This Keto Raspberry Truffle Tart recipe is a show-stopping dessert that everyone will love! Gluten free AND sugar free - but you'd never know it!
Today’s recipe - a Low Carb Raspberry Truffle Tart - came as the result of a minor screw up, when I was developing some simple chocolate tarts - that recipe is still coming.
The chocolate cookie crust for those mini tarts was the perfect amount to fit a large tart pan - 11", so I made another batch to provide alternate directions.
I had HOPED the rich chocolate ganache was enough to fill it, but alas, it was not.
Not one to waste specialty ingredients, I decided to develop a small batch, keto-friendly raspberry curd as a topping - thick enough to cut properly - and ended up making the BEST dessert.
IMHO, the best chocolate dessert is the one where the chocolate is cut with something else - usually a fruit - with a good balance of sweetness.
The best part?
You don’t need to be a pastry chef, to have great success with this recipe. There are a few steps, yes - but they’re all simple, and require no special technique or talent.
The hardest part of making this torte is waiting for the raspberry curd to set up - at that point, you’re a few hours in, and already know how good the ganache filling AND curd taste, separately!
Anyway, this is another of those keto dessert recipes that is 100% suitable to serve to a mixed crowd of chocolate lovers.
In no way does it feel like diet food, yet it’s only 7 grams of net carbs per serving!
It’s pretty, elegant enough for even dinner parties, AND gluten free.
What’s not to love?
Let’s get to it...
Ingredients
If you do any of my keto baking, you’ll find these to be fairly basic ingredients.
Most should be easy to find in any grocery store, but you may need to place an order with Amazon or a health food store, depending on what you’ve got in your pantry.
A few notes for you:
The Keto “Flour” Mixture
I use a variation of my regular “flour” ingredients in this recipe, when it comes to making the keto chocolate pastry crust:
Super Fine Almond Flour
Chocolate Flavored Whey Protein Powder
Unsweetened Cocoa Powder
Coconut Flour
As far as the protein powder goes, I use Revolution Nutrition's High Whey in Chocolate Cake, but other brands - with no added sugar - should work fine.
Just be sure to use something you actually like the taste of!
Sugar Substitute
As with all of my baking of late, I used allulose in this recipe.
This can be made with straight Allulose, or an Allulose-Monkfruit Blend.
Allulose by itself is slightly less sweet than regular sugar, and allulose - monk fruit sweetener blends tend to be more cup-for-cup substitutes.
They both taste a lot like regular sugar, but the you’ll need a bit more if just using straight allulose - both amounts are indicated in the recipe card.
If you’d like to use a Monkfruit/Erthyritol blend - like Swerve Granular Sweetener - you’ll use the smaller amount indicated in the recipe card.
Just be forewarned: Erythritol has a tendency to both crystallize, AND leave a weird cooling sensation in the mouth.
These traits will impact the final product - and they’re why I don’t use erythritol anymore.
Sugar Free Milk Chocolate Chips
This recipe uses Lily's Milk Chocolate Chips for the rich chocolate filling.
I find Lily’s to be the best quality chocolate in the sugar free market, of those I’ve tried.
That said, you can probably use any Sugar Free Milk Chocolate Chips.
Caveat: The cream amount is based on the use of milk chocolate chips, and will vary if you stray too far from that type.
If you use Sugar Free Semisweet Chocolate Chips - or Dark chocolate - it’ll set up firmer than milk chocolate does.
If you use Sugar Free White Chocolate Chips, it’ll set up softer than milk chocolate does - it might not cut as nicely.
Just keep that in mind!
Frozen Raspberries
While I usually prefer to use fresh raspberries in my recipes, this is one of those instances where frozen really is better.
The freezing and thawing process breaks down the fruit in a way that just blending does not, leading to a richer, juicier taste - and an easier time with straining the pulp out.
Citric Acid
Citric Acid has been my secret ingredient for making Fruit Curds for ages now.
Non-lemon fruit curds generally use lemon juice along with the featured fruit, because the acid is needed to set the curd.
This has the unfortunate side effect of imparting a lemon taste to the curd, diluting the fruit you’re actually trying to feature.
