Keto Dark Chocolate Whipped Cream Tartlets

These Keto Dark Chocolate Whipped Cream Tartlets are the perfect indulgent treat that fits right into your low-carb lifestyle. With a rich, buttery almond flour crust and a creamy, decadent dark chocolate filling, these tartlets are both satisfying and delicious.

Course Desserts

Cuisine American

Keyword Almond Flour Crust, dark chocolate, keto dessert, keto tartlets, low carb tartlets, whipped cream

Prep Time 20

Cook Time 15

Total Time 35

Servings tartlets

Calories 400kcal

Equipment

8 4-inch tartlet pans
Mixing bowl
Saucepan
Whisk

Ingredients

Almond Flour Crust

1 ½ cups almond flour 150g
¼ cup unsalted butter, melted 60g
2 tbsp erythritol 24g
¼ tsp salt 1g

Dark Chocolate Filling

1 cup heavy whipping cream 240ml
6 oz sugar-free dark chocolate, chopped 170g
1 tsp vanilla extract 5ml
2 tbsp powdered erythritol 24g

Whipped Cream Topping

1 cup heavy whipping cream 240ml
1 tbsp powdered erythritol 12g
½ tsp vanilla extract 2.5ml

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, melted butter, erythritol, and salt. Mix until a dough forms.
Press the dough into eight 4-inch tartlet pans, making sure to spread it evenly on the bottom and up the sides.
Bake the crusts for 12-15 minutes, or until they are golden brown. Allow them to cool completely.
For the chocolate filling, heat the heavy whipping cream in a saucepan over medium heat until it simmers.
Remove from the heat and add the chopped dark chocolate and vanilla extract, stirring until the chocolate is completely melted and the mixture is smooth.
Stir in the powdered erythritol until well combined.
Pour the chocolate filling into the cooled crusts and refrigerate for at least 1 hour to set.
Before serving, whip the heavy cream with powdered erythritol and vanilla extract until soft peaks form.
Top each tartlet with a generous dollop of whipped cream.

Notes

Ensure that the chocolate and erythritol used are keto-friendly to keep the tartlets low-carb. The tartlets can be stored in the refrigerator for up to 5 days.

Nutrition