Location,Texas 77096,USA

Chocolate Tart



  • 1 1/4 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup powdered Swerve Sweetener
  • 5 tablespoon butter melted

Chocolate Mousse Filling:

  • 3/4 cup heavy whipping cream
  • 3/4 cup unsweetened almond milk
  • 1/4 cup butter (We recommend Kerrygold)
  • 3 ounces good quality unsweetened dark chocolate chopped (do not use sweetened chocolate here, as your mousse may not set properly)
  • 3 tablespoon cocoa powder
  • 6 tablespoon powdered Swerve Sweetener
  • 1/2 teaspoon espresso powder optional, boosts chocolate flavor
  • 3 large eggs*


  • 1 cup heavy whipping cream
  • 2 tablespoon powdered Swerve Sweetener
  • 1/4 teaspoon vanilla extract
  • 1/2 ounce Lily’s sugar-free chocolate



  • Lightly grease a 9-inch tart pan with a removable bottom.
  • In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Add melted butter and stir until the mixture clumps together.
  • Press firmly and evenly into bottom and up sides of prepared tart pan. Refrigerate until filling is ready.

Chocolate Mousse:

  • In a small pan, combine cream, almond or cashew milk, and butter. Bring to a full boil and then remove from heat.
  • In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
  • Add eggs and blend again until smooth (*if you are concerned about the eggs, use pasteurized shell eggs such as Safest Choice). Pour into chilled crust and chill until firm, at least 1 hour. Gently press the tart pan from the bottom to remove the sides and place on a serving platter.


  • Beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over mousse to the edges of the tart.
  • Using a cheese grater, shave the dark chocolate over the whipping cream. Let set a bit in the refrigerator before serving.