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.
I made this and it was wonderful. Very rich, chocolaty and not too sweet. Thank you for the recipe. You guys are the greatest!
Can’t wait to make it… going out to hunt for Baker’s chocolate.
I understand Megha having allergies to nuts and you make everything with coconut flour, that’s cool. I was wondering if you could do the recipe with almond flour and what the differences would be. I ask this cause I’m not much of a coconut fan. Thanks for everything you do
theresaali@gmail.com
I didn’t have baker’s chocolate so I used Lily’s stevia sweetened chocolate chips instead, I added 20 drops of stevia and didn’t add the erythritol simply because I don’t care for it and the chips are already sweetened. I used allulose in the crust and baked it in one larger tart pan for 14 minutes. I just took it out of the oven and can’t wait to try it! It looks great too!
we don’t use liquid sweetner so how many spoon full is 30 drops of sweetner
Can these be frozen ?
I am not sure how they would turn out or change texture wise, but you can try it.
I tried this recipe tonight after getting the pans from Amazon for Christmas. It’s amazing! Thanks Matt & Megha. Tomorrow is my 1 yr Anniversary on Keto and I’m never going back. I feel amazing and my brain is no longer in a fog. Plus I’ve lost 65 lbs.
Can collagen be used in place of the cream cheese? If so, how much? Thanks.
Not sure about that substitution.. You will have to do some experimenting.
Guys, I made it double to fit the regular pan, it’s delicious and I am thankful to you for share the recipe with all of us, God bless you and give you success!
didn’t have tart pans, so I tried cupcake pan and it worked really well. It ended up making 8 cupcake tarts. Have to fool around with the crust recipe to make it a little tighter crust. Off to the store to get tart pans for my next batch
Hi, do you think a dollop of your cream cheese icing would be a good topping for this? I want to offer it to my sugar-loving family members so they know we ketoers are not deprived of yummy desserts. 🙂
Possibly! It depends on what they like I guess.
Love this tart! Been making it many times now. But i wonder, what is the grated product that you put on top of the filling?
That would be cocoa powder, they just sifted in on top.
Can this be frozen? How long will it keep in the fridge? I made this recipe last night. It came out ok, but the tart filling was a little gritty, not totally smooth. I used the powdered swerve for the filling. Any ideas why this may have happened? Love your cool book!!
How much almond flour should be used to replace coconut flour?
Coconut flour and almond flour can not be substituted one-for-one. Coconut flour is much more absorbent than almond flour, so typically between 3-4 parts almond flour for every one part coconut flour will work.