This mouthwatering Keto Chocolate Tart has a tender no bake crust and a rich peppermint scented chocolate filling. An amazing low carb dessert for the holidays!
In case you haven’t noticed, I have a thing for rich, decadent chocolate desserts. A serious thing. No wimpy chocolate flavor, please! The more intense, the better.
That’s why recipes like Keto Chocolate Cake or Keto Chocolate Mousse make me weak in the knees. And I love finding new ways to showcase those flavors in low carb ways. This Keto Peppermint Truffle Tart is one I created last holiday season and I’ve been dreaming of it ever since.
It’s an easy no bake dessert that looks like a million bucks. And tastes like it too.
Why you will love this keto chocolate tart
This recipe features a tender no bake chocolate crust and creamy peppermint scented chocolate filling. And then a little whipped cream and festive sugar free sprinkles to top it all off. But if you’re not a peppermint fan, you could easily leave that out or replace it with another extract like coffee or orange.
You make the filling much the same way you make keto chocolate truffles. So it has the same rich, smooth mouthfeel, which contrasts delightfully with the crust.
It’s remarkably easy to make, and the hardest part is having patience to let the truffle filling set properly. And this delectable keto dessert has only 3.6g net carbs per slice. It’s rich so a little goes a long way!
Ingredient Notes
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- Almond flour: The crust is almond flour based, but you could easily use another nut meal or even sunflower seed flour for nut-free.
- Cocoa powder: I recommend a Dutch process cocoa for a deeper chocolate flavor.
- Powdered sweetener: Since this is a no-bake recipe, it requires powdered sweetener to avoid grittiness. I use a combination of Swerve and allulose in the filling to keep it from recrystallization.
- Heavy cream: Chocolate truffles and ganache are typically made with heavy cream. But you could try coconut cream for a dairy-free version.
- Glucomannan: A little thickener like glucomannan or xanthan gum helps the filling set a little better.
- Unsweetened chocolate: Use 100% cacao chocolate with no sweeteners.
- Peppermint extract: I always recommend an oil based peppermint flavor when mixing with chocolate, as it’s less likely to seize.
- Vanilla extract: I always find that a little vanilla mellows the peppermint a bit.
- Sprinkles: I get my keto sprinkles from The Sprinkle Company on Etsy.
Step by Step Directions
1. Prepare the crust: In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener, breaking up any clumps. Stir in the melted butter until the mixture clumps together. Press firmly into the bottom and up the sides of a greased tart pan.
2. Prepare the filling: In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and sprinkle the surface with the glucomannan, whisking to combine. Add the unsweetened chocolate and let sit 3 minutes to melt. Then add the sweeteners and extracts and whisk until smooth.
3. Pour into the crust: Pour the mixture into the prepared crust. Refrigerate until firm, 2 to 3 hours. Use a knife to gently loosen the sides of the tart and push up from the bottom to release from the pan.
5. Make the whipped cream: In a medium bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Pipe decoratively around the edge of the tart. .
6. Decorate: Add sprinkles, if desired
Expert Tips
Please note that when I refer to unsweetened chocolate, it’s not the same thing as sugar-free chocolate. This is 100% cacao chocolate with no sweetener whatsoever. It makes a big difference to the consistency of the truffle filling.
I love the red sprinkles on this tart. But they do soften and bleed a bit if you leave them overnight. I made this for a holiday treat and by the next day, the red sprinkles had bled onto the whipped cream. To be honest, I kind of liked that look! But it’s something to keep in mind if you are serving to guests.
When you want to cut clean slices of a tart like this, it’s good to heat up your knife. I like to hold mine over the flame of my gas stove for a few seconds to warm it up.
Sweetener options: You really need powdered sweeteners in this recipe to avoid grittiness. I like to add some allulose to the filling to help keep it from recrystallizing but it will work with whatever sweeteners you like best.
Frequently Asked Questions
Peppermint is a flavor that works in many keto recipes, like Keto Thin Mints and Keto Peppermint Patties. It doesn’t add carbs to recipes so as long as you keep other ingredients in check, it works well for low carb and keto diets.
If you want to be dairy-free, the best substitute is coconut cream. This is the thick white portion from the top of a can of coconut milk. Some brands sell just the coconut cream.
Store this keto tart in the fridge, tightly wrapped, for up to 5 days. You can also freeze it for several months but I recommend leaving off the whipped cream topping if you plan to do so.
