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Keto 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 Heaven.” Each piece is oh-so-decadent and will satisfy all your chocolate cravings! Post includes both the regular version and a peppermint version.

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

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With a name like “Keto Chocolate Heaven,” you probably have an idea of how this dessert is going to taste. Absolutely amazing, of course. When you’re struck by a serious chocolate craving, a single piece of Keto Chocolate Heaven will crush your craving in two seconds flat (or maybe two minutes, depending on how quickly you devour it!).

I’ll let you in on a little secret, too. You can store Keto Chocolate Heaven 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 sugarย 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 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:ย 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!

Dutch Process Cocoa Powder: You can use regular cocoa powder, but I highly recommend Dutch process cocoa powder because it has a more intense chocolate flavor (yum!) and is less bitter than traditional cocoa powder.

Other ingredients:

  • Butter
  • Cream cheese
  • Vanilla extract
  • Salt
  • Peppermint extract (optional, if making peppermint version)

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

How to Make Keto 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. ๐Ÿ˜‰

Phase 1: Make the Chocolate Base

Melt the butter, then add the softened cream cheese and vanilla extract. (Optionally add peppermint extract at this step for a peppermint version.) 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.ย 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.

TIP: For easier removal, you can: 1) lightly grease the pan with refined (flavorless) coconut oil or non-stick cooking spray; 2) use parchment paper at the bottom of the pan, or 3) use a silicone pan.

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 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!ย If you liked this post, I would so appreciate you giving it a share by using the social sharing icons.ย THANK YOU!

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

Keto Chocolate Heaven {Easy Keto Dessert!}

Each piece of this ridiculously good keto dessert is oh-so-decadent and will satisfy all your chocolate cravings!
4.8 from 24 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.) For easier removal, you can: 1) lightly grease the pan with refined (flavorless) coconut oil or non-stick cooking spray; 2) use parchment paper at the bottom of the pan, or 3) use a silicone 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

Peppermint Version: For a peppermint version, add 1/2 tsp peppermint extract to the Chocolate Base ingredients.
Tips:
  • Store covered in the fridge or freezer. A little secret:ย 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 MELTED coconut oil as listed in the recipe for best results. If you use liquid coconut oil (coconut oil that does not solidify, even in cool temperatures), you will need to heat it in order to properly combine it with the dry ingredients.
  • 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.ย 
Nutrition Facts
Keto Chocolate Heaven {Easy Keto Dessert!}
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.

131 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 donโ€™t know anything about Swerve what is it. I donโ€™t like using coconut oil at all.
    Looks delicious but just donโ€™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 ๐Ÿ˜†
        I might omit the added salt next time.

        Thanks !

        • Hi Sharon! Thank you for the kind review! ๐Ÿ™‚ 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.

    • Hello …just curious …did you make yours with the swerve…
      I did ..and OMG …
      I CAN HARDLY EAT the crack….blahhhh
      Im wondering if that’s where I went wrong with my recipe ….
      I’m thinking of either remelting it all and doing something or just adding a sweeter top to it

      • Hi Patty – I’m so sorry you had trouble with the recipe! Yes, it is made with Swerve. What about the flavor tasted off to you?

  • 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. ๐Ÿ™‚ 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. Iโ€™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 Iโ€™m going to try adding minced bacon or jalapeรฑos in the icing. Yum

  • I love the texture and was super simple! But mine turned out quite bitter Iโ€™m new to keto desserts so Iโ€™m not sure if thatโ€™s how itโ€™s supposed to taste? ๐Ÿคท๐Ÿผโ€โ™€๏ธ

    • 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.

      • Hi Stephanie, I’m so sorry to hear that! Did you use Dutch Process cocoa powder? I’ve found that some brands of regular cocoa powder can taste bitter to people, so Dutch Process is a better option.

  • 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!! ๐Ÿ˜‹

    • Hi Bri! ๐Ÿ™‚ 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! Iโ€™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

  • Iโ€™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! ๐Ÿ™‚ Thank you — I am so happy you love it!

  • Note: you have to select โ€œprintโ€ in response to โ€œwant to share…?โ€ 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. ๐Ÿ™‚

      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 donโ€™t like the taste of it. I like refined much better.

  • OH. MY. GOODNESS. I rarely ever write reviews. Especially not on keto sweets…I always end up ticked off (the ingredients are NOT cheap) and disappointed (because honestly, many low-carb treats are just yuck!) but THIS. THIS is amazing. I am so happy that I have found a delicious yet decadent chocolate sweet that fits into a low-carb and sugarless lifestyle. Huge kudos to you!

    ***I was part of a test group for Lakanto and I used a powdered sweetener that has not been released to the public yet. It’s a 1:1 ratio and very similar to others out there but is NOT like the Lakanto Powdered.

