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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
Yum
Votes: 13
Rating: 4.31
You:
Rate this recipe!
A delicious layered low carb dessert with the flavours of chocolate and coffee
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 60 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 60 minutes
Coffee and Chocolate Keto Tart
Keto Coffee & Chocolate Tart
Yum
Votes: 13
Rating: 4.31
You:
Rate this recipe!
A delicious layered low carb dessert with the flavours of chocolate and coffee
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 60 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
20 minutes 60 minutes
Ingredients
  • 45 grams Almond Flour I use this one
  • 30 grams Salted Butter
  • 1 Tbsp Unsweetened Coco Powder I recommend this one
  • 150 grams Mascarpone cheese
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Water
  • 1 Tsp Instant espresso powder
  • 100 ml Heavy Cream
  • 30 grams Dark Chocolate (85% or Higher) I use Lindt 85%
  • Stevia to taste
Servings: servings
Units:
Instructions
  1. Microwave the butter for 30 seconds till melted
  2. Add in your stevia/sweetner to taste, vanilla essence and the coco powder and mix well together
  3. Add in the almond flour and combine till well incorporated
  4. Divide the mixture in 3 tart tins or ramekins and shape the base
  5. Bake at 175 C/ 350 F for 10 minutes and then allow them to cool
  6. Heat 2 tablespoons of water and mix 1 tsp of instant espresso powder into that
  7. Whip the mascarpone cheese, stevia, vanilla extract and coffee mixture together till nice and fluffy
  8. Pour the mascarpone mixture over the base and chill in the fridge for 15 minutes
  9. 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
  10. Pour the ganache over the mascarpone mousse in the tart molds and chill in the fridge for an hour
  11. Finish with some sea salt on top of each tart.
Recipe Notes

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.

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23 Comments

  • Reply
    Paula
    November 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!

    • mm
      Reply
      Sahil Makhija
      November 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 😀

      • Reply
        Lorraine
        January 4, 2018 at 9:43 pm

        50 is the new 40 lol you just made my day, thanks 🙂

        • mm
          Reply
          Sahil Makhija
          January 6, 2018 at 1:00 pm

          My pleasure.

          • vicky
            February 9, 2018 at 5:29 pm

            so… 60 is the new 45? 😉 Love your keto recipes.

          • mm
            Sahil Makhija
            February 10, 2018 at 4:26 am

            hahaha thank ou so much.

  • Reply
    M
    January 3, 2018 at 5:30 pm

    So that’s why my chocolate goes weird…hmmmmm

  • Reply
    Ed Stitt
    January 8, 2018 at 8:36 pm

    50 is the new 30!

  • Reply
    Ghazal Katyal
    January 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!

    • mm
      Reply
      Sahil Makhija
      January 15, 2018 at 4:21 pm

      I just add a little, taste it, add some more, taste till I’m happy with it.

  • Reply
    Jon
    January 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

  • Reply
    Sonya
    March 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.

  • Reply
    Lynne
    March 14, 2018 at 1:30 am

    Holy Smokes…I think I died and went to heaven. Thanks. Made them tonight and these were fantastic!!

  • Reply
    Norazian Othman
    March 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?

    • mm
      Reply
      Sahil Makhija
      March 23, 2018 at 6:04 am

      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.

  • Reply
    Atiqa
    April 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 😉

  • Reply
    Esperanta
    April 28, 2018 at 6:29 am

    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!

  • Reply
    Kelly
    May 1, 2018 at 9:29 am

    Which stevia brand are you using? New to keto

    • mm
      Reply
      Sahil Makhija
      May 2, 2018 at 4:27 am

      Using a local one called ‘Stevias’

  • Reply
    Dr. Erin
    September 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.

  • Reply
    Jessie Lobo
    October 4, 2018 at 8:51 am

    Hi Sahil…you are amazing. One question…for how long can these be kept??

    • mm
      Reply
      Sahil Makhija
      October 4, 2018 at 5:17 pm

      A week in the fridge easily.

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