We have been lucky enough to eat this incredible, low carb, Dark Chocolate Tart recipe in our lives twice so far. The first time was when Matt tested this recipe out and it came out perfect. We instantly fell in love. The second time was for the video and we didn’t have the heart to throw any away, so we ate both. Now only if we can find a third time to make these without for the simple fact they are the perfect dessert, we’ll feel less bad about consuming so much chocolate tart in one months time frame!
Easy Tart Recipe
When I hear the word tart the last word I think of next is easy. Tarts have never seemed easy to make and I’ve never even wanted to take on the task, so this was all Matt. He was actually excited to try it out and for good reason – they are delicious beyond words can describe. He nailed it, and with such ease. The entire process of making these tarts start to finish is a lot simpler than I would have imagined and now I would feel comfortable making them weekly or for a house of guests! Most of the hard work is done using the immersion blender and chilling in the fridge. Exactly as I said before – easy.
Fancy Dessert Recipes That Are Easy To Make!
After running a food blog for two years we’ve found an expertise in making desserts that look super fancy, but are easy to make, including this tart recipe. Some others that may fool you are our coconut cream pie, maple bacon custard and low carb cinnabon donuts, and all three are hands down must trys! We assure you if we can make them, and we have no baking experience prior to starting our food blog, than you can too! Also, most if not all our recipes normally have a video that shows you step by step exactly how to make them!
Low Carb, Dark Chocolate Tart
Whether you are a lover of dark chocolate, milk chocolate or just a plain old lover this tart recipe is going to become your newest love interest! Though it is labeled a dark chocolate tart, and we use 100% bakers chocolate, you shouldn’t shy away just because you aren’t a dark chocolate fan. The combination of the light coconut flour crust with the rich chocolate filling makes this the perfect dessert for everyone. You can even top the dark chocolate tart with some sweet whipped cream to help with the dark and rich flavor!We use two 4-inch tart pans for this recipe!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Chocolate Tart”

Dark Chocolate Tart | Low Carb, Keto-Friendly
Ingredients:
Crust
- 6 tbsp Coconut flour
- 2 tbsp Low Carb Sugar Substitute
- 4 tbsp butter, melted
- 2 4-inch Tart Pans
- 1 large egg
Filling
- 2 oz Unsweetened Bakers Chocolate
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Low Carb Sugar Substitute
- 1 large Egg
- 1 oz Cream Cheese
- 30 drops Liquid Stevia
Instructions:
- Make crust: preheat the oven to 350 degrees. Combine all the crust ingredients in a small mixing bowl using a spatula.
- Divide the crust mixture amongst two 4-inch tart pans and mold to the pan using your hands or the spatula. Push the crust mixture up the sides of the pan.
- Poke holes in the crust using a fork and bake for 10-12 minutes, until the edges have slightly browned.
- Allow to cool while you make the filling.
- Make the filling: heat the cream in a bottom heavy pot over medium heat.
- While the cream is heating, finely chop the chocolate.
- Once the cream has heated through pour it into a narrow jar (that will fit an immersion blender) or a large measuring cup.
- Add the chopped bakers chocolate and blend with the immersion blender.
- Add the cream cheese, egg, erythritol, and stevia and blend until smooth.
- Turn the oven down to 325 degrees.
- Divide the filling mixture between the two crusts and bake for another 15 minutes.
- Allow to rest for 30 minutes and then refrigerate for 1-2 hours to fully set.
- Before serving, let it rest on the counter for 10 minutes.
Notes
Written by

Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Oh my these are so good! The crust is amazing!
Whoa! This makes way more than 2 4” tarts. It filled 4 pans and I still had extra of both the filling and crust. This was my 2nd time making them and both times I had way more ingredients than 2 – 4” tarts, the last time I just thought I messed something up or didn’t portion them correctly.
Anyway… these are amazing, and we added a layer of peanut butter on top which made something amazing slightly more so! Def a saved recipe for me! Yum
Hey Megha, are the 2 – 4″ tart pans, 8 servings? I can’t tell if the nutrition facts are for 1/4 of a tart or for a full 4″ tart and this recipe just makes 8 4″ tarts.
The nutrition is for 1/4 of each 4″ tart pan.
I have made the Chocolate Tart and it is so easy, I give it 11/10 very nice
All my friends love it
PS. I forgot to add the eggs once and it turn in to an amazing chocolate mousse, so if you want an amazing chocolate mousse – just leave out the dough and the eggs and do it the same way
Thank you for all the great recipes
Kay
Epic recipe per usual. #salsadancingemoji
Why the mix of liquid stevia and powdered erythritol – wouldn’t powdered stevia work as well?
