Keto Peppermint Truffle Tart
Keto Truffle Tart: craft this rich peppermint chocolate dessert. Sugar-free and satisfying, it's perfect for special occasions or a sweet low-carb treat.
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Confectioners
- 1/4 cup butter, melted
- 1 1/2 cups heavy whipping cream
- 1/2 tsp glucomannan or xanthan gum
- 5 ounces unsweetened chocolate (chopped)
- 1 1/2 tsp peppermint extract
Instructions
- For the crust: In a medium bowl, combine almond flour, cocoa powder, and 1/4 cup Swerve Confectioners. Stir in the melted butter until a cohesive dough forms.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Bake at 350°F (175°C) for 10-12 minutes, or until lightly firm. Let cool completely on a wire rack.
- For the filling: In a medium saucepan, combine heavy whipping cream, xanthan gum (or glucomannan), and 1/2 cup Swerve Confectioners. Heat over medium-low heat, stirring constantly, until the sweeteners are dissolved and the mixture is hot but not boiling.
- Remove from heat and add the chopped unsweetened chocolate. Let stand for 5 minutes, then whisk until the chocolate is completely melted and the mixture is smooth and glossy.
- Stir in the peppermint extract. Pour the filling into the cooled tart crust. Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set. For best results, chill overnight.
Notes
- Use high-quality unsweetened chocolate for the best flavor; it makes a huge difference in the richness of the truffle filling.
- When pressing the crust into the tart pan, use the bottom of a flat glass or measuring cup to ensure an even, compact base.
- To achieve an extra-smooth filling, ensure the heavy cream mixture is hot enough to fully melt the chocolate without needing excessive whisking.
- Store leftover tart in the refrigerator for up to 5 days, covered loosely with plastic wrap to prevent it from drying out or absorbing fridge odors. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When pressing the crust into the tart pan, use the bottom of a flat glass or measuring cup to ensure an even, compact base.
- To achieve an extra-smooth filling, ensure the heavy cream mixture is hot enough to fully melt the chocolate without needing excessive whisking.
- Store leftover tart in the refrigerator for up to 5 days, covered loosely with plastic wrap to prevent it from drying out or absorbing fridge odors. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.