Keto Chocolate Crack / Chocolate Heaven

Once you try this ridiculously good keto chocolate dessert, you’ll see why I had no choice but to call it “Keto Chocolate Heaven.” Each piece is oh-so-decadent and will satisfy all your chocolate cravings!
With a name like “Keto Chocolate Heaven,” you probably have an idea of how this dessert is going to taste. Absolutely amazing, of course. When you’re struck by a serious chocolate craving, a single piece of Keto Chocolate Heaven will crush your craving in two seconds flat (or maybe two minutes, depending on how quickly you devour it!).
I’ll let you in on a little secret, too. You can store Keto Chocolate Heaven in the fridge or the freezer once it’s set… and here’s the secret: when you store it in the freezer and you let your piece thaw for a few minutes before eating, I swear it tastes like a Double Chocolate Klondike Bar. No offense to the original Klondike Bar, but I was ALL about the double chocolate flavor growing up, so this stuff brings back all the sugary childhood happiness without the sugar or the carbs.
Keto Chocolate Crack / Chocolate Heaven

Chocolate Base:

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

Chocolate Topping:

  • 1/4 cup coconut oil melted
  • 5 tbsp Swerve Confectioners
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 5 tbsp cocoa powder preferably Dutch process
Keto Chocolate Crack / Chocolate Heaven

Make the Chocolate Base:

  1. Melt butter in a small pan on low.
  2. When butter is melted, add softened cream cheese and vanilla extract. Turn off the heat (but keep pan on the stove) and use a fork to mash the cream cheese and vanilla extract into the butter.
  3. To a large bowl, add cocoa powder and Swerve Confectioners. Mix to combine.
  4. Add cream cheese/butter mixture to the large bowl. Using a hand mixer on low, mix everything until you get a well-combined, fluffy mixture. (Note: The mixture will be very thick.)
  5. Spread mixture evenly into a pan, making the top as smooth as possible. (I used an 8x6x2" glass pan.)
  6. Freeze for 30 minutes. A few minutes before getting it out of the freezer, make the chocolate topping. 

Make the Chocolate Topping:

  1. Mix all ingredients. (Note that the coconut oil should be melted, and the topping should be made right before adding it to the base; otherwise, it will begin to firm up.)

Make the Final Dessert:

  1. Remove chocolate base from freezer. If there are any ridges on the top, smooth them a bit with the back of a spoon.
  2. Pour chocolate topping on top, as evenly as possible, tilting the pan if necessary. Some of the base may melt slightly and give the top a fun chocolate swirl.
  3. Cut into 30 pieces and enjoy!

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