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15 Minute Keto Lava Cakes |Quick and Easy Dessert

These 15 Minute Keto Lava Cakes are filled with chocolate gooey YUMMINESS.  Super easy to make and ready in just 15 minutes, this decadent keto dessert is the perfect Winter comfort food.  Serve with ice-cream and raspberries for the ultimate keto treat.

keto lava cake with raspberries

A few weeks ago I was binge watching my latest favourite series, Desperate Housewives, when I had an overwhelming craving for chocolate cake.   So in ‘Bree-like’ style, I got busy in the kitchen and came up with this ooey-gooey molten lava cake.  

My family of boys were happy to try it out as well, only I didn’t tell them it was sugar free… Shhhh!! These keto lava cakes really are HEAVENLY. So heavenly that I made the recipe 4 times in one week! My carb loving family, who usually stay away from my keto treats couldn’t get enough! Indulge without the guilt!

keto lava cake

WHAT ARE KETO CHOCOLATE LAVA CAKES?

A chocolate lava cake is simply a combination of chocolate cake  on the outside and a molten soufflé centre.  It presents as a cute little cup cake, then when it is cut open, ooey-gooey chocolate oozes out. Chocolate heaven!  The great thing about these keto chocolate lava cakes is they only have 4.5 g of carbs and they are gluten free.  So you can have your cake..and eat it too!

WHAT’S IN A KETO LAVA CAKE?

You can purchase lava cakes from the frozen section of many grocery stores.  But store bought lava cakes are often loaded with processed ingredients, refined sugar and trans fats.  Why not treat yourself with a lava cake that’s healthy and sugar free.  Can’t do dairy?  I have included alternatives for dairy free as well.   And even if you’re not following a keto diet, they are still a clean healthy treat to load up on healthy fats.

INGREDIENTS

The best chocolate lava cakes are made from quality wholesome ingredients.  

THE CHOCOLATE

I recommend using high quality chocolate to make your lava cakes.  It really makes a difference.  I used 90% Cocoa Lindt Dark Chocolate, then I added extra powdered sweetener and dutch processed cocoa for extra richness.  You can skip this step if you prefer the bitterness of the 90% Lindt or you can use 70 or 85% chocolate.  Just remember to calculate the macros for the different chocolate percentages as the carbs will be higher.  

THE BUTTER

As with the chocolate, the quality is important.  It is a good idea to use a healthier grass-fed butter for it’s nutritional benefits.  If you are dairy free, you can substitute the butter with grass-fed ghee or coconut oil.

WHICH KETO SWEETENER?

You can use any keto sweetener you prefer.  I used a powdered version, but granulated would be fine as well.  I like to use a Monkfruit/Erythritol blend as I love the taste.  If you are using stevia, you may like to reduce the amount used.  

Powdered Monk Fruit has a zero glycemic index and tastes exactly like sugar.  Monk Fruit has been used for hundreds of years in eastern herbalism to improve well-being.  Consequently it has earned the nickname ‘The Immortals Fruit’.  You can find powdered Monk fruit at Woolworths if you live in Australia, or purchase online from Lakanto.

ALMOND MEAL

The great thing about using almond meal is that it keeps the recipe gluten free.  The use of almond flour also gives it a slightly nutty taste which is AMAZING!

free 7 day keto meal plan

HOW TO MAKE 15 MINUTE KETO LAVA CAKES

  1. Preheat your oven to 180C/355F.
  2. In a microwave safe mixing bowl, add the chocolate, butter, cocoa powder, and 1/2 tsp. sweetener.
  3. Microwave at 30 second intervals, mixing in between until melted. Set aside.
  4. In a separate bowl, whisk the eggs until light and airy.
  5. Add in the melted chocolate mixture, almond meal, remaining powdered sweetener and salt.
  6. Whisk until just combined.
  7. Distribute the batter into 2 ramekins or a large muffin tray.
  8. Place in the oven for 9 to 12 minutes, depending on your desired level of ‘gooeyness’.
  9. Remove from oven and rest for a minute before transferring to a dessert plate.
  10. Sprinkle with extra powdered sugar and fresh raspberries.

