ST. PATRICK'S CHOCOLATE GUINNESS - SUGAR FREE & KETO
Prep time
Cook time
Total time
Celebrate St. Patrick's Day with this mock Guinness spoon dessert. Velvety smooth, creamy chocolate, topped with Chantilly cream. Simply divine on its own. Marshmallows and shamrocks add an extra touch of luxurious indulgence.
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 1
Ingredients
- 170g unsweetened roasted almond milk
- 10g unsweetened cocoa powder (U.S. option HERE)
- 10g unsweetened dark chocolate - I use 100% Absolute Black (U.S. option HERE)
- 20g + 1 tsp Sukrin icing 'sugar' (U.S. alternative HERE) (or Make your Own)
- ½ tsp pure stevia powder (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
- 60g double cream
- a few drops vanilla extract (U.S. option HERE)
- (optional) Marshmallows (recipe HERE)
- (optional) marzipan shamrocks (see recipe notes)
Instructions
- using a sharp knife, cut the chocolate to shreds and set aside.
- in a small pan, put cocoa powder, 20g icing 'sugar', stevia powder and xanthan gum; hand-whisk to combine and then incorporate the milk, little by little, whisking continuously to prevent the formation of lumps.
- place the pan over medium heat, whisking frequently, until steaming (you do not want to reach simmering point), then remove from heat source and incorporate the shredded chocolate, stirring until melted - the mixture should become smooth and glossy.
- finally, stir in 20g cream, combine well, and transfer to a serving glass or cup.
- once the chocolate has cooled down, make the Chantilly by lightly whipping remaining cream together with 1 tsp icing 'sugar' and vanilla extract - it should be dense and fluffy, but pourable.
- top chocolate with Chantilly cream and enjoy with or without optional marshamallows and/or shamrocks.
Notes
To make the shamrocks, add a little green food colouring paste (U.S. option HERE) to a small piece (about 30g) of sugar free marzipan (I used Sukrin - not sure if available outside Europe) and knead it (using food-grade disposable gloves to avoid stained fingers - U.S. option HERE) until evenly coloured, then use a shamrock cookie cutter, stamp, or sugar mould such as THIS ONE (U.S. option HERE). Sprinkle with a little edible glitter if you wish, and leave to air-dry for a couple of hours (or for longer if you prefer a harder consistency).
You can substitute roasted almond milk for any other low-carb milk of your choice. Guar gum (U.S. option HERE) or glucomannan powder (U.S. option HERE) will also work in place of xanthan gum, but with a more viscous, less pleasant result.
Macros are exclusive of marshmallows and shamrocks.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
You can substitute roasted almond milk for any other low-carb milk of your choice. Guar gum (U.S. option HERE) or glucomannan powder (U.S. option HERE) will also work in place of xanthan gum, but with a more viscous, less pleasant result.
Macros are exclusive of marshmallows and shamrocks.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 383 Fat: 38g Net Carbs: 2g Protein: 5g
Recipe by Queen Keto at https://queenketo.com/st-patricks-chocolate-guinness-sugar-free-keto/