Keto Chocolate Tart


  1. 45 grams almond flour
  2. 35 grams salted butter
  3. 1 tbsp unsweetened cocoa powder
  4. 150 grams cheese
  5. 1 tsp vanilla extract
  6. 2 tbsp water
  7. 1 tsp instant espresso powder
  8. 100 ml heavy cream
  9. 30 grams dark chocolate


  • Microwave the butter for 30 seconds till melted
  • Add in your stevia/sweetner to taste, vanilla essence and the coco powder and mix well together
  • Add in the almond flour and combine till well incorporated
  • Divide the mixture in 3 tart tins or ramekins and shape the base
  • Bake at 175 C/ 350 F for 10 minutes and then allow them to cool
  • Heat 2 tablespoons of water and mix 1 tsp of instant espresso powder into that
  • Whip the mascarpone cheese, stevia, vanilla extract and coffee mixture together till nice and fluffy
  • Pour the mascarpone mixture over the base and chill in the fridge for 15 minutes
  • Meanwhile warm up the cream for 30 seconds in the microwave and add the chocolate and sweetner to that and mix till fully melted and you have a creamy ganache
  • Pour the ganache over the mascarpone mousse in the tart molds and chill in the fridge for an hour
  • Finish with some sea salt on top of each tart.

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