Mouthwatering Keto Chocolate Truffle Tartlets with Raspberry Sauce
Indulge in our scrumptious and easy-to-make Keto Chocolate Truffle Tartlets with Raspberry Sauce recipe, a perfect low-carb dessert option for those on the ketogenic diet. Satisfy your sweet cravings while staying true to your low-carb lifestyle!
Allergens
Eggs, Almonds, Dairy (Milk, Butter)
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons granulated erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and cooled
- 8 ounces sugar
- free dark chocolate, chopped
- 1 cup fresh raspberries
- 1/3 cup water
- 2 tablespoons granulated erythritol
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease 4 tartlet pans or muffin cups.
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- Add eggs and melted butter to the dry ingredients, stirring until well combined.
- Stir in chopped dark chocolate until evenly distributed.
- Spoon the mixture into prepared tartlet pans or muffin cups, filling each about 2/3 full.
- Bake for 18 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- In a small saucepan, combine raspberries, water, erythritol, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Strain the sauce through a fine mesh sieve to remove seeds.
- Drizzle or spoon the raspberry sauce over cooled tartlets.
Chef’s Insight
The combination of rich chocolate and tangy raspberries creates a perfect balance in this dessert, making it a crowd-pleaser for those following the ketogenic diet.
Notes
This dessert is a delicious and satisfying way to enjoy chocolate without the guilt on a keto diet. The contrast of flavors between the rich truffle base and tangy raspberry sauce makes it irresistible!