READER FAVOURITE RECIPES

If you love this recipe, why not try some of my other keto desserts…

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15 Minute Keto Lava Cake

Prep Time 6 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 2
Calories 325
These 15 Minute Keto Lava Cakes are filled with chocolate gooey YUMMINESS.  Super easy to make and ready in just 15 minutes, this decadent keto dessert is the perfect Winter comfort food.

Equipment

  • ramekins

Ingredients

  • 55 g 90% Lindt Dark Chocolate (or other sugar free chocolate)
  • 1 tsp. cocoa powder (I used dutch processed Plaistowe)
  • 1 tsp. 1 tsp. powdered keto sweetener (for the chocolate mix)
  • 1 tbsp. grass fed butter (+ more for greasing ramekins)
  • 1½ tbsp. almond meal
  • 1½ tbsp. keto sweetener (granulated or powdered)
  • 2 medium eggs

Instructions 

  • Preheat your oven to 180C/355F.
  • In a microwave safe mixing bowl, add the chocolate, butter, cocoa powder, and 1/2 tsp. sweetener. Microwave at 30 second intervals, mixing in between until melted. Set aside.
  • In a separate bowl, whisk the eggs until light and airy.
  • Add in the melted chocolate mixture, almond meal, remaining powdered sweetener and salt. Whisk until just combined.
  • Distribute the batter into 2 ramekins or a large muffin tray.
  • Place in the oven for 9 to 12 minutes, depending on your desired level of 'gooeyness'.
  • Remove from oven and rest for a minute before transferring to a dessert plate.
  • Sprinkle with extra powdered sugar and fresh raspberries.

Notes

  • Store in the fridge and reheat by microwaving for 30 seconds to 1 minute.
  • Bake time will vary based on the size of the ramekins used and the temperature of your oven.
NUTRITION
Per Serve (93 grams)
 Protein: 9.5 g    |  Fat: 27 g   |    Sodium: 126 mg 
NET CARBS: 4.7grams
Author: phena79
Calories: 325kcal
Course: Dessert, Snack
Cuisine: American, French
Keyword: chocolate, dessert, easy keto, gluten free, Keto, keto chocolate recipe, low-carb

If you made this, tag it on Instagram @myketo_glow for a chance to be featured:)

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Keto peanut butter cup with peanut butter center exposed

Best Protein Packed Keto Peanut Butter Cups (Easy low-carb recipe)

These healthy keto peanut butter cups are decadently delicious and completely sugar free.  Learn how to make the best keto peanut butter cups – packed with protein and with only a few ingredients.  You’ll be surprised how easy they are to make!

Keto Peanut Butter Cups - 4 stacked with some spit open revealing peanut butter.
Protein packed keto peanut butter cups….decadent and delicious!

These peanut butter cups really are AMAZING. So amazing that I made the recipe 4 times in one week! My carb loving family, who usually stay away from my keto treats couldn’t get enough! So I am so pleased to be sharing this recipe with you… It really is SO easy and your non-keto friends will love them too!

WHAT IS A PEANUT BUTTER CUP?

A peanut butter cup is simply chocolate covered peanut butter.  It is made by moulding chocolate and encasing peanut butter in the middle.  This delicious combination of peanut butter and chocolate is very popular in America. The most famous being Reese’s Peanut Butter Cups.

WHAT’S IN REESE’S PEANUT BUTTER CUPS?

The most famous peanut butter cups are Reese’s Peanut Butter Cups.  These are mass produced candies which contain 23 grams of carbs per serve.  If you’re limiting carbohydrate intake on a ketogenic diet, one serving of Reese’s would be close to your entire carb intake for the day!

In addition to high amounts of sugar, Reese’s also contains lactose (from the milk chocolate), dextrose, soy lecithin, corn syrup and preservatives.

KETO PEANUT BUTTER CUPS RECIPE VS. REESE’S RECIPE

These healthier keto peanut butter cups aren’t loaded with sugar like Reese’s, making them a much better option for us keto-glowers.  And they aren’t loaded with preservatives or lactose either – making them perfect for those following a dairy free or vegan diet.  And even if you’re not following a keto diet, they are still a clean healthy treat to load up on healthy fats.

WHAT ARE KETO PEANUT BUTTER CUPS MADE OF?

