Keto Chocolate Tart

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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.

A sugar free chocolate tart topped with chopped hazelnuts on a cake stand.

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.

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Ingredients
Instructions
Pan Sizes
Recipe FAQs
Storage
More Keto Chocolate Cakes
Recipe

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.

Crumbly dough for the tart base in a bowl.

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.

The unbaked tart crust pressed in a pie pan lined with parchment paper.

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.

Chocolate fililng in a food processor bowl.

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.

The filling inside the cooled tart crust.

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.

a low carb chocolate tart cut into slices

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

Can I make the filling with dairy cream?

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.

How to make an almond flour tart crust?

Use the crust recipe from my keto quiche. Add vanilla and sweetener for a sweet version.

I don't like almonds. Can I make a coconut flour crust instead?

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.