Crave something sweet after dinner while on the keto diet? Check out this delicious Mocha Tart recipe if you’re a dessert addict. As you know, the keto diet focuses on limiting carb intake, which means sweets or sugary snacks are off the menu.
Related reading: How To Cut Out Carbs Without Going Full Keto
Thankfully, there are now several low carb and zero carb sweeteners that you can use as an ingredient for keto-friendly desserts. For instance, this Mocha Tart recipe from Ian McGill of the Keto Fitness Club,uses low carb sweeteners to give the tart a sweet taste.
In addition, this dessert uses dark chocolate, a keto-friendly ingredient, instead of sweet chocolates.
Eating Desserts on Keto
If you want to stick to your ketogenic lifestyle, you must choose desserts that are low in carbs and sugar but high in healthy fats. In most cases, it comes down to eating in moderation or smaller portions and ensuring it fits within the keto macro.
Related reading: 6 Damaging Effects Of Sugar On Your Body
Sweeten your dessert with low carb and zero carb sweeteners that can work well for the keto diet, such as erythritol, allulose, stevia, or monk fruit.
For this mocha tart recipe, Ian recommends using stevia and erythritol blends or monk fruit with erythritol such as you will find in brands like Truvia, Natvia, and Pure Via Sweetener. You can, of course, use any low carb sweetener that you prefer.
After following the keto diet for a while, you may stop wanting desserts since your taste buds will change while on keto, and you could find sweets extremely sweet. But if you cannot go a day without a sweet treat, keto-friendly desserts like this mocha tart can help.
Robin Foroutan, RDN, a New York City-based nutritionist, has a tip for preparing keto-friendly desserts –
” Using cinnamon and raw cacao powder can trick your brain into thinking something is sweeter than it really is.”
Recipe Notes
The recipe calls for melting the butter and warming the cream in a microwave. Personally I don’t think this is healthy. Heating fats in a microwave can alter and damage the fatty acids in them which is not good for your health.
It is only for a few seconds so it may not be long enough to do that but i like to be safe. I don’t have a microwave so can’t do it anyway. So, if don’t have one either, simply warm the butter and cream as instructed below.
As usual I’ve tweaked the ingredients to include organic produce where possible. They will be better for your health.
For another layered dessert try this tasty Keto Pumpkin Dessert. Or if chocolate is your weakness then check out this delicious Low Carb Chocolate Cheesecake Recipe.
Tart Recipe
This mocha tart recipe consists of three parts. The first is preparing the base, the second part is the middle layer, and the third is the ganache. It makes approximately 12 servings.
Ingredients
Base
- 50g Unsalted organic grass-fed butter
- 50g Organic ground almonds (you can use other milled nuts or seeds)
- 50g Milled flaxseed (linseed)
- 10g Low carb sweetener (Truvia / Natvia / Pure Via Sweetener)
Middle Layer
- 2 tsp instant organic coffee mixed with 60 ml warm filtered water.
- 20 g low carb sweetener (Truvia / Natvia / Pure Via Sweetener)
- 150 g organic mascarpone (you can substitute cream cheese)
Ganache
- 25g 85% Sugar-free dark chocolate
- 100g Organic double cream (heavy cream)
Directions
Base
1. Preheat oven to 170°C/338°F
2. Warm the butter in a medium heatproof bowl over a pan of simmering water until melted. Add the ground almonds, sweetener, and milled flaxseed. Mix well.
3. Line a 7″ shallow circular cake pan with non-bleached parchment paper and press the mixture evenly into it to form the tart base. Bake for 10-15 mins until it turns a slightly golden color.
4. When cooked, remove the tin from the oven and leave it to cool.
Middle Layer
Place the ingredients for the middle layer in a bowl and whisk until very smooth. When the base has cooled, add the mixture on top and spread evenly.
Ganache
1. Microwave the cream for sixty seconds or warm gently in a small pan over low heat.
2. Chop the dark chocolate into tiny pieces before adding it to the cream. Stir well until the chocolate melts.
3. Before pouring the ganache over the top of the middle layer, let it cool for about 15 minutes.
4. Leave the mocha tart in the fridge for at least two hours. If possible, let it stay overnight.
5. Serve and enjoy!
Here’s a video demo of the delicious recipe:
