FUELED Wellness + Nutrition | In the kitchen with Swerve with Ben | Low carb chocolate tart

The Ochsner Eat Fit team, in collaboration with NOCHI and Swerve, set up an Eat Fit Innovation Workshop for chefs and restaurateurs from across the state to educate them about the art and science of gluten-free flours and plant-based sweeteners. The hands-on workshop focused on breads, frozen candy, and baked candy – including this amazing low carb chocolate cake from talented cooking instructor Ben McLauchlin.

Note: If you’re making this the day before an event or party, put the cooked cake in the refrigerator overnight. Add the icing an hour or two before serving. The glaze loses its beautiful shine in the refrigerator.

Chocolate cake | Low carb, gluten free, grain free

Makes 20 servings



  • 1 cup of almond flour
  • ¾ cup of unsweetened cocoa
  • ½ cup Swerve, granules
  • ¼ cup + 2 tablespoons of light olive oil


  • 1 cup of canned coconut milk, unsweetened
  • 9 ounces Lily’s Baking Bar Dark Chocolate (chopped or broken into pieces)
  • 2 eggs, room temperature
  • ½ cup of Swerve, pastry chef, or 2 tablespoons of allulose
  • 1 teaspoon vanilla extract
  • ½ teaspoon of salt


  • 2 ounces Lily’s Baking Bar dark chocolate
  • 1/3 cup canned coconut milk, unsweetened
  • ¼ cup of Swerve, pastry chef, or 2 tablespoons of allulose
  • 1 teaspoon light olive oil


For the crust:

Preheat the oven to 325 degrees. In a medium bowl, mix all the ingredients for the crust and mix well with a spatula or fork. Pour into a tart pan and press into an even layer. Bake until firm, about 10 minutes. Transfer to a wire rack to let cool for 15 to 20 minutes.

For the tart:

Increase the oven temperature to 350 degrees. Bring the cream to a boil in a medium saucepan. Place the chopped chocolate in a separate heat-resistant bowl, then pour the cream over the chocolate and let it steep for 5 minutes. Stir gently until smooth.

In a separate bowl, whisk the eggs, swerve, vanilla and salt together. Stir these into the melted chocolate.

Pour the filling into the cooled crust. Bake for 20 to 25 minutes, until the filling is firm around the edges but still slightly wobbly in the middle. Transfer to a wire rack to cool completely in the pan, about 1 hour. It will continue to solidify as it cools.

For the glaze:

Mix all ingredients in a saucepan over medium heat. Whisk continuously until the ganache is smooth and warm.

Pour on the cooled cake and tilt the cake tin slightly in circular movements so that the glaze covers it completely and evenly. Let cool for an hour, then pour Swerve whipped cream or raspberry sauce over it.

Per serving: 190 calories, 19 grams of fat, 9 grams of saturated fat, 65 mg of sodium, 23 grams of carbohydrates (2 grams of net carbs), 6 grams of fiber, 0 sugar, 4 grams of protein.


Molly Kimball, RD, CSSD is a registered nutritionist + nutrition writer based in New Orleans and the founder of the nonprofit restaurant initiative Ochsner Eat Fit. Tune in to their podcast FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s Articles + TV Segments at http://www.mollykimball.com and sign up for Eat Fit Wellness Bites’ weekly newsletter here.

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