Keto Chocolate Raspberry Tart is a deliciously creamy chocolate tart with raspberry accents and a gluten-free, buttery tart crust. This recipe also has a paleo option.
This low-carb and paleo tart is an impressive and gorgeous dessert that is perfect for Valentine's day, any holiday, birthdays or any time you need a low-carb treat.
Your family or guests will be so impressed with this glorious dessert, and they won't even know it is low carb and gluten-free.
This was inspired by my Keto Lemon Supreme Tart recipe on this site.
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Ingredients
Keto Tart Crust
- Almond Flour
- Coconut Flour
- Cold Butter
- Cold Water
- Sugar-Free Chocolate Chips
- Heavy Cream, or Coconut Cream
- Fresh Raspberries
- Powdered Low-Carb Sweetener of choice
- Sugar Free Chocolate shavings (optional)
- Chopped Nuts (optional)
- Fresh mint leaves (optional)
See printable recipe card for quantities.
Instructions
In a food processor add the powdered low carb sweetener and pulse until it is a very fine powder. Remove from processor and set the sweetener aside.
Process the raspberries in a food processor until a smooth pureé forms. In a mesh strainer, strain the raspberry pureé to remove the seeds and set the pureé aside & discard seeds. Place the butter in the freezer for 20 minutes to get it cold quickly.
Preheat the oven at 350ºF(180ºC). Grease a 9-inch tart pan, preferably with a removable bottom.
In a food processor bowl add the almond and coconut flours, butter and process pulsing for 1 to 2 minutes, gradually adding cold water until the dough comes together into a ball.
Press the dough with your fingers into the tart tin, as evenly as possible on the bottom and on the sides.
Bake for 10-13 minutes until starting to get lightly golden brown. Remove from the oven and leave on a cooling rack to cool completely.
Add the heavy cream or coconut cream to a microwavable dish and heat it for 2 minutes on full power. Alternatively, heat it in a saucepan over medium heat.
Remove from the heat and add the chocolate cut into pieces. Stir until melted with a rubber spatula or spoon
Add the processed powdered sweetener and raspberry pureé to the chocolate ganache mixture.
Stir until incorporated and smooth.
Pour the ganache filling into the cooled tart crust.
Transfer the tart to the refrigerator for at least an hour or more until firm before cutting, or leave overnight for the best results.
Before serving, decorate the tart if desired by adding the suggested toppings.
Slice & Serve Keto Raspberry Tarts
Hint: I used a tart pan with a removable bottom to make removing tart much easier.
Substitutions
- Heavy Cream - instead of heavy cream, you can use coconut cream for a paleo, vegan and dairy free version of the tart.
- Butter - You can replace the butter with palm shortening for a dairy free, vegan version of the tart crust.
- Vegan - Replace the heavy cream with coconut cream. Replace the butter with palm shortening and use sugar free vegan chocolate chips.
Equipment
9 inch tart pan with a removable bottom.
Zester/Grater ( for chocolate shavings decoration)
Storage
Cover and store the tart in the refrigerator for up to 5 days.
📖 Printable Recipe Card
Keto Chocolate Raspberry Tart
Ingredients
Keto Tart Crust
- 1 ⅓ cups Almond Flour
- 1 ½ teaspoon Coconut Flour
- 3 tablespoons Cold Butter
- 1 ½ teaspoon Cold Water
Chocolate and Raspberry Ganache
- 1 cup Sugar-Free Chocolate Chips or chopped sugar-free chocolate bar
- 1 cup Heavy Cream or Coconut Cream
- ½ cup Fresh Raspberries blended in a food processor, seeds removed
- ⅔ cup Powdered Low-Carb Sweetener, of choice grind it in a food processor to a fine powder
Suggested toppings
- Fresh raspberries optional
- Chocolate shavings or cacao nibs optional
- Chopped Nuts optional
- Fresh mint leaves optional
Instructions
- In a food processor add the powdered low carb sweetener and pulse until it is a very fine powder. Remove from processor and set the sweetener aside.
- Process the raspberries in a food processor until a smooth pureé forms. In a mesh strainer, strain the raspberry pureé to remove the seeds and set the pureé aside & discard seeds. Place the butter in the freezer for 20 minutes to get it cold quickly.
- Preheat the oven at 350ºF(180ºC). Grease a 9-inch tart pan, preferably with a removable bottom.
- In a food processor bowl add the almond and coconut flours, butter and process pulsing for 1 to 2 minutes, gradually adding cold water until the dough comes together into a ball.
- Press the dough with your fingers into the tart tin, as evenly as possible on the bottom and on the sides.
- Bake for 10-13 minutes until starting to get lightly golden brown. Remove from the oven and leave on a cooling rack to cool completely.
- Add the heavy cream or coconut cream to a microwavable dish and heat it for 2 minutes on full power. Alternatively, heat it in a saucepan over medium heat. Remove from the heat and add the chocolate cut into pieces. Stir until melted with a rubber spatula or spoon.
- Add the processed powdered sweetener and raspberry pureé to the chocolate ganache mixture, and stir until incorporated and smooth.
- Pour the ganache filling into the cooled tart crust.
- Transfer the tart to the refrigerator for at least an hour or more until firm before cutting, or leave overnight for the best results.
- Before serving, decorate the tart if desired by adding the suggested toppings.
Donny says
This is gorgeous! Can't wait to try it. Should I wash the food processor bowl after step 1 before adding the raspberries?
Stacey says
Hi Donny, yes, rinse it out before adding the raspberries.I keep forgetting as I use 2 processors.
Megan Stevens says
Stacey, this is such a beautiful and delicious chocolate tart! I love how simple and easy the recipe is, too! Thank you for this lovely Valentine's Day dessert! 🙂