This Keto white chocolate tart recipe is a decadent dessert. Low-carb, sugar-free, and gluten-free treat. Rich, creamy, and delicious. Whether you call it a keto white chocolate tart, keto white chocolate torte, or keto white chocolate cake, this recipe will satisfy your sweet tooth while keeping your carbs in check.
HOW TO MAKE KETO WHITE CHOCOLATE TART RECIPE
FULL PRINTABLE RECIPE IS BELOW IN A RECIPE CARD
Ingredients for Keto Pie Crust
To start, you'll need the following ingredients for the keto crust:
- Blanched almond meal: 1.5 cups (150 g / 5.3 oz)
- Coconut flour: 3 tablespoons (18 g/0.63 oz)
- Erythritol or other low-carb sweetener: ¼ cup
- Cold or softened butter: 7 tablespoons (105 g / 3.7 oz)
- Pinch of salt
Making the Keto Pie Crust
- Combine dry ingredients: In a mixing bowl, combine the blanched almond meal, coconut flour, erythritol, and a pinch of salt.
- Add butter: Add the cold or softened butter to the dry ingredients. Use your hands or spatula to combine everything until the mixture resembles coarse crumbs.
- Press into pie dish: Grease your pie dish and press the crust mixture evenly into the bottom and up the sides.
- Bake: Preheat your oven to 170°C (340°F). Bake the crust for 10 minutes or longer, until it starts to turn golden brown. Remove from the oven and let it cool completely.
Preparing the White Chocolate Ganache
For the white chocolate ganache, you will need:
- Heavy whipping cream: 50 ml/3.5 TBS
- Sugar-free white chocolate: 100 g/3.52 oz
- Melt the chocolate: In a double boiler, whisk and melt the sugar-free white chocolate together with the heavy whipping cream until smooth. Set aside to cool slightly.
Making the keto white chocolate cream
For the white chocolate cream, you will need:
- Heavy whipping cream: 1 cup (200 ml)
- Allulose or erythritol: 2 tablespoons
- Cream cheese: 200 g
- White chocolate ganache: ½ of the prepared amount
- Whip the cream: In a mixing bowl, whisk the heavy whipping cream with the allulose or erythritol until soft peaks form.
- Combine ingredients: Add the cream cheese and half of the prepared white chocolate ganache. Whisk until the mixture is fluffy and well combined.
- Spread over crust: Spread the white chocolate cream mixture evenly over the cooled pie crust.
Assembling the Tart
- Top with ganache: Pour the remaining white chocolate ganache over the top of the white chocolate cream layer, spreading it evenly.
- Chill: Refrigerate the tart for at least 2 hours to allow it to set properly.
- Decorate and serve: Before serving, you can decorate the tart with some fresh berries or a sprinkle of shredded coconut, rose petals, goji berries, etc. Serve cold and enjoy!
Would you like to try some keto snacks?
Keto peanut flippies or keto p-nuffs
Here are some keto desserts you might love!
White chocolate protein melting bars
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Ines
Keto White Chocolate Tart Recipe
This Keto white chocolate tart recipe is a decadent dessert. Low-carb, sugar-free, and gluten-free treat. Rich, creamy, and delicious. Whether you call it a keto white chocolate tart, keto white chocolate torte, or keto white chocolate cake, this recipe will satisfy your sweet tooth while keeping your carbs in check.
Ingredients
- FOR THE KETO CRUST
- Blanched almond meal: 1.5 cups (150 g / 5.3 oz)
- Coconut flour: 3 tablespoons (18 g/0.63 oz)
- Erythritol or other low-carb sweetener: ¼ cup
- Cold or softened butter: 7 tablespoons (105 g / 3.7 oz)
- Pinch of salt
- FOR KETO WHITE CHOCOLATE GANACHE
- Heavy whipping cream: 50 ml/3.5 TBS
- Sugar-free white chocolate: 100 g/3.52 oz
- FOR KETO WHITE CHOCOLATE CREAM
- Heavy whipping cream: 1 cup (200 ml)
- Allulose or erythritol: 2 tablespoons
- Cream cheese: 200 g
- White chocolate ganache: ½ of the prepared amount
- OPTIONAL DECORATION
- Edible rose petals, fresh berries, shredded coconut or goji berries.
Instructions
FOR KETO PIE CRUST
1. In a mixing bowl, combine blanched almond meal, coconut flour, erythritol, and a pinch of salt.
2. Add the cold or softened butter to the dry ingredients.
3. Use your hands or spatula to combine everything until the mixture resembles coarse crumbs.
4. Grease your pie dish and press the crust mixture evenly into the bottom and up the sides.
5. Preheat your oven to 170°C (340°F).
6. Bake the crust for 10 minutes or longer, until it starts to turn golden brown.
7. Remove from the oven and let it cool completely.
KETO WHITE CHOCOLATE GANACHE
1. In a double boiler, whisk and melt the sugar-free white chocolate together with the heavy whipping cream until smooth.
2. Set aside to cool slightly. You will need ½ for the cream and ½ for the topping.
KETO WHITE CHOCOLATE CREAM
1. In a mixing bowl, whisk the heavy whipping cream with the allulose or erythritol until soft peaks form.
2. Add the cream cheese and half of the prepared white chocolate ganache.
3. Whisk until the mixture is fluffy and well combined.
4. Spread the white chocolate cream mixture evenly over the cooled pie crust.
TOPPING AND DECORATION
1. Pour the remaining white chocolate ganache over the top of the white chocolate cream layer, spreading it evenly.
2. Refrigerate the tart for at least 2 hours to allow it to set properly.
3. Before serving, you can decorate the tart with fresh berries or a sprinkle of shredded coconut, rose petals, goji berries, etc.
4. Serve cold and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1 slice = 1/12thAmount Per Serving: Calories: 175Total Fat: 16.7gCarbohydrates: 4.2gNet Carbohydrates: 2.5gFiber: 1.7gProtein: 3.3g
This is automatically calculated for your info. Please, calculate your own macros with ingredients you use.
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