Keto Chocolate Hazelnut Tart That Tastes Like Heaven

Chocolate cravings and keto can totally coexist. Meet the tart that proves it: creamy, dark, nutty, and absolutely indulgent without the sugar crash. No weird textures. No cardboard crusts. Just a legit dessert that feels fancy and eats like a dream.
You want a glossy ganache and a crunchy, buttery base? Done. You want it to be low-carb and easy enough for a weeknight flex? Also done. Let’s make a Keto Chocolate Hazelnut Tart that’ll convert even the skeptical “I could never give up carbs” crowd.

Why This Tart Slaps (and Still Fits Your Macros)

This tart delivers a classic patisserie vibe without the sugar bomb. The hazelnut and chocolate combo tastes like your favorite spread, but cleaner and richer. You can dress it up for dinner parties or slice it straight out of the pan when no one’s looking. No judgment.
What makes it keto-friendly?

• Almond and hazelnut flour crust: Nutty, buttery, and low-carb.
• Sugar-free dark chocolate: Choose 85%+ cacao or a keto brand.
• Erythritol, allulose, or monk fruit: Sweet without spiking blood sugar.
• Heavy cream and butter: Hello, satiety. Goodbye, bland diet food.

The Ingredient Rundown (Keep It Simple)

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You don’t need a pastry degree. You just need the right basics. Here’s the streamlined shopping list that actually works.

For the crust

• 1 cup almond flour
• 1/2 cup finely ground hazelnut flour (or blitz whole roasted hazelnuts)
• 3 tbsp cocoa powder (Dutch-process for deeper flavor)
• 3 tbsp powdered sweetener (erythritol, allulose, or blend)
• 1/4 tsp fine salt
• 5 tbsp unsalted butter, melted
• 1 tsp vanilla extract

For the filling

• 8 oz sugar-free dark chocolate (85%+), chopped
• 3/4 cup heavy cream
• 2 tbsp unsalted butter
• 2–3 tbsp powdered sweetener (to taste)
• 1 tsp vanilla extract
• Pinch of salt

Optional extras

• 1/3 cup toasted chopped hazelnuts (for garnish)
• Flaky sea salt
• 1–2 tbsp hazelnut butter (swirl into the filling, FYI it’s elite)

Step-by-Step: Zero Drama, All Flavor

You’ll assemble this faster than you can argue about whether 85% chocolate counts as dessert (IMO, it totally does).

1) Make the crust

• Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
• Whisk almond flour, hazelnut flour, cocoa, sweetener, and salt.
• Stir in melted butter and vanilla until it clumps like wet sand.
• Press evenly into the pan, going up the sides. Dock the base with a fork.
• Bake 10–12 minutes until set and fragrant. Cool completely.

2) Make the filling

• Place chopped chocolate in a heatproof bowl.
• Heat cream until steaming (tiny bubbles at the edges). Don’t boil.
• Pour cream over chocolate. Let sit 2 minutes, then whisk until glossy.
• Whisk in butter, sweetener, vanilla, and a pinch of salt.
• Taste and adjust sweetener. If using hazelnut butter, whisk or swirl it in.

3) Assemble and chill

• Pour filling into the cooled crust. Tap the pan gently to level.
• Top with toasted hazelnuts and a sprinkle of flaky salt.
• Chill 2–3 hours until set. Slice with a warm knife for clean edges.

Pro tip: If your ganache looks split or dull, whisk in 1–2 tsp of warm cream. It usually snaps back to silky.

Sweeteners, Chocolate, and Other Nerdy (Useful) Details

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Let’s decode the choices so your tart doesn’t taste like “diet dessert.”

Choosing a sweetener

• Allulose: Smooth, no cooling effect. Slightly less sweet—use a smidge more.
• Erythritol: Reliable but can recrystallize. Powdered works best in ganache.
• Monk fruit blends: Great balance. Make sure it’s cut with allulose or erythritol.

Chocolate matters (a lot)

• 85–90% dark: Rich and low in sugar, widely available.
• Keto chocolate brands: Convenient, but check fiber and sweeteners.
• Cacao vs. cocoa: For the crust, Dutch-process cocoa gives deeper flavor.

Texture and Flavor Tweaks

You control the vibe here—silky, nutty, or extra dramatic.

• Crunch factor: Add a thin layer of chopped toasted hazelnuts between crust and filling.
• Silk overload: Stir 2 tbsp mascarpone into the ganache before pouring.
• Espresso kick: Add 1 tsp instant espresso powder to the hot cream.
• Orange-choco moment: Zest half an orange into the ganache. It slaps.
• Salt balance: Don’t skip the pinch of salt—chocolate needs it to shine.

Make-Ahead, Storage, and Serving

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Planning ahead? Smart. This tart loves a fridge nap.

• Make-ahead: Bake the crust 1 day ahead. Store covered at room temp. Fill the next day.
• Chill time: Minimum 2 hours; overnight for the cleanest slices.
• Storage: Refrigerate up to 5 days. Cover loosely so it doesn’t absorb fridge smells.
• Freezer: Freeze slices for up to 2 months. Thaw in the fridge.
• Serving: Let it sit 10 minutes at room temp for peak creaminess.

Nutritional Snapshot (Approximate, Don’t @ Me)

Per slice (1/12 of the tart), using 85% chocolate and allulose:

• Calories: ~260
• Fat: ~23g
• Protein: ~5g
• Total carbs: ~10g
• Fiber: ~4g
• Net carbs: ~6g

Numbers vary based on brands, so check your labels. FYI, monk fruit blends with erythritol won’t change net carbs, but chocolate brands will.

Small Troubleshooting Corner

Because stuff happens—even to people who “followed the recipe exactly.”

• Crust crumbles: Add 1–2 tsp more melted butter. Press it in firmly.
• Filling too soft: Chill longer or add 1 oz more chocolate next time.
• Grainy sweetness: Use powdered sweetener and whisk thoroughly while the ganache is warm.
• Dull top: Tap the tart to release bubbles and smooth with a spatula. Or cover with nuts like a pro.

FAQ

Can I make it dairy-free?

Yes. Use full-fat coconut cream instead of heavy cream and coconut oil instead of butter. The texture stays silky, and the coconut notes play nicely with chocolate and hazelnut.

What if I can’t find hazelnut flour?

Pulse roasted, skinned hazelnuts in a food processor until fine—stop before it turns into nut butter. Or replace with more almond flour, though you’ll miss a little of that Nutella energy.

Do I need a tart pan with a removable bottom?

It helps a lot for clean edges. In a pinch, line a regular pie plate with parchment “handles” so you can lift slices out without drama. Not elegant, but it works.

Which sweetener tastes the least “diet” in the ganache?

Allulose wins for smoothness. Monk fruit–allulose blends come close. If you use erythritol, pick powdered and add a tiny splash of warm cream if it feels gritty.

Can I add a layer of sugar-free hazelnut spread?

Absolutely. Spread a thin layer over the cooled crust before the ganache. It adds a bold hazelnut hit and makes people ask for the recipe, IMO.

How do I keep the crust from sticking?

Grease the pan, and if your tart pan’s nonstick is sus, cut a circle of parchment for the base. Let the tart chill fully before unmolding.

Conclusion

This Keto Chocolate Hazelnut Tart nails the balance: rich, sleek, and fiercely satisfying without a sugar hangover. It’s a showstopper that doesn’t hog your whole afternoon, and it tastes like you bought it from a fancy bakery—just with smarter ingredients. Make it once, and it’ll crash your regular dessert rotation, FYI. Go preheat that oven and claim your slice.