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.
Notes
*All nutritional data are estimates based on the products I used*Yield: 12 slices, Servings: 12, Serving Size: 1 slice, Net Carbs per Serving: 2g, Amounts per Serving-