This Keto Salted Caramel Tart with a cookie crust is going to make you swoon! It’s the perfect mash-up of decadent sugar free desserts. And each serving has only 3.1g net carbs!
Many of you love my mini and small batch keto desserts, so I decided to create another. And trust me, friends, this Keto Caramel Tart recipe takes small batch baking to soaring new heights!
How can it not be over-the-top delicious? It has a crust made from Keto Chocolate Chip Cookies and it’s filled with gooey keto caramel sauce. Then you top the whole thing off with some chocolate ganache and a little sea salt.
It’s okay if you swoon. I know I did!
Small Batch Keto Desserts
I thoroughly enjoy creating these keto desserts for two for a number of reasons. For one, I love the challenge. Doubling or tripling a recipe is easy, but cutting recipes down requires some math but also a bit of instinct as to what will work.
And then I love these smaller desserts for the same reason you do: so I don’t have tons of leftovers!
Don’t get me wrong, I love a full size keto chocolate cake as much as the next person. But it can be a challenge to eat a large dessert before it goes stale. That’s why I plan my bigger desserts for times I can share them with friends.
Making mini versions also allows me to enjoy the sweet treat and move right on to the next recipe idea that’s in my baking-obsessed brain!
If you live alone or are the only one in your household doing keto, be sure to check out my Keto For Two e-Book!
Ingredients you need
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- Almond flour: For the best cookie consistency, chose a finely ground almond flour like Bob’s Red Mill.
- Swerve sweetener: You will need Swerve Brown (or Granular) for the crust and caramel sauce, and Swerve Confectioners for the chocolate topping. You can use other brands if you like, but I cannot guarantee the results.
- Egg yolk: A single yolk from a large egg is the perfect amount for this small batch recipe. You can use the leftover in any of these Egg White Recipes.
- Keto chocolate chips: I like to use mini chocolate chips for this recipe, as larger chips make it hard to press the dough into the pans properly. The People’s Keto has some good ones, and the dark chips from ChocZero are good too.
- Allulose: Using a little allulose or BochaSweet makes a gooier, softer caramel sauce that doesn’t recrystallize.
- Heavy whipping cream: Both the caramel and the chocolate topping required heavy cream.
- Unsweetened chocolate: Use 100% cacao chocolate, with no sweeteners whatsoever, for the topping. Guittard is my favorite brand, as it’s smooth and doesn’t seize easily.
- Sea salt: Use this in the caramel sauce and for sprinkling the finished tarts, if desired.
- Kitchen staples: Butter, vanilla extract.
Step by Step Directions
1. Prepare the cookie mixture: In a small bowl, whisk together the almond flour, sweetener, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla until the dough comes together. Stir in the chocolate chips.
2. Bake the crusts: Divide the dough in half and press into the bottom and up the sides of two 4-inch tart pans. Bake at 325ºF for 12 to 15 minutes, or until puffed and golden brown. Remove from the oven and let cool completely.
3. Prepare the caramel: In a small saucepan over medium heat, combine the two sweeteners and the butter. Bring to a boil, whisking continuously, until the sweeteners dissolve. Cook 3 to 4 minutes. Remove from heat and add the whipping cream. The mixture will bubble vigorously, this is normal. Bring back to a boil and cook until a deep amber, several minutes more.
4. Fill the tarts: Remove from heat and whisk in the vanilla extract and the salt. Pour into the cooled cookie crusts. Refrigerate until firm, 1 hour.
5. Prepare the chocolate topping: In a small saucepan over very low heat, bring the cream to a simmer. Remove the pan from over the heat and add the chopped chocolate. Let sit a few minutes to melt.
6. Spread over the tarts: Add the powdered sweetener and whisk until smooth. Spread over the chilled filling in the tarts. Sprinkle lightly with sea salt, if desired. Let the chocolate set 20 to 30 minutes before cutting.
Expert Tips
I wrote the caramel sauce right into this recipe. However, if you already have a batch of my Sugar Free Caramel Sauce on the go, feel free to use that for the filling!
Tart pans with removable bottoms will work best for these tarts, as you can easily remove the crusts from the pans intact. But you can also use the shallow fluted 4-inch ramekins. The crust will take longer to bake and I recommend greasing them well!
You could also make 4 little cookie tarts in well-greased muffin cups. Or you could line them with parchment or silicone liners. If you want to make a full-size Keto Caramel Tart, I recommend tripling everything in this recipe and baking in a 9-inch tart pan.
Nut-Free Option: Use sunflower seed flour in place of the almond flour in the crust. Be sure to add a tablespoon of lemon juice to offset the green reaction that occurs between sunflower seeds and leavening agents like baking soda.
Keto Caramel Tart Recipe
Equipment
- 2 4-inch tart pans with removable bottoms
Ingredients
Cookie Crust
- 6 tablespoon almond flour
- 3 tablespoon Swerve Brown
- ¼ teaspoon baking soda
- Pinch salt
- 1 ½ tablespoon butter melted
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 1 ½ tablespoon mini keto chocolate chips
Caramel Filling
- 3 tablespoon allulose or BochaSweet
- 3 tablespoon Swerve Brown
- 1 tablespoon butter
- 2 tablespoon heavy whipping cream
- ¼ teaspoon vanilla
- pinch sea salt
Chocolate topping
- 3 tablespoon heavy cream
- 1 ounce unsweetened chocolate, chopped
- 1 tablespoon Swerve Confectioners
- Sea salt for sprinkling
Instructions
Crust
- Preheat the oven to 325ºF and lightly grease 2 (two) 4-inch tart pans with removable bottoms.
- In a small bowl, whisk together the almond flour, sweetener, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla until the dough comes together. Stir in the chocolate chips.
- Divide the dough in half and press into the bottom and up the sides of the prepared tart pans. Bake 12 to 15 minutes, or until puffed and golden brown. Remove from the oven and let cool completely. Once cool, gently press up from the bottom of the pan to release the tart crusts.
Caramel Filling
- In a small saucepan over medium heat, combine the two sweeteners and the butter. Bring to a boil, whisking continuously, until the sweeteners dissolve. Cook 3 to 4 minutes.
- Remove from heat and add the whipping cream The mixture will bubble vigorously, this is normal. Bring back to a boil and cook until a deep amber, several minutes more.
- Remove from heat and whisk in the vanilla extract and the salt. Pour into the cooled cookie crusts. Refrigerate until firm, 1 hour.
Chocolate Topping
- In a small saucepan over very low heat, bring the cream to a simmer. Remove the pan from over the heat and add the chopped chocolate. Let sit a few minutes to melt.
- Add the powdered sweetener and whisk until smooth. Spread over the chilled filling in the tarts. Sprinkle lightly with sea salt, if desired. Let the chocolate set 20 to 30 minutes before cutting.
Cass says
*swoon* 😍
Belinda Hart says
Can I make one 9 or 10” tart?
Carolyn says
Please read the blog post as I already addressed this!
Victoria Ruth Pennock says
Seriously, this website, your recipes, creativity and expertise in the kitchen are making my no sugar, keto, IF experience SO MUCH easier. I do not feel deprived. I am satisfied with a smaller portion and EVERYTHING I have whipped up has been fantabulous!