Keto Chocolate and More
This recipe is the happy result of an exploration on making keto chocolate. I was going for a truffle base, but discovered this recipe can be used as a frosting, a pudding or just to eat right off the spoon. It is unbelievably good, and keeps me from cheating when I want something sweet.
Monin syrups are a combination of erythritol and sucralose and the only keto friendly sweetening syrup I've found that I can use without issue. Stevia for some strange unknown reason gives me a raging headache, and I avoid it like the plague.
Ellen's Keto Chocolate ...Truffle* or Frosting
- 8 ounces cream
- 4 tablespoons butter, softened
- 4 tablespoons Monin
sugar free plain or vanilla syrup^
- 1 teaspoon flavoring
of choice** (optional)
- 2 tablespoons powdered
sugar substitute (Swerve)
- 4 Tablespoons Ghiradelli Majestic dark cocoa powder
cream cheese and butter in glass bowl, and microwave for 30 seconds to get it to a consistency that is whiskable.
- Using a whisk, whip the butter and cream cheese until a smooth, glossy
texture is achieved.
- Add the Monin syrups and flavoring and whisk until glossy and smooth again.
- Add the powdered sweetener and cocoa powder and whisk until smooth
and glossy, scraping down the sides with the wires of whisk or a spatula. The mixture will stiffen at this point, so whisking will take more energy, but whisk until you have glossy, frosting textured result.
- Use a spatula to scrape down the bowl and move the mixture into a
storage or serving bowls.
- Cover and refrigerate until
ready to eat.
- If you like a more milk chocolate taste, reduce the cocoa powder by 1 tablespoon.
- If you want something a little sweeter, add a few drops of liquid sucralose with the Monin.
- *To use this recipe as a keto chocolate truffle
base, reduce the butter and Monin syrup each to 3 tablespoons. Refrigerate the completed mixture for 4 hours (or overnight). When you are ready to make the truffles, use a 1/2 ounce scoop to shape mixture into balls. Roll the balls in unsweetened cocoa, or coconut, or nuts and place in paper cups for serving or gifting.
- For frosting: This recipe is the perfect texture for frosting after step 5 above. If you refrigerate it, you will need to warm it on low power in the microwave in 20 second intervals until it is spreadable again. Be careful not to overheat.
- ^Monin has a SF Raspberry flavored
syrup that I’ve also used...so good. I’m sure just about any chocolate-compatible SF Monin syrup would be
good. (If you use another syrup, omit the flavoring). I order from Monin directly because I also order their flavor concentrates, but the syrups are also available on netrition.com.
- **I’ve tried orange, cherry, strawberry
and caramel flavorings and they are all good with vanilla.
- For a pudding, add heavy whipping cream, a little at a time, mixing until the cream is incorporated, until it resembles pudding in texture and spoonability.
Makes 14 ounces. Nutrition in 1 ounce:
94 calories | 9 g fat | 2 g carb |1 g fiber | 1 g net carbs | 2 grams protein
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