No-Bake Chocolate Raspberry Tart – Keto, Low Carb & Gluten Free

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

Looking for an easy no bake chocolate treat?  This no-bake chocolate raspberry tart is incredibly decadent and very satisfying!  It takes just a few steps and a little time to chill in the fridge (the waiting is the hard part) and you will have one amazing dessert.  

Raspberry Sauce - Keto and Low Carb

I used my homemade Raspberry Sauce in this recipe.  I topped this tart with fresh raspberries, but you can top with whip cream or whatever you like.

Ingredients

For the Tart Crust

1 cup super fine almond flour

1/4 cup unsweetened cocoa powder

1/2 cup toasted pecans

1/4 cup grass-fed unsalted butter, melted

1/4 cup swerve confectioners (or powdered erythritol)

1 teaspoon vanilla extract

For the Filling

4 ounces unsweetened Baker’s Chocolate, finely chopped

1/4 cup Raspberry Sauce (see my recipe here), blended smooth in a food processor

1 cup Keto/Low Carb Sweetened Condensed Milk (see my recipe here)

2/3 cup mascarpone cheese, softened

1/4 cup heavy cream

1 teaspoon vanilla extract

Optional- Fresh raspberries for the topping

Preparation

To Make the Tart Crust

Add the pecans to the bowl of a food processor and pulse to break them up.  

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

Add in the almond flour, butter, cocoa powder, swerve confectioners and vanilla extract, then mix until a dough is formed.

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

Place the dough in a 9″ non-stick tart pan and press out, going up the sides.

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

Place in the freezer while you make the filling.

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

To Make the Filling

Add all the filling ingredients to a medium saucepan over low heat.  

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

Continue stirring until everything has melted and is well combined.

Pour into the tart crust and chill in the fridge for at least 1-2 hours or until set.  

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

After an hour, decorate the top with fresh raspberries and allow to continue chilling in the fridge for another hour or until fully set. 

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

I recommend adding a little raspberry sauce to the plate, to be eaten with the tart.

Note:  This tart is not overly sweet, so if you prefer it sweeter, add 1-2 tablespoons of swerve confectioners.  

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free

Makes 12 Servings

Macros: Fat 30 grams – Protein 5 grams – Carbs (net) 5 grams

Macros do not include raspberry or whip cream topping.  Be sure to calculate your toppings, depending on what you choose, and adjust accordingly. 

 

No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Chilling
2 hrs
Total Time
10 mins
 
Looking for an easy no bake chocolate treat?  This no-bake chocolate raspberry tart is incredibly decadent and very satisfying!  It takes just a few steps and a little time to chill in the fridge (the waiting is the hard part) and you will have one amazing dessert.
Course: Dessert
Servings: 8
Ingredients
For the Tart Crust
  • 1 cup  super fine almond flour
  • 1/2 cup toasted pecans
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup grass-fed unsalted butter melted
  • 1/4 cup swerve confectioners or powdered erythritol
  • 1 teaspoon vanilla extract
For the Filling
  • 4 ounces unsweetened Baker’s Chocolate finely chopped
  • 1/4 cup Raspberry Sauce see my recipe here, blended smooth in a food processor
  • 1 cup Keto/Low Carb Sweetened Condensed Milk see my recipe here
  • 2/3 cup mascarpone cheese  softened
  • 1/4 cup heavy cream
  • 1 teaspoon  vanilla extract
  • Optional Fresh raspberries for the topping
Preparation
To Make the Tart Crust
  1. Add the pecans to the bowl of a food processor and pulse to break them up.  Add in the almond flour, butter, cocoa powder, swerve confectioners and vanilla extract, then mix until a dough is formed.
  2. Place the dough in a 9" non-stick tart pan and press out, going up the sides. Place in the freezer while you make the filling.

To Make the Filling
  1. Add all the filling ingredients to a medium saucepan over low heat.  Continue stirring until everything has melted and is well combined.
  2. Pour into the tart crust and chill in the fridge for at least 1-2 hours or until set.

  3. After an hour, decorate the top with fresh raspberries and allow to continue chilling in the fridge for another hour or until fully set.  I recommend adding a little raspberry sauce to the plate, to be eaten with the tart.

Recipe Notes

This tart is not overly sweet, so if you prefer it sweeter, add 1-2 tablespoons of swerve confectioners.

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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