With Christmas literally around the corner I was so keen to create not only some sugar free desserts, but macro friendly ones as well! The challenge was that they needed to be tasty enough that they could please the whole family at a Christmas dinner, but still be super healthy and balanced. I also wanted to make the desserts a bit ‘lighter’ and lower calorie because we all know how stuffed we are after the Christmas feasting.
That being said, this tart is still really rich and decadent, and I even managed to sneak some vegetables in there. The fact that it came out near perfect on the first try just made me love it even more.
So it is obviously sugar and gluten free, but I decided to go and make it high protein so that if you want to eat it for breakfast on boxing day you totally can!
I topped my tart with raspberries as I think it complements the richness of the dark chocolate really nicely, but I think some sugar free ice cream would be a great addition as well.
Here are the macros per slice (provided the tart makes 8 slices)
Sugar free chocolate ganache tart
Decadent, rich and totally nutritious chocolate ganache tart
- 60g oats (gluten free if desired)
- 40g low carb granola (can substitute nuts and seeds of choice)
- 30g coconut flour
- 40g whey protein powder
- 75ml milk
- 15g nut butter
- 4 tbsp (60ml) maple syrup/honey/xylitol syrup
- 1/3 tsp salt, 1/2 tsp cinnamon Filling
- 200g steamed pumpkin
- 2 egg whites
- 30g whey protein powder
- 20g cocoa powder
- 1/2 tsp salt
- 1 tsp guar gum (optional, works as a thickener. Can sub xanthum gum)
- 3 tbsp liquid sweetener (stevia) to taste
- 75g melted dark chocolate (sugar free)
DirectionsPreheat oven to 180 degrees. To make the base, roughly blitz the low carb granola (or nuts and seeds), oats and protein powder together. Don’t allow it to become too fine. Pour into a bowl and add the coconut flour, salt and cinnamon. Combine the milk, nut butter and maple syrup well (can just blend it as well if desired), and stir into mixture. Use your hands and form a ball of ‘dough’. Flatten between two pieces of grease proof paper and roll to the thickness of a coin with a rolling pin (or bottle of wine you don’t have haha!).
Gently transfer this to a greased pie dish. Poke several times with a fork. Bake this at 180 degrees for 5-8 minutes.
To prepare the filling, combine all the ingredients except the chocolate and guar gum in a blender and blend until smooth. Add guar gum and blend again. Melt the chocolate in the microwave or over a double boiler. Allow to cool slightly before stirring into the filling mixture (you don’t want it to cook the egg whites). Taste your filling and salt/sweeten as desired. Pour onto blind baked base and bake for 10-15 minutes (filling should be firm to touch and a knife should come out clean).
Allow to cool, top with raspberries and serve with ice cream!