This really simple and decadently creamy low carb chocolate tart is assembled in minutes. It is gluten free, keto and sugar free.


  • 120 g / 1 1/4 cup almond flour (to my UK readers - ground almonds work fine here)
  • 70 g / 3/4 cup unsweetened shredded coconut
  • 1 medium egg
  • 200 ml 3/4 cup coconut cream
  • 50 ml / 1/4 cup coconut oil melted
  • 10 drops stevia or more, depending on your sweet tooth
  • 2 tbsp and 1 tsp cacao powder unsweetened
  • 1 tsp vanilla essence
  • pinch of salt
  • small handful of chopped hazelnuts to garnish


  1. Preheat the oven to 180 Celsius.
  2. Mix the shredded coconut, almond flour and the egg with a stick blender or in a food processor until it forms a doughy ball.
  3. Press the dough into a loaf tin lined with baking paper (do not omit the baking paper - it makes life so much easier). It should be ca 2 fingers high on the sides. If you wish, pinch the edge with your fingers to make it look pretty.
  4. For full instructions :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel