Keto Dessert Recipes Keto Fat Bombs Recipes Keto Recipes Keto Snacks Recipes Low Carb Recipes

Keto Chocolate Crack / Chocolate Heaven {Keto Dessert}!

Once you try this ridiculously good keto chocolate dessert, you’ll see why I had no choice but to call it “Keto Chocolate Crack.” Each piece is oh-so-decadent and will satisfy all your chocolate cravings!

keto chocolate heaven on a white plate in front of almond milk and cocoa powder in a white bowl

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Up until recently, this recipe was exclusively called “Keto Chocolate Heaven” because it is heavenly! When you’re struck by a serious chocolate craving, a single piece of this stuff will crush your craving in two seconds flat (or maybe two minutes, depending on how quickly you devour it!).

I’ve decided “Keto Chocolate Crack” is also a good name for it because it is SO, SO good. I’m following in the footsteps of oh-so-delicious recipes like Keto Crack Coffee (mine) and Keto Crack Chicken (not mine). Whether you call it Keto Chocolate Crack or Keto Chocolate Heaven, you will LOVE the flavor!

I’ll let you in on a little secret, too. You can store Keto Chocolate Crack 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.

You’ll also be happy to know that each piece contains only 1g net carbs, which means you can happily satisfy your chocolate cravings without blowing your daily macros.

I won’t waste any more time blabbing… let me show you how to make this amazing keto dessert!

Ingredients for Keto Chocolate Crack / Chocolate Heaven

This recipe uses basic keto staples that you most likely already have on hand. Two that are worth pointing out because they are a steal on Amazon:

Swerve Confectioners: If you’re looking for a sugar substitute, you’ll love Swerve Confectioners! It uses (natural) sugar alcohols which have zero effect on blood sugar, meaning you can subtract them from the net carb count. (That gives Swerve zero net carbs.) It also measures just like sugar, so there isn’t any guessing about how much to use. I purchase the 48 oz. bags because they are convenient and a much better price per ounce than the 12 oz. bags.

Nutiva Coconut Oil: While my favorite coconut oil is Dr. Bronner’s, Nutiva is a great brand that provides affordable, high-quality bulk options. I often buy the 54 oz. containers!

Other ingredients:

  • Butter
  • Cocoa powder (traditional cocoa powder can taste a bit bitter to some people; for a smoother, less bitter flavor, use Dutch Process Cocoa Powder)
  • Cream cheese
  • Vanilla extract
  • Salt

closeup of keto chocolate heaven dessert with several pieces stacked in the back

How to Make Keto Chocolate Crack / Chocolate Heaven

There are three phases to this recipe, but they are all EASY. In phase one, you will make the chocolate base. In phase two, you will make the chocolate topping. In phase three, you will marry the base and topping, and they will live happily ever after. 😉

Phase 1: Make the Chocolate Base

Melt the butter, then add the softened cream cheese and vanilla extract. Mash with a fork until combined like this:

keto chocolate base in a pan on a countertop

Combine cocoa powder and Swerve Confectioners, then add your cream cheese/butter mixture.

TIP: Traditional cocoa powder can taste a bit bitter to some people; for a smoother, less bitter flavor, use Dutch Process Cocoa Powder.

keto chocolate heaven ingredients sitting in a blue bowl with white inside

Mix on low with a hand mixer until well-combined and fluffy. Resist the urge to eat it all now. Note: The mixture will be very thick.

keto chocolate heaven mixed in a mixing bowl with chocolate ridges

Spread evenly in a pan (I used an 8x6x2 glass pan), then place in the freezer for 30 minutes.

keto chocolate heaven spread in a glass pan

Phase 2: Make the Chocolate Topping

keto chocolate topping ingredients in a white bowl

A few minutes before you take the base out of the freezer, combine all the topping ingredients and mix well to create a liquid topping. (The photo above is unmixed; I forgot to take a mixed photo. Oops!)

Phase 3: Create the Final Dessert

Remove chocolate base from freezer. If there are any ridges on the top, smooth them a bit with the back of a spoon.

Then, 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.

keto chocolate heaven dessert fully frozen in a pan and ready to serve

Cut into 30 pieces and enjoy!! This dessert is SO good.

closeup of keto chocolate heaven pieces on a white plate with cocoa powder in the background

Store: Covered in the fridge or freezer.

