Really Simple Low Carb Chocolate Tart (sugar free)
This really simple and decadently creamy low carb chocolate tart is assembled in minutes. It is gluten free, keto and sugar free.
- 120 g / 1 1/4 cup almond flour (to my UK readers - ground almonds work fine here)
- 70 g / 3/4 cup unsweetened shredded coconut
- 1 medium egg
- 200 ml 3/4 cup coconut cream
- 50 ml / 1/4 cup coconut oil melted
- 10 drops stevia or more, depending on your sweet tooth
- 2 tbsp and 1 tsp cacao powder unsweetened
- 1 tsp vanilla essence
- pinch of salt
- small handful of chopped hazelnuts to garnish
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 1/2 hours).
Before serving, dry-roast some chopped hazelnuts in a pan on medium heat until golden. Sprinkle over the tart and enjoy.
You could even a teaspoon of Brandy to the filling 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.
The tart crust retains its crunchy bite in the fridge for a few days.
Calories: 314kcal | Carbohydrates: 4.8g | Protein: 7.5g | Fat: 26.3g | Saturated Fat: 14.9g | Cholesterol: 48mg | Sodium: 20mg | Potassium: 31.8mg | Fiber: 3.3g | Sugar: 1.4g