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
Marti
The tart looks delicious. I have almonds that I can ground for the crust. I’m just not sure how fine to ground them since I don’t want almond meal. Also, can coconut butter be substituted for the coconut cream?
Katrin
Hi Marti, I would grind them quite finely. The shredded coconut is quite coarse already and you want the dough for the crust stick together nicely. And I would not substitute coconut butter for coconut cream as it's much firmer and higher in fat (and way more expensive, too!). Just pick up a can/tin from the supermarket.
Tammy
I have problems with recipes using coconut cream. Do u put it in fridge first then drain the solid out or what?
And abt the almonds-that's 1 1/4 AFTER u have ground them?
I read all the comments but wanted to make sure.
Thanks
Katrin
Here in the UK you can buy either coconut cream or coconut milk in cans/tins. Coconut cream is firm. The coconut milk is part firm, part watery. If you cannot source a can of coconut cream, buy coconut milk and place it in the fridge. That way the firm and watery parts separate and you can scoop out the cream to use for your recipe. The almonds I buy ready-ground, so if you're using the cup measurement and want to grind your own (blanched = no skins) almonds, measure them out once they are ground. Happy baking!
Shea
Hi! I know this post is a bit old but I'm hoping you'll still reply. This tart looks incredible and I really want to make it, however, I am very allergic to almonds. 🙁 Any suggestions on how to make it without?
Katrin
Hello Shea, I'm glad you like the look of the tart! I have just posted a new recipe for a strawberry mascarpone tart, which has a coconut flour crust. You could use that crust and make the chocolate filling.
Gail
Hello from the USA, Katrin,
Thank you for this beautiful and elegant dessert! We love low-carb eating and I expect by the ingredients list that this will be wonderful!
I know this is a bit older post, but in the recipe you mention using erythritol as an option. There is not an amount listed, but that would be my preferred substitution. From one of your comments, I am assuming 2 tsp. erythritol?
I have liquid stevia drops (not glycerite) also. Have never heard of glycerite and research shows me they are not interchangeable. Any guesses on how many drops to start with, if I were to go that route?
Thanks again! =)
Katrin
Hello there! Any liquid stevia drops work in this recipe. I actually thought stevia glycerite was no more than a fancy word for liquid stevia! Mine is equivalent to the sweetness of 1 tsp of sugar per 4 drops. With the granulated erythritol I use the sweetness is 1:1 to sugar. Hope this helps!
Gail
Thank you, Katrin. I made this using 1T. erythritol (before I saw your response). It was fabulous! We all loved it. The crust is one of the best we have had... we love flaky crust. =)
Thanks again, and I appreciate you answering. =)
Katrin
That's great to hear! Glad it worked out well 🙂
Beth
Is there a strong coconut flavor to this desert or does the chocolate overpower it? My husband LOVES chocolate pies but does not like coconut.
Katrin
You cannot taste the coconut in the chocolate filling as chocolate is such a strong taste. If your husband doesn't like the taste of coconut you could replace thr shredded coconut in the crust with more almond
Alicia Gonzalez
I have a question about the ground almonds... is that the same as almond flour?
Thanks!
Katrin
No, it's not. Ground almonds are much coarser than almond flour. Here in the UK (in case you live elsewhere) you can get them in the baking sections of supermarkets. Almond flour is less common and mostly sold in health food stores or online. It is very, very finely ground, much more like wheat flour in consistency
Val
Has anyone tried without the artificial/ semi artificial sweetener? I am not a fan of any sugar substitutebut from real whole fruits like a ripen banana.
Katrin
You could replace the sweetener with banana if you don't mind the banana taste coming through or use a few dates.
Sarah
Hi there, thia looks delicious! I'm thinking I'll make it for easter day. I onky have granular stevia, do you know how much would be appropriate or if that would work? Im very new to using stevia. Thank you
Katrin
Hello Sarah, granulated stevia should work fine. I used to have one which could be used like sugar 1:1, so just check the box if yours is the same. 5 drops of stevia glycerite equal 1 teaspoon of sugar, so just use the corresponding amount.
Dee
Just made this - thanks for such a simple but delicious recipe! I halved all the ingredients, used a gelatin egg instead of a chicken egg, and Natvia (Truvia) instead of stevia. It made just enough for 3 individual tartlets, which is exactly what I wanted. But honestly, the filling so rich and chocolatey that half a tartlet is enough of a serving!
I really like the crust, too. I might experiment with adding some savoury spices and using it for a quiche.
Katrin
Hello Dee, so glad you liked the recipe. And good idea too to make the crust savoury. I love quiches!
Kristen
What is a gelatin egg? I just found out I’m allergic to eggs and am going crazy. Trying to eat Keto without egg is making me sad.
Katrin
You use 1 tbsp of gelatin to 3 tbsp of water to replace 1 or 2 eggs. It's best to source grass fed gelatin and not the stuff from the supermarket...
Sofia
What size loaf tin? Not sure what a loaf tin is because my loaf pans have high sides & I couldn't make pretty crimped edges like yours. Thanks.
Katrin
Hello Sofia, I used a silicone (flexible) loaf tin that measures 10x25cm at the top (8.5x21cm or so at the bottom). It is a regular loaf pan height, but I guess the fact it's flexible makes it easier to crimp the sides 🙂 You could of course use any other baking tin with lower sides and just adjust the quantities accordingly. Hope this helps