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This mouthwatering Keto Chocolate Tart has a tender no bake crust and a rich peppermint scented chocolate filling. An amazing low carb dessert for the holidays!
In case you haven’t noticed, I have a thing for rich, decadent chocolate desserts. A serious thing. No wimpy chocolate flavor, please! The more intense, the better.
That’s why recipes like Keto Chocolate Cake or Keto Chocolate Mousse make me weak in the knees. And I love finding new ways to showcase those flavors in low carb ways. This Keto Peppermint Truffle Tart is one I created last holiday season and I’ve been dreaming of it ever since.
It’s an easy no bake dessert that looks like a million bucks. And tastes like it too.
Why you will love this keto chocolate tart
This recipe features a tender no bake chocolate crust and creamy peppermint scented chocolate filling. And then a little whipped cream and festive sugar free sprinkles to top it all off. But if you’re not a peppermint fan, you could easily leave that out or replace it with another extract like coffee or orange.
You make the filling much the same way you make keto chocolate truffles. So it has the same rich, smooth mouthfeel, which contrasts delightfully with the crust.
It’s remarkably easy to make, and the hardest part is having patience to let the truffle filling set properly. And this delectable keto dessert has only 3.6g net carbs per slice. It’s rich so a little goes a long way!
Ingredient Notes
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- Almond flour: The crust is almond flour based, but you could easily use another nut meal or even sunflower seed flour for nut-free.
- Cocoa powder: I recommend a Dutch process cocoa for a deeper chocolate flavor.
- Powdered sweetener: Since this is a no-bake recipe, it requires powdered sweetener to avoid grittiness. I use a combination of Swerve and allulose in the filling to keep it from recrystallization.
- Heavy cream: Chocolate truffles and ganache are typically made with heavy cream. But you could try coconut cream for a dairy-free version.
- Glucomannan: A little thickener like glucomannan or xanthan gum helps the filling set a little better.
- Unsweetened chocolate: Use 100% cacao chocolate with no sweeteners.
- Peppermint extract: I always recommend an oil based peppermint flavor when mixing with chocolate, as it’s less likely to seize.
- Vanilla extract: I always find that a little vanilla mellows the peppermint a bit.
- Sprinkles: I get my keto sprinkles from The Sprinkle Company on Etsy.
Step by Step Directions
1. Prepare the crust: In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener, breaking up any clumps. Stir in the melted butter until the mixture clumps together. Press firmly into the bottom and up the sides of a greased tart pan.
2. Prepare the filling: In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and sprinkle the surface with the glucomannan, whisking to combine. Add the unsweetened chocolate and let sit 3 minutes to melt. Then add the sweeteners and extracts and whisk until smooth.
3. Pour into the crust: Pour the mixture into the prepared crust. Refrigerate until firm, 2 to 3 hours. Use a knife to gently loosen the sides of the tart and push up from the bottom to release from the pan.
5. Make the whipped cream: In a medium bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Pipe decoratively around the edge of the tart. .
6. Decorate: Add sprinkles, if desired
Expert Tips
Please note that when I refer to unsweetened chocolate, it’s not the same thing as sugar-free chocolate. This is 100% cacao chocolate with no sweetener whatsoever. It makes a big difference to the consistency of the truffle filling.
I love the red sprinkles on this tart. But they do soften and bleed a bit if you leave them overnight. I made this for a holiday treat and by the next day, the red sprinkles had bled onto the whipped cream. To be honest, I kind of liked that look! But it’s something to keep in mind if you are serving to guests.
When you want to cut clean slices of a tart like this, it’s good to heat up your knife. I like to hold mine over the flame of my gas stove for a few seconds to warm it up.
Sweetener options: You really need powdered sweeteners in this recipe to avoid grittiness. I like to add some allulose to the filling to help keep it from recrystallizing but it will work with whatever sweeteners you like best.
Frequently Asked Questions
Peppermint is a flavor that works in many keto recipes, like Keto Thin Mints and Keto Peppermint Patties. It doesn’t add carbs to recipes so as long as you keep other ingredients in check, it works well for low carb and keto diets.
If you want to be dairy-free, the best substitute is coconut cream. This is the thick white portion from the top of a can of coconut milk. Some brands sell just the coconut cream.
Store this keto tart in the fridge, tightly wrapped, for up to 5 days. You can also freeze it for several months but I recommend leaving off the whipped cream topping if you plan to do so.
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Keto Peppermint Truffle Tart
This mouthwatering Keto Chocolate Tart has a tender no bake crust and a rich peppermint scented chocolate filling. An amazing low carb dessert for the holidays!
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Servings: 12 servings
Calories: 231kcal
Ingredients
Topping
- ½ cup heavy whipping cream
- 2 tablespoon Swerve confectioners
- ½ teaspoon vanilla
- Sugar free red sprinkles
Instructions
Crust
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Lightly grease a 9-inch tart metal tart pan with a removable bottom (can also use a ceramic tart pan and simply cut pieces out).
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In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener, breaking up any clumps. Stir in the melted butter until the mixture clumps together.
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Press firmly into the bottom and up the sides of the prepared pan. Refrigerate while preparing the filling.
Filling
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In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and sprinkle the surface with the glucomannan, whisking to combine.
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Add the unsweetened chocolate and let sit 3 minutes to melt. Then add the sweeteners and extracts and whisk until smooth.
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Pour the mixture into the prepared crust. Refrigerate until firm, 2 to 3 hours. Use a knife to gently loosen the sides of the tart and push up from the bottom to release from the pan.
Topping
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In a medium bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Pipe decoratively around the edge of the tart. Add sprinkles, if desired.
Nutrition Facts
Keto Peppermint Truffle Tart
Amount Per Serving (1 serving = 1/12th of tart)
Calories 231
Calories from Fat 201
% Daily Value*
Fat 22.3g34%
Carbohydrates 7.1g2%
Fiber 3.5g14%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.
