My latest cooking adventure was Low Carb Mini Chocolate Cream Tarts. After loving my Low Carb Chocolate Almond Pudding recipe I wanted to use it to create a chocolate cream pie like dessert. I decided to make mini tarts because they are cute, but mostly so that I can better control serving size.
I used the following ingredients for Low Carb Chocolate Cream Tarts:
For the Crust:
1 cup almond flour
1 Tbsp butter
1-2 tsp sweetener (I used Swerve)
1/2 tsp cinnamon
For the Filling:
3/4 cup heaving whipping cream (or 1-1/2 cups of whipped coconut cream)
1 Tbsp sweetener (I used Swerve Confectioners Style or use honey for Paleo)
2 ripe avocados
1/4 cup + 1 Tbsp almond butter
1/3 cup + 1 Tbsp unsweetened cocoa powder
1/4 cup almond milk
1/2 cup sweetener of choice (I used Swerve Confectioners Style or use honey for Paleo)
Preheat oven to 350 F and lightly grease a mini muffin pan. Mix together all the ingredients for the crust. Press about 1-2 tsp of the mixture into each mini muffin cup. Be sure to evenly spread the mixture on the bottom and up the sides to create the crust. Bake for 10-15 minutes or until the crust is golden brown. Allow the tarts to cool on a cooling rack.
Meanwhile, whip the heaving cream (or coconut cream) with 1 Tbsp of sweetener. Taste the cream and add more sweetener if desired. It should yield about 1-1/2 cups of whipped cream. Set aside.
Remove the seed and the avocado from its shell. This can be done, but cutting the avocado in half (you will need to cut around the seed) and removing the seed (use a spoon to scoop out the seed or strike the seed with a knife so that the knife wedges into the pit and twist the pit out). Next, run a spoon in between the shell and the avocado flesh and place the green flesh into a mixing bowl. Add the almond butter and mix on medium speed until smooth. Add the cocoa powder and sweetener and mix until incorporated. Next, add the almond milk slowly until the desired consistency is reach (you may use more or less depending on your preferred consistency)
Fold the whipped cream into the chocolate mixture. Spoon or pipe the chocolate cream filling into the tart shells. Top with chopped almonds or sweetened whipped coconut cream or heavy cream.
Net Carb Count*:
Mini Chocolate Cream Tarts: 24 net carbs (For the entire recipe using Swerve. It makes about 12 tart shells.)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Comments: Adding the whipped cream to the Chocolate Almond Pudding makes it lighter, which is perfect for the mini tarts. You could make the tart shells ahead of time and add the filling before serving. I topped my tarts with extra whipped cream, but whipped coconut cream would be good too. Have you tried Swerve Sweetener? I really love using it when I bake (and cook too) because there is no bitter aftertaste and you don’t have to use a combination of sweeteners. Check it out and if you decide to buy some be sure to use the coupon code: LOWCARB15 for 15% off your order!