⅓cuppowdered erythritol or Monk fruit sweetenergrind it in food processor to a fine powder
Nuts of your choice
Make the Keto Chocolate Tart Crust:
Preheat the oven to 350F degrees. Prep and grease a 9-inch retractable bottom tart pan.
Combine almond flour, coconut flour, cacao powder and cold butter or coconut oil in the food processor. Process in pulses for about 1-2 minutes in total, gradually adding cold water, until dough binds together. It may form a ball or just be clumping together easily; check if you can shape it into a ball with your hands to see if it's ready.
Press the dough into the tart plate, making sure you have thin sides as well. Bake the crust for 12-13 minutes at 350 degrees. Remove from the oven and cool completely before proceeding.
Make the sugar-free raspberry chocolate ganache:
Transfer cream or coconut cream to a microwave-safe dish, and heat it for 2 minutes; alternatively, you can also heat it in a saucepan over medium heat. Remove cream from heat and add in the sugar-free chocolate. Stir with a spoon until fully melted into a ganache.
While cream is heating, blend the ¼ cup of raspberries in a food processor or blender until smooth.
Add the sweetener and blended raspberries to the chocolate ganache mixture, and whisk until smooth and shiny.
Assemble chocolate raspberry tart:
Pour low-carb chocolate raspberry ganache filling into your keto chocolate tart crust.
Transfer to the refrigerator to chill for at least an hour, or overnight, until the chocolate has fully set.
Before serving, top chocolate raspberry tart with fresh berries, nuts, cream or any other toppings of your choice
This tart is low carb, gluten-free, sugar-free and keto. The carbs that are here come from the fresh raspberries; to make it even lower, use less fresh berries.To make it vegan and paleo, use coconut oil or a vegan butter replacement in place of the butter, and coconut cream in place of the cream in the ganache.