If you love deep, dark chocolate desserts, these hazelnut chocolate ganache tarts are exactly where you want to be. They start with a rich chocolate tart crust and are filled with a smooth, glossy chocolate ganache that tastes luxurious from the very first bite.
These low carb chocolate ganache tarts are rich, decadent, and best served after a lighter meal with coffee or tea. Because the filling is so intense and creamy, a spoonful of fresh whipped cream on the side is a perfect way to balance the chocolate flavor.
In short, these chocolate ganache tarts are an over-the-top treat for true chocolate lovers.
Mini Chocolate Pies Perfect for Not Sharing
There is something wonderfully satisfying about having a small chocolate tart all to yourself. It feels like a personal dessert, a mini chocolate pie served on its own plate, and it makes any ordinary evening feel a little more special.
These chocolate ganache tarts are low carb, sugar-free, gluten-free, and can be keto friendly if they fit your daily macros. Each serving has about 7 net carbs, which is a bit higher for a keto dessert, but the tarts are not tiny. They are generously portioned, rich, and filling. If you prefer a smaller treat, you can make mini tartlets instead and reduce the carbs per serving.
This is not the kind of dessert you make every single day. It is best saved for a special dinner, a celebration, or one of those evenings when you want something comforting without stepping away from your low carb plan.
The best part is that this recipe helps satisfy serious chocolate cravings. Instead of reaching for a sugary cookie or a dessert that leaves you feeling off track the next morning, these tarts give you a rich, satisfying option that still keeps things low carb and gluten-free.
A Bit About the Chocolate Tart Crust
The crust for these low carb chocolate tarts is made with coconut flour. It has a buttery, crumbly texture with just enough sweetness to support the chocolate ganache filling without making the whole dessert taste overly sweet.
The tart shells can be made in advance and frozen. Once baked and cooled, store them in the freezer for later. When you are ready to use them, thaw the shells in the refrigerator and fill them with ganache. Making a double batch is a smart idea if you enjoy having a dessert base ready for special occasions.
This crust is also very versatile. You can leave out the cocoa powder for a vanilla-style crust, or skip the sweetener and vanilla and use herbs or spices for a savory version. For this recipe, the chocolate crust works especially well because it deepens the overall flavor and gives every bite a double-chocolate finish.
A Bit About the Chocolate Ganache
For the ganache filling, use a sugar-free chocolate chip that you already enjoy eating. The quality and flavor of the chocolate matter because it is the main ingredient in the filling. A chocolate you like on its own will usually give you the best result in the finished tart.
The better the chocolate, the better the ganache. Baking chocolate is not the best choice for this recipe because the texture and flavor will not be the same. Choose a low carb chocolate suitable for melting, and always check the carb count on the package so you can calculate your own macros accurately.
The ganache is made by warming heavy cream, pouring it over the chocolate chips, letting it sit, and then whisking until smooth, thick, and glossy. It is simple, but the result feels like a bakery-style chocolate tart filling.
A Bit About the Flavor Profile and Options
A little hazelnut flavor oil gives these chocolate ganache tarts a flavor that is very similar to a chocolate hazelnut spread. The combination of dark chocolate, cream, hazelnut oil, and chopped hazelnuts makes the tarts taste rich, nutty, and deeply chocolatey.
You can change the flavor by using another flavor oil. Raspberry, strawberry, or a small swirl of natural peanut butter on top would all pair well with chocolate. Keep the additions simple so the ganache stays smooth and sets properly.
Avoid adding too many wet ingredients or water-based flavorings to the ganache. Extra liquid can change the texture and may prevent the filling from becoming thick, glossy, and creamy. Flavor oils are the safest option when you want to customize the recipe.
What Sweeteners Should You Use?
The sweetener in this recipe is used only in the tart crust. Erythritol works well because, once the tarts are chilled, it can add a slight crispness to the crust. That little bit of texture is pleasant against the creamy chocolate ganache.
Allulose, Swerve, xylitol, monk fruit sweetener, or a monk fruit erythritol blend can be used as a 1:1 replacement in the crust. Choose the sweetener you prefer and adjust based on your own taste.
