Peanut Butter Chocolate Swirl Tart: Keto and GF Friendly

By Daisy Miller

This gluten-free and keto-friendly peanut butter chocolate swirl tart is a delicious dessert that’s perfect for those following a low-carb or gluten-free diet. The almond flour and erythritol sweetener used in the recipe make it a healthier alternative to traditional tarts, without compromising on taste.

The combination of creamy peanut butter, tangy ricotta cheese, and rich dark chocolate ganache creates a heavenly flavor that is sure to impress. With its smooth and velvety texture and eye-catching swirls, this tart is the perfect sweet treat for any occasion.


For the Tart Base:

  • 1 cup – Almond flour or ground almonds
  • ¼ cup – Cocoa powder
  • 5 tbsp – Butter
  • 2 tbsp – Powdered Erythritol sweetener
  • ¼ tsp – Salt

For the Filling:

  • 1 cup – Ricotta cheese
  • ½ cup – Peanut butter
  • 3 tbsp – Powdered Erythritol sweetener
  • ½ cup – Whipping cream
  • ¼ tsp – Salt
  • 50g – Dark chocolate


  1. Put all the ingredients in a food processor or mixer jar and process them until they become a coarse powder.
  2. Transfer the mixture to a 9-inch tart tin and press it firmly with your fingers or a spoon, ensuring it covers the tin’s base and walls.
  1. Add the ricotta cheese, peanut butter, erythritol, salt, and 1/4 cup of whipped cream to a food processor or blender jar.
  2. Blend everything until it becomes creamy and evenly combined.
  3. Pour the mixture into the tart tin and spread it out evenly.
  1. In a separate pan, gently boil the remaining whipping cream.
  2. Finely chop the dark chocolate and add it to the warm cream.
  3. Let the mixture sit for 2 minutes, then gently mix it until a smooth ganache forms.
  4. Let the ganache cool slightly.
  5. Using a spoon, put small dollops of the ganache over the tart filling.
  1. With a skewer, make swirl patterns.
  2. Place the tart in the fridge for a couple of hours before serving.