By using citric acid, I get the acid I need, without any added flavours or liquid.
Garnish
Garnishing this Keto Chocolate Raspberry Tart is completely up to you, and there are SO many possibilities.
I like to keep it pretty simple, with fresh raspberries, mint leaves, and some Sugar Free Mini Chocolate Chips.
Other options I’d considered were:
1. Making up a small batch of a sugar free dark chocolate ganache and drizzling it over, as a silky chocolate glaze
2. Getting some sugar free bittersweet chocolate bars and either chopping them into small pieces, or attempting to make chocolate shavings off them.
3. Stabilizing some whipped cream and piping out rosettes along with the fresh raspberries.
4. Mini keto meringue rosettes - chocolate or vanilla.
Really, go with what you like, have access to, and suits your macros.
Everything Else
Rounding out this recipe, you will need:
Salted Butter
Heavy Cream / Double Cream / Whipping Cream
Large Eggs
Pure Vanilla Extract
Salt
... pretty basic, nothing to add, here!
Equipment
There are only 2 pieces of more specialized equipment you’ll need for this recipe:
1. A rolling pin. I recommend using a Rolling pin with adjustable thickness guides.
2. An 11" Round Tart Pan. I like to use the kind with a removable bottom, to make serving it easier.
How to Make a Keto Raspberry Truffle Tart
The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:
Make The Keto Chocolate Tart Dough
In a medium bowl, whisk together the almond flour, protein powder, cocoa powder, and coconut flour, set aside.
In stand mixer - or in a large bowl if using an electric mixer - cream butter and allulose until fluffy.
Add the egg and vanilla, beat until everything is fully incorporated and smooth.
Scraped down the sides of the bowl with a rubber spatula as you go, to make sure everything is incorporated into the dough.
Wrap dough with plastic wrap, chill for 1 hour.
Note: for best results, do not skip the chilling time!
Bake the Tart Shell
Preheat oven to 350 F; Spray an 11" round tart pan (with removable bottom) with cooking spray.
Use a bit of extra chocolate protein powder to lightly dust your work surface, roll the chilled dough out to about 12" in diameter, and press it into the tart pan.
(I like to roll it out on parchment paper and just invert it on the pan.)
Use a sharp knife to trim the top edge of the crust, discard leftovers.
Use a fork to prick the bottom all over; bake chocolate tart shell for 15-18 minutes, until lightly golden brown.
Remove from oven and let the tart cool to room temperature.
Make the Keto Chocolate Ganache Filling
Place sugar-free chocolate chips into a glass mixing bowl, and put aside.
In a small saucepan, combine heavy whipping cream and butter. Heat to JUST to a simmer over medium heat, remove from heat.
Stir in vanilla extract...
Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.
Chill filled shell in the fridge for at least an hour or so, until the chocolate tart filling is set.
Make the Keto Raspberry Curd
In a small food processor, blitz raspberries to liquify.
Press raspberry pulp through a wire strainer and into a medium saucepan, discarding the solids (seeds) left behind.
Add to the raspberry pulp - along with the citric acid - whisk until well combined.
It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use a surface thermometer for this.
You’ll know it’s ready when the bubbles / foam incorporate into the curd.
Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
Once all of the butter has melted in and been fully incorporated into the curd, season with a pinch or so of salt, to taste.
Cover and chill for at least 4 hours.
Serving
Once it has chilled for 4 hours or more, remove the plastic wrap and the tart ring. Set tart on your serving dish.
Use a warm offset spatula to re-smooth the top of the raspberry curd, if desired. (I run it under hot water, then wipe with a clean kitchen towel).
Garnish as desired, slice and serve.
Leftovers and Storage
Ungarnished chocolate raspberry tart will last for 3-4 days in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!).
More Low Carb Dessert Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some keto recipes to try!