This recipe is made up of two main ingredients – the chocolate and the peanut butter.

THE CHOCOLATE 

The chocolate used in this recipe is homemade, so you know exactly what goes into it.  Many recipes use store-bought keto chocolate for their peanut butter cups, but with only 3 ingredients, it’s just as easy to make your own.

The chocolate used in these keto peanut butter cups is dairy free and vegan friendly.  It is also slightly sweeter than the 90% Lindt many recipes use.  You can find a separate copy of my keto chocolate recipe here. 

POWDERED MONK FRUIT/ERYTHRITOL BLEND

It’s often hard to find the right sweetener for refrigerated keto products.  Many granulated sweeteners tend to crystallize with cooler temperatures.  But I used the powdered Monk Fruit by Lakanto and it worked a treat.  My chocolate was smooth and creamy, just what you want.

Unlike Maltitol, powdered Monk Fruit has a zero glycemic index and tastes exactly like sugar.  Monk Fruit has been used for hundreds of years in eastern herbalism to improve well-being.  Consequently it has earned the nickname ‘The Immortals Fruit’.  You can find powdered Monk fruit at Woolworths if you live in Australia, or purchase online from Lakanto.

If you can’t find powdered Monk Fruit, you can use any powdered erythritol or Allulose if you live in the US.

THE PEANUT BUTTER – PROTEIN PACKED

Many peanut butter cups recipes call for various ingredients to be added to the peanut butter mix.  But I’ve kept it simple.  All you need to add to the middle layer is peanut butter.  
The best peanut butter to use is an all natural version.  I used Mayver’s Protein + Peanut Butter with Hemp Seeds.  This peanut butter has that added extra ingredient – hemp seeds.  Along with their high protein count,  hemp seeds have a heap of other benefits.  You can find out more about the benefits of hemp seeds here.

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HOW TO MAKE THE BEST PROTEIN PACKED KETO PEANUT BUTTER CUPS

In a nutshell (no pun intended), the hardest thing about making these peanut butter cups is waiting for them to set. There are only a few simple steps that go into making them:-

  1. Prepare the mould. Place a silicon mould on a flat tray – this will stop the chocolate mould from bending when you place it in the freezer. Alternatively, you can line a muffin tray with 12 patty cake papers.  Set aside.
  2. Make the chocolate – Melt the cacao butter in a microwave or double boiler at low heat. If using a microwave, melt at 30 second intervals until the cacao butter is clear.  Stir well.
  3. Remove from heat and add the powdered monk fruit sweetener.  Stir well.
  4. Add the cocoa powder and mix well.
  5. Divide the chocolate mixture into two and set the other half to the side (this will be for the top layer of the peanut butter cups).
  6. Pour half of the liquid chocolate mixture into the moulds/lined tray and freeze for 20 minutes.
  7. Remove from the freezer and then spoon a little peanut butter onto the centre of each bit of chocolate.  Try to leave an edge of about 2mm.
  8. Place the moulds back in the freezer for 15 minutes to set.
  9. Remove from the freezer and distribute the second half of the chocolate onto the peanut butter.  Then place back into the freezer to set again for 20 minutes.
  10. Once set, remove from the moulds and serve cold.

READER FAVOURITE RECIPES

If you love this recipe, why not try some of my other keto desserts…

Keto Peanut Butter Cups - 4 stacked with some spit open revealing peanut butter.
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Protein Packed Keto Peanut Butter Cups

Prep Time 15 minutes
Freezing Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 111
These delicious keto chocolates made by moulding chocolate and encasing peanut butter in the middle.  Sugar free and protein packed..Yum!

Equipment

  • chocolate moulds
  • Double boiler (optional) or microwave safe bowl

Ingredients

Chocolate Layer/s

  • 100 g cacao butter
  • ⅓ cup Powdered Monk Fruit Sweetener ((I like Lakanto))
  • 50 g unsweetened cocoa
  • 10 drops flavoured liquid stevia (optional)

Middle Layer – Peanut Butter

  • 3 tbsp. natural peanut butter ( I used Mayver's Protein + Peanut Butter with Hemp Seeds)