Nutrition Facts for Keto Chocolate Crack / Chocolate Heaven

Each piece contains:

  • 76 calories
  • 7g fat
  • 1.22g protein
  • 1g net carbs

More Keto Chocolate Dessert Recipes to Enjoy

It’s no secret that I LOVE chocolate, so here are a few of my other favorite keto chocolate dessert recipes:

extremely close up shot of keto chocolate squares three pieces

Like This Post? Give it a Share!

I hope you love this easy keto chocolate dessert recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!

closeup of keto chocolate heaven pieces on a white plate with cocoa powder in the background

Keto Chocolate Crack / Chocolate Heaven

Each piece of this ridiculously good keto dessert is oh-so-decadent and will satisfy all your chocolate cravings!
4.28 from 11 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, Western
Keyword: keto chocolate recipe, low carb chocolate
Prep Time: 20 minutes
Cook Time: 30 minutes
Freeze Time: 30 minutes
Total Time: 50 minutes
Servings: 30
Calories: 76kcal

Ingredients

Chocolate Base Ingredients

Chocolate Topping Ingredients

Instructions

How to Make the Chocolate Base

  • Melt butter in a small pan on low.
  • 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.
  • To a large bowl, add cocoa powder and Swerve Confectioners. Mix to combine.
  • 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.)
  • Spread mixture evenly into a pan, making the top as smooth as possible. (I used an 8x6x2" glass pan.)
  • Freeze for 30 minutes. A few minutes before getting it out of the freezer, make the chocolate topping. 

How to Make the Chocolate Topping

  • 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.)

How to Make the Final Dessert

  • Remove chocolate base from freezer. If there are any ridges on the top, smooth them a bit with the back of a spoon.
  • 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.
  • Cut into 30 pieces and enjoy!

Notes

  • Store covered in the fridge or freezer. A little 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!
  • Use unsalted or salted butter depending on your personal preferences.
  • Traditional cocoa powder can taste a bit bitter to some people; for a smoother, less bitter flavor, use Dutch Process Cocoa Powder
Nutrition Facts
Keto Chocolate Crack / Chocolate Heaven
Amount Per Serving
Calories 76 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 16mg5%
Sodium 61mg3%
Potassium 67mg2%
Carbohydrates 2.4g1%
Fiber 1.4g6%
Sugar 0g0%
Protein 1.22g2%
Vitamin A 195IU4%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer



Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.

52 Comments

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  • I am totally confused where is the list of all the ingredients I will need and as I am lactose intolerant are there substituted.
    I am in Australia so I don’t know anything about Swerve what is it. I don’t like using coconut oil at all.
    Looks delicious but just don’t know what I need even if I could eating anything I liked.
    Cheers
    Francien

    • Hi Francien! I apologize for the confusion. The full recipe (ingredients + instructions) is located in the recipe card at the very end of the post.

      If you are lactose intolerant and don’t like using coconut oil, this probably isn’t the best recipe for you since it’s tricky to find alternatives for those ingredients that will produce the same results. I’ll try to come up with a dairy-free version one of these days!

      As for Swerve, it’s not available in Australia (yet), but I’ve heard that Natvia is a good brand that is similar in flavor.

      • Hi Jessica
        This is Sharon from Malaysia.
        It turned out absolutely lovely!! However mine was a little too salty. I used salted kerrygold. My unsalted butter is strictly for my bulletproof 😆
        I might omit the added salt next time.

        Thanks !

        • Hi Sharon! Thank you for the kind review! 🙂 I also appreciate your comments about salted vs. unsalted butter. I use salted (I love dark chocolate with sea salt!) but I can see how that wouldn’t be suitable for everyone (especially because some salted butter is VERY salted). I’ll make a note on the recipe card.

  • I looked at nutrition info for swerve on Amazon and it says 3 carbs per teaspoo so how is this only 1 gram net carbs. I am new to Keto so trying to learn.

  • This really rich but very delicious. I’ve been searching for that pure chocolate taste you’d get from a really good chocolate cake or fudge, all recipes I found were just too high in calories or carbs. This recipe is perfect and very delicious, you’d swear it wasn’t a keto recipe by how good it is.

    • Hi Brian, Thank you so much for the kind review! Glad to hear you liked it. 🙂 I agree, it is very rich — a little piece goes a long way!

  • I Ruth I added this recipe into Carb Manager and 1 serving is coming up as 8 net carbs. 78 calories. I’m confused as you have it in as 1 net carb. Help! TY

    • Hi Katya! Are you subtracting the sugar alcohols in the Swerve from the total carbs as well? I’ve already removed them on my label since I can’t add a sugar alcohols section.

