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Keto Chocolate Heaven Recipe

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4.2 from 2 reviews

  • Author: Lea
  • Total Time: 1 hour
  • Yield: 30 servings
  • Diet: Low Carb

Description

Indulge in this rich and creamy Keto Chocolate Dessert, a low-carb delight perfect for satisfying your sweet tooth while staying within Keto guidelines. Made with butter, cream cheese, cocoa powder, and the keto-friendly sweetener Swerve Confectioners, this dessert features a smooth chocolate base topped with a luscious chocolate topping, all prepared without baking and set in the freezer for a quick and easy treat.

Ingredients

Chocolate Base

  • 4 oz butter (1 stick)
  • 8 oz cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1 cup cocoa powder (preferably Dutch process)
  • 1 cup Swerve Confectioners

Chocolate Topping

  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 5 tbsp cocoa powder (preferably Dutch process)
  • 5 tbsp Swerve Confectioners

Instructions

  1. Make the Chocolate Base: Melt the butter in a small pan over low heat. Once melted, add the softened cream cheese and 1/2 tsp vanilla extract. Turn off the heat but keep the pan on the stove. Using a fork, mash the cream cheese and vanilla extract into the butter until well combined.
  2. Mix the Dry Ingredients: In a large bowl, combine 1 cup cocoa powder and 1 cup Swerve Confectioners, mixing thoroughly to blend.
  3. Combine Mixtures: Add the cream cheese and butter mixture to the dry ingredients. Using a hand mixer on low speed, blend everything until you achieve a well-combined, thick, and fluffy mixture.
  4. Prepare the Pan: Lightly grease an 8x6x2-inch glass pan with refined coconut oil or non-stick spray, or line with parchment/wax paper or use a silicone pan for easy removal.
  5. Set the Base: Spread the chocolate mixture evenly into the pan, smoothing the top as much as possible. Place the pan in the freezer for 30 minutes to firm up.
  6. Make the Chocolate Topping: Just before the base is ready, melt the coconut oil if needed. In a small bowl, mix together the melted coconut oil, 1/2 tsp vanilla extract, 1/8 tsp salt, 5 tbsp cocoa powder, and 5 tbsp Swerve Confectioners until smooth and well combined.
  7. Assemble the Dessert: Remove the base from the freezer. If there are any ridges or uneven spots, smooth them with the back of a spoon.
  8. Add the Topping: Pour the chocolate topping evenly over the base, tilting the pan if necessary to spread. Some melting of the base may occur, creating a lovely chocolate swirl effect.
  9. Serve: Cut into 30 pieces once set and enjoy your rich and creamy Keto Chocolate Dessert.

Notes

  • Use refined coconut oil to avoid imparting a coconut flavor to the dessert.
  • For easier removal from the pan, line it with parchment paper or use a silicone mold.
  • The dessert should be kept refrigerated or frozen until serving to maintain firmness.
  • Adjust sweetness by modifying the amount of Swerve Confectioners according to preference.
  • This dessert is perfect for those following a ketogenic diet and looking for a low-carb chocolate fix.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesbylea.com/keto-chocolate-heaven-recipe/