Keto Death by Chocolate

by Julie Meredith 30 days ago in recipe

And Cappuccino Cream Pie

Keto Death by Chocolate

This is a pudding for those times when you are catering for non Keto guests but you don’t want to be too bad and want have pudding with them. I got the idea from a Keto Mississippi Mud Pie but have taken it just a bit further and made it a death by chocolate.

This might sound like a heavy dessert but it is surprisingly light.

JOOLZ’S KETO DEATH BY CHOCOLATE

SOFT COOKIE LAYER

  • 125g/ 1/2 cup (1 stick) butter
  • 5 tbsp cocoa
  • 40g/ 1/4 cup sugar substitute
  • 1 egg beaten
  • 100g/ 1 cup almond flour
  • 100g/ 1 cup unsweeted coconut

In a pot, melt your butter and sugar substitute and cocoa on medium heat, stirring until all the sugar sub melts. Turn the heat down to low.

Beat your egg and slowly pour it into the butter mix while you whisk stirring until it has mixed in.

Take the pot off the heat and immediately stir in your coconut and almond flour. It should be able to be easily pressed down without it breaking apart.

Spread your almond flour/ chocolate mixture onto the bottom of a casserole dish. Let it cool to room temp.

SMOOTH CUSTARD LAYER

  • 500ml/2 cups cream
  • 40-80g/1/4-1/2 cup sugar substitute
  • 3 egg yolks
  • 5 tbsp cocoa
  • 1 tsp vanilla extract
  • 1/4 tsp xanthan gum

Heat up your two cups of cream on medium. Whisk in your cocoa. Let it heat up to a gentle simmer (do not allow your cream to boil).

In a separate bowl, place your egg yolks and whisk in your sugar substitute and vanilla.

Slowly add in your xanthan gum to the eggs, whisking continuously. DO NOT STOP.

Slowly pour in about 1/2 a cup full of the chocolate cream into the eggs as you continue to whisk.

Mix it all together and then pour the mix back in pan and mix well.

Put it back onto a medium heat and stir continuously for about five minutes or until it has thickened up a bit.

Pour the mix on top of the cookie base and leave to cool.

CHOCOLATE GANACHE LAYER

  • 250ml/ 1 cup heavy cream
  • 120g/ 4 ounces unsweetened chocolate

Sweeten to taste if you want.

Chop chocolate into smallish pieces.

Heat cream until it just begins to bubble at the edges, do not allow to boil, remove from heat.

Put chocolate into cream, make sure it is fully covered by the cream, and leave for three to four minutes.

Stir chocolate into the cream until it is fully combined, dark and creamy.

Allow to cool for a while then pour over second layer.

Allow to cool, refrigerate and serve when ready for it.

You could for that little extra chocolate grate some dark chocolate over the top of the ganache just before serving… four layers of chocolate instead of three… Truly Death By Chocolate.

Another recipe for special occasions, it’s a variation on the Death By Chocolate. My partner is more of a coffee addict than into chocolate so I devised this for them. It may seem like a lot of coffee in this but you can get between 12 and 16 servings so in proportion it’s not that bad. The sweetener I used was granulated monk fruit, which I’m loving using as there is no after taste, my partner says it needed a little more but I liked the bitter coffee taste. I think I will do both this and the chocolate version at Christmas when we have people over. Also thinking of experimenting with a lemon version of this, just needs a bit more thought.

Cappuccino Cream Pie

Mocha Crust

  • 125g/ 1/2 cup (one stick) butter
  • 2 tbsp cocoa
  • 3 tbsp instant espresso powder
  • 40g/ 1/4 cup sugar substitute (to taste)
  • 1 egg beaten
  • 150g/ 1 1/2 cups almond flour
  • 50g/ 1/2 cup unsweetened coconut

In a bowl over hot water melt your butter and sugar substitute and cocoa. Stirring until all the sugar sub melts.

Beat your egg and slowly pour it into the butter mix while you whisk stirring until it has mixed in.

Take the pot off the water and immediately stir in your coconut and almond flour.

Spread your almond flour/ chocolate mixture onto the bottom of your dish. Let it cool to room temp.

Coffee Cream Filling

  • 500ml/ 2 cups cream
  • 40-80g/ 1/4 to 1/2 cup sugar substitute
  • 3 egg yolks
  • 5 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1/4 tsp xanthan gum

Heat up your two cups of cream on medium. Whisk in your coffee. Let it heat up to a gentle simmer (do not allow your cream to boil).

In a separate bowl, place your egg yolks and whisk in your sugar substitute and vanilla.

Slowly add in your xanthan gum to the eggs, whisking continuously. DO NOT STOP.

Slowly pour in about 1/2 a cup full of the coffee cream into the eggs as you continue to whisk.

Mix it all together and then pour the mix back in pan and mix well.

Put it back onto a medium heat and stir continuously for about five minutes or until it has thickened up a bit.

Pour the mix on top of the base and leave to cool.

Decorate with a swirl of whipped cream and a coffee bean.

Or you could dust pie with additional instant espresso powder OR cocoa powder or grated unsweetened chocolate.

Cappuccino Cream Pie

recipe
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