Diabetic-Friendly Chocolate Tart (Sugar-Free, Low-Carb, Keto)

Diabetic-Friendly Chocolate Tart that looks (and tastes!) like a luxury patisserie dessert… but with no sugar, low carbs, and a silky, rich chocolate filling.

This tart is glossy, decadent, bittersweet, and unbelievably smooth — you’d never guess it’s diabetic-friendly!

⭐ Ingredients

Crust

• 1 ½ cups almond flour
• 3 tbsp unsweetened cocoa powder
• ¼ cup granulated monk fruit or allulose
• ¼ tsp salt
• 5 tbsp melted butter
• 1 tsp vanilla extract

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Chocolate Filling

• 1 ¼ cups heavy cream
• 6 oz sugar-free dark chocolate (Lily’s, ChocZero, or 85% dark chocolate)
• 2 tbsp unsweetened cocoa powder
• ¼ cup powdered allulose (smoothest result)
• 2 tbsp butter, room temp
• 1 tsp vanilla extract
• Pinch salt

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🥄 Instructions

1️⃣ Make the Crust

1. Preheat oven to 350°F (175°C).
2. Mix almond flour, cocoa, sweetener, salt, melted butter, and vanilla.
3. Press firmly into a tart pan (round or rectangular).
4. Bake 10–12 minutes, then cool completely.

The crust will firm up as it cools.

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2️⃣ Make the Silky Chocolate Filling

1. Heat heavy cream in a saucepan until steaming (not boiling).
2. Remove from heat and add chocolate pieces — let sit 2 minutes.
3. Whisk until completely melted and smooth.
4. Whisk in cocoa powder, powdered allulose, butter, vanilla, and a pinch of salt.
5. Pour into the cooled tart shell.

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3️⃣ Chill

Refrigerate 4 hours or until fully set and glossy.

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🍰 Nutrition (per slice – 12 slices)

Approx.:

• Net Carbs: 3g
• Fat: 18g
• Protein: 4g
• Sugar: 0g

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⭐ Optional Enhancements

• Add a thin smear of peanut butter under the chocolate for a PB tart.
• Sprinkle with sea salt flakes.
• Add a layer of sugar-free raspberry preserves before pouring filling.
• Flavor the filling with espresso powder or peppermint extract.