 50%
  • The same tart crust amounts can be used for both the rectangular and the round tarts.
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  • 1 ¼ cup / 300ml coconut cream
  • ⅓ cup / 75g coconut oil
  • 4 tablespoon cocoa powder
  • 6 tablespoon allulose
  • 5 teaspoon vanilla extract

Nutrition Information

Calories 271kcal (14%) Total Carbohydrates 7.7g 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%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 271

% 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.