Gordon Ramsay Keto Chocolate Tart Recipe

I’ve always loved Gordon Ramsay’s chocolate tart—smooth ganache, crisp crust, total showstopper. But it’s a sugar bomb. So I keto-fied it. Took a few flops (trust me, almond flour crusts love to fall apart), but this version holds its shape, hits that deep chocolate note, and won’t wreck your macros. Even Ramsay might approve—though he’d probably still yell about my glaze technique.

💡 What Makes This Feel Like Real Food

Let’s be real: most keto tarts either fall apart or taste like a coconut-scented fat bomb. Not this one. Here’s why:

• Almond flour crust that crisped instead of crumbled
• A ganache that sets silky but sliceable
• Sweeteners that don’t go gritty or bitter after 24 hours
• No weird cooling effect from erythritol in the glaze (I found a way)

🧾 What I Used (And Why It Worked)

For the Crust:

• 120g almond flour – Keeps it low-carb and gives structure. Blanched is key—don’t use almond meal unless you like crumbly.
• 30g coconut flour – Soaks up moisture and firms things up.
• 60g unsalted butter – Fat for texture and flavor.
• 1 egg yolk – Binds the dough so it doesn’t fall apart on slicing.
• 1.5 tbsp allulose or erythritol – Just enough sweetness without spiking.
• Pinch of salt – Always.

For the Filling:

• 225g 85–90% dark chocolate – Keeps carbs down. Lindt or Lily’s both work.
• 300ml heavy cream – Don’t sub this. It’s essential for the silk.
• 2 tbsp allulose or powdered erythritol – Granulated will stay gritty.
• 2 large eggs – Make sure they’re room temp.
• 1 tsp vanilla extract
• Pinch of salt

For the Glaze:

• 45ml heavy cream
• 60g 85–90% dark chocolate – Or keto-friendly chips
• 1 tbsp allulose syrup – Optional, for shine. Lakanto maple or ChocZero works.
• 1 tbsp hot water – Helps smooth the pour.

🔁 Keto Swaps That Actually Work

⚠️ What I Got Wrong (and Fixed)

👩‍🍳 Step-by-Step – How to Make It Keto

Crust:

1. Mix almond + coconut flours, sweetener, and salt.
2. Cut in melted butter, then yolk. Dough will be soft but cohesive.
3. Press into a 9.5-inch tart pan (with removable bottom). Prick with fork.
4. Freeze 15–20 min.
5. Bake at 175°C / 350°F for 12–14 min until golden at edges. Cool fully.

Filling:

1. Heat cream just to simmer.
2. Pour over chopped chocolate. Let sit 30 sec, then stir until smooth.
3. Add sweetener, salt, vanilla. Whisk in eggs one at a time.
4. Pour into cooled crust.
5. Bake 20–25 min—center should jiggle slightly.
6. Cool at room temp, then chill 1–2 hours.

Glaze:

1. Heat cream + optional syrup. Stir in chocolate until smooth.
2. Add hot water. Let cool 5 min.
3. Pour over tart, tilt to coat evenly.
4. Chill again 1 hour.

🧠 Keto Cooking Tricks That Help

• Microwave test: To check if your sweetener behaves well, microwave a spoonful of the filling—if it stays smooth, you’re good.
• Pre-measure chocolate in batches—I keep a jar with 225g chopped so I can skip the scale next time.
• Slice with a hot knife – Exactly like Gordon says. It works.

🧊 Freezing + Reheating Without Ruining It

• Fridge: Lasts 5 days, covered tightly.
• Freezer: Wrap slices in parchment then foil. Freeze up to 2 months.
• Reheat: Honestly? Don’t. Eat chilled or room temp. Reheating ganache ruins the texture.

❓ Keto Cooking What-Ifs (Answered)

Can I use coconut flour only for the crust?
Nope. It’ll dry out like sand. You need almond flour for body.

Will this spike blood sugar?
Not if you use 85–90% chocolate and allulose/erythritol. Still, always test if you’re sensitive.

Can I skip the glaze?
Yes—but why would you? It’s 1 extra step for a pro finish.

Nutritional Facts (Per Slice)

Gordon Ramsay Keto Chocolate Tart Recipe

Author: Sarah Cooking Method:Baking chilling stovetop Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 25 minutesRest time:1 hour 30 minutesTotal time:2 hours 25 minutesServings:8 servingsCalories:310 kcal Best Season:Summer

Description

A silky, rich chocolate tart inspired by Gordon Ramsay’s classic—remade low-carb with an almond flour crust, keto chocolate ganache, and a glossy glaze that won’t spike your blood sugar.

Ingredients

Crust

• 120g almond flour
• 30g coconut flour
• 60g unsalted butter, melted
• 1 egg yolk
• 1.5 tbsp allulose or erythritol
• Pinch of salt

Filling

• 225g 85–90% dark chocolate (or keto-friendly chips), chopped
• 300ml heavy cream
• 2 tbsp powdered allulose or erythritol
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Glaze

• 45ml heavy cream
• 60g 85–90% dark chocolate (or keto chips), chopped
• 1 tbsp allulose syrup (optional, for shine)
• 1 tbsp hot water

Instructions

1. Preheat oven to 175°C / 350°F.
2. Mix almond flour, coconut flour, sweetener, and salt.
3. Add melted butter and egg yolk; mix until dough forms.
4. Press into a 9.5-inch tart pan. Freeze for 15–20 minutes.
5. Bake crust for 12–14 minutes until golden. Let cool completely.
6. Heat cream until just simmering. Pour over chocolate. Let sit 30 seconds.
7. Stir gently until smooth, then add sweetener, vanilla, salt.
8. Whisk in eggs one at a time.
9. Pour filling into cooled crust. Bake 20–25 minutes until just set in the center.
10. Cool tart at room temperature, then refrigerate 1–2 hours.
11. For glaze: heat cream (and syrup if using) until warm. Stir in chocolate, then hot water.
12. Let glaze cool slightly, then pour over chilled tart. Tilt pan to coat evenly.
13. Chill 1 more hour before slicing with a hot knife.

Notes

• Slice with a hot, clean knife for perfect edges—dip in hot water, wipe, cut.
  Don’t overbake the filling—it should jiggle slightly when done.
  If your ganache splits, add a spoonful of warm cream and stir gently to fix it.
  Use allulose or powdered erythritol to avoid gritty texture or cooling aftertaste.
  For best texture, chill overnight and serve slightly cold or room temp.
  Wrap well if storing—the tart can pick up fridge smells fast.

Keywords:keto chocolate tart, low carb dessert, almond flour crust, sugar-free tart, keto ganache, Gordon Ramsay keto recipe, gluten-free chocolate tart