High-Protein No-Bake Chocolate Ganache Tart
This is rich, decadent chocolate tart — a crisp chocolate crust with a silky smooth, glossy chocolate filling. The high-protein version uses almond flour crust and whey-boosted filling for a luxurious dessert that’s keto-friendly and satisfying.
Why You’ll Love This Recipe
- Very high protein from whey + cream cheese
- No-bake and easy to make
- Intense chocolate flavor with beautiful glossy top
- Make-ahead friendly for special occasions
- Sugar-free, low carb, and blood-sugar friendly
Ingredients (Serves 12 slices)
Crust:
- 1½ cups (150g) almond flour
- ⅓ cup (30g) unsweetened cocoa powder
- ⅓ cup (75g) butter or coconut oil, melted
- 2–3 tbsp allulose or monk fruit sweetener
- Pinch of salt
Filling:
- 12 oz (340g) full-fat cream cheese, softened
- ½ cup (50g) chocolate whey protein powder
- ⅔ cup (130g) allulose or powdered monk fruit sweetener
- ¾ cup (180ml) heavy cream
- ⅓ cup (30g) unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
Ganache Topping:
- ¾ cup (135g) sugar-free chocolate chips
- ⅓ cup (80ml) heavy cream
Instructions
- Crust: Mix almond flour, cocoa, sweetener, and salt. Stir in melted butter until crumbly. Press firmly into a 9-inch tart pan with removable bottom. Chill in freezer while making filling.
- Filling: Beat cream cheese until smooth. Add protein powder, sweetener, cocoa, heavy cream, vanilla, and salt. Mix on medium until thick and creamy. Spread evenly over chilled crust. Chill 30 minutes.
- Ganache: Heat heavy cream until just simmering. Pour over chocolate chips, let sit 2 minutes, then stir until smooth and glossy. Pour over the chilled filling and spread evenly.
- Refrigerate for at least 4 hours (best overnight) until fully set. Slice with a warm knife for clean cuts.
Prep Time: 20 minutes Chill Time: 4+ hours Total Time: 20 minutes active
Nutrition (Per Slice, 1/12)
- Calories: ~235
- Protein: 10–11g
- Total Carbs: 8g
- Net Carbs: 5g
- Fat: 21g
