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!
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.