Keto Cookie Dough Tart Recipe

Gluten Free
Quick Easy
Vegetarian
4.5/5
(2421 reviews)
Keto Cookie Dough Tart
Zylo Recipes

Description

Imagine sinking your fork into a dessert that marries the comforting familiarity of cookie dough with the sophisticated elegance of a French tart. This delightful creation features a rich, intensely chocolatey base crafted from finely ground almonds. The crust offers a satisfyingly firm yet slightly yielding texture, providing a grounding counterpoint to the creamy treasure it holds within.

The heart of this tart is a luscious cookie dough filling that defies expectations. Its texture is incredibly smooth, almost melting in your mouth, while the flavor evokes memories of sneaking bites of raw cookie dough from the bowl – that perfect balance of sweet and slightly salty, with hints of vanilla. Each spoonful is a blissful indulgence.

To crown this masterpiece, a velvety chocolate ganache is generously poured over the cookie dough. The ganache is impeccably smooth and glossy, offering a decadent, intensely chocolate experience. As it sits atop the creamy cookie dough, the ganache creates a beautiful contrast in both texture and flavor.

The slight bitterness of the dark chocolate in the ganache cuts through the sweetness of the cookie dough, resulting in a perfectly balanced dessert. This cookie dough tart is a symphony of textures and flavors. It's a dessert that is both comforting and elegant, familiar and surprising.

Whether you're looking for a show-stopping centerpiece for a special occasion or simply a way to treat yourself, this tart is sure to impress. It’s the kind of dessert that invites you to slow down, savor each bite, and revel in the pure joy of a perfectly crafted treat. The combination of the almond crust, cookie dough filling, and chocolate ganache is truly irresistible.

Every element is carefully considered, creating a harmonious blend that will leave you wanting more. It is an ideal indulgence for any chocolate lover.

Preparation Time

Prep Time
30 min
Cook Time
12 min
Total Time
42 min

Nutrition Information

Per 1 servings (2.5 oz) serving
C
Calories
340 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
7 g

C
Fats
32 g
Saturated Fats 18 g
Unsaturated Fats 12 g

Cholestrol 85 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    2 cup
    2.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    6 tablespoon
    3.
    Butter
    Butter
    6 tablespoon
    4.
    100% Cocoa Special Dark by Hershey's
    100% Cocoa Special Dark by Hershey's
    3 tbsp
    5.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ⅛ tsp
    6.
    Almond Flour
    Almond Flour
    2 cup
    7.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    6 tablespoon
    8.
    Butter
    Butter
    6 tablespoon
    9.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    10.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ⅛ tsp
    11.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    ½ cup, whole pieces - regular
    12.
    Chocolate Chips, Sugar Free
    Chocolate Chips, Sugar Free
    ½ cup, whole pieces - regular
    13.
    Heavy Cream
    Heavy Cream
    ½ cup

Instructions

    1.
    Preheat oven to 350°F (175°C). In a bowl, combine 2 cups almond flour, 6 tablespoons of sweetener (like Swerve), dark cocoa powder, ⅛ teaspoon kosher salt, and 6 tablespoons melted butter. Mix until well combined.
    2.
    Crumble the mixture into an 11-inch tart pan. Press firmly to create a thin, even layer on the bottom and up the sides of the pan.
    3.
    Bake for 11-12 minutes, or until lightly browned and firm. Remove from oven and let cool.
    4.
    In a medium nonstick pan, heat the remaining almond flour on medium heat. Stir constantly to lightly toast it, removing the raw flavor. Once toasted, remove from heat and let cool completely.
    5.
    In a food processor, combine the cooled toasted almond flour, remaining sweetener, ½ cup melted butter, vanilla extract, and ⅛ teaspoon kosher salt. Pulse until the mixture is smooth and creamy.
    6.
    Gently fold in ½ cup of chocolate chips into the cookie dough filling.
    7.
    Press the cookie dough filling into the cooled tart shell, spreading it evenly. Chill in the refrigerator until firm.
    8.
    Heat heavy cream in a heat-proof bowl or measuring cup in the microwave until boiling (about 45 seconds). Pour the hot cream directly over 4 oz of chocolate chips.
    9.
    Let the cream and chocolate sit for 5 minutes without stirring. After 5 minutes, stir until the mixture transforms into a smooth, glossy ganache.
    10.
    Pour the ganache over the cookie dough filling, spreading it into a thin, even layer. Chill again until firm.
    11.
    Cut the tart using a hot knife (run under hot water and dried). Run the knife under hot water and dry it before each cut for the cleanest slices. Serve chilled or slightly at room temperature and enjoy!