Holiday Treats – Chocolate Tarts




  • 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)

  1. Preheat oven to 350 degrees.
  2. Generously grease tart pan.
  3. Prepare Crust: Sift coconut and almond flours into a medium sized bowl.
  4. Add the remaining crust ingredients and mix well.
  5. Mixture should hold together and not crumble.
  6. 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.
  7. Bake for 10 – 12 minutes. Keep an eye on the crusts don’t let them get to dark. You want them just golden brown.
  8. Once out of the oven, you will need to make the “well” again by using a small spoon or Pestle.
  9. Prepare Filling: In a sauce pan over low heat add whipping cream, butter, chocolate, vanilla and confectionery sweetener.
  10. Whisk until all ingredients are is completely melted and filling is well blended. There will be not lumps, just a smooth mixture.
  11. Pour filling into prepared tart crusts.
  12. 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!

Nutrition Facts

Amount Per Serving with icing

Fat9.25 g
Net Carbohydrates1.3 g
fiber 1.47 g
Protein2.45 g
Mixing the dough
Ready for the oven
Fresh out of the oven, making a depression in the crust. I used a Pestle.

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