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.
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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 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 Desserts: aka 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!
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.
- Cream cheese
- Vanilla extract
- Peppermint extract (optional, if making peppermint version)
How to Make this Low Carb Chocolate Dessert
There are three phases to this Chocolate Heaven 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. (Optionally add peppermint extract at this step for a peppermint version.) Mash with a fork until combined like this:
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.
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.
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 wax or parchment paper at the bottom of the pan, or 3) use a silicone pan.
Phase 2: Make the Chocolate Topping
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.
Cut into 30 pieces and enjoy!! This dessert is SO good.
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 recipes:
- Keto Chocolate Peppermint Fat Bombs (Andes Mints Copycat!) Use a keto coupon code to get a discount on the Perfect Keto chocolate MCT oil powder!
- Keto Chocolate Coffee Fat Bombs (Caffeinated Fat Bombs!)
- Chocolate-Covered Pecans (Keto and Low Carb) Use our ChocZero coupon to get a discount on the ChocZero chocolate chips!
- Keto Muddy Buddies (aka Puppy Chow)
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Keto Chocolate Dessert: Keto Chocolate Heaven
Chocolate Base Ingredients
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 wax or 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!
- 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 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.
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.