Instructions 

Make the Chocolate

  • Start by making the chocolate.  Place a silicon mould on a flat tray – this will stop the chocolate mould from bending when you place it in the freezer. Alternatively, you can line a muffin tray with 12 patty cake papers.  Set aside.
  • Melt the cacao butter in a microwave or double boiler at low heat.  If using a microwave, melt at 30 second intervals until the cacao butter is clear.  Stir well.
  • Remove from heat and add the powdered monk fruit sweetener.  Stir well.
  • Add the cocoa powder and mix well.
  • Divide the chocolate mixture into two and set the other half to the side (this will be for the top layer of the peanut butter cups).
  • Pour half of the liquid chocolate mixture into the moulds/lined tray and freeze for 20 minutes.
  • Remove from the freezer and then spoon a little peanut butter onto the centre of each bit of chocolate.  Try to leave an edge of about 2mm.
  • Place the moulds back in the freezer for 15 minutes to set.
  • Remove from the freezer and distribute the second half of the chocolate onto the peanut butter.  Then place back into the freezer to set again for 20 minutes.
  • Once set, remove from the moulds and serve cold.

Notes

  • Store chocolate in the fridge or freezer – they shouldn’t melt (but I find it tastes much better cold)
    • These beautiful keto peanut butter cups are great for a holiday party or you can even be used as gifts for friends and family (you don’t even have to tell them they’re healthy!)
    • Perfect with a cup of tea or Keto Superglow Latte
 
NUTRITION
Per Serve (18 grams)
Calories: 111 kcal  |  Protein: 2.4 g  |  Fat: 11 g  |  Sodium: 20 mg   |  NET CARBS: 1.5 gram
Author: phena79
Calories: 111kcal
Course: Dessert, Fat bomb, Snack
Cuisine: American
Keyword: dairy free, easy keto, gluten free, keto peanut butter cups, low-carb, simple, snack

If you made this, tag it on Instagram @myketo_glow for a chance to be featured:)

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Ultimate Keto Chocolate Recipe – Decadent, Creamy (Easy Dessert)

If you are looking for the ultimate keto chocolate recipe, this one is going to top your list. After trying endless recipe variations, this one comes out on top. Not only is it easy to make, but it will have you licking the bowl. Rich and decadent, smooth and creamy – it’s perfect for any keto chocolate dessert recipe.

A selection of keto sugar free chcolates surrounded in decrotove straw - shows dark keto chocolate
Ultimate Keto Chocolates – perfect for any occasion

So I have a guilty secret….

I have a habit I haven’t been able to break since starting keto 5 years ago.  Sometimes i sneak behind the closed doors of my bedroom and out it comes…

The only evidence it was there will be tiny little brown crumbs… (if any missed my mouth).. YES, it’s chocolate.  Chocolate is the love of my life.. Second to my husband (Mr Lovintime) and my two beautiful boys.

The problem with store bought chocolate

Mostly I like to indulge in the 90% Lindt as it is super low in carbs.  It’s always a great option, as they stock it at all the local supermarkets.  But it can be expensive.  I usually buy it when it goes on sale.  However, the 90% is an acquired taste.  Some people don’t the bitter taste.

Other store bought ‘sugar free’ chocolates can be loaded with nasties. You need to check the ingredients, as often they are sweetened with maltitol.   Maltitol has a similar glycemic index to sugar meaning it will have quite a bit of a spike when it comes to blood sugar.

My New Favourite

So Lindt WAS my go to, until now.  I’ve finally found a recipe that’s not going to break the bank, has the sweetness of regular dark chocolate, and is super easy to make. I’m sure this will become a regular in your house too when you taste how decadent and smooth it is – with just the right amount of sweet.

3 tiny Keto Chocolate Easter eggs

WHAT’S IN THE ULTIMATE KETO CHOCOLATE RECIPE?

I’ve tried so many different ingredients but these seem to work best here in Australia.

Cacao Butter 

I’ve made chocolate with butter, coconut oil, and ghee.  The problem with these is that they need constant refrigeration, otherwise they will melt.  If you use cacao butter, the chocolate can sit out at room temperature and not melt, providing the room temperature is not higher than 38 degrees.

As far as the health benefits go, cacao butter has been labelled a SUPERFOOD. Who would have thought that eating chocolate was good for you!?  

