Oh, thank heavens for Chocolate right? You are going to love this recipe for a low-carb chocolate coconut tart.
I am dairy-free keto, so my recipes are often made with coconut, however, a few substitutions and you could remove the coconut altogether. No need to click off the page if coconut isn’t your thing! This low-carb chocolate coconut tart can easily become a low-carb chocolate tart.
Oh, the possibilities and places we’ll go!
The Craving for Chocolate is Real
There are many different reasons the people crave chocolate, and then there is the craving for dark rich chocolate and the craving for a milk candy chocolate bar. Those are different cravings. from a statistics standpoint, women show up as craving chocolate more often than men, but men crave other food types more than women, such as red meat.
When women crave a rich dark chocolate, there is scientific backing this, but when women crave a milk chocolate candy bar, this would be considered you having a craving for sugar, not chocolate and the craving is likely coming from an addiction that North American’s have to growing up with milk chocolate being our preferred type of chocolate.
I would say that this is changing, but there is still a long way to go.
So why do you crave chocolate and why will this recipe for a low-carb chocolate coconut tart going to save all of your problems? Keep reading…
If you have been following a low-carb diet or ketogenic diet for a hot minute, you must have heard someone talk about hormones? They are a HUGE driver in why one person can lose weight and why another can’t? In fact, they are the reason that one week, the food you individually are eating is making you lose fat and the next week, the same food and your weight is stalled dead in its tracks. Yup Hormones!
Statistics show that women crave dark chocolate around their menstrual period and it is hormonally driven. Dark chocolate, 72% or above is known for its neurotransmitter ability, its dopamine, and serotonin production, so this combination makes it especially desirable during hormone imbalance.
I make this connection for me personally when I am feeling stressed, or sad or tired because I didn’t get enough sleep, I literally daydream about dark-chocolate and could eat it all day long during those periods of time.
According to Kristen Coveleskie, in her Chocolate on the Brain study “Eating chocolate increases the levels of endorphins released into the brain, giving credence to the claim that chocolate is a comfort food. The endorphins work to lessen pain and decrease stress (2). Another common neurotransmitter affected by chocolate is serotonin. Serotonin is known as an anti-depressant.”
Although there are other foods that contain more magnesium, such as figs, avocados, and nuts, chocolate is still in the top ten list of foods rich in magnesium. So there you have it, the cravings are real.
For all my Sweet treats chocolate keto recipes, check out my recipes page – click here.
Recipe for Low-Carb Chocolate Coconut Tart
As I mentioned above, I am dairy-free, so all of my recipes will use coconut oil often as the base, however with a few moderations you can make this a chocolate tart. Here is how:
Crust: I’ve already mentioned it in the recipe, just use a grass-fed butter as your cooking fat
Filling: This one gets a little trickier, here are my substitute recommendations:
- 6 tbsp coconut oil – substitute: butter or ghee
- 3 tbsp coconut butter – remove altogether
- 1/2 cup coconut cream, no liquid – substitute: heavy whipping cream
- 1 tbsp coconut flour – substitute 2 Tbsp tapioca starch OR 1/4 cup finely ground almond flour, however, the almond flour could be gritty unless it is finely ground.
Low-Carb Chocolate Coconut Tart
Serves 6 (1/2 a tart per serving)
- 2 tbsp cacao powder
- 2 cups almond flour
- 1/4 cup sugar-free sweetener (I used Monk Fruit)
- 1/4 cup lard, coconut oil or butter
- 1/4 tsp salt
- 1 egg, room temperature
- 1/2 tsp vanilla
- 1/4 tsp xanthan gum
- 6 tbsp coconut oil
- 6 tbsp cacao powder, unsweetened
- 3 tbsp coconut butter
- 1/2 cup coconut cream, no liquid
- 1 tbsp erythritol or 1/2 tsp of stevia powder
- 5 drops of liquid stevia glycerite
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1 whole large egg
- 1 tbsp coconut flour
- Heat oven to 350 degrees F.
- Crust: Combine all the dry ingredients in a bowl and mix lightly and then add in the wet ingredients and mix with an electric mixer or beater until a thick ball of dough is formed. Spread the dough out evenly across 3 – 4 inch springform pans. Thin the dough out across the pan consistently, and make a lip about 2-inches up the side of the baking dish.
- Filling: In a double boiler, add the coconut oil and cacao powder and melt and stir until mixed well, remove from the heat and add the coconut butter, coconut cream, sweetener, and vanilla extract; stir until mixed well. Transfer mixture to a high-speed blender and add the unsweetened almond milk, egg, and coconut flour and blend on high until a thick mixture is formed
- Evenly divide the chocolate filling across the three springform pans, place pans on a cookie sheet/pan and bake in the oven for 25 minutes
- Remove from oven, transfer the springform pans to a cooling rack, let cool to room temperature before you remove the tart from the springform pan.
Nutrionals: Calories: 287 | Fat: 27 grams | Carbs: 11 grams | Fiber: 4 grams | Protein: 6 grams