This is no April Fools joke! Each slice of this dreamy low-carb chocolate and raspberry tart comes in at only 5.7g carbs! I melted 85% Lindt and whisked in warm cream and butter making a creamy chocolate filling to cover a base made with almond flour and cocoa powder. I love the contrast of dark chocolate with tart, sweet raspberries and thought this was another great way to pair them up. Not only is the tart garnished with fresh raspberries, but there are plenty hidden right there in the set ganache too! Just lovely…
Mix the almond flour, sweetener and cocoa powder in a bowl. Gently melt the butter in a small pan on the stove top, then pour into the almond mixture.
Combine well, then tip into a greased, loose-bottomed, fluted tart tin (18cm / 7-in in diameter). Press the mixture down to form a compact, even layer on the bottom and up the sides of the tart tin.
Bake in the oven for 10 minutes, then remove and allow to cool completely.
Once cooled, carefully remove the tart from the case and place onto the serving plate you will use. Add half the amount of raspberries to the tart case and set aside while you make the ganache.
Break the chocolate up into smaller pieces and gently melt over a low heat in a non-stick pan. At the same time, gently heat the double cream over low heat in a separate pan.
Pour the warmed cream into the melted chocolate and whisk well to combine. Keep the heat very low.
Immediately whisk in the butter and you will notice the mixture becomes beautifully glossy.
Pour the mixture into the tart case on top of the raspberries. Use a silicon spatula to smooth and swirl it over (its likely to be 'bumpy' if you had very big raspberries).
Place the tart into the fridge to set for at least 4 hours. Garnish with the remaining raspberries and dust over a little extra confectioner's sweetener to make it extra pretty.
(I would advise removing it from the fridge about 15-20 minutes before garnishing and serving.)
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Did you like this recipe? I send a short e-blast on the last day of every month to highlight all the recipes I posted that month. Sign up here to get the recap in your inbox - ensuring you never miss a recipe. (You can unsubscribe at any time).
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a small commission if you click through and make a purchase.
Macro Details per serving
Nutritional Information per serving
Calories 396Kcal / 1657kJ
Fat 39g of which saturates 19g Carbohydrates 5.7g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 3.5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 5.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Milk Nuts, Soy and Sesame can be found in Lindt
Yogurt Cream with Raspberries & Ground Flax (Keto)
Orange Blossom Lollies (Low-carb)
High-Fibre Chocolate Muffins (Keto)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.