Keto Chocolate Mousse Tarts

Nutritional Information:

Calories: 150

Carbs: 3 g

Fat: 14 g

Protein: 3 g

Servings: 18 tarts

Equipment Needed:

  • Mini muffin tin sprayed with oil
  • 2 medium mixing bowls
  • Small bowl (using microwave) OR small pan (using stove top) to melt butter
  • Small bowl (using microwave) OR double-boiler (using stove top) to melt chocolate
  • Tablespoon
  • Knife
  • Spatula
  • Closable plastic bag (ie, Ziploc) with one corner snipped on angle OR pastry bag with appropriate tip, for piping mousse
  • Wire rack, for cooling
  • Hand mixer, spoon, or egg beater to whip cream

Ingredients List:

  • 1 cup  (250 ml) almond flour
  • 0.75 cup (187.5 ml) unsweetened shredded coconut
  • 0.25 cup (62.5 ml) whey protein
  • 2 tbsps erithritol sweetener of choice
  • 1/8 tsp (0.7 ml) baking soda (a good pinch should do it)
  • 1/8 tsp (0.7 ml) salt (again, a good pinch should do it)
  • 2 tbsps (30 ml) melted butter
  • 3 tbsps (45 ml) heavy cream
  • 1¼ cups (312.5 ml) heavy whipping cream
  • 0.5 tsp (2.5 ml) vanilla extract
  • 1 tsp (5 ml) instant coffee
  • 2 egg yolks
  • A pinch of salt
  • 1 tbsp erythritol sweetener of choice
  • 3 oz (85 g) Ross Dark Chocolate (one pouch of minis), chopped or broken into pieces



    1. Preheat oven to 350 degrees F (177 C)
    2. Mix  butter and cream. Set aside.
    3. In medium bowl, mix coconut, almond flour, whey powder, erythritol, baking soda, and salt.
    4. Add the butter and cream mixture. Mix well.
    5. Use a tablespoon to spoon pastry into each muffin tin and flatten each to form a tart shell. I used the end of the rolling pin to form a good circle.
    6. Bake for about 3 minutes, until golden brown.
    7. Remove shells from pan and allow to cool on wire rack.
    1. Melt the chopped chocolate in microwave (uses 20-second intervals, stir in between) or use double-boiler. Set aside and allow to cool slightly.
    2. Meanwhile, whip cream to firm peaks, adding vanilla towards the end of whipping.
    3. Mix egg yolks and salt in clean medium bowl.
    4. Add chocolate to the egg yolks and stir well with spatula.
    5. Add a couple of spoonfuls of whipped cream to the chocolate mixture and stir to loosen a bit.
    6. Add the remaining whipped cream and fold through.
    7. Put chocolate mousse mixture in a zipped plastic bag or use pastry bag to pipe the mousse into each tart shell.
    8. Refrigerate at least 1 hour.
    9. Serve with fresh berries or shaved Ross Dark Chocolate on top and enjoy!

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