Meat Lover’s Chocolate Tart
This Meat Lover’s Chocolate Tart blends rich dark chocolate with a savory bacon and sausage crust for a low-carb treat. Perfect for a healthy indulgence, it’s an easy recipe that combines bold meaty flavors with a unique dessert twist.
Why You’ll Love This Recipe
This meat lover’s chocolate tart is a decadent, healthy dessert that fuses the deep richness of dark chocolate with a savory, protein-packed crust made from bacon and sausage, making it perfect for keto or adventurous eaters. Easy to prepare and impressively unique, it’s ideal for special occasions or a bold snack. The savory-sweet contrast and nutrient density offer a guilt-free indulgence, elevating your dessert game with every bite.
Recipe Tips and Tricks
- Cook Meat Thoroughly: Render bacon and sausage fat for a crisp crust.
- Chill Dough: Refrigerate before pressing to firm up.
- Melt Chocolate Gently: Heat slowly to maintain smoothness.
- Press Evenly: Compact crust uniformly for a sturdy base.
- Check Doneness: Bake until crust is golden and set.
- Cool Completely: Let tart set before slicing.
- Adjust Sweetness: Taste filling and tweak erythritol as needed.
- Use Parchment: Prevents sticking during baking.
- Serve Chilled: Enhances the chocolate-meat contrast.
- Store Airtight: Keeps tart fresh and prevents drying.
Meat Lover’s Chocolate Tart

Rich meat lover’s chocolate tart, low-carb and healthy, perfect for dessert.
Ingredients
- ¼ cup erythritol
- ½ lb bacon, cooked and crumbled
- ½ lb sausage, cooked and crumbled
- 1 cup almond flour
- 1 large egg
- 1 tbsp cocoa powder (optional)
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 8 oz dark chocolate
- pinch of salt
Instructions
- Cook the Meat: In a skillet, cook bacon and sausage over medium heat for 8-10 minutes until crispy and fat is rendered. Drain excess fat and cool slightly.
- Mix the Crust: In a bowl, combine almond flour, 1 tbsp erythritol, salt, egg, and melted butter with the cooked meat until a dough forms.
- Chill the Dough: Refrigerate dough for 20 minutes to firm up.
- Preheat Oven: Set oven to 350°F and line a tart pan with parchment paper.
- Press the Crust: Press the dough evenly into the tart pan, forming a firm base and sides.
- Bake the Crust: Bake for 15-20 minutes until golden, then cool completely.
- Melt Chocolate: In a double boiler, melt dark chocolate with vanilla extract and remaining erythritol over low heat, stirring until smooth.
- Fill the Tart: Pour the melted chocolate mixture into the cooled crust, spreading evenly.
- Chill to Set: Refrigerate for 2 hours until the chocolate is firm.
- Serve and Enjoy: Dust with cocoa powder (if using), slice, and savor this rich, savory-sweet treat!
Notes
- Cook meat fully to render fat; drain well to avoid greasiness.
- Chill dough to prevent crumbling; press firmly for a sturdy crust.
- Adjust sweetness to balance meat’s savoriness to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 398Total Fat 30gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 17gCholesterol 63mgSodium 617mgCarbohydrates 18gFiber 3gSugar 12gProtein 15g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Bacon (½ lb): Cooked and crumbled, thick-cut for texture.
- Sausage (½ lb): Cooked and crumbled, mild or spicy.
- Dark Chocolate (8 oz): 85% cocoa, sugar-free or low-carb.
- Almond Flour (1 cup): Low-carb base for crust; finely ground.
- Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
- Egg (1 large): Adds richness and binds the crust.
- Butter (2 tbsp, melted): Unsalted, adds moisture to crust.
- Vanilla Extract (1 tsp): Pure vanilla enhances the chocolate notes.
- Salt (pinch): Balances flavors; use sparingly.
- Cocoa Powder (1 tbsp, optional): For dusting; unsweetened.
Variations and Substitutions
- Meat Swap: Use pancetta or chorizo for a different taste.
- Chocolate Options: Substitute with sugar-free white chocolate.
- Flour Swap: Use coconut flour (reduce to ⅓ cup).
- Sweetener Swap: Replace erythritol with monk fruit or stevia.
- Egg Alternative: Use flax egg for a vegan option.
- Butter Swap: Use coconut oil for dairy-free.
- Flavor Twist: Add a hint of chili powder or orange zest.
- Nut-Free: Omit cocoa dusting or use a different topping.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not applicable; serve chilled.
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