Recipe By Swerve Sweets
1 cup almond flour
¾ cup unsweetened cocoa
½ cup Swerve, Granular
6 TBS melted butter
1 ¼ cup heavy whipping cream
9 oz keto dark unsweetened chocolate (chopped or broken into pieces)
1 tsp vanilla extract
2 eggs (room temperature)
½ tsp salt
¾ -1 cup Swerve, Confectioners
1/4 cup Swerve, Confectioners
1/2 cup whipping cream
2 teaspoons sour cream
Preheat oven to 325°F with rack in middle.
Stir together all ingredients and press evenly onto bottom of 9 " tart pan.
Bake until firm, about 10 minutes.
Cool on a wire rack 15 to 20 minutes.
Increase oven temperature to 350 degrees.
Bring cream to a boil, then pour over chopped chocolate in a bowl and let stand 5 minutes. Gently stir until smooth.
In a separate bowl, whisk together vanilla, eggs, salt and Swerve, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set and center is slightly wobbly - about 15 to 20 minutes.
Cool completely in pan on rack about 1 hour. Center will continue to set as tart cools.