Tag Archives: CHocolate


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Keto Chocolate Cake, 2 ingredients

Keto 2 Ingredient Chocolate Cake

  • 1 Egg, separated
  • 2 oz Sugar-Free Chocolate Chips, melted


  1. Preheat oven to 350F.
  2. Whisk egg white to soft peaks.
  3. In a separate bowl, whisk together egg yolk and melted chocolate.
  4. Fold the egg white into the chocolate mixture.
  5. Pour batter into a lightly oiled ramekin.
  6. Bake for 20 minutes.

Recipe Notes

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 1
Nutritional Information:
Energy – 80 kcal
Protein – 7 g (36%)
Fat – 5 g (59%)
Carbohydrates – 2 g(5%)
Fiber – 1 g

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Chocolate Lasagna/ low carb


Low Carb Chocolate Lasagna Sugar-free Dessert (no-bake)

Low Carb Chocolate Lasagna is a great sugar-free chocolate dessert made with a chocolate cookie base, cream cheese layer, chocolate pudding and whipped cream. This large dessert is great for gatherings. Course DessertCuisineAmericanPrep Time 20 minutesCook Time 20 minutesTotal Time 40 minutesServings 16Calories 387kcalAuthor lowcarbmaven.com



  • 1 recipe Low Carb Chocolate Pastry Cream


  • 2 cups almond flour (180 g)
  • 1 cup (90 g) Bob’s Red Mill Shredded Coconut
  • 1/3 cup (25 g) cocoa powder
  • 1/4 cup erythritol
  • 6 tablespoons salted butter


  • 2 cups (16 oz) heavy cream
  • 2 tablespoons erythritol, powdered
  • 1 teaspoon stevia glycerite
  • 1 teaspoon vanilla extract


  • 8 ounces cream cheese, softened
  • 2 tablespoons almond milk
  • 2 tablespoons erythritol, powdered
  • 1/8 teaspoon stevia glycerite
  • 1 1/2 cup whipped cream to be folded in


  • 4 squares Ghirardelli Midnight Reverie, grated


  • Make the Chocolate Pudding: Prepare the Low Carb Chocolate Pastry Cream and let it cool before continuing. *This can be made several days before.
  • Make the Chocolate Cookie Crust: Grind the unsweetened coconut, 1/2 cup at a time, in a coffee/spice grinder and grind until fine. Put the ground coconut into a medium bowl. Powder the erythritol and add it and the rest of the dry ingredients to the bowl with the coconut. Whisk together to combine. Melt the butter or coconut oil and pour over the ingredients. Combine to form a moist crumbly mixture.
  • Dump the ingredients into a 13×9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. First with your hands, then with a flat bottomed glass, press the chocolate crust mixture firmly into the dish. Remove the waxed paper and continue with the recipe or *bake in a preheated (350) oven for about 10 minutes and then let cool completely. *This can be made the day before.
  • Make the Whipped Cream: Whip the cream with the vanilla and sweeteners until stiff.
  • Cream Cheese Layer: Soften the cream cheese in the microwave and then using a hand mixer, whip it with the sweeteners and almond milk until nice and light. Adding 1/2 cup of whipped cream at a time, fold 1 1/2 cups of whipped cream into the cream cheese. Spread evenly over the base and refrigerate.
  • Chocolate Pudding Layer: With a hand mixer, whip the cold pudding. Spread over the cream cheese layer.
  • Whipped Cream Topping: Carefully, spread the remaining whipped cream over the chocolate pudding layer and refrigerate several hours.
  • To finish the dessert, grate chocolate or sift cocoa powder over the top.


This is a VERY large dessert and easily serves 16-24 people.***NOTE: Baking the bottom layer produces a shortbread-cookie-like texture: not baking, produces a sandier and softer textured bottom layer***Nutrition FactsLow Carb Chocolate Lasagna Sugar-free Dessert (no-bake)Amount Per ServingCalories 387Calories from Fat 351% Daily Value*Fat 39g60%Carbohydrates 7g2%Fiber 3g13%Protein 7g14%* Percent Daily Values are based on a 2000 calorie diet.


Calories: 387kcal | Carbohydrates: 7g | Protein: 7g | Fat: 39g | Fiber: 3g

Low Carb Chocolate Lasagna Sugar-free Dessert (no-bake) – Copyright Low Carb Maven August 10, 2015

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Keto Chocolate Mousse

Ingredients You Need :

  • 1 ½ cup Heavy whipping cream.
  • 1/3 cup Cocoa powder.
  • 2 tbsp Sweetener of choice ( Stevia or Swerve ).
  • Dark Chocolate Chunks.

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Step-By-Step Instructions :

1. Gather all the Ingredients.


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2. With a hand mixer or stand mixer, whip heavy whipping cream with a whisk on medium speed.


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3. Once it thickens, add sweetener and cocoa powder.


4. Whisk again until stiff peaks form. Add almond extract if desired and whisk one last time.Report this ad


5. Add to a piping bag and pipe into glass of choice. Serve with extra dark chocolate!


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Gluten Free Chocolate Cake

Best Gluten-Free Chocolate Cake


  • 2 cups gluten-free all-purpose baking flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 to 2 teaspoons instant espresso powder
  • 1/2 teaspoon xanthan gum
  • 1 cup boiling water
  • 1 cup unsweetened almond milk
  • 1 cup canola oil
  • 4 teaspoons vanilla extract
  • Confectioners’ sugar


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using gluten-free flour.
  • In a large bowl, whisk the first 10 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners’ sugar before serving.
Nutrition Facts

1 slice: 310 calories, 17g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 3g protein. Originally published as Best Chocolate Cake in Fast Track 2019

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