Mini Keto Strawberry Mousse and Chocolate Tarts

CREATED BY:

Prep Time 1 hour
Chill Time 1 hour 30 minutes
Total Time 2 hours 30 minutes

Yields :

8 tarts

Ingredients:

CRUST

  • 1 cup blanched almonds
  • 1/2 ounce freeze dried strawberries
  • 2 Tbsp powdered erythritol
  • 2 ounces unsalted butter, melted
  • 1/8 tsp sea salt

CHOCOLATE GANACHE LAYER

  • 2/3 cup heavy whipping cream
  • 5 ounces sugar free, semi-sweet chocolate cut in small pieces
  • 2 Tbsp unsalted butter cut into cubes

STRAWBERRY MOUSSE LAYER

  • 6 ounces fresh strawberries washed & hulled
  • 1 cup heavy whipping cream
  • 1 serving Strawberry Keto Chow (or 1 scoop)
  • food processor
  • cupcake liners or ramekins

Directions:

  • To make the crust, pulse the strawberries and almonds in the food processor until they are finely ground, then mix in the erythritol, butter, and salt. Blend until it’s all mixed.
  • Press the mixture into the bottoms of the eight liners or ramekins as evenly as possible They should be about 1/2 inch thick.
  • To make the ganache, heat the cream in a small saucepan over medium-low heat until small bubbles start to break the surface and it's almost simmering. Take the cream off the heat and put all the chocolate into the cream. Let it sit for about a minute for the chocolate to soften. Then gently stir the mixture until it is glossy and all the chocolate is melted. Add the butter and stir gently until it has melted and is mixed in.
  • Pour a layer of ganache over each crust layer, then transfer them to the freezer to set while you make the strawberry mousse.
  • Puree the strawberries to a liquid and strain through a fine sieve. They should yield approximately 1/2 cup of strawberry puree.
  • Beat the whipping cream until soft peaks begin to form, then sprinkle the Keto Chow over the top and mix briefly. Finally add the strawberry puree and whip until it is fully combined. The mixture will be soft but spoonable.
  • Top the crust and chocolate layer with a generous layer of strawberry mousse and return to the freezer to set. Freeze for about an hour until you can remove the muffin liners from the mini tarts to reveal the layers.
  • To serve, decorate with crushed freeze-dried strawberries, melted chocolate, or whipped cream.
  • Store extra tarts in an airtight container in the freezer.
Keto Chow used regular almonds (unblanched) and they taste wonderful.
The power of your food processor will change the texture, and the color of your dried strawberries will change the color of the bottom layer.
Nutrition Facts
Mini Strawberry Mousse and Chocolate Tarts
Serving Size
 
1 serving
Amount per Serving
Calories
450
% Daily Value*
Fat
 
40.8
g
63
%
Saturated Fat
 
20.4
g
128
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3.37
g
Monounsaturated Fat
 
13.05
g
Cholesterol
 
80.9
mg
27
%
Sodium
 
159.9
mg
7
%
Potassium
 
458
mg
13
%
Calories
450
Calories
450
Carbohydrates
 
24.2
g
8
%
Fiber
 
9.1
g
38
%
Sugar
 
4.4
g
5
%
Sugar Alcohol
 
8.57
g
Net Carbs
 
6.58
g
Calories
450
Protein
 
10
g
20
%
Vitamin A
 
995.45
IU
20
%
Vitamin C
 
38.01
mg
46
%
Calcium
 
182.17
mg
18
%
Iron
 
1.22
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

CRUST

  • 1 cup blanched almonds
  • 1/2 ounce freeze dried strawberries
  • 2 Tbsp powdered erythritol
  • 2 ounces unsalted butter, melted
  • 1/8 tsp sea salt

CHOCOLATE GANACHE LAYER

  • 2/3 cup heavy whipping cream
  • 5 ounces sugar free, semi-sweet chocolate cut in small pieces
  • 2 Tbsp unsalted butter cut into cubes

STRAWBERRY MOUSSE LAYER

  • 6 ounces fresh strawberries washed & hulled
  • 1 cup heavy whipping cream
  • 1 serving Strawberry Keto Chow (or 1 scoop)
  • food processor
  • cupcake liners or ramekins
Nutrition Facts
Mini Strawberry Mousse and Chocolate Tarts
Serving Size
 
1 serving
Amount per Serving
Calories
450
% Daily Value*
Fat
 
40.8
g
63
%
Saturated Fat
 
20.4
g
128
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3.37
g
Monounsaturated Fat
 
