Dark Chocolate Pecan Tart

This recipe is from KetoConnect, where you’ll find lots of delicious, low-carb recipe ideas. Here is the full Dark Chocolate Pecan Tart recipe with additional notes, ingredient links, and how-to video.

Servings: 8

Equipment You’ll Need:

  • 10-inch tart pan
  • Pie weights, rice, dried beans or an oven-proof pan that can fit inside the tart pan

Note: This recipe also calls for 1 pre-made pie crust – link below.


For the Crust:

For the Filling:

  • 1/4 cup butter
  • 1 cup heavy whipping cream
  • 4 oz. unsweetened baker’s chocolate, chopped
  • 2 tablespoons low-carb sugar substitute
  • 1/4 teaspoon liquid stevia
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pink salt (or any table salt you have)
  • 3 large eggs, room temperature
  • 1 cup raw pecans, chopped


For the Crust:

  1. Roll the pie dough into a 12-inch round. Transfer it to a 10-inch tart pan and press it into the corners and up the sides of the pan. Trim the top edge of the pastry so it’s even with the tart pan. Chill for 30 minutes.
  2. Preheat oven to 375° F. Place the tart pan on a baking sheet.
  3. Lay a piece of parchment over the tart, and gently mold it into the edges of the pan. Fill with pie weights, rice, dried beans or an oven-proof pan to keep the crust from rising, and bake for 10-15 minutes or until the edges start to brown.
  4. Remove the parchment and bake an additional 4-5 minutes. Allow to cool while making the filling.

For the Filling:

  1. Sprinkle the chopped pecans in an even layer in the bottom of the crust.
  2. Heat the heavy cream and butter in a saucepan set over medium-low heat until it melts and begins to simmer. Remove from heat, add the chocolate and stir until melted and smooth.
  3. Add the low carb sugar substitute, stevia, vanilla, and salt, and whisk until well incorporated.
  4. Beat the eggs in a small bowl until blended, and slowly add them to the chocolate mixture, whisking until completely blended.
  5. Pour the filling into the cooled tart shell. Bake for 15-25 minutes until the filling is set and slightly puffy.
  6. Let the tart cool completely, and sprinkle with cocoa powder or powdered erythritol, if desired, prior to serving.

Nutritional Information for 1 Serving/Slice:

Calories: 504, Fat: 49g, Carbs: 11g, Fiber: 7g, Protein 11g

**Feel free to decrease the amount of pecans or omit them completely for a less calorically dense chocolate tart!



  1. Avatar

    My mother made a totally decadent pecan pie every year for Thanksgiving, using Dear Abby’s recipe. It still tastes wonderful but too sweet for me now. I look forward to making a chocolate pecan pie this year. FYI: I don’t chop the pecans and I toast them a little first. My aunt used to live in Texas and she would send packages of huge pecans every year that we used in baked by and candy making

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