Keto Peach Melba Chocolate Tart Cups

Servings: 12 tart cups (2.25” x 0.75” each)

Ingredients

Chocolate Tart Shells (Lang’s Chocolates 2.25” cups)

• 12 chocolate tart shells (pre-made by Lang’s Chocolates)

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Poached Peaches

• 1 medium peach, peeled and diced (~150g)

• 2 tbsp water

• 1 tsp lemon juice

• 1 tsp Keystone Pantry Allulose (or preferred keto sweetener)

Why: Peaches give natural fruit flavor. Lemon juice brightens the taste and prevents browning. Allulose sweetens without adding sugar or carbs.

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Raspberry Sauce

• 1/2 cup fresh or frozen raspberries (70g)

• 1 tbsp water

• 1 tsp Keystone Pantry Allulose

• Optional: pinch of xanthan gum for thickness

Why: Raspberries provide the classic tart contrast of Peach Melba. Xanthan gum helps thicken without sugar.

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Vanilla Cream (Keto Ice Cream Alternative)

• 1/2 cup heavy cream

• 1 tsp vanilla extract

• 2 tsp Keystone Pantry Allulose

Why: Mimics ice cream in miniature form. Sweet, creamy, and balances the tart fruit.

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Garnish

• Toasted almond slivers or shaved chocolate

• Fresh raspberry halves

Why: Adds texture, elegance, and a touch of nutty flavor to the finished dessert.

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Instructions

1. Poach the Peaches

1. Combine diced peaches, water, lemon juice, and allulose in a small saucepan.

2. Cook over medium heat for 3–4 minutes until tender but not mushy.

3. Cool to room temperature.

2. Make the Raspberry Sauce

1. Combine raspberries, water, and allulose in a small saucepan.

2. Simmer 3–5 minutes until berries break down.

3. Strain through a fine mesh to remove seeds.

4. Optional: whisk in a tiny pinch of xanthan gum to thicken.

3. Prepare Vanilla Cream

1. Whip heavy cream with allulose and vanilla extract until soft peaks form.

2. Refrigerate until assembly.

4. Assemble Tart Cups

1. Fill each chocolate cup with a spoonful of vanilla cream.

2. Top with a few pieces of poached peach.

3. Drizzle with raspberry sauce.

4. Garnish with almond slivers or shaved chocolate and a fresh raspberry half.

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Nutrition Facts (per tart cup, estimated)

• Calories: 110 kcal

• Total Fat: 8g

• Saturated Fat: 5g

• Carbohydrates: 5g

• Fiber: 1g

• Net Carbs: 4g

• Protein: 2g

Using Lang’s chocolate cups and Keystone Pantry Allulose keeps this dessert low-carb and keto-friendly.

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FAQ

Q: Can I use frozen peaches?
A: Yes! Thaw first and drain excess juice to avoid soggy cups.

Q: Can I make this ahead?
A: You can prep the peaches and raspberry sauce in advance. Assemble just before serving to keep the chocolate cups crisp.

Q: Can I replace heavy cream?
A: Coconut cream works as a dairy-free alternative, but flavor will be slightly different.

Q: Can I make a larger version?
A: Yes, scale ingredients proportionally for bigger cups or a small tart pan.

Q: Can I sweeten with other keto sweeteners?
A: Yes, erythritol or monk fruit can substitute allulose, though texture may vary slightly.