My keto chocolate tart has a crunchy almond flour base and a decadently creamy coconut chocolate filling. Let me show you how to make this easy sugar free chocolate tart with only 10 minutes of prep. Dairy-free.
This really simple sugar free chocolate tart is, as the name suggests, super simple and really so good. It has coconut in both the crust and topping, which pairs well with the deep chocolate flavor of the filling.
I got the idea for this tart from a magazine I leafed through in my local organic store back in 2017. I tweaked it and made it keto.
Back then, I did not have a round pie pan. That's why I made the original tart in my silicone 9x5 bread pan. I still love the rectangular shape of that tart. You cut it in a criss cross pattern, which looks super cute. (I have an image of the original tart further down in the post).
I am now revisiting this recipe in 2025 to add step by step photos and more info. This time, I re-made the tart in a classic pie dish, for all of you who prefer a classic round tart.
Also try my keto Bakewell tart.
Ingredients
Let's talk ingredients. You'll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
CRUST
- Almond Flour - I used ground almonds, which is the same as regular almond flour. Super-fine almond flour also works.
- Desiccated coconut - Also called shredded coconut. This is dried coconut flesh. Check that it is unsweetened!
- Egg - Binds the tart base. I used a medium egg, but a large egg will work just as well. With super-fine almond flour you have to use a large egg.
- Vanilla extract - For a gently sweet flavor. You could also add a tablespoon of sweetener to the crust if you like your pastries a little sweeter.
CHOCOLATE FILLING
- Coconut Cream - From a can. Or use the thick part from a can of coconut milk. Coconut cream has a fat content of over 20%.
- Coconut Oil - This helps the filling to set. Has to be coconut oil and not MCT oil. Should be melted and cooled.
- Cocoa Powder - Both cacao powder and cocoa powder work. 100% unsweetened.
- Sweetener - In my original recipe I used 10 stevia drops (with a recmmendation to increase the sweetener to taste). This time, I sweetened the filling with a powdered allulose monk fruit blend.
- Vanilla & Salt - To enhance the flavor.
Important: With a round 9-inch pie pan you need 50% more filling. The filling amounts for each pan are detailed in the recipe card at the bottom of the post.
Instructions
It is simple to make a keto chocolate tart. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
Put the ingredients for the crust (almond flour, desiccated coconut, egg and vanilla extract) into a food processor or a large mixing bowl. Blend until a crumbly dough forms.
STEP 2
Press the dough into a pie pan lined with parchment paper.
STEP 3
Bake the crust in the preheated oven until golden and crisp. Remove from the oven and let cool completely.
STEP 4
In a food processor or large mixing bowl, blend all ingredients for the chocolate filling - coconut cream, coconut oil, cocoa powder, sweetener, vanilla extract and salt.
STEP 5
Pour the filling into the baked tart crust and cool in the fridge until set. Option to top the tart with roasted chopped hazelnuts.
Katrin's Top Tips
Patience. Let the tart cool in the fridge for at least 2 hours. This is the minimum time the filling needs to set properly. I recommend to prepare it the day before so it can chill in the fridge overnight.
Taste the filling. We all have a different idea of what the perfect amount of sweetness is. Add a little more if you prefer. Also, I can recommend adding a teaspoon of Brandy for a grown-up version.
Topping Variations: I topped my low carb chocolate tart with toasted chopped hazelnuts. You could also drizzle over melted sugar free chocolate. Or, decorate it with fresh raspberries and sugar free whipped cream.
Pan Sizes
When I first made this keto tart, I used a rectangular 9x5 pan (which was in fact a loaf tin!). You can see how it loked in the image above.
This time, I made the tart in a 9 inch loose bottom pie dish.
The amount of dough for the base was just enough for a 9-inch pie pan. The crust ended up thinner than with the rectangular pan, which I liked.
I did increase the filling by half to account for the larger space of the round shape. The recommended amounts are in the recipe card at the bottom of the post.
Recipe FAQs
Of course! Use softened butter instead of the coconut oil and heavy cream instead of the coconut cream. Whip the mixture to soft peaks, then spoon it into the tart crust. Let it chill in the fridge to set.
Use the crust recipe from my keto quiche. Add vanilla and sweetener for a sweet version.
Sure! Use the coconut flour crust from my strawberry mascarpone tart.
Below you can see what the slices look like with using a rectangular loaf pan:
And here is how a slice looks like when you use a 9 inch round pie pan:
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The tart retains its crunchy bite really well.
Keto chocolate tart is suitable for freezing. I pre-slice it and freeze the slices without touching each other. This way, they don't stick together and I can take out one slice at a time.
More Keto Chocolate Cakes
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Recipe
Sugar Free Keto Chocolate Tart
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 9x5 inch rectangular pan OR 9-inch pie pan (use increased filling amounts for this pan in the recipe notes)
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
- 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
- 1 ¼ cup / 300ml coconut cream
- ⅓ cup / 75g coconut oil
- 4 tablespoon cocoa powder
- 6 tablespoon allulose
- 1.5 teaspoon vanilla extract
Jeannine Salisbury
I don't like coconut, but fine with coconut oil. Can I just take it out of the recipe?
Katrin Nürnberger
Hi Jeannine, I list replacements for the ingredients in the post. You can use cream instead of the coconut cream. Or, make an almond flour crust without coconut.
James
Looks wonderful. If substituting stevia for swerve or monk fruit, do you have a measurement amount to use?
James
Katrin Nürnberger
I would probably use 4 tablespoons.
Lucy
Do you mean coconut cream in a carton? Not coconut milk in a can I’m assuming.
Also what can I use I stead of stevia drops please? Thanks
Katrin Nürnberger
You can use coconut cream from a carton or coconut cream from a can. You can even use a can of coconut milk and put it in the fridge so that the cream separates from the liquid and you can scoop it out. Then, use the leftover liquid in smoothies or in a curry.
You can use a powdered sweetener in place of stevia. I like Bocha Sweet or allulose.
laura
what size pan did you use?
Katrin Nürnberger
It is a 9 x 5 full size silicone bread loaf pan. I used it because when I made the recipe, I did not actually own a pie dish. Using a round pie or tart dish with a removable bottom would probably be an easier way to make the recipe.
Cathi
I like my coconut sweetened. I just put it in a baggy and add several tablespoons of water mixed with sweetner. I shake it good and leave in fridge overnite. I haven't tried toasting it, but I'm looking forward to trying this.
PyropeInFlames
Hubby saw this over my shoulder and started to drool.
We don't like stevia. Can we incorporate Swerve instead?
Katrin Nürnberger
Yes, that will work! A powdered sweetener will work best here.