• 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 Keto Chocolate Tart Shells

• Preheat oven to 325 F
• Spray a set of 4" tart pans (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 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 edge and into the side scallops of the pan. Aim for an even thickness throughout.
• Use a sharp knife to trim the top edge of the crust, discard leftovers.
• Prick the bottom of each crust several times with a fork. For best results, chill or freeze for 10 minutes before baking.
• Bake tart shells for 15-18 minutes, until lightly golden brown.
• Remove from oven and allow to cool to room temperature.

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

Assembly

• Before serving, allow set tarts to warm to room temperature.
• Immediately before serving, garnish with fruit, berries, sugar free chocolate sauce, sugar free caramel sauce, and/or salt flakes, as desired.