Description
Rich, creamy, and bursting with jewel-toned pomeaturge — these mini tarts combine dark chocolate with a silky filling and fresh pomegranate seeds for a stunning, low-carb dessert that’s perfect for holiday parties or special occasions!
Ingredients
For the Crust:
1 cup almond flour
¼ cup unsweetened cocoa powder
2 tbsp powdered erythritol or monk fruit sweetener
3 tbsp melted coconut oil or butter
Pinch of salt
For the Filling:
8 oz cream cheese, softened
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
Zest of ½ lemon (optional for brightness)
Fresh pomegranate seeds (for topping)
Instructions
Preheat oven to 325°F (160°C).
In a bowl, mix almond flour, cocoa powder, powdered sweetener, melted oil, and salt until crumbly.
Press firmly into the bottom and up the sides of a mini tart pan or silicone muffin molds.
Bake for 10–12 minutes until set and lightly firm. Let cool completely.
In another bowl, beat cream cheese, heavy cream, powdered sweetener, and vanilla until smooth and thick.
Spoon or pipe the filling over the cooled crusts. Chill in the fridge for at least 1 hour to firm up.
Before serving, top each tart with fresh pomegranate arils for a pop of color and flavor.
- Prep Time: 15 mins
- Chill Time: 1 hr
- Cook Time: 12 mins
Nutrition
- Serving Size: 12 mini tarts
- Calories: 120
- Fat: 10g
- Carbohydrates: 3g
- Protein: 4g