This rich keto low carb chocolate ganache is a chocolate lovers’ dream dessert. The most heavenly of sugar-free desserts and it’s incredibly easy to make!
You may recall a few months ago, I floated out a very important, possibly ground breaking theory. It’s a simple theory but it’s quite spectacular: Chocolate ganache fixes everything. At the time, I was mostly referring to the fact that it helps mask my incredibly poor cake-frosting abilities under a lovely layer of rich chocolate-y goodness. I really am remarkably bad at frosting cakes but I am also remarkably good at pouring ganache over them. And then no one notices my patchy, messy frosting. But the reality is that chocolate ganache is so much more than a distraction from messy frosting. Ever so much more. Because chocolate ganache just might be one of the richest, tastiest, most delicious chocolate creations in all the world. And as such, it has great power. It has the power to soothe ruffled nerves and brighten the lousiest of days. It can create bonds of friendship in the unlikeliest of people. Everyone swoons at chocolate ganache, so if ever you are in a situation of high tension with bitter foes ready to do battle, just whip up some chocolate ganache. Peace is restored. Everyone is happy. Until the ganache is gone. Then you are screwed!
For a long time, my problem has been making a sugar-free chocolate ganache that is truly authentic. “Real” chocolate ganache is a simple mixture of cream and semi-sweet chocolate. But I don’t use semi-sweet chocolate. And unsweetened chocolate is very finicky and prone to seizing at the least provocation. I attempted the cream/chocolate combination several times early on in my low carb career and got a goopy, irretrievable mess. Determined not to live without chocolate ganache, I made up my own version which involved butter, unsweetened chocolate, cocoa powder and sweetener. And it made for a very acceptable and delicious, but not so authentic, chocolate sauce that tasted and behaved so much like real ganache, I was happy enough. I thought I was satisfied.
And then I came across a Martha Stewart recipe that I wanted to revamp and I found I wasn’t quite as satisfied as I’d previously thought. Martha’s Crisp Coconut and Chocolate Pie had me gagging for real chocolate ganache, made simply by melting chocolate with heavy cream and creating that unbelievably smooth, rich finish. So I decided to screw up my courage and attempt the unsweetened chocolate/cream mixture again, this time with several years of low carb experience under my belt. I was nervous, no question. I hate wasting ingredients and I particularly hate wasting chocolate. But I thought I knew enough about how my sweetener (Swerve), my chocolate and my cream behave that I might attempt it once more. One thing I knew was that powdered Swerve has a tendency to create a thicker end product, so I cut back on the total amount of chocolate compared to other ganache recipes. I also helped sweeten the ganache with a little stevia. And a little vanilla helped give it that semi-sweet chocolate flavour.
I won’t lie; this was really a leap of faith for me. But one of the ingredients that really helped make it work? Patience. I knew I needed to let that chopped chocolate melt completely in the hot cream before I whisked it together. Even so, I could hardly believe my luck when I began to whisk and got an incredibly smooth chocolate mixture. I breathed a huge sigh of relief as I poured it into my coconut macaroon crust. Real low carb chocolate ganache conquered. I am on top of the world.
Chocolate Ganache Tart with Macaroon Crust
Rich sugar-free chocolate ganache poured into a coconut macaroon crust. The most heavenly of low carb desserts and it's incredibly easy to make!
- 2 large egg whites, room temperature
- 1/4 cup granulated Swerve Sweetener
- 1/2 tsp vanilla extract
- 1 & 1/2 cups shredded coconut
- 1 & 1/4 cup heavy cream
- 1/2 cup powdered Swerve Sweetener
- 1/4 to 1/2 tsp liquid stevia extract (depending on how sweet you like it)
- 1/2 tsp vanilla extract
- 6 ounces quality unsweetened chocolate, finely chopped
- Preheat oven to 300F and grease a 9-inch glass or ceramic pie pan.
- Beat egg whites with sweetener and vanilla until stiff peaks form and mixture is glossy. Gently fold in shredded coconut until combined.
- Spread mixture over bottom and up the sides of prepared pan. Cover edges with strips of foil and bake 35 minutes. Remove foil and bake 5 to 10 minutes more, or until edges are lightly browned. Remove and let cool.
- In a medium saucepan over medium heat, whisk together cream and powdered sweetener. Bring to just a boil, then remove from heat. Stir in stevia and vanilla extracts.
- Add chopped chocolate and let sit 5 minutes until chocolate is completely melted, then whisk until smooth.
- Pour ganache into crust and refrigerated until set, about 3 hours.
Serves 12 (this stuff is seriously rich!). Each serving has 11.8 g of carbs and 7.04 g of fiber. Total NET CARBS = 4.76 g.
Food energy: 350kcal Polyunsaturated fatty acids: 0.76g Total fat: 33.22g Calories from fat: 299 Cholesterol: 33mg Carbohydrate: 11.80g Total dietary fiber: 7.04g Protein: 4.91g Sodium: 32mg