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Low-Carb Chocolate & Cardamom Ganache Tart

4.7 stars, average of 107 ratings

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As you know, I enjoy mixing sweet and savoury flavours together. Recently a friend of mine gave me the coolest gift, it was a book called the Flavour Thesaurus. It was all about pairing different flavours together.

I reached the C’s and read Chocolate and Cardamom and a lightbulb went off in my head. Seriously, don’t be afraid. I know that it sounds super weird, but the cardamom has a sweet spiced flavour which goes so beautifully with the bitter dark chocolate. And, let’s be honest, it’s a deceptively simple recipe for a spectacular desert.

Hands-on Overall

Serving size slice

Allergy information for Low-Carb Chocolate & Cardamom Ganache Tart

✔  Gluten free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, slice)

Net carbs8.6 grams
Protein9.4 grams
Fat57.6 grams
Calories576 kcal
Calories from carbs 6%, protein 6%, fat 88%
Total carbs14.4 gramsFiber5.8 gramsSugars4.6 gramsSaturated fat30.1 gramsSodium24 mg(1% RDA)Magnesium141 mg(35% RDA)Potassium428 mg(21% EMR)

Ingredients (makes 8 servings)

Filling & topping:
  • 1 tsp ground cardamom or 10 cardamom pods, crushed or 2 drops of cardamom oil
  • 1 1/4 cups heavy whipping cream (300 ml/ 10.1 fl oz)
  • 2 bars 90% dark chocolate, chopped roughly (200 g/ 7.1 oz)
  • 1 cup crème fraiche or more heavy whipping cream (240 ml/ 8 fl oz)
  • 1 tbsp raw cacao powder or Dutch process cocoa powder (5 g/ 0.2 oz)
Optional truffles for topping:
  • 1/2 bar 90% dark chocolate, roughly chopped (50 g/ 1.8 oz)
  • 5 tbsp heavy whipping cream (75 ml/ 2.5 fl oz)


  1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Place almond flour, cacao and Swerve. Low-Carb Chocolate & Cardamom Ganache Tart
  2. Add the melted butter together in a bowl and mix well. Spray one large tart pan with olive oil spray. Place the crust mixture into the tart pan. Low-Carb Chocolate & Cardamom Ganache Tart
  3. Press into pan using your fingertips. I have learned over the years to finish off around the edges using a 1/4 cup measure. The edge of the measuring cup helps to create a nice angle to the bottom of the tart. Low-Carb Chocolate & Cardamom Ganache Tart
  4. Prick all over the base of the tart with a fork and bake for 12 to 15 minutes until cooked but not scorched. Low-Carb Chocolate & Cardamom Ganache Tart
  5. Remove from oven and cool completely. Place 300 ml of the cream in a saucepan over medium heat and add your crushed cardamom. Heat until just below a simmer.
  6. Place roughly chopped chocolate into a heat-proof bowl and strain the hot cream over the top. Do not stir for the first few minutes! I know that this is hard, but let the mixture sit for at least 5-10 minutes before stirring. Stirring will cool the mixture down too fast resulting in a grainy ganache. Patience will result in a smooth and velvety result. Low-Carb Chocolate & Cardamom Ganache Tart
  7. Stir gently until all lumps have melted through. Low-Carb Chocolate & Cardamom Ganache Tart
  8. Pour into tart shell and chill in refrigerator until set. Low-Carb Chocolate & Cardamom Ganache Tart
  9. Serve with a healthy dollop of crème fraiche or double cream and a dusting of cocoa. Optional: Make a smaller batch of ganache and chill in fridge overnight until set firm and then roll into truffles to top the tart. This adds to the carbs (1 gram of net carbs per serving) but is lovely presentation for a special occasion.
    If you want to extend the amount of the ganache, whip the set ganache into a mousse-like texture and then pipe the balls on to a tray to chill. Low-Carb Chocolate & Cardamom Ganache Tart

Ingredient nutritional breakdown (per serving, slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.6 g4 g9.8 g111 kcal
Cocoa powder, raw (cacao)
1.1 g1.1 g0.7 g12 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g8.6 g76 kcal
Cardamom powder, spices
0.1 g0 g0 g1 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1 g0.7 g14.3 g137 kcal
Extra dark chocolate, 90% cocoa (cacao)
3.3 g2.5 g14.2 g142 kcal
Cocoa powder, raw (cacao)
0.1 g0.1 g0.1 g2 kcal
Crème fraîche
0.9 g0.9 g9.9 g95 kcal
Total per serving, slice
8.6 g9.4 g57.6 g576 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (7)

Made this for Christmas dinner desert and it absolutely did not disappoint. The crust put this tart over the top! We all felt we were indulging in a trul decadent desert, and we were. . . It just happened to be keto friendly. Thank you!

Thank you so much for your lovely feedback!

Hi Naomi,
I noticed in the ingredients breakdown the crust calls for cacao powder, while the filling calls for cocoa powder. How do the two differ in their uses in this recipe?
Thank you

Hi Rick, that is just a typo (fixed). You can use raw cacao powder or Dutch process cocoa powder. Make sure there are no sweeteners added. I hope this helps!

Hello! Thanks for this recipe. My hubby made it for my recent birthday and it was sensational.

This looks absolutely amazing!!
Do you think it would be possible to use coconut cream instead of the dairy heavy whipping cream and creme fraiche?
Thank you for all you do!

Hi Sherri, I think you can do that. I would use coconut milk for the ganache, and either coconut yogurt or "creamed" coconut milk to serve it (How To Make Coconut Cream).