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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.
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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.