Pure Decadence in a Keto-Friendly Bite

These Keto Dark Chocolate Ganache Tartlets prove that you don’t need sugar to enjoy true chocolate indulgence.
They feature a buttery almond flour crust, a smooth dark chocolate ganache made with sugar-free chocolate, and just a hint of espresso powder for deep, sophisticated flavor.

Finished with a sprinkle of flaked sea salt, these elegant tartlets deliver the perfect balance of sweet, salty, and rich — all with minimal carbs.

🥧 Ingredients You’ll Need

Almond Flour Crust

  • 1 ½ cups almond flour
  • 3 tbsp melted butter
  • 2 tbsp granulated erythritol (or your favorite keto sweetener)
  • ½ tsp vanilla extract

Dark Chocolate Ganache Filling

  • 3.5 oz sugar-free dark chocolate, chopped
  • ½ cup heavy cream
  • ¼ tsp espresso powder (optional)
  • Flaked sea salt, for garnish

👩‍🍳 How to Make Keto Dark Chocolate Tartlets

Step 1: Prepare the Crust

Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, erythritol, and vanilla in a bowl until a crumbly dough forms.
Press evenly into mini tart pans and bake for 10–12 minutes, until golden. Cool completely.

Step 2: Make the Ganache

In a small saucepan, bring heavy cream to a gentle simmer.
Remove from heat, add chopped dark chocolate and espresso powder, and whisk until smooth and glossy.

Step 3: Assemble & Chill

Pour the ganache into the cooled crusts.
Chill for at least 30 minutes or until the centers are set. Finish with a light sprinkle of flaked sea salt before serving.

🌟 Chef’s Twist

A touch of espresso powder intensifies the chocolate flavor without adding bitterness.
The sea salt garnish adds a gourmet finish and enhances the ganache’s silky texture.

💪 Nutrition Highlights

Each tartlet contains only 5g net carbs, making it perfect for anyone following a keto, low-carb, or sugar-free lifestyle.
They’re rich in healthy fats and taste just like a bakery treat — minus the sugar crash.

💡 Tips for Success

  • Make ahead: Tartlets can be chilled overnight — they firm up beautifully.
  • Dairy-free option: Swap heavy cream for coconut cream and use vegan chocolate.
  • Flavor variations: Add a hint of orange zest, peppermint extract, or toasted nuts on top.

Keto Dark Chocolate Ganache Tartlets

These Keto Dark Chocolate Ganache Tartlets are mini desserts with an almond flour crust and a rich, silky dark chocolate filling. Sweetened with sugar-free chocolate and finished with flaked sea salt, they’re a luxurious low-carb treat for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 8 tartlets
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Almond Flour Crust
  • 1 1/2 cups almond flour
  • 3 tbsp butter melted
  • 2 tbsp granulated erythritol or preferred keto sweetener
  • 1/2 tsp vanilla extract
Dark Chocolate Ganache Filling
  • 3.5 oz sugar-free dark chocolate chopped
  • 1/2 cup heavy cream
  • 1/4 tsp espresso powder optional, enhances chocolate flavor
  • flaked sea salt for garnish

Equipment

  • Mini tart pans
  • Mixing Bowls
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease mini tart pans.
  2. In a bowl, mix almond flour, melted butter, erythritol, and vanilla until a crumbly dough forms.
  3. Press the mixture evenly into tartlet pans. Bake for 10–12 minutes or until lightly golden. Let cool completely.
  4. In a saucepan, heat heavy cream over medium heat until just simmering. Remove from heat and add chopped chocolate and espresso powder.
  5. Whisk until smooth and glossy. Pour the ganache into cooled crusts.
  6. Chill for at least 30 minutes or until set. Sprinkle with flaked sea salt before serving.

Notes

For a dairy-free version, substitute coconut cream for heavy cream and use vegan sugar-free chocolate. Store tartlets refrigerated for up to 4 days.

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