We like the balance of the two sweeteners when baking, it helps combat the bitterness of stevia. Powdered stevia should work as well.
is the second baking time 300 or 325? the recipe says 300, but Matt said 325 on the video. they’re in the oven now at 300, so i guess i’ll find out! i can tell by tasting the ingredients left in the pan, though, that i’m going to want to make this again and again. so, a clarification would be great. THANKS!
btw, when’s the ATL meet-up for your new cookbook? we’re in Cumming.
I would like to do this in pie form. Would I need to double the recipe? Triple it?
Doubling it should work fine!
Made these tonight and they were amazing! Thank you!
Wow this recipe is super easy and super delicious! I used an 8 in pie pan and it was great. I’m having trouble keeping myself from devouring the whole thing! I put a little whipped cream on top and that made it even better. Love your website! I am a Keto beginner and your website helped me out like crazy. Most other sites list like 50 ingredients to get started but you broke it down into simple recipes that I can make at night after the kids go to bed. Keep up the awesome work you two!!
This recipe is SO delicious! However, I had to decrease my serving size to 1/8 of the 4″ tart because the powdered erythritol has the same amount of carbs as the granulated. My net carbs per 1/4 tart serving came to 9.28. I couldn’t find the powdered erythritol you used in my grocery stores and didn’t want to wait for Amazon shipping so I had to use confectioner’s swerve. I followed your link and a number of options came up so I looked at the top one and it gives no nutritional information. I doubt that means that it contains no carbs. The 2nd option came up with the same carb content as the confectioner’s swerve. I had no trouble finding the 4″ tart pans at bed bath and beyond. I did have a little extra chocolate filling that didn’t fit in the tart but not much. Even reducing the serving size to 1/8 of the tart, it is 3 bites of heaven at the end of the day for me!
Just made this and LOVE IT! My carb loving family even enjoyed it. The chocolate imitated ganache which played perfectly with the crust! Home run on this one Matt!
I made this last night for my keto granddaughter, she and her friend loved it. I added a bit more cream cheese and some cream fresh to make it a bit less dark chocolate, and extra egg, it turned out perfect, I wasn’t crazy about the crust though. I’m thinking pecan nut crust instead next time. This would be fine to serve anyone. I did serve it with whipped cream on top. I’d say 1 to 10 for ease of making, it’s a 3 to 4, take very little time to make if you are seasoned cook/baker.
Love the recipe and tasted delicious as always!!!
The tart pans you are using must be larger than 4 inches. I just bought 4-inch tart pans (https://www.amazon.com/gp/product/B01M9A33NL/) and I was able to make 5 tart crusts (doubled the recipe which should have yielded 4). Lots of extra chocolate filling left over, so I poured extra into 4 silicone muffin molds and baked with tarts.
The tart pan you link to in the recipe is for an 11-inch tart/quiche pan. I would suggest you change the link to the one I posted above — it works great!
Update: they also came out jello like. I doubled the recipe too if that makes a difference. And used four 4 in tart pans.
Currently in the oven now. I’m going on 25 mins in the oven and they are still pretty wobbly 🙁 I wonder if Mississippi and Atl are in different altitudes. You wouldn’t think they would be….
I made this recipe as directed and it was SOOO GOOD! I wanted to bring it to a pot luck luncheon and was trying to figure out how to made it in individual servings. I made two recipes of the dough and pressed it into 10 regular size muffin pan wells. Then I used one (yes just one) recipe of the custard and filled all 10 tarts nicely. I baked them the same as I did the larger tarts (I baked mine for 20 minutes at 325, at 15 min they were still liquid in the middle). They came out beautiful. I took them to the luncheon and there were only 19 people there with many other options for dessert but the tarts completely disappeared with many compliments. Only my family knew they were keto. Thank you Matt and Megha for another winning recipe!
I’m allergic to stevia so I used 10 drops of EZ Sweets. I might take it down to 8 or 9 drops next time, but overall this is amazingly delicious!
I tried 8 drops EZ sweets and it was still just a touch too sweet, 7 is probably the right amount. Regardless, still very yummy.
Do you have any experience making this with stevia only, and no erythritol? I have a friend who can’t tolerate sugar alcohols (explosive diarrhea — ugh!). I’m always looking for recipes that can be adapted to leave out the sugar alcohols.
All stevia should work!
Wondering what your thoughts are on Sukrin on keto diet?
The Sukrin products made with Erythritol are fine!