Strawberry and Chocolate Tart by Kim @deliciously.keto

(Makes 3-4 small tarts)


Base Ingredients:

90 g almond meal

25 g unsweetened desiccated coconut

15g erythritol

1/2 tsp vanilla essence

60 g butter, melted


Chocolate Filling:

1 cup cream

2 tbsp coconut oil

250g 85% dark chocolate



  1. Preheat oven to 170C. Line 3-4 small springform cake tins with baking paper. Set aside.
  2. Add all base ingredients into a mixing bowl and mix until well combined.
  3. Evenly divide the mixture into prepared cake tins. Spread in an even layer over the base of each tin.
  4. Place cake tins onto a baking tray and cook in the preheated oven for 8-10 mins or until slightly golden brown.
  5. Remove from oven and allow to cool.
  6. Meanwhile, prepare the filling by chopping the chocolate into very small pieces. Place the chocolate and coconut oil into a large glass/metal mixing bowl.
  7. In a small pot add the cream, heat until bubbles are just starting to appear around the edges. DO NOT BOIL.
  8. Pour the hot cream into the chocolate mixture.
  9. Allow mixture to sit for a 10 minutes before stirring.
  10. Gently mix together until smooth. 
  11. Evenly divide mixture over the cooked bases. Place into the fridge to set for 4-6 hours.
  12. Top with fresh strawberries and mint.