Keto Choc Tarts

    Chocolate and peanut butter are mixed together in this amazingly moreish keto recipe.

    Serves 4


    For the Crust:

    ¼ cup flaxseed meal

    2 tbsp. almond flour

    1 tbsp. erythritol

    1 egg white

    For the Top Layer:


    4 tbsp. cocoa powder

    ¼ cup erythritol

    ½ tsp. vanilla extract

    ½ tsp. cinnamon

    2 tbsp. heavy cream

    For the Middle Layer:

    4 tbsp. peanut butter

    2 tbsp. butter


    1. Make the crust by pulverizing the flaxseed until the mixture is mealy. Add the rest of the crust ingredients and mix well.

    2. Place the crust inside tart pans making sure to press them to the bottom. Get the sides up. Bake at 350°F for 8 minutes. Remove and let them cool.

    3. In a small blender, combine all the top layer ingredients until smooth.

    4. Melt the peanut butter with the butter in the microwave to make the middle layer.

    5. Pour the middle layer mixture onto the tarts and place in the fridge for 30 minutes or until it is set. When it is done, add the top layer. Place in the fridge for 30 more minutes.

    Nutritional Info per Serving

    Calories: 300

    Fat: 27g

    Net Carbs: 4g

    Protein: 10g