Keto Delight: Silken Chocolate Fudge in Hazelnut Cream

Allergens

Nut (hazelnut and almond)

Ingredients

• 200g sugar
• free dark chocolate (at least 70% cocoa)
• 1/4 cup granulated erythritol
• 1/3 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• 1 cup hazelnut flour
• 1 cup unsweetened almond milk
• 1/2 teaspoon cinnamon

Instructions

1. Prepare a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring that the bowl does not touch the water.
2. Chop the sugar free dark chocolate and add it to the bowl along with erythritol, heavy cream, butter, vanilla extract, and a pinch of sea salt. Stir until completely melted and smooth. Remove from heat and set aside to cool slightly.
3. In another bowl, combine hazelnut flour, almond milk, cinnamon, and mix well.
4. Gradually pour the chocolate mixture into the hazelnut mixture, stirring continuously until fully combined and smooth.
5. Cover the bowl with cling film and refrigerate for at least 2 hours or until set.
6. Scoop out the set mixture using an ice cream scoop or a spoon and place each serving on a plate.
7. Garnish with fresh berries and a sprinkle of cocoa powder, if desired. Serve chilled.

Chef’s Insight

This dessert is perfect for those following a keto diet but craving something indulgent and sweet.

Notes

This recipe can be easily doubled or tripled for larger gatherings.