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Easy Chocolate Tart
The only thing difficult about this low carb tart is not eating it all. Truth be told this Easy Chocolate Tart is very rich so you only need one slice. Your guests will only need one slice too! This is a show stopper for any dinner party!
You get 16 slices to the tart, so it definitely feeds a crowd. It also stays very nicely in the fridge for a few days.
The carb count
Before you skip right to the nutrition count I want to just take a pause and ask you to consider one thing for this Chocolate Almond Tart. Yes one slice of this tart has 8g net carbs. That count would stop you in your tracks if you are VERY strict keto. However, I ask you to consider long term compliance to this way of life.
If you are trying to reverse Type 2 diabetes or you are going for remarkable weight loss this dessert would not be my first choice in the beginning stages of your journey. However, once in maintenance and you are settled into a low carb life this dessert is absolutely at the top of my list.
When I want something chocolatey I would much rather have an 8g net carb slice of heaven than upwards of 70-100g net carbs per slice of the regular stuff. Some will say they’d rather have the real stuff, but not me. I’d go for the 8g net carb Kellie Kitchen version occasionally than to drown myself in all the sugar. I hope that makes sense…
I start with a simple mix of almond flour and psyllium husk. The husk gives a really nice texture and is quite absorbent for this Chocolate Almond Tart. I first came upon psyllium husk when I was trying to get more fiber in my diet. The tub of psyllium husk (called Colon Cleanse) called for me to add two heaping spoonfuls into a large glass of water. I was to choke it down. It was yucky and I never drank that again.
When I started low carb baking I needed an ingredient to bind the wet and dry ingredients. Normally I would use coconut flour, but then some people are allergic, so I needed an alternative. I figured I’d give the psyllium husk a try.
I get the psyllium husk in the aisle at CVS that is for constipation…go figure! Here’s the thing…you can sub out the psyllium husk and use coconut flour instead.
One of the gifts of low carb has been the low carb food companies. From the beginning I have been able to get stevia sweetened chocolate chips from the supermarket or online. At one point Lily’s chocolate chips were the only game in town. But over the past 3 years that I have been keto several other companies have come out with some great products. Lakanto and Lets Bake Believe have some great chocolate baking options
Make your own chips
You could always make your own (if you’re crazy-I guess). All Day I Dream About Food has a great recipe here.
That tart pan
I think the only special or different part of this Chocolate Almond Tart is the actual tart pan. I use a 10″ round tart pan with a removable bottom. You can go with a square tart pan or even just a regular 9″ pie tin if that is all you have. Please note that the nutrition count and the size of your pieces will vary. Plus the regular pie tin will be deeper.
- ⅓ cup almonds sliced and toasted
Preheat oven to 350*
Sift together all dry ingredients for the crust so there are no lumps. Melt the butter and then add the butter to the dry ingredients. Using a fork mix all the ingredients together.
Bake the tart crust for 15 minutes, then remove and let fully cool. Place in fridge to speed up the cooling time if desired.
Place sliced almonds on dry, rimmed baking sheet. Bake in oven for 5-7 minutes at 350*. Watch the toasting process closely as these cook very quickly. You may even turn the broiler on for 30 seconds to a minute to get a nice toasty brown. Again…watch these closely as they will burn if you walk away. Set aside to cool.
In a small saucepan heat the cream to a medium simmer. Stir the cream gently to fully heat through for 1-3 minutes. Carefully pour hot cream over the chocolate chips and let sit for 1 minute. Gently whisk together the hot cream and the chocolate chips until creamy smooth. Add in the powdered sweetener and continue to whisk gently.
Evenly pour the chocolate mixture into your cooled tart shell. Spread evenly to cover bottom of crust and all the way to the sides. Sprinkle the toasted almonds over the top of your tart and then chill in the fridge for at least one hour.
Slice and serve. Whipped cream or low carb vanilla ice cream optional.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.