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Keto Coffee & Chocolate Tart

A low carb dessert that marries two epic flavours

Can you really have enough chocolate and coffee? I don’t think so – these are pretty much the building blocks of my life. Can you really blame me for incorporating it into every dessert in keto? I know, I know, we gave you the keto tiramisu, and then there was that flourless keto chocolate cake and a coffee panna cotta… but think of it this way, what are the two ingredients you’re most likely to have at home all the time? That’s pretty much how this low carb dessert came about, actually. I had a terrible sweet craving (as you do) and I wanted to whip something easy up immediately. I raided my fridge for stuff I had at hand, et voila! A keto chocolate and coffee tart was born.

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This three-layered dessert comes with a lovely chocolate almond crust at the bottom, topped with an espresso mascarpone mousse and finished with a delicious keto chocolate ganache. Now I considered using cream cheese for the mousse, but for some reason, I’ve always found chocolate and cream cheese to be an extremely odd pairing – maybe it’s that sour tang. Mascarpone cheese, on the other hand, with its buttery flavour and texture, just seems to be a much better fit for chocolate desserts. Mascarpone is also one of the easiest (and cheapest!) cheeses to make yourself and you can use the Headbanger’s Kitchen mascarpone recipe to make it yourself.

Creating your own combos and flavours

While I’ve used almond flour for the base in this recipe, you can easily replace that with a nut of your choice. All it takes is grinding them down to a powder in your food processor. Walnuts or hazelnuts would both pair very well with the coffee and chocolate flavours. If you’re not fond of coffee, you can skip the espresso mouse and add in some vanilla extract instead, or even some pureed berries! (Careful to not add too much, otherwise the mousse will become soup!)

It’s also important to have the salt component in this dessert, as it really brings out the flavour of the chocolate. I used salted butter for the base and I also sprinkled some sea salt on top right at the end which is the highlight for me, personally.

I also made a couple of errors in the video (sorry!). I’ve used 150 grams of Mascarpone cheese, not 200 grams as mentioned. Also, when making my ganache I microwaved the chocolate and cream together, which is not the way to do it, as the chocolate could seize up (I got lucky there). I’d recommend heating the cream, pouring it over the chocolate and then mixing it for a smooth ganache.


Keto Coffee and Chocolate Tart


Nutrition Info (Per serving)

  • Calories: 490
  • Net Carbs: 3g
  • Carbs: 7g
  • Fat: 49g
  • Protein: 8g
  • Fiber: 4g

This recipe makes 3 servings.  Get this recipe on myfitnesspal.

Coffee and Chocolate Keto Tart

Keto Coffee & Chocolate Tart

A delicious layered low carb dessert with the flavours of chocolate and coffee
4.24 from 30 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine General
Servings 3 servings



  • Microwave the butter for 30 seconds till melted
  • Add in your stevia/sweetner to taste, vanilla essence and the coco powder and mix well together
  • Add in the almond flour and combine till well incorporated
  • Divide the mixture in 3 tart tins or ramekins and shape the base
  • Bake at 175 C/ 350 F for 10 minutes and then allow them to cool
  • Heat 2 tablespoons of water and mix 1 tsp of instant espresso powder into that
  • Whip the mascarpone cheese, stevia, vanilla extract and coffee mixture together till nice and fluffy
  • Pour the mascarpone mixture over the base and chill in the fridge for 15 minutes
  • Meanwhile warm up the cream for 30 seconds in the microwave and add the chocolate and sweetner to that and mix till fully melted and you have a creamy ganache
  • Pour the ganache over the mascarpone mousse in the tart molds and chill in the fridge for an hour
  • Finish with some sea salt on top of each tart.


Though in the video I heated the cream and chocolate together, ideally you want to warm the cream and pour it over the chocolate to keep it from seizing. Also there were a couple of people who asked me about what kind of tart tins I was using, I'm using 4" tins with removable bottoms, you can get them here.
Tried this recipe?Let us know how it was!

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  1. Thank you for getting back to me so fast about the Nutella;still have not been able to find it,what name did you give it? Can’t find it under Nutella!…I’m so glad I found your sight; just started Keto myself and struggling! Love you on”U-TUBE”, even though I’m an old lady!!:-) 🙂 🙂 56 & counting!

