This recipe is not quick, but it is an indulgent dessert that will definitely have you asking yourself how could this possibly be keto?
Ingredients:
4 large egg yolks
1/4 cup Swerve sugar substitute +another 2T. In the whipped cream
2 cups heavy cream
8 ounces (90%) or darker chocolate or Lilys chocolate chips (90% chocolate will have some sugar in it, Lily's chocolate chips are stevia sweetened)
1 teaspoon vanilla extract
Apx 1/4 teaspoon cream of tartar
1/2 teaspoon espresso powder
Directions
1. In a medium saucepan, whisk together egg yolks, 1/4 cup Swerve, and 3/4 cup heavy cream, vanilla and chocolate. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat. Put into a bowl; chill until cool. (use plastic wrap over the top to avoid "skin" from forming).
2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons swerve, espresso powder, and cream of tartar until stiff peaks form. Gently fold whipped cream into chocolate mixture with a rubber spatula.
3. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
Ingredients:
4 large egg yolks
1/4 cup Swerve sugar substitute +another 2T. In the whipped cream
2 cups heavy cream
8 ounces (90%) or darker chocolate or Lilys chocolate chips (90% chocolate will have some sugar in it, Lily's chocolate chips are stevia sweetened)
1 teaspoon vanilla extract
Apx 1/4 teaspoon cream of tartar
1/2 teaspoon espresso powder
Directions
1. In a medium saucepan, whisk together egg yolks, 1/4 cup Swerve, and 3/4 cup heavy cream, vanilla and chocolate. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat. Put into a bowl; chill until cool. (use plastic wrap over the top to avoid "skin" from forming).
2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons swerve, espresso powder, and cream of tartar until stiff peaks form. Gently fold whipped cream into chocolate mixture with a rubber spatula.
3. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
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