If you love chocolate, you’re in the right place. These chocolate ganache tarts begin with a rich chocolate crust and build from there into something truly special.
Decadent and intensely chocolatey, these tarts are the ideal dessert to serve with tea after a light meal. A dollop of fresh whipped cream helps balance the richness.
In short: these chocolate tarts are over-the-top good.
Mini chocolate pies perfect for not sharing
A mini chocolate pie served on a plate, all for you.
Who wouldn’t want that? If you answered “not me,” you’re on the wrong website.
These chocolate ganache tarts are low carb, sugar-free, gluten-free, and—if it fits your macros—keto friendly. They contain about 7 net carbs per serving, which is on the higher side for low-carb desserts, but the portions are generous. Make smaller tarts to cut the carbs in half and turn them into perfectly sized keto treats.
These are not everyday desserts. They’re a special treat for a nice dinner, a celebration, or when you deserve something indulgent. Sometimes Friday night calls for a tart (maybe with a bottle of wine).
When cravings hit for something truly naughty, this recipe is my go-to. It satisfies cravings, improves the mood, and keeps me on plan without derailing the next day.
A note about the crust
The crust is made with coconut flour. I love this crust because it’s buttery, flaky, and slightly crumbly. It’s sweet without being overpowering and pairs beautifully with the ganache filling.
The tart shells can be made ahead and frozen. Thaw them in the fridge and fill them when you’re ready. I usually make a double batch of shells to keep on hand.
This crust recipe is versatile: omit the cocoa for a vanilla shell or skip the vanilla and sweetener and add herbs or spices for a savory variation.
A bit about the chocolate ganache
For this recipe I used sugar-free dark chocolate chips. A higher-quality chocolate yields a better ganache—avoid baking chocolate in this recipe. If you prefer, a milk chocolate sugar-free chip would work well too.
Use your favorite low-carb chocolate, and check nutrition labels to confirm carb counts, since sugar-free chocolates vary.
Flavor profile and variations
I add a touch of hazelnut oil to the ganache for a Nutella-like finish. You can also use other flavored oils—raspberry, strawberry, or even swirl a little natural peanut butter on top for different profiles.
Important: Add only flavor oils or other fat-based extracts. Introducing water-based ingredients or too much liquid will change the ganache’s texture and can cause separation.
Which sweeteners to use
Sweetener is added only to the crust. I prefer erythritol because it can crystallize slightly when chilled, adding a pleasant crunch to the crust.
Allulose, Swerve, xylitol, or monk fruit sweeteners work well as 1:1 replacements. I don’t recommend pure stevia in the crust because it lacks bulk and can taste off in chocolate, though some chocolate chips are sweetened with stevia blends and may still work—test to be sure.
Storage, serving and tips
You can freeze empty tart shells for up to a month. Filled tarts keep in the refrigerator for up to a week—personally I love them chilled. On the counter, covered, they’ll keep for up to three days.
Chilled ganache becomes very thick—think cold peanut butter—an excellent texture with hot coffee, which softens the ganache as you eat. At room temperature the ganache is softer and pudding-like. A spoonful of fresh whipped cream cuts the richness nicely.
Hazelnut Chocolate Ganache Tarts (Low Carb & Gluten Free)
12
20 minutes
15 minutes
2 hours
2 hours 35 minutes
Low carb hazelnut chocolate ganache tarts. Rich, decadent chocolate filling in flaky, buttery tart shells—the ultimate comfort food.
Ingredients
Tart Crusts
- • 1 cup coconut flour
- • 3/4 cup butter
- • 3 Tbsp erythritol (I use a monk fruit erythritol blend)
- • 2 eggs
- • 1 tsp vanilla
- • 1 pinch of salt
- • 2 Tbsp heavy cream
- • 2 Tbsp cocoa powder
Ganache Filling
- • 1 1/2 cup chocolate chips (sugar-free)
- • 1 1/2 cup heavy whipping cream
- • 1/2 tsp hazelnut flavour oil
- • 1/2 cup chopped hazelnuts
Instructions
Chocolate Tart Crust
- Preheat oven to 350°F (175°C).
- Grate the butter and add it to a large mixing bowl.
- Whisk eggs, vanilla, and heavy cream in a small bowl, then pour into the bowl with the grated butter.
- Add salt, coconut flour, cocoa powder, and erythritol. Mix until the dough comes together; it will hold but remain slightly crumbly.
- Press the mixture into tart pans and prick the bottoms with a fork.
- Bake 8–10 minutes until the edges are golden brown. Watch closely—coconut flour can burn easily.
Ganache Filling
- Combine hazelnut oil and heavy cream in a heavy-bottomed saucepan.
- Bring the cream to a gentle simmer, removing from heat as soon as bubbles form around the edges.
- Pour the warm cream over the chocolate chips, ensuring all chips are covered.
- Cover the bowl to trap heat and let sit undisturbed for 5 minutes.
- Whisk the ganache until smooth, thick, and glossy.
- Spoon or pour the ganache into tart shells and sprinkle chopped hazelnuts on top.
- Chill in the refrigerator until set before serving.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 398Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 98mgSodium: 134mgCarbohydrates: 21gFiber: 14gSugar: 1gProtein: 6g
Nutritional information is approximate and provided as a courtesy. Net carbs are total carbs minus fiber; erythritol and other sugar alcohols are not included in net carb counts here.