Stevia is not the best option for the crust on its own. The crust needs a bulkier sweetener for structure, and stevia can sometimes have a strong aftertaste with chocolate. If your sugar-free chocolate already contains stevia and you like the flavor, that is fine; just taste and adjust as needed.
Storage, Serving, and Texture
Empty tart shells can be frozen for up to one month. Filled tarts can be stored in the refrigerator for up to one week, and they can also be kept covered at room temperature for up to three days.
When served cold from the refrigerator, the ganache becomes very thick and dense, almost like chilled chocolate peanut butter. If you love a firm, fudgy texture, serve these tarts cold with hot coffee. The warmth of the coffee helps melt the ganache as you eat it.
If you prefer a softer filling, let the tarts rest at room temperature before serving. The ganache will become looser and creamier, closer to a thick pudding texture. A spoonful of fresh whipped cream is also an excellent addition because it softens the richness of the chocolate.
More Chocolate Dessert Ideas
If you enjoy low carb chocolate desserts, you may also like chocolate cake with a creamy filling, a flourless chocolate torte, or bakery-style chocolate chip muffins. These kinds of recipes are great options when you want something rich, comforting, and chocolate-forward without relying on traditional sugar-filled desserts.
Hazelnut Chocolate Ganache Tarts Low Carb and Gluten Free
12
20 minutes
15 minutes
2 hours
2 hours 35 minutes
Rich low carb hazelnut chocolate ganache tarts made with a buttery coconut flour chocolate crust and a smooth sugar-free chocolate filling.
Ingredients
Tart Crusts
- 1 cup coconut flour
- 3/4 cup butter
- 3 Tbsp erythritol or monk fruit erythritol blend
- 2 eggs
- 1 tsp vanilla
- 1 pinch of salt
- 2 Tbsp heavy cream
- 2 Tbsp cocoa powder
Ganache Filling
- 1 1/2 cups sugar-free chocolate chips
- 1 1/2 cups heavy whipping cream
- 1/2 tsp hazelnut flavor oil
- 1/2 cup chopped hazelnuts
Instructions
Chocolate Tart Crust
- Preheat the oven to 350F.
- Grate the butter and place it in a large mixing bowl.
- In a small bowl, whisk together the eggs, vanilla, and heavy cream until well combined. Pour the mixture over the grated butter.
- Add the salt, coconut flour, cocoa powder, and erythritol. Mix until the dough comes together. It should hold its shape but still feel slightly crumbly.
- Press the dough into tart pans and prick the bottoms with a fork.
- Bake for 8 to 10 minutes, or until the edges are lightly golden. Watch closely, as coconut flour can brown quickly. Do not overbake.
Ganache Filling
- Add the heavy cream and hazelnut flavor oil to a heavy-bottomed saucepan.
- Warm the cream over medium heat, stirring occasionally, until bubbles begin to form around the edges. Remove from the heat.
- Place the sugar-free chocolate chips in a bowl and pour the hot cream over them, making sure the chips are covered.
- Cover the bowl and let it sit undisturbed for 5 minutes.
- Whisk the mixture until the ganache is thick, smooth, and glossy.
- Spoon or pour the ganache into the cooled tart shells. Sprinkle chopped hazelnuts over the top.
- Chill the tarts in the refrigerator before serving.
Recommended Equipment and Ingredients
-
Powdered monk fruit sweetener with erythritol
-
Cocoa powder
-
Sugar-free dark chocolate chips -
Non-stick tartlet pans
-
Coconut flour
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 398
Total Fat: 35g
Saturated Fat: 20g
Trans Fat: 1g
Unsaturated Fat: 14g
Cholesterol: 98mg
Sodium: 134mg
Carbohydrates: 21g
Fiber: 14g
Sugar: 1g
Protein: 6g
Nutritional information is provided as a courtesy and is approximate only. Net carbs are calculated as total carbohydrates minus fiber. Sugar alcohols may vary depending on the products used.
