No-Bake Chocolate Raspberry Tart - Keto, Low Carb & Gluten Free
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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
Chilling2 hrs
Total Time10 mins
Course: Dessert
Servings: 12
Calories: 398kcal
Author: Keto Cooking Christian


For the Tart Crust

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