    1. Thank you so much Paula. We’re still adding all the old recipes to the website so it will take some time to be added, till then it’s available on youtube. Also 56 isn’t old at all 🙂 50 is the new 40 😀

  2. Sahil, this recipe looks deeelicious! For someone who’s new to sweeteners and doesn’t like overly sweet American desserts, how much stevia do you recommend I put in the flour and then the cheese mixture? It’s hard to gauge as a newbie to keto desserts. Thanks!

  3. What size tart pans are you using? Maybe you have a link to them on amazon? I don’t have any and am curious what you use. Thanks

  4. Just a suggestion to those people who added too hot espresso mix to too cold mascarpone and made it into small curds- heat the mixture for a few min over a water bath and use whisk to incorporate curds again – worked like magic for me.

    1. Hi Sonya,
      I used the Caffe Bustelo (or Starbucks Viva) instant coffee sticks (powdered crystals) That way you can control the amount of coffee flavor and not dilute the mascarpone.

  5. Hi sahil, may i know what is the different between net carbs & carb? And which one is more important in low carbs diet?

    1. Hi Norazian,
      Net carbs are the total carbs minus fiber. In a low carb diet most people might not be counting exact numbers because you are not putting your body into ketosis. On keto you want to make sure your net carbs is between 20-30 grams per day, this ensures you remain in ketosis. We don’t count fiber because it’s not digested by the body.

  6. I saw the video last night and got the ingredients first thing in the morning… holyyyy best dessert ever!!! Didn’t even feel keto and was as decadent as the non keto ones… thanks :)… would really appreciate a keto samosa recipe for ramzan if possible 😉

  7. Hi Sahil,
    this coffee dessert was my first dessert I made on my keto journey. And I think I don’t miss sweets anymore! I just love those creamy things, it’s like heaven! I am looking forward to test your other stuff like mascarpone, cakes, etc. Love it! And of course your normal savory dishes.

    Thanks for this youtube channel and those websites.

    Sending regards from Czech Republic!

  8. Yum, yum – I love these. My one problem is with the base though, I have tried with ground hazelnuts, almond flour and coconut flour and on every occasion the base seems to fall apart, not sure if it needs more butter to hold or less time in the oven but it’s hard to cut into pieces as I have to limit my consumption or I would end up eating 3 a day.

  9. Love your videos. This video inspired me to make a keto friendly desert. I took a no-bake cheesecake recipe and converted the items I could to a keto friendlier item.
    1/2 c almond flour
    2 Tbsp butter melted
    1/4 tsp salt
    3 Tbsp Sukrin-Gold
    press into tart pan bottom. Set aside
    1 envelope gelatin powder
    2Tbsp water
    Heat in micro for 1 5 sec and set aside
    8 oz cream cheese
    1 cup Sukrin Icing
    1 tsp vanilla
    lemon zest to taste
    Mix with paddle attachment. set aside
    1 cup whipping cream
    Use wire whisk attachment and beat until stiff peaks
    Add a spoon full at a time of the cream cheese mixture into the whipped cream
    Add the liquid gelatin (reheat in micro if solid)
    Spread into tart pan

    I like to add seasonal fruit
    Strawberries, pineapple, etc or chocolate
    I have not done the macros but the tart slice is 1/8 so there is 1 oz of cream cheese, no carbs from sweeteners or cream.
    Only fruit
    Keep on with the videos. Great ideas.

  10. Hi there, I tried this recipe yesterday. I was looking for something snack sized so instead of 3 x ramekins, I made it in a silicone mould of 12 x about 3 cm diameter. I should have filled my 15 moulds – when it came out of the oven I realised the base was a bit thick so I ended up with leftover mascarpone. Topped with the ganache.- simply awesome. Had a few problems decanting them but a few minutes in the freezer fixed that. The leftover mascarpone got stirred into a hot chocolate which was awesome.

    Love your site – your panna cotta is my go to recipe. I serve it in eggshells with pureed mango and a bit of gelatin: https://www.facebook.com/eatrealfoodcebu/photos/rpp.1395472140555653/1724141024355428/?type=3&theater

  11. may i ask if it’s possible to replace heavy cream with normal whipping cream? (because it’s hard to find heavy cream near my place), thanks so much

  12. I just made this. It’s so good. Thank you so much! This recipe made 6 cupcake sizes. It could of easily made 9 but I didn’t want the crust too thin.

  13. For the base, is it necessary to bake it? Can I just freeze it instead? If not, then what can I substitute for if i can’t bake?

  14. I made this first in 2018 when my husband was doing keto and have kept making it ever since, in a 20″ pie tin. Always a super tasty success!

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