No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free
Decadent chocolate tart with a hint of sweet raspberry flavor in a no-bake crust!
Prep Time10 mins
Total Time10 mins
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
To Make the Tart Crust
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.
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
Add all the filling ingredients to a medium saucepan over low heat. 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.
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.
This tart is not overly sweet, so if you prefer it sweeter, add 1-2 tablespoons of swerve confectioners.
Macros do not include raspberry or whip cream topping. Be sure to calculate your toppings, depending on what you choose, and adjust accordingly.
Calories: 398kcal | Carbohydrates: 8g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Fiber: 3g | Sugar: 2g