Keto Chocolate Breakfast Tarts
These delicious low carb chocolate breakfast tarts are the ultimate breakfast treat. These are perfect for a weekend indulgence served with a mug of coffee!
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About Keto Chocolate Breakfast Tarts:
These Keto Chocolate Breakfast Tarts are a delightful and guilt-free way to start your day. Made with a rich chocolate crust and a creamy filling, they are the perfect combination of indulgence and nourishment. The tarts are low-carb and keto-friendly, making them suitable for those following a ketogenic diet. With their decadent flavors and wholesome ingredients, these tarts are a unique and satisfying twist on a classic breakfast treat.
Origins of Keto Chocolate Breakfast Tarts:
While the origins of Keto Chocolate Breakfast Tarts are not steeped in cultural or historical significance, they are a creation born out of the growing popularity of the ketogenic diet. As people began seeking low-carb alternatives to their favorite dishes, the idea of a chocolate breakfast tart that fits within the parameters of a keto diet came to life. This recipe is a testament to the creativity and adaptability of the culinary world.
Best Time to Enjoy Keto Chocolate Breakfast Tarts:
Keto Chocolate Breakfast Tarts can be enjoyed year-round, but they are particularly delightful during the cooler months when you crave a cozy and indulgent breakfast. The availability of fresh ingredients such as dark chocolate and almond flour ensures that you can enjoy these tarts whenever the craving strikes. There are no specific cultural or seasonal traditions associated with this recipe, making it a versatile and enjoyable treat throughout the year.
Perfect Food Pairings with Keto Chocolate Breakfast Tarts:
- Pair your Keto Chocolate Breakfast Tarts with a steaming cup of black coffee or a rich espresso to enhance the chocolate flavors.
- Add a dollop of unsweetened whipped cream or a sprinkle of cocoa powder on top of the tarts for an extra touch of decadence.
- Serve the tarts alongside fresh berries or sliced avocado for a refreshing and balanced breakfast.
- If you're looking for a more substantial meal, pair the tarts with a side of scrambled eggs or bacon for a protein-packed breakfast.
- For a low carb and ketogenic variation, serve the tarts with a side of cauliflower hash browns or zucchini noodles.
Tips and Tricks to Prepare Keto Chocolate Breakfast Tarts:
- Make sure to use high-quality dark chocolate with a high cocoa percentage to achieve a rich and intense chocolate flavor.
- If you don't have almond flour on hand, you can substitute it with coconut flour or a combination of ground almonds and flaxseed meal.
- For a dairy-free version, use coconut cream or almond milk instead of heavy cream in the filling.
- If you prefer a sweeter taste, you can add a small amount of a low-carb sweetener, such as erythritol or stevia, to the crust or filling.
- To easily remove the tarts from the tart pans, lightly grease them with coconut oil or butter before pressing in the crust.
Let's Get Started!
These Keto Chocolate Breakfast Tarts are a delicious and satisfying way to start your day while staying true to your weight-loss goals. Indulge in the rich flavors of chocolate and enjoy the benefits of a low-carb, keto-friendly breakfast. Try this recipe today and embark on a culinary adventure that combines health and indulgence. Join our community of food enthusiasts and subscribe to receive more mouthwatering recipes that will inspire you to explore new flavors and embrace the joy of cooking.
Ingredients
- Organic Ground Flax Seed by Wild Oats (2 teaspoon)
- Almond Butter, Unsalted (2 tablespoon)
- Food Cupboard Home Baking Almonds Ground by Sainsbury's (7 ounce)
- Unsalted Butter (1 tablespoon)
- 100% Pure Erythritol by Now (1 tablespoon)
- Cinnamon, Ground (1 teaspoon)
- Raw Egg Whole (1 medium)
- Maple Flavored Syrup by Lakanto (1 tablespoon)
- 100% Pure Erythritol by Now (1 tablespoon)
- Maple Flavored Syrup by Lakanto (1 tablespoon)
- Cocoa Powder, Unsweetened (1 tablespoon)
- Almond Butter, Unsalted (½ tablespoon)
- Cuisine Camino Unsweetened Chocolate Chips (½ x 1 TBS)
- Almond Milk, Vanilla Or Other Flavors, Unsweetened (⅓ cup)
- Salt, Sea Salt (⅛ teaspoon)
Instructions
- To prepare the pastry, add the ground almonds to a food processor along with the flax, butter, 1 tablespoon of erythritol, cinnamon and salt. Blend to form a chunky crumb.
- Add the egg to the food processor and blend again until a dough forms.
- Remove the dough and cover with plastic wrap. Refrigerate for 15 minutes.
- Whilst the dough is chilling you can prepare the filling. Add 2 tablespoons of almond butter to a mixing bowl with the cocoa powder and 1 tablespoon of lakanto syrup. Stir together until well combined.
- Remove the dough from the fridge and open out on the plastic wrap. Lay another sheet of plastic wrap over the top and roll the dough into a rectangle about 4mm thick. Score the dough into 8 even rectangles.
- Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Divide the filling mixture evenly between four of the pastry rectangles, leaving a gap all the way around the edges.
- Flip the uncovered pastry over onto the chocolate covered pastry forming a lid.
- Pinch the sides of the dough together with your hands to seal it shut, then use a fork to crimp around the edges.
- Transfer the pastries to the lined oven tray to bake for 5 minutes, carefully turn each pastry over and bake for a further 4-5 minutes until the edges are golden brown. Remove and set aside to cool.
- Whilst the pastry is cooking you can prepare the glaze. Add the almond milk, 1/2 tablespoon of almond butter, 1 tablespoon of erythritol and 1 tablespoon of lakanto syrup to a small pan. Bring the mixture to a rapid boil over a high heat, stirring well to combine and dissolve the almond butter. Reduce the heat and stir in the chocolate chips. Stir continuously for a minute or two until you have a thick, reduced toffee like consistency.
- Liberally coat each pastry with the glaze before serving.
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