Decadent Chocolate Keto Desserts

Try these luscious low carb chocolate desserts for your next Summer party!

Summer is very busy, but I love it! We’ve had so many events the past few weeks, and these two recipes keep coming up, so I thought I’d share. My two new favorite keto recipes both happen to involve chocolate and dessert. YUM! And fresh fruit – double YUM!!!!

Chocolate Mousse Fruit Dip and fresh StrawberriesKeto Chocolate Mousse/ Fruit Dip

Ingredients:
1 9 oz bag of Lily’s Sugar Free Chocolate Chips
1 cup whipping cream – I like Horizon Organic best
6 packets Monkfruit In The Raw

Directions:
1. Melt chocolate chips in a double boiler.
2. Beat whipping cream.
3. Fold the melted chocolate into the whipped cream and blend. Add sweetener and whisk together. Enjoy as is or chill to make it cold.
4. Put in one large bowl for fruit dipping or into individual bowls for mousse. Enjoy!

Low Carb Keto Chocolate Torte with Raspberry Sauce and fresh strawberries.Keto Flourless Chocolate Torte

Ingredients:

9 oz Lily’s sugar free chocolate chips
¼ tsp pure Monk monk fruit powder
1 stick cultured butter
6 eggs
⅛ tsp salt
2 tsp arrowroot powder

Directions:

1. Melt the Lily’s chocolate chips and butter  in a double boiler.
2. Add the monkfruit. Remove from heat when melted.
3. While that is melting, separate the egg whites from the yolks. Put the egg whites in a large bowl and add the yolks to the melted chocolate and mix well.
4. Add the arrowroot powder to the chocolate and mix well.
5. Add ⅛ tsp salt to the whites and beat until stiff peaks form.
6. Gently combine the chocolate with the egg whites and mix thoroughly.
7. Use butter or coconut oil to grease the sides of an 8 inch or nine inch round cake pan. Flour with almond flour or cassava flour.
8. Pour the mixtures into the pan. Cook at 350° for 30 – 35 minutes – until a toothpick comes out clean.
9. Cool for five minutes or so then flip onto a plate. Let it cool completely. I like it best right from the refrigerator.

Now you are ready to top it!

Rockin Raspberry Sauce

12 oz frozen (thawed) or fresh raspberries
1 Tbs organic maple syrup

Smash raspberries completely and add syrup. You should have a nice syrupy sauce. Pour over the top of the chocolate torte. Can be eaten like this or top with more fresh fruit. YUM!!!!

I always make fresh whipped cream so I can use my Pure Monk monkfruit powder to sweeten it. I use about 1/8 tsp per pint of whipping cream. Oh my God, this dessert is sooo good topped with fresh fruit and whipped cream.  I am also going to try the mousse with the chocolate torte. There will be more recipes to come. I have just begun to experiment with this chocolate torte!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s