This Keto Chocolate Brownie Tart is an incredible dessert that is decadent, rich, and delicious. A velvety chocolate pecan filling inside of an almond crust is impossible to resist. Serve for holidays or as an after-dinner treat. It’s gluten-free, grain-free, low carb, and keto-friendly.
Where are all my chocolate lovers at? I have the ultimate treat just for you, and it’s going to blow your mind. If you love chocolate and pecans together, then you already know it’s a match made in heaven.
You won’t even need a huge piece of this chocolate brownie tart because each bite is so satisfying. There is just the right amount of cocoa powder to make it plenty chocolatey flavor to leave you fulfilled.
If you enjoy giving out food as gifts, consider giving this keto chocolate brownie tart. Your friends and neighbors will be thanking you like crazy!
What You Will Need
There are two sets of ingredients for this tart. You will have the crust as well as the pecan chocolate filling. Let’s take a look:
- Almond Meal or Almond Flour: Both work well for the crust. Almond flour is going to be finer as far as texture goes, but the flavor will be great either way.
- Coconut Flour: You will only need a little bit of coconut flour to help enhance the texture of the crust.
- Butter: The key to delicious crust is using super cold butter.
- Egg White: You don’t need the entire egg, just the white. It’s a binder for the other ingredients.
Chocolate Pecan Filling
- Butter: For the filling, the butter needs to be melted; this is the opposite of the crust.
- Cocoa Powder: The rich chocolate flavor comes from the cocoa powder. It’s truly the key ingredient in this brownie tart recipe.
- Joy Filled Eats Sweetener: My sweetener blend is the perfect addition to this recipe.
- Eggs: You’ll need the entire eggs for the filling vs. the white for the crust.
- Vanilla: I love the flavor that vanilla brings to this recipe. You can also swap it for almond extract if you wanted to.
- Pecans: Chop them coarsely, and they will be delicious and add a nice crunch.
How To Make a Keto Chocolate Brownie Tart
There are only three steps between you and this luscious dessert! Okay, let’s get started so you can make your own chocolate brownie tart.
Step One: Heat the oven to 350 degrees and prepare a 10-inch tart pan by greasing it.
Step Two: Mix the almond flour, coconut flour, butter, and egg white in a food processor. Pulse until it becomes a ball.
Then press the crust into the bottom of the tart pan. Put in the oven and bake for 10 minutes.
Step Three: Combine the butter, cocoa, sweetener, eggs, vanilla, and pecans in a bowl. This will be thick, so don’t be alarmed.
Take spoonfuls and drop them into the crust once it comes out of the oven. Smooth it out with a spatula.
Place in the oven and bake for 25 - 30 minutes. It will be slightly firm in the center when it’s done.
What Do I Garnish Tart With?
This keto chocolate brownie tart actually looks lovely and elegant without any garnishes at all. However, if you would like to add some garnishes, that are more than fine.
Berries: Fresh raspberries or strawberries are low-carb options.
Chocolate Dizzle: You could also melt some sugar-free white or dark chocolate and drizzle it on top of the tart. Or go ahead and slather the top with hot fudge.
Additional Nuts: Another great idea would be to add a few crushed pecans on top to get even more tasty nuts in every taste.
Whipped Cream: Is there a single dessert that doesn't go well with a dollop of whipped cream?
Ice Cream: My favorite to go with this is a classic vanilla ice cream.
Do I Have To Pre-Bake The Crust?
Yep! It’s so important to pre-bake the crust, or it’s not going to get done when you bake the entire tart. The last thing you want is a crust that’s not cooked all the way because it won’t hold together well when you try to serve it.
How Do You Store a Keto Chocolate Brownie Tart?
Cover the brownie tart and keep it stored airtight at room temperature or in the fridge. It’s going to last longer in the fridge, but it can be kept at room temperature without any problems. It will last 1-3 days at room temperature or 3-4 days in the fridge.
Chocolate Pecan Filling:
- 4 oz salted butter melted
- ⅔ cup cocoa powder
- ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pecans very coarsely chopped
- Preheat oven to 350. Grease a 10-inch tart pan.
- Add the crust ingredients to a food processor and pulse until they come together in a ball. Press in the bottom and up the sides of the tart pan. Bake for 10 minutes.
- Meanwhile, stir together the ingredients for the filling. It will be very thick. Drop spoonfuls on top of the parbaked crust. Smooth very gently with an offset spatula. Return to the oven and bake for another 25-30 minutes or until slightly firm to the touch in the center.