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.
Christina
Does this taste like coconut because there are a lot of coconut ingredients in this recipe? I don't mind using coconut products but don't like the taste of coconut. As long as it doesn't taste like that, I would attempt trying to make this recipe.
Thank you for all of your hard work and dedication.
Katrin Nürnberger
You can taste it in the tart base, but not in the filling. Chocolate is a strong flavour!
Linda
I would love to have some crust and bread recipes that do not contain any type of coconut. (Allergic to coconut)
Katrin Nürnberger
Just use more almond flour in the crust and add 3 tbsp melted butter 🙂
Vanessa
Thanks for sharing - it is delicious! Does it keep long?
Katrin Nürnberger
You can store it in the fridge for about 4-5 days.
Suzanne
This looks so good! Do you use this dough for any other recipes?
Katrin Nürnberger
You can fill it with anything you like! For example, use the filling of my strawberry mascarpone tart.
Chilly
It is really simple and yummy
Mickey
Hii
I would like to know if there is any other ingredient that could be substitute for coconut cream? I'm not sure I can find it in my town, but would really like to try this recipe and make it as similar as possible.
Katrin
Hi Mickey, the closest would be double / heavy cream.
You can find coconut cream in the international cooking section of supermarkets. It's often used in Thai and Indian cuisine. If you can't see coconut cream look for coconut milk (canned!) and put it in the fridge. It will separate into a liquid and a firm part. Only use the firm part for the recipe.
Ashley
Hi could you please tell me how many net carbs is in a serving please? Thank you x
Katrin
4.8 total carbs minus 3.3 fibre = 1.5 net carbs per portion
Laurie Phillips
Hi Katrin,
I don't use coconut oil can I use any other like avocado.? I don't have a gallbladder and it irritates it. I am diabetic as well and can't have a lot of fat. Can I use light cream instead of the coconut cream for this recipe? I need to lower the saturated fat content. The higher fat with monounsaturated fats helps me lose weight.
Thanks so much it looks so decadent!
Katrin
Avocado could work in this recipe, that's such a good idea. Light cream is more liquid than the coconut cream, so you might have to use less. Overall, your filling might end up a bit softer, but if you cool it in the fridge it should be fine!
Catherine
I made this today, it's so good. Thank You
Lonna
Please let me know how big the "serving size" is? trying to cut to proper sizes. thanks, waning to make for Easter this year for 3 members doing Keto.
Katrin
HI Lonna, I calculated 8 servings for this recipe.