There is so much happiness to be found in a good chocolate tart. A tart to slow your pace, curl up with and forget the world exists. A cake for ‘me time.’ This is it.
Cacao, coconut oil and avocado, a velvety smooth filling to coat your mouth better than any dairy milk. This is a recipe for the mother of all chocolate tarts, my gift to those of you who appreciate the value of good cake. What’s more, it’s low carb and refined sugar free. It’s positively good for you cake!
Hands-on 15 minutes Overall 1 hour
Nutritional values (per tart)
Total Carbs 16.8 grams
Fiber 10.6 grams
Net Carbs 6.2 grams
Protein 11.1 grams
Fat 36.1 grams
of which Saturated 11.2 grams
Energy 397 kcal
Magnesium 116 mg (29% RDA)
Potassium 776 mg (39% EMR)
Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)
Ingredients (makes 6-12 servings)
. 1 ¼ cups of almond flour (125 g/ 4.4 oz)
. 3 tbsp whey protein powder or egg white protein powder (18 g/ 0.6 oz)
. 1 medium egg
. 1 ½ tbsp coconut oil (20 g/ 0.7 oz)
. Optional: 2 ½ tbsp erythritol or Swerve (25 g/ 0.9 oz)
. 3 large ripe avocados (600 g/ 1.3 lb)
. 2 tbsp Erythritol, Swerve or other keto-friendly sweetener to taste (20 g/ 0.7 oz) – see note below
. 2 tbsp virgin coconut oil, soft but not melted
. juice of 1 ½ limes (about ¼ cup/ 60 ml)
. ⅓ cup raw cacao (29 g/ 1 oz)
. ⅛ tsp sea salt
. 2-3 squares dark 99% chocolate (unsweetened chocolate), shaved (15 g/ 0.5 oz) – or use 85-90% dark chocolate
. zest from ½ lime
Note: One whole tart can be served for breakfast, while half of the tart will be enough when served after a meal. If you just started following a low-carb diet, then you may find some recipes not sweet enough. You can add a few extra drops of stevia or a little more erythritol or Swerve to suit your palate.
1. Make the low carb tart bases as per the recipe here (Please note this makes 8 tarts so use the measurements above for 6 only).
2. Once the crusts are baked and golden, remove from the oven and allow to cool.
3. Meanwhile, prepare the filling. Remove the skins and stones from the avocados. Place the avocado meat, sweetener (start with 1 tablespoon and adjust to taste), coconut oil, lime juice, salt and cacao in large mixing bowl.
4. Using a hand blender, blitz until smooth. Taste and adjust the sweetness to your palate.
5. Divide the chocolate filling into 6 and fill each of the keto tart crusts. Spread evenly across the base to the edges using a spatula.
6. Place in the fridge to set for at least an hour until set. Option to place in the freezer for 45 minutes if in a hurry.
7. Grate the dark chocolate and lime zest. Remove the keto chocolate tarts from the fridge or freezer and top with grated chocolate and lime zest. Keep in the fridge until ready to serve. Option to remove them 5 minutes before serving if you prefer a softer filling. I like mine straight from the fridge. Pairs well with this keto vanilla soft scoop ice cream, full-fat plain Greek yogurt or coconut yogurt.
One tart can be served for breakfast, while half of the tart will be enough when served as a dessert.