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Keto Coffee & Chocolate Tart


Keto Coffee & Chocolate Tart


A low carb dessert that marries two epic flavours

Can you really have enough chocolate and coffee? I don’t think so – these are pretty much the building blocks of my life. Can you really blame me for incorporating it into every dessert in keto? I know, I know, we gave you the keto chocolate cake, and then there was that keto cheesecake fluff after that no bake eclair cake then low carb keto cheesecake and a keto pumpkin pan cakes… but think of it this way, what are the two ingredients you’re most likely to have at home all the time? That’s pretty much how this low carb dessert came about, actually. I had a terrible sweet craving (as you do) and I wanted to whip something easy up immediately. I raided my fridge for stuff I had at hand, et voila! A keto chocolate and coffee tart was born.

A delicious layered low carb dessert with the flavours of chocolate and coffee
  • Course Dessert
  • Cuisine General
  • Keto Recipes Keto Desserts
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 60 minutes


  • 45 grams Almond Flour 
  • 30 grams Salted Butter 
  • 1 Tbsp Unsweetened Coco Powder 
  • 150 grams Mascarpone cheese
  • 1 Tsp Vanilla Extract 
  • 2 Tbsp Water
  • 1 Tsp Instant espresso powder 
  • 100 ml Heavy Cream
  • 30 grams Dark Chocolate (85% or Higher) I use Lindt 85%
  •  Stevia to taste


  1. Microwave the butter for 30 seconds till melted
  2. Add in your stevia/sweetner to taste, vanilla essence and the coco powder and mix well together
  3. Add in the almond flour and combine till well incorporated
  4. Divide the mixture in 3 tart tins or ramekins and shape the base
  5. Bake at 175 C/ 350 F for 10 minutes and then allow them to cool
  6. Heat 2 tablespoons of water and mix 1 tsp of instant espresso powder into that
  7. Whip the mascarpone cheese, stevia, vanilla extract and coffee mixture together till nice and fluffy
  8. Pour the mascarpone mixture over the base and chill in the fridge for 15 minutes
  9. Meanwhile warm up the cream for 30 seconds in the microwave and add the chocolate and sweetner to that and mix till fully melted and you have a creamy ganache
  10. Pour the ganache over the mascarpone mousse in the tart molds and chill in the fridge for an hour
  11. Finish with some sea salt on top of each tart.

Nutrition Info (Per serving)

  • Calories: 490
  • Net Carbs: 3g
  • Carbs: 7g
  • Fat: 49g
  • Protein: 8g
  • Fiber: 4g

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