Keto Chocolate Pudding Tarts with Chocolate Ganache Frosting

It’s the most wonderful time of the year for KETO festive desserts. I made Chocolate Pudding Tarts this afternoon and have already had so many requests for the recipe, so I’m fast-tracking this post!

These tarts have an almond flour graham crust, a layer of feather-light and Simply Delish chocolate pudding, and a velvet-y chocolate ganache frosting on top. In addition, to add that Christmas flare, I included cranberries dusted with sugar-free sweetener on top.

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By the way. My mom and sister, who are notoriously tough food critics, said it was “incredible”.

I know it looks pretty fancy and unattainable, but this tart comes together easily and is pretty foolproof. You make the crust and filling the day before. Don’t worry about sogginess, because the gelatin in the pudding helps resist moisture migration.

You chill the filled tart overnight and then on the day you want to serve it, make, pipe the on the frosting and add the cranberries right on top. Voila!

If you are not a fan of cranberries, opt out of adding them to tarts. Instead, eat the tarts without them or add you favorite low carb fruit on top. My favorite low carb fruits that pair well with these treats are strawberries, black berries, dragon fruit, blueberries and raspberries.

I don’t like almond milk, is there some other type of low carb milk I can use?

Milk Options:

** My Favorites (All Unsweetened)

1. Soy**

2. Oat**

3. Coconut **

4. Hemp

5. Cashew

6. Walnut

7. Pistachio

8. Macadamia **

9. Flax

10. Hazelnut

11. Sesame

12. Almond**

Nutrition Facts:

Keto Chocolate Pudding Tarts with Chocolate Ganache Frosting

Without cranberries, Net Carbs for each tart is about 8-9. With cranberries about 10+ Net Carbs, depending how many cranberries on top you choose to add. These are approximate numbers based on what ingredients I use. Amount may vary.

Calories: 525 per tart approximately

Simply Delish Chocolate Pudding

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Let’s get started….

Prep Time: 30 minutes

Cook Time: 8 Minutes

Cooling Time: 30- 1hour

Yields: 4 Tarts



  • 1.5 cups Almond Flour
  • 1/4 cup Butter, melted
  • 1/2 cup low carb sweetener
  • 1/2 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1 tsp. Vanilla


Simply Delish Chocolate Pudding Box Mix

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Chocolate Ganache Frosting

  • 1½ cups whipping cream heavy cream, double cream and whipping cream are all good opions
  • 12 ounces sugar-free dark chocolate chopped
  • 1 pinch kosher salt optional

Optional Garnish:

Sugar-Free Sugar Dusted Cranberries

• 1/4 cup Cranberries

• 1/3 cup sugar-free white sugar


Step by Step Picture of Assembling Tarts

Full instructions below

Optional Sugar-Free Cranberries:

• Add cranberries in a small bowl. Pour sugar-free sugar on top and toss around until partially coated. Set aside.


  • Start by adding your almond flour to a sauté pan over low heat. Move it around frequently to let it toast lightly to deepen the flavor.
  • Remove from the pan and add to a mixing bowl and let it cool slightly.
  • Combine the almond flour, low carb sweetener, salt, and cinnamon together. Then mix in the vanilla and melted butter. Use a rubber spatula to fold the mixture together until the butter is coating all the dry ingredients and looks similar to wet sand.
  • Divide and pour into tart pans. Use the bottom of a measuring cup or spatula and press down to pack the mixture into the pan. Make sure to press some of the mixture up against the sides/ edges as needed as well.
  • If you have a no-bake filling, you can eat the crust as is. It also works as a par-baked crust as well and will bake up fine in other desserts.
  • If you want to bake, at 350°F, bake for 6-8 minutes. Let it cool before adding you filling.


• Make the simply delish natural Instant Chocolate Pudding with 1 1/4 unsweetened almond milk (per instructions). You can use any low carb milk desired.

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• Add the chocolate pie filling to cooled crust and let it set in the refrigerator for 5 minutes.


  • Heat the cream, in a small saucepan or in the microwave until it’s hot and starts to bubble.
  • Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes.
  • Add the salt and whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, anywhere from 1 to 3 hours (different chocolates take different times to set back up after melting). You are looking for a spreading consistency.
  • For whipped frosting, using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 3 minutes. Makes about 2 cups of frosting. You will have leftovers, so store it in a ziploc bag in your refrigerator. It last up to 2 weeks.
  • Place frosting into a piping bag with swirl tip, or a Ziploc bag (cup the tip). On only one right, make a swirl pattern on top of each pudding tart with frosting. If you want to go a little crazy, cover each tart completely with frosting. Let it side in the fridge.
  • Add cranberries and……..


How to store any leftover….

Wrap tightly in plastic wrap and store in the refrigerator for about a day or two.

Did you make this?
Tag me on Instagram @eatwhateveryouwant and hashtag #eatwhateveryouwant

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