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.

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.

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