- 1 cup coconut flour
- 3/4 cup almond flour
- 1 cup butter – melted
- 4 eggs
- 5 tbsp granulated sugar substitute
- 1 tsp baking powder
- pinch of salt
- 6 tbsp whipping cream
- 3 tbsp butter
- 2 1/2 ounces no sugar added chocolate chips
- 1 1/2 tsp vanilla extract
- 1 1/2 tbsp Swerve confectionery sugar substitute
Makes: 24 servings (using a tart pan)
- Preheat oven to 350 degrees.
- Generously grease tart pan.
- Prepare Crust: Sift coconut and almond flours into a medium sized bowl.
- Add the remaining crust ingredients and mix well.
- Mixture should hold together and not crumble.
- Divide into 24 even portions. Place dough into each tart cup and press into the dough making a “well” in the bottom. Make sure to press the dough up along the sides of each.
- Bake for 10 – 12 minutes. Keep an eye on the crusts don’t let them get to dark. You want them just golden brown.
- Once out of the oven, you will need to make the “well” again by using a small spoon or Pestle.
- Prepare Filling: In a sauce pan over low heat add whipping cream, butter, chocolate, vanilla and confectionery sweetener.
- Whisk until all ingredients are is completely melted and filling is well blended. There will be not lumps, just a smooth mixture.
- Pour filling into prepared tart crusts.
- Place in fridge for an hour. Chocolate will be firm and set.
Holiday Chocolate Tarts
The holiday season is here and our keto kitchens are baking up a storm. This week I made chocolate ganache tarts. The chocolate firms up nice and hard and the crust is wonderfully flaky. If you are having a chocolate craving these little tarts will deliver.
The crust recipe is the same one from the Butter Tarts post. It’s a great versatile crust recipe and has become a staple for all of my baking.
Happy Holidays and Enjoy!
Amount Per Serving with icing
|Net Carbohydrates||1.3 g|