    • Amber, your review put a HUGE smile on my face! ๐Ÿ™‚ Thank you so much for taking the time to leave such a wonderful review.

      Also, this new Lakanto sweetener sounds so exciting! I hope it is released to the public soon.

    • Hi Wendy! If you are using a monkfruit/erythritol blend (like Lakanto), you can use it 1:1 with Swerve. The count should remain the same — just make sure that the sugar alcohols are the same as the carbs (because sugar alcohols can be removed from carbs to come up with net carbs, giving it 0g net carbs).

  • OMGSH!! I LOVE YOU . Pre period week and I was gonna go crazy.. this recipe is AMAZING… I’m in Australia, I(for those down under I used whole earth 100% natural sweet granules -erythitol- from Woolworths.. Nestle Plaistowe (Dutch processed cocoa) also from Woolworths, salted butter, BUT ADDED NO SALT TO TOPPING- I also followed someone else’s advice to use a little less granular sugar substitute and ADD a bit of SUGARLESS LIQUID SEEETENER- (from IGA) apparently this cuts some of the fake sugar bitterness as well. It IS very rich but I still managed to force myself to et two small squares ๐Ÿ˜‚๐Ÿ˜‚ I started doing juices, moved to low carb, then finally keto (by eyeballing potions -no macro calculations.. in 4 yrs of intermittent ‘dieting’ Ive lost 51 kg /112 lbs and this is THE Best chocolate fix Ive found- so good it has to go in the locked freezer or the kids sneak it!! Cannot thankyou enough.. many lives spared LOL xxx

    • Michelle, thank you SO much for your review! ๐Ÿ™‚ I laughed out loud multiple times ๐Ÿ˜‚ “Many lives spared” — hah! Love it!! Thank you also for the modification details… I’m definitely going to have to experiment with some of these suggestions. Thank you for reading! ๐Ÿ™‚

  • This truly is a little piece of heaven right here the rich chocolatey taste is all you need to forget the days worries and not only this the added benefit of it being keto friendly is simply amazing.

  • Chocolate crack is the right name for this!!! I can’t get enough of it. Trying to stick to 1 or 2 pieces a day is taking all the will power I have, lol.
    Thank you.

  • This is the best-tasting keto chocolate recipe I have ever had! It is so creamy and delicious. The richness of the chocolate dessert satisfies my chocolate cravings, even the kids love this one! Thank you so much for creating this recipe.

  • Hiya, this is by far the best chocolate snack i have made whilst doing keto! sooo much yummier than everything else i have made so thank you. how long will it last in the freezer before it should be eaten? a month? longer? i don’t eat it everyday so 30 pieces will last a while. Also, can i add a different extract to it than Vanilla, like peppermint or orange? Would it affect the recipe at all? Trying to recreate chocolate orange, what i’m missing most!

    • Hi Emma, Thank you so much! ๐Ÿ™‚ This will last quite a long time in the freezer as long as it’s stored in a freezer-safe container — I’ve left a batch in for 6 weeks before and it was fine.

      And yes, you can definitely add extracts! I plan to update the post soon with options. The only one I have tried so far is peppermint extract: 1/2 tsp vanilla extract + 1/2 tsp peppermint extract. Orange is next on my list to try!

    • Hi Stefanie, Thank you! I don’t know the answer to that, but I’ll weigh it the next time I make it and let you know.

  • Iโ€™m new to cooking Keto and there are so many โ€œfat bombโ€ recipes out there that itโ€™s overwhelming! This one had basic ingredients, all of which I have here in Costa Rica. They came out delicious!!! I halved the recipe because I was afraid it might not be good. Husband loved them so next time, I will make a full batch. I didnโ€™t make the topping because it looked almost identical to the โ€œbaseโ€. I will make it next time to add that chocolatey layer. I pushed some walnuts into the batter before I froze it, and those were really delicious! I think this is a great basic recipe that I could do a lot with. It made a nice sweet Keto treat!!! My first try at Keto dessert, and one I will definitely make again!

    • Hi Jean, Thank you so much for the kind review! ๐Ÿ™‚ I’m honored that my recipe was your very first keto dessert. Definitely give the topping a try — it adds a little extra boost of chocolate flavor. I love the idea of adding walnuts; I’ll have to try that soon. Pecans and macadamia nuts would be great too!

  • Just starting up on keto with a major sweet tooth. This was so easy to make and omg…SO good. Literally wanted to eat it all!! I used an 8×13 glass pan and ended up with 50 pieces…wonder how that changes each pieces carbs…although I did eat 2 ๐Ÿ˜

    • Hi Mari, Yeah!! I’m so glad you love them! ๐Ÿ™‚

      At 50 pieces, that will give you:

      46 calories
      0.6g net carbs
      4g fat
      0.74g protein

  • I made this keto chocolate dessert for a Christmas party. I cooled it in the refrigerator and it was ready to serve from there. It was a hit! Thank you for sharing this wonderful recipe.