Related Recipes
Keto Peppermint Truffle Tart
Ingredients
Crust
- 1 cup almond flour
- ¼ cup cocoa powder
- ¼ cup Swerve Confectioners
- ¼ cup butter, melted
Filling
- 1 ½ cups heavy whipping cream
- ½ teaspoon glucomannan or xanthan gum
- 5 ounces unsweetened chocolate chopped
- ½ cup Swerve Confectioners
- ¼ cup allulose (or BochaSweet)
- 1 ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
Topping
- ½ cup heavy whipping cream
- 2 tablespoon Swerve confectioners
- ½ teaspoon vanilla
- Sugar free red sprinkles
Instructions
Crust
- Lightly grease a 9-inch tart metal tart pan with a removable bottom (can also use a ceramic tart pan and simply cut pieces out).
- In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener, breaking up any clumps. Stir in the melted butter until the mixture clumps together.
- Press firmly into the bottom and up the sides of the prepared pan. Refrigerate while preparing the filling.
Filling
- In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and sprinkle the surface with the glucomannan, whisking to combine.
- Add the unsweetened chocolate and let sit 3 minutes to melt. Then add the sweeteners and extracts and whisk until smooth.
- Pour the mixture into the prepared crust. Refrigerate until firm, 2 to 3 hours. Use a knife to gently loosen the sides of the tart and push up from the bottom to release from the pan.
Topping
- In a medium bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Pipe decoratively around the edge of the tart. Add sprinkles, if desired.
Meredith Benson says
I made this at Thanksgiving but used raspberry instead of peppermint and it was AMAZING! Now for Christmas I was wondering if the Lily white baking bars would work? I know the chips wouldn’t but I have the baking bars and my husband isn’t a big fan of chocolate. He thought the one at Thanksgiving was too rich (who thinks like that?!) If you don’t think the bars will work then I will have to come up with another use for them because I am stumped as to what to use them for.
Thank you for all your wonderful recipes that always turn out
Misty Stapleton says
Oh My Goodness!!!! This was AMAZING!!! I didn’t want to invest in a tart pan until I tried out the recipe so I made it in a 9 inch springform and it worked perfectly well… but I loved the recipe so much I just bought 2 tart pans so I can make 2 at a time for events. It’s that good. Word to the wise, order the peppermint extract recommended in the recipe, it is so much better than anything I have purchased at a grocery store. I didn’t have time to order the sugar free sprinkles for this first one, so I used some natural food coloring and did half white and half red (ok dark pink) whipped cream to get a festive look. It really is like eating the inside of a truffle, super creamy and melts in your mouth. SOOO GOOD!
Carolyn says
So glad you liked it!
Kathleen Pancoast says
This turned out truly delicious! One tip I would add is-when whisking the chocolate into the filling, use a spoon to get into the corners of the pan. When I poured the filling into the crust the corners of the pan were filled with white cream that the whisk, being rounded had not reached. Otherwise everything turned out perfect!
Alice says
My husband doesn’t like peppermint. What do you think about substituting orange or cherry extract for the peppermint?
Carolyn says
Please read the blog post as I already discuss this.
Tobi says
Hi there how are you? I love your recipes and I have purchased the lily peppermint chips thinking that I would be able to bake some nice cookies and peppermint brownies with them but unfortunately they’re not working out for me. I would like to use them in this recipe, but they are white, can you give any recommendations about how to use this?
Carolyn says
Hi Tobi… they won’t work in this recipe. But you CAN bake them into cookies. The trick is to add them to the top right after baking. 🙂 You could also use them for these: https://alldayidreamaboutfood.com/keto-peppermint-bark-cookies/
Cheryl says
delicious 😋
Misty says
Question about the ganache. We have an induction stovetop and I’ve found when making your ganache recipes that it doesn’t seem to thicken as well as it does in your videos. Could this be because it comes to a simmer too quickly with the induction? We have a “summer” setting or should I try heating it up more slowly? Thank you! I cannot wait to try this one.
Carolyn says
Very possibly! I say try the other setting and see what happens. You can also whisk in a tablespoon of cocoa powder to help thicken it, as it has a lot of fiber.
Cheryl Kelly says
This looks amazing! Just in time for the first great American family Christmas movie ♥️ Thanks so much for all that you do, and for sharing your wonderful recipes!
Carolyn says
Thanks!
Tricia says
This looks delicious. We just need to eat through a few things in the fridge so I have room for this.
Joanne says
Oh my gosh! I CANNOT wait until Christmas to try this (even though it does scream “Christmas!” To me). I’m going to have to find an excuse to try it sooner…it looks sooo good!
Carolyn says
Enjoy!