Keto-licious Sugar Free Chocolate Fondant: 4 ingredients, 15 minutes baking time and just 1.9g carbs per slice.
But let me warn you now: this one is for chocolate connoisseurs only. Extremely rich. Moist. Velvety. Decadent. Pure chocolate keto heaven.
All you need is no-added-sugar dark chocolate, eggs, butter and icing ‘sugar’. It takes about 15 minutes to prepare and 15 minutes to bake. The rest is waiting time. Yep, that’s the difficult part: actually stopping yourself from diving in and trying this mouth-watering fondant IMMEDIATELY.
Let me warn you now: don’t give in to temptation or you’ll feel very let down. You must let the Keto-licious Sugar Free Chocolate Fondant set for a few hours. Which isn’t a bad thing, come to think of it. You could enjoy a long walk, meet up with friends, curl up on the sofa with a good book or sip a glass of wine whilst watching your favourite TV series. Whatever you fancy. Just don’t have a sneaky taste of the fondant!
The Two Main Ingredients I use for the Keto-licious Sugar Free Chocolate Fondant.
The superstar and main protagonist here is obviously CHOCOLATE.
You know that on keto you must minimise carbs, so milk chocolate is a no-no. But please don’t just buy any dark chocolate. Most dark chocolate has added sugar, so check the label. Generally speaking, higher cocoa content chocolate has less natural sugar and therefore carbs. But you can’t assume that will always be the case, so I repeat: check the label.
My favourite chocolate is Montezuma’s Absolute Black 100%. It is too bitter for me to eat out of the box. But with added sweetener it’s a different story. Unfortunately, you’ll only find it on-line – at ridiculously inflated prices, or at Sainsbury’s. Needless to say that whenever I see Montezuma’s on offer I buy the entire stock on display! It may be that, in countries outside the UK, Montezuma’s is more readily available, but I just wouldn’t know. If you live in the UK and you’ve seen Montezuma’s chocolate for sale other than in Sainsbury’s, please let me know.
The other key ingredient is ICING ‘SUGAR’.
The recipe indicates Sukrin icing ‘sugar’ for no other reason except convenience. If you want to make your own icing ‘sugar’ you can easily do that with erythritol and stevia. Just put 3 tablespoons of erythritol and 1/4 teaspoon of pure stevia crystals (more if you use a not-so-concentrated stevia brand) in a coffee grinder and whizz for 5-seconds. Rest and repeat 2-3 times until powdery. Your home-made keto icing ‘sugar’ is ready.
To make the Keto-licious Sugar Free Chocolate Fondant you need a bain marie (aka water bath, double boiler) to warm up the eggs over the hob. You also need two loaf moulds so as to create a water bath for the fondant. It is what allows it to bake whilst keeping it moist. I prefer silicone moulds, but sometimes I use Pyrex. It makes no difference, other than it is easier to extract the fondant from a silicone mould. Whatever you use, do remember to let the parchment paper overhang, as it will make the job of lifting the fondant out way easier.
Just one other thing. I cut the fondant into 10 slices, which may sound a bit stingy. Trust me. This Keto-licious Sugar Free Chocolate Fondant is so rich, I doubt anyone would be able to indulge with more.
Finally, don’t hesitate because you’ve read ‘bain marie’. It really is a piece of cake ;). And this fondant will definitely remove any chocolate craving you might have.
- Servings: 10
- Serving size: 1
- Calories: 234
- Fat: 22.2g
- Net Carbs: 1.9g
- Protein: 4.4g
- 220g dark chocolate (Montezuma's)
- 110g butter
- 3 large eggs
- 3 tbsp Sukrin icing 'sugar'
- Lightly butter a silicone or oven-proof glass loaf mould (approx 20cm x 11cm).
- Use parchment paper to line the buttered mould, allowing for some overhang so the fondant can be lifted out easily later.
- Lightly butter the parchment lining as well.
- Pre-heat oven to 220°C static.
- Melt butter, chocolate and icing 'sugar' in a medium pirex bowl in the microwave, until smooth and glossy, then set aside.
- Hand-whisk whole eggs in a bain marie to warm them up, then remove egg bowl from heat and whisk on high speed until the eggs have doubled in size and have become frothy, with peaks forming when lifting the whisk.
- Leave the bain marie water on the hob until it reaches boiling point, then turn off the heat.
- Fold eggs into chocolate mixture (not the other way around) ⅓ at a time, using a large hand whisk. Don't over mix.
- Transfer the mixture to your prepared mould and then place it inside a larger mould.
- Pour the hot water from the bain marie into the larger mould (about 2cm height).
- Bake for 5 mins, then cover loosely with foil and bake for a further 10 mins.
- Remove from oven and let the fondant cool completely before refrigerating it in its mould for at least 3 hours.
- Once set, lift fondant out and transfer onto a serving dish.
- Enjoy it on its own, or with whipped cream or vanilla ice cream.