Description
A rich and decadent sugar-free keto chocolate tart made with an almond flour crust and a silky dark chocolate filling, perfect for low-carb and diabetic-friendly diets.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 170 g sugar-free dark chocolate (85–90% cocoa)
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, powdered erythritol, melted butter, vanilla extract, and salt until combined.
- Press the mixture firmly into a tart pan to form the crust.
- Bake the crust for 10–12 minutes until lightly golden. Let cool.
- Heat the heavy cream in a saucepan over low heat until just steaming.
- Add sugar-free dark chocolate and butter, stirring until smooth and fully melted.
- Remove from heat and stir in vanilla extract.
- Pour the chocolate filling into the cooled crust.
- Refrigerate for at least 2 hours until set before slicing.
Notes
- Use high-quality sugar-free chocolate for best flavor.
- Store refrigerated for up to 4 days.
- Optional topping: whipped cream sweetened with erythritol.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International