Low Carb Chocolate Breakfast Tarts Recipe

Breakfast
Gluten Free
Quick Easy
Vegetarian
4.6/5
(1325 reviews)
Low Carb Chocolate Breakfast Tarts
Zylo Recipes

Description

Imagine starting your day with a delightful chocolate tart, its rich aroma filling the kitchen. This isn't just any tart; it's a breakfast indulgence, a small, satisfying pastry that feels both decadent and wholesome. The base is a buttery, crumbly crust, providing a lovely textural contrast to the smooth, creamy chocolate filling nestled within.

It’s a sophisticated treat that redefines what breakfast can be. As you take your first bite, the subtle sweetness of the chocolate envelops your palate. The filling is intensely chocolatey, smooth, and melts effortlessly in your mouth, leaving a lingering warmth that is comforting and inviting.

The crust provides a gentle resistance, its delicate crumb adding a nutty dimension to the overall flavor profile. The combination is a symphony of textures and tastes that dance on your tongue. These breakfast tarts are more than just a sweet treat; they're a delightful experience.

Picture yourself savoring one on a lazy weekend morning, paired with a steaming cup of coffee or a frothy latte. The warmth of the drink complements the cool, rich chocolate, creating a perfect harmony. It's a moment of pure bliss, a chance to slow down and appreciate the simple pleasures in life.

Whether you're a chocolate lover or simply seeking a unique and satisfying breakfast option, these tarts are sure to impress. They are surprisingly easy to make, and the result is a stunning pastry that looks as good as it tastes. They are perfect for a special occasion, a brunch with friends, or simply a well-deserved treat for yourself.

Each tart is a small package of happiness, a reminder that it’s okay to indulge in something truly delicious, even first thing in the morning. The deep cocoa notes are balanced carefully, providing a breakfast option that is both satisfyingly rich and elegantly understated.

Preparation Time

Prep Time
35 min
Cook Time
14 min
Total Time
49 min

Nutrition Information

Per 1 servings (per pastry) serving
C
Calories
300 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
9 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 150 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Organic Ground Flax Seed by Wild Oats
    Organic Ground Flax Seed by Wild Oats
    2 teaspoon
    2.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    2 tablespoon
    3.
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    7 ounce
    4.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    5.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tablespoon
    6.
    Cinnamon, Ground
    Cinnamon, Ground
    1 teaspoon
    7.
    Raw Egg Whole
    Raw Egg Whole
    1 medium
    8.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 tablespoon
    9.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tablespoon
    10.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 tablespoon
    11.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    1 tablespoon
    12.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    2 tablespoon
    13.
    Cuisine Camino Unsweetened Chocolate Chips
    Cuisine Camino Unsweetened Chocolate Chips
    ½ x 1 TBS
    14.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    ⅓ cup
    15.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon

Instructions

    1.
    To prepare the pastry, add the ground almonds to a food processor along with the flax, butter, 1 tablespoon of erythritol, cinnamon, and salt. Blend to form a chunky crumb.
    2.
    Add the egg to the food processor and blend again until a dough forms.
    3.
    Remove the dough and cover with plastic wrap. Refrigerate for 15 minutes.
    4.
    Whilst the dough is chilling you can prepare the filling. Add 2 tablespoons of almond butter to a mixing bowl with the cocoa powder and 1 tablespoon of lakanto syrup. Stir together until well combined.
    5.
    Remove the dough from the fridge and open out on the plastic wrap. Lay another sheet of plastic wrap over the top and roll the dough into a rectangle about 4mm thick. Score the dough into 8 even rectangles.
    6.
    Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
    7.
    Divide the filling mixture evenly between four of the pastry rectangles, leaving a gap all the way around the edges.
    8.
    Flip the uncovered pastry over onto the chocolate covered pastry forming a lid.
    9.
    Pinch the sides of the dough together with your hands to seal it shut, then use a fork to crimp around the edges.
    10.
    Transfer the pastries to the lined oven tray to bake for 5 minutes, carefully turn each pastry over and bake for a further 4-5 minutes until the edges are golden brown. Remove and set aside to cool.
    11.
    Whilst the pastry is cooking you can prepare the glaze. Add the almond milk, 1/2 tablespoon of almond butter, 1 tablespoon of erythritol and 1 tablespoon of lakanto syrup to a small pan. Bring the mixture to a rapid boil over a high heat, stirring well to combine and dissolve the almond butter. Reduce the heat and stir in the chocolate chips. Stir continuously for a minute or two until you have a thick, reduced toffee like consistency.
    12.
    Liberally coat each pastry with the glaze before serving.