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.
Almost no-bake dessert? Sign us up
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.
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.
|3 servings||10 minutes|
|Cook Time||Passive Time|
|20 minutes||60 minutes|
- 45 grams Almond Flour I use this one
- 30 grams Salted Butter I recommend this one
- 1 Tbsp Unsweetened Coco Powder I recommend this one
- 150 grams Mascarpone cheese
- 1 Tsp Vanilla Extract Try this one
- 2 Tbsp Water
- 1 Tsp Instant espresso powder Try this one
- 100 ml Heavy Cream
- 30 grams Dark Chocolate (85% or Higher) I use Lindt 85%
- Stevia to taste
- 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.
PaulaNovember 28, 2017 at 1:45 pm
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!
Sahil MakhijaNovember 29, 2017 at 7:39 am
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 😀
LorraineJanuary 4, 2018 at 9:43 pm
50 is the new 40 lol you just made my day, thanks 🙂
Sahil MakhijaJanuary 6, 2018 at 1:00 pm
vickyFebruary 9, 2018 at 5:29 pm
so… 60 is the new 45? 😉 Love your keto recipes.
Sahil MakhijaFebruary 10, 2018 at 4:26 am
hahaha thank ou so much.
MJanuary 3, 2018 at 5:30 pm
So that’s why my chocolate goes weird…hmmmmm
Ed StittJanuary 8, 2018 at 8:36 pm
50 is the new 30!
Ghazal KatyalJanuary 14, 2018 at 3:56 am
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!
Sahil MakhijaJanuary 15, 2018 at 4:21 pm
I just add a little, taste it, add some more, taste till I’m happy with it.
JonJanuary 23, 2018 at 8:02 pm
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
Sahil MakhijaJanuary 24, 2018 at 2:56 am
Here you go Jon, I am using these kind of tart tins. http://amzn.to/2n6ilx2
SonyaMarch 11, 2018 at 2:52 pm
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.
MelindaTXMay 5, 2019 at 10:11 pm
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.
ChristinaJuly 6, 2019 at 7:03 am
LynneMarch 14, 2018 at 1:30 am
Holy Smokes…I think I died and went to heaven. Thanks. Made them tonight and these were fantastic!!
Norazian OthmanMarch 23, 2018 at 5:43 am
Hi sahil, may i know what is the different between net carbs & carb? And which one is more important in low carbs diet?
Sahil MakhijaMarch 23, 2018 at 6:04 am
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.
AtiqaApril 24, 2018 at 5:21 pm
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 😉
EsperantaApril 28, 2018 at 6:29 am
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!
KellyMay 1, 2018 at 9:29 am
Which stevia brand are you using? New to keto
Sahil MakhijaMay 2, 2018 at 4:27 am
Using a local one called ‘Stevias’
Dr. ErinSeptember 19, 2018 at 11:02 pm
Sahil – I just want to say, we love you. And when we get back to India, we’re coming to dinner.
Jessie LoboOctober 4, 2018 at 8:51 am
Hi Sahil…you are amazing. One question…for how long can these be kept??
Sahil MakhijaOctober 4, 2018 at 5:17 pm
A week in the fridge easily.
SteveDecember 5, 2018 at 12:08 am
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.
Sahil MakhijaDecember 5, 2018 at 2:31 am
Add some more butter maybe.
MelindaTXMay 5, 2019 at 10:25 pm
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
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.
Keep on with the videos. Great ideas.
MichelleJune 13, 2019 at 9:56 am
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
Sahil MakhijaJune 13, 2019 at 11:35 am
Thanks Michelle, glad to hear you enjoy the recipe and those panna cottas look amazing.
kayApril 18, 2020 at 7:02 pm
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
Sahil MakhijaApril 19, 2020 at 4:04 am
Yes it’s fine.
AlexApril 21, 2020 at 10:20 pm
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.
Dias DSeptember 15, 2020 at 6:19 am
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?
Sahil MakhijaSeptember 16, 2020 at 3:22 am
Actually you can freeze it as well I think it should work.
SamanthaFebruary 2, 2021 at 12:57 pm
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!