  • I was so looking forward to this recipe. Chocolate plus and keto friendly as a bonus. What a disappointment! The base was delicious, but the topping ruined it. I used liquid coconut oil so the mixture wasnโ€™t warm and came out really gritty. I had to scrape it off the base, but it was impossible to get it all off so each bite still has that horrible texture in your mouth. Maybe a note that when using liquid coconut oil you must heat the mixture in order to combine the ingredients properly and spread the topping evenly.
    Cheers,
    Deb

    • Hi Deb, I’m sorry you had trouble! I’ve only used melted coconut oil as listed in the recipe and not liquid coconut oil. I’ll make a note to heat it if you use liquid coconut oil. Thanks for your feedback!

  • Hi Jessica! This looks so good and has so many positive reviews! I canโ€™t wait to try it.

    I was wondering if you had thought about a chocolate/peanut butter version? Iโ€™ve had a craving for that combo recently, and it seems like itโ€™d be a good candidate for this recipe.

    • Hi MimiSheri – Thank you! I am certain you will love it! ๐Ÿ™‚

      Yes, that is definitely on my list of recipes to make – stay tuned!

  • HOLLLLLLY CRAP ONA CRACKER!!! THIS IS AMAZING!!
    Only thing wrong was I put it in the fridge after I made it yesterday and took it out tonight and it was REALLLLY hard and crumbly. Iโ€™m gonna keep it at room temp, cut it THEN put it in the fridge.
    Can we lightly grease the pan before we put the base in?

    • Hahaha Kimm I love this review! Thank you so much! ๐Ÿ™‚

      Yes! You definitely can lightly grease the pan before adding the base. Thank you for mentioning that – I’ve been doing it for a while and forgot to add it to the post. It can be a bit tricky to cut sometimes but sooo worth it!

  • I wish I could give this 10 stars.
    This is the most fantastic recipe Iโ€™ve ever made it Keto! My husband even like them. All I can think of is fudge. And I LOVE fudge. The best part of this is itโ€™s not as sweet as traditional fudge because I find that too sweet.
    This one is a keeper for sure!!!

  • Love these!!! Wondering if I can substitute natural peanut butter for the butter to make a chocolate pb version?

    • Hi Maggie! You can definitely make that swap, but it will change the texture a bit. It won’t firm up as much in the fridge, but it will be delicious! ๐Ÿ™‚

  • Made it with dark cocoa and Lakanto which was what I had on hand. Loved loved loved the base! It was so fudgey! I hated the topping because all I could taste was the coconut. I like coconut but this just tasted yucky to me. When I make I t again, maybe adding real coconut and some almonds would make it seem like an Almond Joy. Otherwise I will just leave that topping off.

    • Hi LJ, Thank you so much for your feedback! ๐Ÿ™‚ Some people tend to be extra-sensitive to the taste of coconut, especially virgin/unrefined coconut oil. If you used that kind, you can use refined coconut oil next time which has less of a coconut flavor. I really like your Almond Joy idea though – I’m going to have to try that!

  • This is absolutely amazing and thank you for sharing. I doubt it will last me 24 hours haha!! I will be making it again that’s for sure….

  • The top did not turn out sweet even with dutch Coco powder.
    Top kind of bitter and also almost to thick to spread.
    Bottom is good taste like fudge.

  • I did not receive a reply to my question if I could sub butter for coconut oil in topping so I did. The topping is slightly bitter and very thick and hard to spread, had to add extra butter.

    • Hi Ladybug, I am so sorry I missed your question earlier this week! Coconut oil has a natural sweetness to it so that’s probably why you’re noticing a bit of bitterness.

  • So yummy!! A winner with the whole family, even my 9 year old son and his friends! Thanks so much for sharing!

  • Hi I just made this and haven’t had the chance to eat it yet lol…it tasted good before it was put together๐Ÿ˜Š my question is…i measured everything correctly but they both came out much drier then they should’ve. My base wasn’t thick and can’t, it was thick and crumbly. The topping wasn’t pourable,portable, had to af more oil to it to make it liquidy. Any idea what went wrong?

    • Hi Julie! ๐Ÿ˜Š I’m so sorry you had issues with the consistency. I’m honestly not sure what would cause that problem. The first thing that came to mind is maybe your cream cheese was a bit on the drier side, but that wouldn’t have impacted the topping. If I can think of anything, I’ll follow up. I hope you enjoy the flavor at least! ๐Ÿ˜Š

    • Hi Nicole! Because of the cream cheese, it will need to be kept refrigerated (or chilled in a cooler with ice packs).

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!