Keto Chocolate Crack / Chocolate Heaven
Each piece of this ridiculously good keto dessert is oh-so-decadent and will satisfy all your chocolate cravings!
Prep Time 20 minutes
Cook Time 30 minutes
Freeze Time 30 minutes
Total Time 50 minutes
Chocolate Base Ingredients
Chocolate Topping 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.)
Freeze for 30 minutes. A few minutes before getting it out of the freezer, make the chocolate topping.
How to Make the Chocolate Topping
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 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.
Calories: 76kcal | Carbohydrates: 2.4g | Protein: 1.22g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 67mg | Fiber: 1.4g | Sugar: 0g | Vitamin A: 195IU | Calcium: 13mg | Iron: 0.6mg