Biscotti
Carrot Cake
Cheesecake
Chocolate Chip Cookies
Chocolate Truffles
Cream Cheese Mints
Creme Brulee
Fudgy Brownies
Ladyfingers
Lemon Bars
Low Carb Holiday Desserts
Marbled Pumpkin Cheesecake Brownies
Protein Chocolate Cookies
Raspberry Coconut Bars
Tiramisu
Traditional Chocolate Mousse
... but wait, there's more! We have a whole Low Carb Dessert Recipe section! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Raspberry Truffle Tart [Sugar Free, Gluten Free]
Equipment
- 1 11" Tart Pan
Ingredients
Gluten Free Keto Chocolate Tart Shell
- 1 ¼ cup Superfine Almond Flour
- ½ cup Chocolate Whey Protein Powder
- ¼ cup Cocoa Powder
- 2 tablespoon Coconut Flour
- ½ cup Salted Butter room temperature
- ½ cup Allulose ⅓ cup if using erythitol blend
- 1 Large Egg
- 1 teaspoon Vanilla Extract
Sugar Free Milk Chocolate Ganache
- 9 oz Lily’s Milk Chocolate Chips
- ¾ cup plus 2 tablespoon Heavy Cream
- 2 tablespoon Butter
- 2 teaspoon Vanilla Extract
Sugar Free Raspberry Curd:
- 300 g Frozen Raspberries Thawed
- ⅔ cup Allulose ½ cup if using Erythritol blend
- 4 Large Egg Yolks
- 1 Large Egg
- 1 teaspoon Citric Acid
- 4 tablespoon Salted Butter Chilled and cut into pieces
- Pinch Salt
Assembly
- Fresh Raspberries Mint Leaves, and/or Sugar Free Chocolate, as desired.
Instructions
Make The Keto Chocolate Tart Dough:
- In a medium bowl, whisk together the almond flour, protein powder, cocoa powder, and coconut flour, set aside.
- In stand mixer - or in a large bowl if using an electric mixer - cream butter and allulose until fluffy.
- Add the egg and vanilla, beat until everything is fully incorporated and smooth.
- Slowly add the dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Wrap dough with plastic wrap, chill for 1 hour.
Bake the Tart Shell:
- Preheat oven to 350 F; Spray an 11" round tart pan (with removable bottom) with cooking spray.
- Use a bit of extra chocolate protein powder to lightly dust your work surface, roll the chilled dough out to about 12" in diameter, and press it into the tart pan.
- (I like to roll it out on parchment paper and just invert it on the pan.)
- Press the dough into the bottom edge and into the side scallops of the pan, aiming for an even thickness throughout.
- Use a sharp knife to trim the top edge of the crust, discard leftovers.
- Use a fork to prick the bottom all over; bake at for 15-18 minutes, until lightly golden brown.
- Remove from oven and allow to cool to room temperature.
Make the Keto Chocolate Ganache Filling:
- Place sugar-free chocolate chips into a glass mixing bowl, and put aside.
- In a small saucepan, combine heavy whipping cream and butter. Heat to JUST to a simmer over medium heat, remove from heat.
- Stir in vanilla extract, then pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
- Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.
- Spoon or pipe ganache into the cooled keto chocolate tart shell, cover with plastic wrap.
- Chill filled shell in the fridge for at least an hour or so, until the filling is set.
Make the Keto Raspberry Curd:
- In a small food processor, blitz raspberries to liquify.
- Press raspberry pulp through a wire strainer and into a small pot, discarding the solids (seeds) left behind.
- In a separate small bowl, whisk together egg yolks, large egg, and allulose until well combined. Add to the raspberry pulp - along with the citric acid - whisk until well combined.
- Cook over medium heat, whisking constantly, until mixture thickens.
- It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use a surface thermometer for this.
- You’ll know it’s ready when the bubbles / foam incorporate into the curd.
- Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
- Once all of the butter has melted in and been fully incorporated into the curd, season with a pinch or so of salt, to taste.
- Spread warm raspberry curd over the set sugar free chocolate ganache, smoothing with the back of a spoon.
- Cover and chill for at least 4 hours.
Serving
- Once it has chilled for 4 hours or more, remove the plastic wrap. Use a warm offset spatula to re-smooth the top of the raspberry curd, if desired. (I run it under hot water, then wipe with a clean kitchen towel).
- Garnish as desired, slice and serve.
Notes
Nutrition
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