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prep time
30 min
cook time
12 min
ready time
42 min
Keto Cookie Dough Tart
This cookie dough tart is out of this world! You will not believe this is keto food! A rich chocolate almond crust is topped with a creamy cookie dough filling. Then it is all topped with a rich, smooth chocolate ganache on top!
Net Carbs
3.6 g
Fiber
4.3 g
Total Carbs
19.6 g
Protein
6.9 g
Fats
28.7 g
311 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
2 cup
The Ultimate Icing Sugar Replacement by Swerve
6 tablespoon
Butter
6 tablespoon
100% Cocoa Special Dark by Hershey's
3 tbsp
Coarse Kosher Salt by Morton
⅛ tsp
Almond Flour
2 cup
The Ultimate Icing Sugar Replacement by Swerve
6 tablespoon
Butter
6 tablespoon
Vanilla Extract
1 teaspoon
Coarse Kosher Salt by Morton
⅛ tsp
Chocolate Chips, Sugar Free
½ cup, whole pieces - regular
Chocolate Chips, Sugar Free
½ cup, whole pieces - regular
Heavy Cream
½ cup
Recipe Steps
steps 11
42 min
Step 1
Preheat an oven to 350 F. Combine 2 cups almond flour, 6 tablespoons of Swerve, dark cocoa powder, ⅛ t kosher salt and 6 T melted butter together. Mix well.Step 2
Then crumble into an 11” tart pan. Pressing it into the pan to make a thin layer on the bottom and up the sides of the pan.Step 3
Bake for 11-12 minutes until lightly browned and firm.Step 4
In a medium nonstick pan, heat the almond flour on medium heat. The goal is to lightly toast the almond flour to take some of the raw flavor off. Stir constantly as the flour is toasting. Once toasted, take it off the heat to cool.Step 5
In a food processor, combine the cooled almond flour, the rest of the Swerve, ½ cup melted butter, vanilla extract, ⅛ t kosher salt together. Pulse until the mixture becomes nice and smooth.Step 6
Add in ½ cup of chocolate chips and fold in gently.Step 7
Press the cookie dough into the cooled tart shell. Allow to chill in the fridge until firm.Step 8
Once the cookie dough is firm in the tart shell. Heat the cream in a heat proof measuring cup or bowl in the microwave until boiling. This is about 45 seconds in my microwave. Pour the hot cream directly over 4 oz of chocolate chips.Step 9
Allow this to sit for 5 minutes without touching it. After the time has elapsed, stir the cream and chocolate together until it turns into a smooth ganache.Step 10
Pour over the cookie dough and spread into a thin even layer. Chill again until firm.Step 11
Cut the tart using a hot knife (ran under hot water and dried). Run the knife under hot water and dry it before each cut for the cleanest look. Serve chilled or slightly room temperature!
Comments
TripitakaBC 2 years ago
Not sure how this is dairy free. Looks good though!
FabulousArugula492157 a year ago
You could sub the butter I suppose
Cassie 4 years ago
Looks delicious. Any way to make it without nuts (almonds)?
KATANA 5 years ago
Delish!! So quick and easy to prepare!
recipewriter 5 years ago
I'm so happy to hear that!
Alana 5 years ago
Ingredients are confusing. There are double entries. It appears it may be crust AND filling, but I feel it should be written that way. If I figure it out, I'll try making it. Sounds delish.
FabulousArugula492157 a year ago
Did you manage to make it?
Tammy 5 years ago
It makes more sense when you read the instructions. 😊