This really easy and decadently creamy sugar free chocolate tart is assembled in minutes. It is gluten free and keto.
In my opinion, the coconut deserves a medal for awesomeness. Coconuts contain super-healthy medium-chain fatty acids that help you burn fat, reduce cholesterol levels and boost brain function. They are rich in proteins and fibre and above all, they taste deliciously... coconutty.
I have desiccated coconut on weekly repeat order from the supermarket (it's irresistible with plain yoghurt), but frankly, I'm in love with the entire coconut clan. Here they are:
Coconut oil! It's fantastic for frying and I used it in these Coconut Tahini Bliss Balls
Coconut butter! You can spread it on bread or make a cookie/cake glaze like in this keto lemon cake recipe. I sometimes eat a spoonful straight from the jar - it's on a par with (homemade) Nutella.
Coconut flakes and shredded coconut - stir into yoghurts, add a spoonful to your smoothie, use it in granolas (check out this Peanut Butter Granola)
Coconut milk and coconut cream! Perfect for desserts like my keto strawberry mousse and so good for indulgent make-ahead breakfast recipes like this coffee chia pudding.
Coconut flour! It basically is a one stop - grain free, low carb and so easy to use once you've got the hang of its extremely absorbent properties (you need to use a lot less of it in comparison to wheat flour). You can make awesome sweet and savoury dishes with coconut flour. On my blog I've published recipes for low carb waffles, chocolate muffins, coconut blondies and these very popular coconut cheese crackers. Friends, I've barely scratched the surface.
So here's the latest addition to my coconut recipe collection: the really simple sugar free chocolate tart. It is, as the name suggests, really simple and really so good.
I got the idea for this tart from a recipe in a magazine I leafed through in my local Planet Organic, which I tweaked and made sugar free. The base is a mix of almond flour (straight up ground almonds work well here too) and shredded coconut plus one egg. I have experimented by adding vanilla extract to this, cinnamon and also a bit of sweetener. All work fine, but are not necessary. The subtly sweet taste of coconut is quite enough.
The coconut filling is dreamy-creamy, silky and extremely chocolatey. If you wanted, you could even add a teaspoon of Brandy to make it adult only. In terms of topping, any dry-roasted nuts would work, as would toasted coconut flakes, come to think of it. It retains its crunchy bite in the fridge for a few days.
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Recipe
Really Simple Low Carb Chocolate Tart (sugar free)
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.
Ingredients
- 120 g / 1 ¼ cup almond flour (to my UK readers - ground almonds work fine here)
- 70 g / ¾ cup unsweetened shredded coconut
- 1 medium egg
- 200 ml ¾ cup coconut cream
- 50 ml / ¼ cup coconut oil melted
- 10 drops stevia or more, depending on your sweet tooth
- 2 tbsp and 1 tsp cacao powder unsweetened
- 1 teaspoon vanilla extract
- pinch of salt
- small handful of chopped hazelnuts to garnish
Instructions
- Preheat the oven to 180 Celsius.
- Mix the shredded coconut, almond flour and the egg with a stick blender or in a food processor until it forms a doughy ball.
- Press the dough into a loaf tin lined with baking paper (do not omit the baking paper - it makes life so much easier). It should be ca 2 fingers high on the sides. If you wish, pinch the edge with your fingers to make it look pretty.
- Bake the tart base for ca 20 minutes or until lightly browned. Remove from the oven and let cool.
- Now make the chocolate ganache. Melt the coconut oil, then stir in the coconut cream, cacao powder, vanilla essence, pinch of salt and the stevia or powdered erythritol. Taste and adjust the sweetener if necessary.
- Pour into the cooled tart base and place in the fridge until fully set (ca 1 ½ hours).
- Before serving, dry-roast some chopped hazelnuts in a pan on medium heat until golden. Sprinkle over the tart and enjoy.
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
Seghi
Should the tartcrust be crusty? Because there is no butter?
Katrin
Hello Seghi, exactly, it has a nice crunch.
Platter Talk
This recipe looks so good! I can't believe that it's low carb! Giving this to my peeps and sis!!!