Follow us 148.4k
These low-carb Mini Espresso Tarts are just about as pretty as they are delicious. The shortbread like crust with the creamy sugar-free chocolate espresso filling is a match made in heaven and will for sure cure any sweet tooth craving.
I topped the tarts with a few espresso beans but blackberries would be equally as delicious and provide a fresh tartness to the tarts. After refrigerating, let the tarts come to room temperature before serving, as this allows the filling to soften from the coconut oil.
Hands-on Overall
Serving size 1/2 mini tart
Nutritional values (per 1/2 mini tart)
Net carbs3.2 grams
Protein4 grams
Fat29.4 grams
Calories296 kcal
Calories from carbs 4%, protein 5%, fat 91%
Total carbs6.4 gramsFiber3.2 gramsSugars0.8 gramsSaturated fat20 gramsSodium43 mg(2% RDA)Magnesium52 mg(13% RDA)Potassium284 mg(14% EMR)
Ingredients (makes 4 mini tarts)
Crust:
Filling:
Instructions
- For the crust, mix together all of the ingredients until a crumbly dough forms.
- Divide in half and press into two 10 cm/ 4” mini tart pans.
- For the filling, bring the coconut cream to a low simmer and add in the espresso powder. Stir until the powder has dissolved and transfer to a bowl.
- Add the remaining ingredients to the bowl and mix until smooth, divide the mixture between the two tart pans.
- Transfer to the refrigerator and chill and firm up for at least one hour before serving. Optionally, top with a few coffee beans.
- Store refrigerated for up to 5 days. Just before serving, leave for 5-10 minutes at room temperature for easy cutting.
Chocolate Espresso Mini Tarts
Step by Step
Ingredients
Instructions
- For the crust, mix together all of the ingredients until a crumbly dough forms.
- Divide in half and press into two 10 cm/ 4” mini tart pans.
- For the filling, bring the coconut cream to a low simmer and add in the espresso powder. Stir until the powder has dissolved and transfer to a bowl.
- Add the remaining ingredients to the bowl and mix until smooth, divide the mixture between the two tart pans.
- Transfer to the refrigerator and chill and firm up for at least one hour before serving. Optionally, top with a few coffee beans.
- Store refrigerated for up to 5 days. Just before serving, leave for 5-10 minutes at room temperature for easy cutting.
Nutrition (per serving, 1/2 mini tart)
Calories296kcal
Net Carbs3.2g
Carbohydrates6.4g
Protein4g
Fat29.4g
Saturated Fat20g
Fiber3.2g
Sugar0.8g
Sodium43mg
Magnesium52mg
Potassium284mg
Detailed nutritional breakdown (per 1/2 mini tart)
| Total per 1/2 mini tart |
| 3.2 g | 4 g | 29.4 g | 296 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.8 g | 2 g | 4.9 g | 55 kcal |
| Cocoa powder, raw (cacao) |
| 0.3 g | 0.3 g | 0.2 g | 3 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 13.5 g | 122 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 0.4 g | 0.4 g | 3.5 g | 33 kcal |
| Cocoa powder, raw (cacao) |
| 0.3 g | 0.3 g | 0.2 g | 3 kcal |
| Unsweetened chocolate (cacao paste / liquor) |
| 0.8 g | 1 g | 3.8 g | 46 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Coffee (powder) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
Do you like this recipe? Share it with your friends!
