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lifting a slice of healthy chocolate tart
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4.95 from 20 ratings

Healthy Chocolate Tart (Keto, GF, Vegan)

This Healthy Chocolate Tart Recipe is a delicious + secretly healthy chocolate tart made with avocados, cocoa powder and sweetened with monk fruit. Only 5 carbs!
Prep Time20 mins
Cook Time14 mins
Chill Time1 hr
Total Time1 hr 34 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 217
Author: Natalie



  • 1/2 cup unsweetened raw coconut flakes
  • 1-1/2 cups almond flour
  • 2 tablespoons monk fruit
  • 2 tablespoons coconut oil melted, plus more for brushing the spring pan

Chocolate filling

  • 2 medium size avocado just barely ripe, on the firmer side
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup monk fruit or more to taste
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla


  • 1 pint of raspberries
  • coconut whipped cream


  • Preheat oven to 350 degrees, with the oven rack in the center position. Brush a nonstick 9" spring form pan with melted coconut oil. Set aside.
  • In a food processor, combine the coconut flakes, almond flour monk fruit + coconut oil. Pulse until the mixture resembles wet sand. It should hold together when pinched.
  • Dump the coconut almond crust into the spring form pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about 1/4". Once the crumbs are even, press the crumbs in with firm pressure.
  • Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.
  • While the crust is cooling in the freezer, make the chocolate filling. Combine all ingredients in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes. You may need to scrape down the bowl half way thru.
  • Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the fridge for at least 1 hour.
  • After chilling, remove from the springform pan and garnish with fresh raspberries.
  • Slice, and serve with coconut whipped cream and additional raspberries.
  • Leftovers will keep in an airtight container refrigerated for 3 days.



If you don't need to keep this keto, you can substitute maple syrup, coconut sugar, honey or even regular sugar to sweeten the tart.


Calories: 217 | Total Carbs: 10.4g | Protein: 3.3g | Fat: 12g | Fiber: 4.5g | Net Carbs: 6g