  • Hi Jessica, how can this recipe have 0 grams of protein if using cream cheese? As I understand 1 tablespoon of cream cheese equals 1 gram of protein

    • Hi Patty,

      Thank you for bringing this to my attention! There was a slight calculation error with the protein value, which I’ve now updated. I always double-check my calculations, but this one slipped through. My apologies!

      Best,
      Jessica

  • My favorite chocolate fix. I eat a piece almost every night after dinner. Good stuff and so easy to make. My next batch I’m going to try adding minced bacon or jalapeños in the icing. Yum

  • I love the texture and was super simple! But mine turned out quite bitter I’m new to keto desserts so I’m not sure if that’s how it’s supposed to taste? 🤷🏼‍♀️

    • Hi Chelsea, Oh no! This dessert should be super sweet. The only thing I can think of that would cause bitterness would be the cocoa powder, but that bitterness should be counteracted by the Swerve Confectioners. However, you could try using dutch process cocoa powder, which is less bitter than traditional cocoa powder.

  • I used Swerve confectioners sugar (not granular) & Hershey’s cocoa powder and this recipe turned out very bitter. I looked over the recipe again and I seemed to follow directions. Not sure what is wrong, but didn’t turn out too “heavenly”

    • Hi Ali, I’m so sorry to hear it turned out bitter! I’ve had one other person tell me that. The only thing I can think of that would cause bitterness would be the cocoa powder, but that bitterness should be counteracted by the Swerve Confectioners. However, you could try using dutch process cocoa powder, which is less bitter than traditional cocoa powder.

  • I love this recipe!! Thanks so much Jessica for sharing. Im still new to the keto diet but am in love with the lifestyle change. If I could make one suggestion to anyone living a keto lifestyle and who loves sweets and baking as much as I do, it would be to use allulose as your sweetener. It took a lot of research to discover it but I only use allulose now in my coffee, baked goods and sauces and can’t stress enough how amazing it is. Game changer!! Ive tried swerve and in my opinion I dont know how anyone can eat that stuff. Everything Ive baked with swerve comes out so bitter its inedible. Maybe Im using it wrong? Not sure but allulose is my key to having a successful keto lifestyle. I can’t live without chocolate and cookies!! 😋

    • Hi Bri! 🙂 Thank you so much for your kind words and also for the tip about allulose! I’ve heard of it but haven’t given it a try yet. I’ll put it on my to-purchase list! I don’t experience any bitterness with Swerve (it is SUPER sweet to me; but I do notice bitterness with some brands of stevia), but one thing I’ve realized from having a keto blog is that people experience the common keto sweeteners differently. What is super sweet and wonderful for one person is terrible and bitter for another. It makes keto dessert recipes a bit tricky!

  • This recipe is AMAZING!! What a perfect combination of the creamy fudge my mom used to make for holidays & the firmer fudge for that top layer. The texture those two layers make together is so good! I also like that the taste is like that of dark chocolate, sweet but just enough bitter to balance it out. Thanks so much for posting! I’m definitely hanging on to this recipe for the holidays!

  • Just made a batch. My husband has been craving sugar and was on the brink of a break down. I caught him half way to buying a giant butterscotch yum yum from the bakers when a work colleague snitched on him. Marching him home (empty handed) he pleaded for me to ‘take the demons away’.
    When he took a bite…he almost cried.
    Another bite sealed the deal.
    Sugar – 0
    Wife – 1
    My job here is done.
    Thanks for saving our happy home with your incredible recipe x

  • I’m really bad at ever writing reviews but I had to take a moment to say WOW! Frozen is the way to go! Tastes like bites of chocolate ice cream!

    • Laura, I am honored that you took the time to write a review for this! 🙂 Thank you — I am so happy you love it!

  • Note: you have to select “print” in response to “want to share…?” And then the recipe comes up and you can copy and print it. Looking forward to trying it. I use Lakanto Monk Fruit sugar. Do you think that will work?

    • Hi Linda! Yes, you can use Lakanto 1:1 with the Swerve as long as you have the Classic version. The powdered version is a touch sweeter so you may have to cut back slightly — or not, if you like your desserts extra-sweet. 🙂

      For recipe printing, do you click the “Print” button on the recipe card?

  • The recipe sounds amazing but I am wondering about the coconut oil. Are you using the unrefined coconut oil? I have found I don’t like the taste of it. I like refined much better.

Welcome! I’m Jessica.

On this blog, you’ll find recipes and tips that will help you live a delicious low-sugar and low-carb life. Thanks for visiting!

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