Keto Simple Chocolate Ganache Tart

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    32 min

Keto Simple Chocolate Ganache Tart

8 ratings

You will love this chocolate ganache tart! The crust is made with almond flour and butter and then browned nicely in the oven. The tart crust is then cooled and filled with the most luscious chocolate ganache filling. Feel free to top the tart with fresh raspberries, toasted almonds or flaky sea salt!

  • Net Carbs

    3.4 g

  • Fiber

    4.1 g

  • Total Carbs

    22.9 g

  • Protein

    5 g

  • Fats

    27.2 g

300 cals

Keto Simple Chocolate Ganache Tart

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    2 cup

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    6 tablespoon

  • Butter


    6 tablespoon

  • Chocolate Chips, Sugar Free

    Chocolate Chips, Sugar Free

    14-½ ounce

  • Heavy Cream

    Heavy Cream

    1-½ cup

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

Recipe Steps

steps 9

32 min

  • Step 1

    Preheat an oven to 350 F. Melt the butter in a microwave safe bowl. Add the almond flour, Swerve and a good pinch of salt. Mix to combine well.
    Step 1
  • Step 2

    Then pour into an 11” tart pan, pressing the dough into the bottom and up the edges evenly.
    Step 2
  • Step 3

    Use your thumb to press the crust up the sides of the tart pan and then level the crust off by scraping your thumb on the top of the tart pan to break the crust and make it even.
    Step 3
  • Step 4

    Bake the crust for 12-13 minutes or until the crust is very nicely browned. Set aside and allow to cool while you make the ganache filling.
    Step 4
  • Step 5

    In a small saucepan, heat the cream until it is boiling. Add chocolate chips to a bowl. Once the cream is boiling, pour the cream through a strainer into the bowl of chocolate chips. Stir briefly, but not much. Allow the chocolate and cream to sit for 5 minutes without touching it.
    Step 5
  • Step 6

    Once 5 minutes have elapsed, stir the chocolate and cream together into a beautiful ganache. Also add the vanilla and stir in.
    Step 6
  • Step 7

    Pour ganache into the tart crust and spread evenly with a spatula.
    Step 7
  • Step 8

    Chill in the fridge for at least 4 hours before slicing.
    Step 8
  • Step 9

    Gently remove the tart from the mold. Then using a hot knife (ran under hot water and dried), cut the tart into 16 even slices.
    Step 9

Comments 13

  • UnicornAmalthea

    UnicornAmalthea a year ago

    It's a great and easy recipe. I don't care for the taste and texture of almond flour so making recipes with it is sometimes challenging for me to enjoy the end product. So, what I added was 1/2tsp Hershey's cocoa powder and 1/2tsp Folgers instant coffee and 1/4 tsp Splenda Brown Sugar Blend to the butter and combined those before I added that to the almond flour mixture. It's sooo good! Just remember to count the extra cal, protein, fat, and carbs if you add anything to the recipe like I did. Thanks for this recipe!

    • Bev

      Bev 2 years ago

      Sounds great but could I substitute coconut cream for heavy cream?

      • Seraedos

        Seraedos 3 years ago

        Fantastic! I subbed the swerve for the Splenda granular sugar substitute as it’s what I had, and it turned out great as well. Even my kids, who are picky when it comes to sweets, LOVED these.

        • Ceja Naris

          Ceja Naris 3 years ago

          Once made, how should I store this and for how long? Many thanks

          • PropitiousAvocado320270

            PropitiousAvocado320270 3 years ago

            Don’t tell anyone it’s keto- they will never know! I used dark chocolate chips. This is a great dessert.

            • Ginger

              Ginger 4 years ago

              This is so good and so easy! I used Lily’s sugar-free chocolate chips and added a good pinch of salt and just one TBSP of Swerve icing sugar replacement to the ganache filling and afterward topped each slice with one teaspoon of Smuckers Sugar-free raspberry preserves. It was absolutely delicious and elegant enough to serve for a special occasion. No one would know it’s Keto!

              • L Cibrian

                L Cibrian 2 years ago

                Did you use dark,semi sweet or milk chocolate chips

            • Anonymous

              Anonymous 5 years ago

              My favorite Keto dessert ever! You can make it as a tart or in an 8x8 pan and cut it into squares. It’s amazing either way!

              • Thrach

                Thrach 5 years ago

                Can you substitute coconut flour?

                • Tpmorris

                  Tpmorris 5 years ago

                  Delicious and very rich! I thought 1/16 of the tart would not be enough but it is so rich I could not have eaten more. Are there any variations for someone who is not a fan of darker chocolate?

                  • Gina

                    Gina 5 years ago

                    What about the Vanilla? In the crust or cream?Thank you

                    • recipewriter

                      recipewriter 5 years ago

                      In the cream! Thank you.

                    • Kikikim

                      Kikikim 5 years ago

                      Add vanilla to the cream and chocolate chips after 5 min.