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 cheese, softened
  • 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
  1. Combine cream cheese and butter in glass bowl, and microwave for 30 seconds to get it to a consistency that is whiskable. 
  2. Using a whisk, whip the butter and cream cheese until a smooth, glossy texture is  achieved.
  3. Add the Monin syrups  and flavoring and whisk until glossy and smooth again.
  4. 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.
  5. Use a spatula to scrape down the bowl and move the mixture into a storage or serving bowls.
  6. Cover and refrigerate until ready to eat.

Notes:

  • 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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