These low carb chocolate mini tarts are my favourite sugar free keto dessert. I always have the mini tart crusts in my fridge for when I need them, wrapped up in saran wrap for up to four days. There are a variety of fillings that my family and I prefer; for example, custard, chocolate or strawberry. However, we all like different toppings, so I tend to vary them. I usually put strawberries, blueberries and a mix of nuts like almonds or pecans.
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Chocolate Mini Tarts Ingredients:
These mouthwatering low carb mini chocolate tarts need only three ingredients for making the crust and four ingredients for making the chocolate filling.
The recipe makes 4 low carb mini chocolate tarts.
Crust:
Chocolate Filling:
- Unsweetened dark chocolate shapes
- Heavy cream
- Butter
- Powdered erythritol
Topping (optional):
How To Make The Low Carb Mini Tart Crust:
- In a small bowl mix the almond flour, powdered erythritol and melted butter well until the dough come together.
- Grease baking mini tart pan with butter.
- Distribute the dough between the tart moulds and press firmly on the bottom and the sides.
- Use a fork or a toothpick to make small holes in the dough.
- Bake the dough for 20 minutes on 210 C.
- Get the mini tart crusts out of the oven and let them cool down while making the chocolate filling.
How To Make The Chocolate Filling:
- In a saucepan, heat the heavy cream, chocolate, butter and powdered erythritol over medium flame until small bubbles form on the saucepan sides.
- Turn off the heat then let the chocolate sauce cool a little bit.
- Pour the chocolate sauce in the mini tart crust then, store it in the fridge until the chocolate sauce firms.
- Get the mini chocolate tarts out of the fridge, then add your preferred topping, then serve.
Chocolate Mini Tart – Low Carb Dessert Recipe
Ingredients
Crust:
- 1 1/4 cups Almond flour
- 2 tbsp Powdered erythritol
- 1/4 cup Butter
Chocolate filling:
- 1/2 cup Unsweetened dark chocolate shapes
- 1/2 cup Heavy cream
- 1 tsp Butter
- 3 tbsp Powdered erythritol
Instructions
Making The Crust:
- In a small bowl mix the almond flour, powdered erythritol and melted butter well until the dough come together.
- Grease baking mini tart moulds with butter.
- Distribute the dough between the tart moulds and press firmly on the bottom and the sides.
- Use a fork or a toothpick to make small holes in the dough.
- Bake the dough for 20 minutes on 210 C.
- Get the mini tart crusts out of the oven and let them cool down while making the chocolate filling.
Making The Chocolate filling:
- In a saucepan, heat the heavy cream, chocolate, butter and powdered erythritol over medium flame until small bubbles form on the saucepan sides.
- Turn off the heat then let the chocolate sauce cool a little bit.
- Pour the chocolate sauce in the mini tart crust then, store it in the fridge until the chocolate sauce firms.
- Get the mini chocolate tarts out of the fridge, then add your preferred topping, then serve.
Nutrition
More Keto Chocolate Dessert:
- Keto Cinnamon Donuts With Chocolate Glaze – Almond Flour – Sugar-Free
- Orange Chocolate Cookies Recipe
- Keto Chocolate Cake – Low-Carb And Sugar-Free
- Low-Carb Recipe: Chocolate Peanut Butter No Baking Bars
Enjoy the awesome taste of these low carb chocolate mini tarts in your dessert time and let me know your experience with it.
