Craving that classic, irresistible combination of rich chocolate and creamy peanut butter, but sticking to your keto goals? You’ve found your perfect match! These decadent tarts feature a crisp flaxseed crust, a luscious peanut butter filling, and a surprisingly silky avocado-chocolate mousse topping. It’s a truly guilt-free indulgence that tastes anything but.
Ingredients
• Serves 4For the Flaxseed Crust
• ¼ cup or 30g flaxseed meal
• 2 tbsp. or 15g almond flour
• 1 tbsp. or 12g erythritol
• 1 large egg white
• For the Chocolate Avocado Top Layer
• 1 medium avocado, pitted and mashed
• 4 tbsp. or 20g unsweetened cocoa powder
• ¼ cup or 48g erythritol
• ½ tsp. or 2.5 ml vanilla extract
• ½ tsp. or 1g ground cinnamon
• 2 tbsp. or 30 ml heavy cream
• For the Peanut Butter Middle Layer
• 4 tbsp. or 64g natural, unsweetened peanut butter
• 2 tbsp. or 28g butter
Instructions
1. Directions
2. Preheat your oven to 350°F or 175°C. In a small bowl, combine the flaxseed meal, almond flour, erythritol, and egg white. Mix until a cohesive dough forms.
3. Divide the dough between 4 mini tart pans. Press the mixture firmly and evenly across the bottom and up the sides of each pan. Bake for 8 minutes, then remove from the oven and allow to cool completely.
4. While the crusts cool, prepare the top layer. In a small blender or food processor, combine the avocado, cocoa powder, erythritol, vanilla extract, cinnamon, and heavy cream. Blend until completely smooth and creamy.
5. For the middle layer, combine the peanut butter and butter in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until fully melted and smooth.
6. Pour the melted peanut butter mixture evenly into the cooled tart crusts. Refrigerate for 30 minutes, or until the layer is firm. Once set, spread the chocolate avocado mousse evenly over the top. Return to the fridge for at least 30 more minutes to chill before serving.
Nutritional Information
• Per Serving
• Calories: 300
• Fat: 27g
• Net Carbs: 4g
• Protein: 10g
Pro Tips
• Use a natural, unsweetened peanut butter with no added sugar to keep the net carbs low. The runnier, drippy kind works best for a smooth filling.
• Ensure your avocado is perfectly ripe for the creamiest, non-grassy tasting mousse. It should yield to gentle pressure but not be mushy or have brown spots.
• For a richer chocolate flavor, add a pinch of espresso powder to the top layer before blending. It enhances the cocoa without adding a coffee taste.
• These tarts are perfect for making ahead! They store well in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: Is this chocolate peanut butter tart recipe truly keto-friendly
A: Absolutely. Each tart contains only 4g of net carbs, 27g of fat, and 10g of protein, making it a perfect fit for a ketogenic diet. The recipe uses keto-friendly ingredients like flaxseed meal, almond flour, and erythritol.
Q: Can you taste the avocado in the chocolate mousse topping
A: No, you can’t taste the avocado. When a perfectly ripe avocado is blended with cocoa powder, sweetener, and vanilla, it creates a surprisingly silky and rich chocolate mousse without any avocado flavor.
Q: Can I make these keto tarts ahead of time
A: Yes, these tarts are perfect for making ahead. You can store them in an airtight container in the refrigerator for up to 3 days, making them a great option for meal prep or entertaining.
Q: What kind of peanut butter is best for this low carb recipe
A: For the best results and to keep the net carbs low, use a natural, unsweetened peanut butter with no added sugar. A runnier, drippy-style peanut butter will create the smoothest filling.