13.05
g
Cholesterol
 
80.9
mg
27
%
Sodium
 
159.9
mg
7
%
Potassium
 
458
mg
13
%
Calories
450
Calories
450
Carbohydrates
 
24.2
g
8
%
Fiber
 
9.1
g
38
%
Sugar
 
4.4
g
5
%
Sugar Alcohol
 
8.57
g
Net Carbs
 
6.58
g
Calories
450
Protein
 
10
g
20
%
Vitamin A
 
995.45
IU
20
%
Vitamin C
 
38.01
mg
46
%
Calcium
 
182.17
mg
18
%
Iron
 
1.22
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • To make the crust, pulse the strawberries and almonds in the food processor until they are finely ground, then mix in the erythritol, butter, and salt. Blend until it’s all mixed.
  • Press the mixture into the bottoms of the eight liners or ramekins as evenly as possible They should be about 1/2 inch thick.
  • To make the ganache, heat the cream in a small saucepan over medium-low heat until small bubbles start to break the surface and it's almost simmering. Take the cream off the heat and put all the chocolate into the cream. Let it sit for about a minute for the chocolate to soften. Then gently stir the mixture until it is glossy and all the chocolate is melted. Add the butter and stir gently until it has melted and is mixed in.
  • Pour a layer of ganache over each crust layer, then transfer them to the freezer to set while you make the strawberry mousse.
  • Puree the strawberries to a liquid and strain through a fine sieve. They should yield approximately 1/2 cup of strawberry puree.
  • Beat the whipping cream until soft peaks begin to form, then sprinkle the Keto Chow over the top and mix briefly. Finally add the strawberry puree and whip until it is fully combined. The mixture will be soft but spoonable.
  • Top the crust and chocolate layer with a generous layer of strawberry mousse and return to the freezer to set. Freeze for about an hour until you can remove the muffin liners from the mini tarts to reveal the layers.
  • To serve, decorate with crushed freeze-dried strawberries, melted chocolate, or whipped cream.
  • Store extra tarts in an airtight container in the freezer.
Keto Chow used regular almonds (unblanched) and they taste wonderful.
The power of your food processor will change the texture, and the color of your dried strawberries will change the color of the bottom layer.

Mini Strawberry Mousse and Chocolate Tarts

Taffiny Elrod
Prep Time 1 hr
Chill Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Servings 8 tarts
Calories 450 kcal

Equipment

  • food processor
  • cupcake liners or ramekins

Ingredients
  

CRUST

  • 1 cup blanched almonds
  • 1/2 ounce freeze dried strawberries
  • 2 Tbsp powdered erythritol
  • 2 ounces unsalted butter, melted
  • 1/8 tsp sea salt

CHOCOLATE GANACHE LAYER

  • 2/3 cup heavy whipping cream
  • 5 ounces sugar free, semi-sweet chocolate cut in small pieces
  • 2 Tbsp unsalted butter cut into cubes

STRAWBERRY MOUSSE LAYER

  • 6 ounces fresh strawberries washed & hulled
  • 1 cup heavy whipping cream
  • 1 serving Strawberry Keto Chow (or 1 scoop)

Instructions
 

  • To make the crust, pulse the strawberries and almonds in the food processor until they are finely ground, then mix in the erythritol, butter, and salt. Blend until it’s all mixed.
  • Press the mixture into the bottoms of the eight liners or ramekins as evenly as possible They should be about 1/2 inch thick.
  • To make the ganache, heat the cream in a small saucepan over medium-low heat until small bubbles start to break the surface and it's almost simmering. Take the cream off the heat and put all the chocolate into the cream. Let it sit for about a minute for the chocolate to soften. Then gently stir the mixture until it is glossy and all the chocolate is melted. Add the butter and stir gently until it has melted and is mixed in.
  • Pour a layer of ganache over each crust layer, then transfer them to the freezer to set while you make the strawberry mousse.
  • Puree the strawberries to a liquid and strain through a fine sieve. They should yield approximately 1/2 cup of strawberry puree.
  • Beat the whipping cream until soft peaks begin to form, then sprinkle the Keto Chow over the top and mix briefly. Finally add the strawberry puree and whip until it is fully combined. The mixture will be soft but spoonable.
  • Top the crust and chocolate layer with a generous layer of strawberry mousse and return to the freezer to set. Freeze for about an hour until you can remove the muffin liners from the mini tarts to reveal the layers.
  • To serve, decorate with crushed freeze-dried strawberries, melted chocolate, or whipped cream.
  • Store extra tarts in an airtight container in the freezer.

Notes

Keto Chow used regular almonds (unblanched) and they taste wonderful.
The power of your food processor will change the texture, and the color of your dried strawberries will change the color of the bottom layer.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 24.2gProtein: 10gFat: 40.8gSaturated Fat: 20.4gPolyunsaturated Fat: 3.37gMonounsaturated Fat: 13.05gTrans Fat: 1gCholesterol: 80.9mgSodium: 159.9mgPotassium: 458mgFiber: 9.1gSugar: 4.4gVitamin A: 995.45IUVitamin C: 38.01mgCalcium: 182.17mgIron: 1.22mgSugar Alcohol: 8.57gNet Carbs: 6.58g
Keyword Chef Taffiny Elrod, Strawberry
Tried this recipe?Let us know how it was!

Photos by Sarah DeYoung Photography

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The content of this website is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. If you are on any medication, please consult with your family doctor before starting any new eating plan. Keto Chow is not intended to treat, cure or prevent any disease. Pregnant or breast feeding women should consult their health care professional before consuming.