Peanut Butter Chocolate Swirl Tart: Keto and GF Friendly

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.

Ingredients:

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

Method:

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.

3. Add the ricotta cheese, peanut butter, erythritol, salt, and 1/4 cup of whipped cream to a food processor or blender jar.
4. Blend everything until it becomes creamy and evenly combined.
5. Pour the mixture into the tart tin and spread it out evenly.

6. In a separate pan, gently boil the remaining whipping cream.
7. Finely chop the dark chocolate and add it to the warm cream.
8. Let the mixture sit for 2 minutes, then gently mix it until a smooth ganache forms.
9. Let the ganache cool slightly.
10. Using a spoon, put small dollops of the ganache over the tart filling.

11. With a skewer, make swirl patterns.
12. Place the tart in the fridge for a couple of hours before serving.