Indulge in the decadence of this low carb chocolate ganache macaroon tart. A crispy coconut crust filled with rich, creamy ganache makes for a satisfying dessert without the guilt.
Ingredients: 1 cup unsweetened shredded coconut. 1/3 cup powdered erythritol sweetener. 2 large egg whites. 1/4 tsp salt. 6 oz sugar-free dark chocolate, finely chopped. 1/2 cup heavy cream. 1 tbsp butter. 1/2 tsp vanilla extract.
Instructions: Preheat oven to 325F 160C. In a bowl, combine shredded coconut, powdered erythritol, egg whites, and salt. Mix until well combined. Press the mixture evenly into a tart pan, covering the bottom and sides. Bake for 15-20 minutes, or until the crust is golden brown. Let it cool completely. In a saucepan, heat heavy cream until it begins to simmer. Remove from heat and add chopped chocolate, butter, and vanilla extract. Let it sit for a few minutes. Stir until smooth and creamy, ensuring all chocolate is melted. Pour the ganache over the cooled tart crust. Refrigerate for at least 2 hours, or until the ganache is set. Slice and serve chilled. Enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
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