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+ servings

Keto Chocolate Mousse Tarts

Servings: 18 tarts
Calories: 150kcal


  • 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



  • 1 cup almond flour
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup whey protein
  • 2 tbsp erythritol sweetener of choice
  • 1/8 tsp baking soda (a good pinch should do it)
  • 1 tsp salt (again, a good pinch should do it)
  • 2 tbsp melted butter
  • 3 tbsp heavy cream


  • 1 1/4 cups heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1 tsp instant coffee
  • 2 egg yolks
  • pinch of salt
  • 1 tbsp erythritol sweetener of choice
  • 3 oz (85g) Ross Dark Chocolate (one pouch of minis), chopped or broken into pieces



  • Preheat oven to 350 degrees F (177 C)
  • Mix butter and cream. Set aside.
  • In medium bowl, mix coconut, almond flour, whey powder, erythritol, baking soda, and salt.
    mixing ingredients
  • Add the butter and cream mixture. Mix well.
    mixing all together
  • Use a tablespoon to spoon pastry into each muffin tin and flatten each to form a tart shell.
    spponing pastry onto muffin tin
  • Press pastry using rolling pin or something similar to form a good circle
    pressing pastry with rolling pin
  • Bake for about 3 minutes, until golden brown.
  • Remove shells from pan and allow to cool on wire rack.
    baked pastry shells


  • Melt the chopped chocolate in microwave (uses 20-second intervals, stir in between) or use double-boiler. Set aside and allow to cool slightly.
    chopped ross chocolate pieces in bowl
  • Meanwhile, whip cream to firm peaks, adding vanilla towards the end of whipping.
    whipping cream in bowl
  • Mix egg yolks and salt in clean medium bowl.
  • Add chocolate to the egg yolks and stir well with spatula.
    mixing chocolate and egg yolks in bowl
  • Add a couple of spoonfuls of whipped cream to the chocolate mixture and stir to loosen a bit.
    add whipped cream to mixture
  • Add the remaining whipped cream and fold through.
    adding in whipping cream
  • Put chocolate mousse mixture in a zipped plastic bag or use pastry bag to pipe the mousse into each tart shell.
  • Refrigerate at least 1 hour.
  • Serve with fresh berries or shaved Ross Dark Chocolate on top and enjoy!
    finished chocolate mousse shells


Serving: 1tart | Calories: 150kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g