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Low Carb Chocolate Raspberry Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 37 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 22 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Low Carb Chocolate Raspberry Tart is a decadent yet guilt-free dessert perfect for those following a ketogenic or low-carb lifestyle. Featuring a rich almond flour crust paired with a luscious sugar-free raspberry chocolate ganache, this tart is bursting with flavor and natural sweetness from fresh raspberries and erythritol-based sweetener, making it an ideal treat for dessert lovers looking to reduce carbs without sacrificing taste.

Ingredients

Crust

  • 1 ⅓ cups almond flour
  • 1 ½ tsp coconut flour
  • 3 tbsp cacao powder
  • 5 tbsp cold butter or coconut oil
  • 1.5 tsp cold water

Ganache Filling

  • 4 oz sugar-free dark chocolate
  • 4 oz (½ cup) heavy cream or coconut cream
  • ¼ cup raspberries (blended in a food processor)
  • ⅓ cup powdered erythritol or Monk fruit sweetener (grind to fine powder in food processor)

Toppings (Optional)

  • Fresh raspberries
  • Chocolate shavings
  • Nuts of your choice
  • Fresh mint leaves

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch retractable bottom tart pan to prevent sticking.
  2. Make the Keto Chocolate Tart Crust: In a food processor, combine almond flour, coconut flour, cacao powder, and cold butter or coconut oil. Pulse for 1 to 2 minutes while gradually adding the cold water until the dough binds together and can be shaped into a ball.
  3. Press and Bake the Crust: Press the dough evenly into the tart pan, making sure to cover the bottom and form thin sides. Bake for 12 to 13 minutes at 350°F until set. Remove from oven and let cool completely before adding filling.
  4. Prepare the Raspberry Chocolate Ganache: Heat the heavy cream or coconut cream in a microwave-safe bowl for 2 minutes or gently warm in a saucepan over medium heat. Remove from heat and stir in the sugar-free dark chocolate until fully melted and smooth.
  5. Blend Raspberries: While heating the cream, blend ¼ cup raspberries until smooth using a food processor or blender.
  6. Combine Ganache Ingredients: Add the powdered erythritol (or Monk fruit sweetener) and the blended raspberries into the melted chocolate and cream mixture. Whisk thoroughly until the ganache is smooth and glossy.
  7. Assemble the Tart: Pour the raspberry chocolate ganache filling into the cooled tart crust, spreading evenly.
  8. Chill: Refrigerate the tart for at least 1 hour or overnight to allow the ganache to fully set.
  9. Add Toppings and Serve: Before serving, decorate the tart with fresh raspberries, chocolate shavings, nuts, and fresh mint leaves as desired.

Notes

  • You can substitute butter with coconut oil for a dairy-free option.
  • Ensure the crust is completely cooled before adding ganache to prevent melting.
  • Use sugar-free dark chocolate and erythritol to keep the recipe keto-friendly.
  • Feel free to experiment with different nuts or additional toppings such as whipped cream.
  • Store leftovers in the refrigerator for up to 3 days for best freshness.

Find it online: https://ivysrecipes.com/low-carb-chocolate-raspberry-tart-recipe/