Mini Keto Chocolate Tarts

As you may have noticed by my last few posts, I’m now keenly aware of the fact that the winter holiday season is upon us, so I’m racing to deal with a backlog of keto holiday recipes!

These simple chocolate tarts are probably the best chocolate dessert I’ve come up with that is both low carb and gluten free.

It’s perfect for serving at dinner parties during the winter holidays, as well as a decadent dessert for Valentine’s Day, anniversaries, and all kinds of other special occasions.

The pastry dough is basically a chocolate cookie crust, and it’s filled with a sugar free rich chocolate ganache - perfect for chocolate lovers!

The really nice thing about this is that no one is going to clock it as being diet food - or even gluten free. It just tastes like a nice dessert - perfect for dinner party guests with mixed dietary restrictions!

On that note, let’s take a look at the nutritional stats.

More than 17 grams of carbs per serving come from sugar alcohols, and 12 grams come from fiber, for a total of 29 grams of deductible carbs.

That leaves each tart at a max of 7 grams net carbs - assuming you're using a relatively low carb protein powder.

In reality - with the protein powder I used - it's a few net carbs LOWER per serving.

As a head’s up though - that’s not counting whatever you may garnish them with. Don’t get me wrong, they’re fantastic as-is... but they really sing when you add some fresh berries on top!

Anyway, let’s take a look at what you’ll need, to put on a batch of these chocolate tarts, yourself!

Ingredients

This low carb chocolate tarts recipe uses really basic ingredients - you shouldn’t have any trouble finding everything you need, in pretty much any larger grocery store.

As always, I have a few ingredient notes for you:

Sugar Free Chocolate Chips

I use Lily’s Milk Chocolate Chips to make my rich chocolate filling, as I find them to be the best quality chocolate in the sugar free market.

You can use the same weight of your favourite sugar free chocolate bars, just chop them up into small pieces before making your ganache.

Heavy Cream

Depending on where you’re from, this is sold as heavy cream, heavy whipping cream, whipping cream, or double cream. You’re looking for a cream with at least 36% fat content.

Chocolate Whey Protein Powder

I use the “Chocolate Cake” flavour of Revolution Nutrition’s High Whey protein powder, but you can really use whatever chocolate flavoured protein powder you like the flavour of - and suits your macros.

Cocoa Powder

Use unsweetened cocoa powder / baking cocoa powder, not instant hot chocolate mix.

Sugar Substitute

I use Allulose when making these Keto Chocolate Tarts, for two main reasons:

1. I hate the cooling sensation that you get from the most popular of keto sweeteners: Erythritol / Monk fruit Blend Sweeteners, such as Swerve Granular Sweetener.

While it can work in some things - like my Cream Cheese Mints - I’m not fond of that minty feel in...well, most things.

2. Erythritol crystalizes like nothing else. It’s... annoying. I don’t want my chocolate ganache filling to crunch!

So, Allulose has become my low-carb sweetener of choice, as neither of those issues apply.

As erythritol blends are a bit sweeter than allulose, you’ll want to cut the amount slightly - use ⅓ cup, instead of ½ cup.

Garnishes

Optional, but definitely makes for a more impressive presentation.

Berries are fantastic, both for chocolate tarts in general, and as a low carb option. Fresh raspberroes, blueberries, sliced strawberries, etc are all great options.

Fresh mint leaves make a great accent for the berries, too.

Beyond that, consider options like sugar-free chocolate shavings, whipped cream, or a little flaky salt.

These tarts provide a relatively neutral background for however your want to dress them up!

Everything Else

Rounding out this recipe, you will need:

Superfine Almond Flour
Large Eggs
Coconut Flour
Salted Butter
Vanilla Extract (Or another flavour, if desired)

... I just don’t have anything else to add, as far as these last few ingredients go!

Equipment

You’ll need a few pieces of equipment to make these tarts:

1. 4" Round Tart Pans - I recommend getting nonstick pans with a removable bottom.

2. Rolling Pin - I recommend getting one with guides, to ensure even thickness.

3. 5" Round Cookie Cutter - This is the perfect size to use your dough to, to fit inside the 4" tart pans.

How to Make Keto Mini Chocolate Tarts

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

Make the Keto Pastry 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 on low speed until well incorporated and smooth.

Be sure to scrape down the sides of the bowl with a rubber spatula, to fully incorporate everything into the dough.

Wrap your keto tart dough with plastic wrap, chill for 1 hour.

Bake the Keto Chocolate Tart Shells

Preheat oven to 325 F

Spray a set of 4" tart pans (with removable bottom) with cooking spray.

Note: My set is 6 pieces, so I baked in batches.

Use a bit of extra chocolate protein powder to lightly dust your work surface, roll the chilled dough out to between ⅛"-¼" thick.

Use a 5" or 5.5" diameter cookie cutter to cut rounds from your dough. (If using different sized pans, aim for about 1" bigger than your pan.)

Once you’ve cut as many as you can, gather the scraps together. Gently knead together, then roll and cut again as needed.

Carefully place a dough round in each tart pan, pressing into the bottom of the pan, and into the sides of the pan. Aim for an even thickness throughout.

Use a sharp knife to trim the top edge of the crust, if applicable, discard leftovers.

Prick the bottom of each tart crust several times with a fork. For best results, freeze for 10 minutes before baking.

Arrange mini tart pans on a baking sheet, bake chocolate crusts for 15-18 minutes, until lightly golden brown.

Remove from oven and allow let each tart cool to room temperature.

*****

For 1 Large Tart:

If you’d rather make one large tart, this dough makes enough for an 11" tart shell.

Roll the 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.

Prick the bottom all over, and bake at 350 F - NOT 325 F - for 15-18 minutes.

Note: The filling for this mini tarts recipe is only about half what you’d need to fill an 11" shell, so plan accordingly!

Fill the Keto Chocolate Tarts

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 immediately 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 the chocolate tart filling into the cooled keto chocolate tartlet shells.

Chill filled tarts in the fridge for at least an hour or two, until the filling is set.

Serving, Storage, and Leftovers

Before serving, allow set tarts to warm to room temperature. Remove each tart ring, if desired.

Immediately before serving, garnish with fruit, berries, sugar free chocolate sauce, sugar free caramel sauce, and/or salt flakes, as desired.

Tart shells can be made up to a week ahead of time and kept in an airtight container in the fridge until you’re ready to use them. For longer storage, they can be frozen - just allow them to thaw fully before use.

Once filled, tarts should be eaten within a few days.

More Keto Dessert Recipes

Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious low carb dessert recipes to try!

Keto Chocolate Cookies
Low Carb Chocolate Chip Cookies
Keto Chewy Lemon Bars
Keto Raspberry Coconut Bars
Low Carb Bananas Foster Truffles
Keto Cheesecake
Fudgy Keto Brownies
Marbled Keto Pumpkin Cheesecake Brownies
Keto Biscotti
Sugar Free Sour Peach Gummies
Keto Ladyfingers
Gluten-Free Keto Rum Cake
Keto Tiramisu
Keto Cream Cheese Mints
Keto Chocolate Mousse
Low Carb Holiday Desserts
Keto Creme Brulee
Keto Carrot Cake
Sugar Free Chocolate Chip Truffles