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Low carb chocolate ganache tart

The most amazing chocolate ganache tart and low carb too

The perfect low carb chocolate tart – rich, elegant and satisfying. This is one of those desserts which made me sad in restaurants. It always looked so amazing and yet of course the amount of wheat and sugar it contains made it a guilty pleasure.

But it turns out that with a few tweaks, we can make our own and it tastes every bit as good.

Delicious low carb chocolate ganache tartSubstitute nut crumbs for the biscuit (I’ve used brazil nuts here but you could use ground almonds or hazelnuts), swap xylitol for sugar and use 85% dark chocolate in the ganache filling. It is also delicious (and still low carb) if you exchange the double cream for coconut cream. Fabulous.

 

Luxury low carb chocolate ganache tart
Serves 6
5g net carbs per slice (Ignore the nutritional info on this recipe which wants to calculate 85% dark chocolate at 52g carbohydrates per 100g. If you buy from Sainsbury's, it's only 17g. Aldi's version is 14g!)
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322 calories
12 g
49 g
30 g
5 g
15 g
77 g
48 g
7 g
0 g
12 g
Nutrition Facts
Serving Size
77g
Servings
6
Amount Per Serving
Calories 322
Calories from Fat 257
% Daily Value *
Total Fat 30g
45%
Saturated Fat 15g
73%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 49mg
16%
Sodium 48mg
2%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
11%
Sugars 7g
Protein 5g
Vitamin A
9%
Vitamin C
1%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 80g brazil nuts, blitzed
  2. 20g melted salted butter
  3. 1/4 tsp xanthan gum
  4. 1 egg white, beaten just a little
  5. 1 tbsp cocoa powder
  6. 0.5 tsp xylitol
  7. 220ml double cream (or coconut cream)
  8. 0.5 tsp vanilla extract
  9. 1 tsp xylitol
  10. 100g dark chocolate (85%)
Instructions
  1. Mix together the first six ingredients.
  2. Press into a lined baking tin (mine is round and measures 15cm across).
  3. Bake for 15 mins at 180 deg C.
  4. Allow to cool.
  5. Heat the coconut cream very gently on the hob until small bubbles form and it's nearly boiling.
  6. Add the vanilla extract and then turn off the heat.
  7. Drop in the chocolate pieces BUT DON'T STIR.
  8. When the chocolate has melted (push a piece to see if it "gives"), add the xylitol and stir quickly until everything has combined.
  9. Pour into the cooled base and pop into the fridge for a couple of hours.
beta
calories
322
fat
30g
protein
5g
carbs
12g
more
Delicious Low Carb http://deliciouslowcarb.co.uk/

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