Cacao Butter, along with cacao powder comes from the cacao bean.  Its plant origins make it dairy free and vegan.  This makes cacao butter much more easily digestible.

In addition, cacao butter is extremely high in healthy fats and antioxidants.  Antioxidants can help improve the immune system, promote heart health, and lower inflammation.

Unsweetened Cocoa

A few weeks ago I tried a recipe similar to this but used raw cacao powder in it.  It was terrible.  I had forgotten that raw cacao is quite bitter – even for seasoned Lindt 90% lovers like me.

So, I decided to use regular unsweetened cocoa in this recipe and it made a huge difference.  It wasn’t bitter at all, but much more like your regular dairy milk chocolate in taste and texture, only minus the dairy.

Powdered Monk Fruit/Erythritol Blend

It’s often hard to find the right sweetener for refrigerated keto products.  Many granulated sweeteners tend to crystallize with cooler temperatures.  But I used the powdered Monk Fruit by Lakanto and it worked a treat.  My chocolate was smooth and creamy, just what you want.

Unlike Maltitol, powdered Monk Fruit has a zero glycemic index and tastes exactly like sugar.  Monk Fruit has been used for hundreds of years in eastern herbalism to improve well-being.  Consequently it has earned the nickname ‘The Immortals Fruit’.  You can find powdered Monk fruit at Woolworths if you live in Australia, or purchase online from Lakanto.

If you can’t find powdered Monk Fruit, you can use any powdered erythritol or Allulose if you live in the US.

Liquid Stevia Flavour

I added liquid Stevia flavouring to my chocolate.  Unlike normal stevia, this doesn’t seem to have a funny aftertaste.  I added it to half of the recipe and kept the other half plain.  SUPER yummy!  Beautiful caramel flavoured chocolate.

Ultimate Keto Chocolate Flavour Variations

  • Caramel – Add 10 drops of flavoured Stevia (or to taste)
  • Hazelnut – Add 10 drops of flavoured Stevia or keto syrup with a few hazelnuts added in.
  • Peppermint – Add a  few drops of food grade peppermint oil to your   chocolate – not too much though, as it has a really strong taste.
  • Coconut – Add in some shredded coconut and a tiny bit of sea salt for a ‘coconut-rough’ flavour.
  • Almond – Add chopped almonds to your mix… don’t forget the extra calories in your macros.

Moulds for your Keto Chocolate Recipe

I like to use silicone moulds for all of my chocolate making.  But if you don’t have access to moulds, you can line any tray with baking paper and spread out the chocolate mixture over the tray.  Freeze, then cut into pieces of chocolate bark when you’re finished.

HOW TO MAKE THE ULTIMATE KETO CHOCOLATE 

These are so easy and quick to make, the hardest part is waiting for them to set so you can eat them!  But all good things come to those who wait!

There are five easy steps to make these.

  1. Melt the cacao butter – You can use a double boiler method, or you can simply microwave the cacao butter in 30 second intervals, stirring in between.
  2. Add the powdered monk fruit and unsweetened cocoa. You need to make sure the cacao is hot enough so the powdered mon fruit fully dissolves.  I recommend adding the powdered sweetener first, followed by the cocoa.  
  3. Mix well, you can continue to mix over the heat of the double boiler, or place back into the microwave for 30 seconds to warm it up.
  4. Pour your chocolate mixture into moulds or a lined baking tray.
  5. Allow to set in the fridge/freezer for one hour.
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Ultimate Keto Chocolate

Prep Time 5 minutes
Freezing Time 30 minutes
Total Time 35 minutes
Servings 10
Calories 99
Learn how to make the most decadent Keto Chocolate with this easy recipe.  With only 3 ingredients and .5 net carbs per piece, you’ll never want to buy store bought chocolate again.

Equipment

  • chocolate moulds
  • double boiler (optional)

Ingredients

  • 100 grams Cacao Butter
  • ⅓ cup Powdered Monk Fruit Sweetener (or sweetener of choice)
  • 50 grams Unsweetened cocoa powder
  • 10-15 drops Flavoured Liquid Stevia (optional)

Instructions 

  • Place the silicon mould on a flat tray – this will stop the moulds from bending when you put them into the freezer. Set aside. Line a tray with non stick baking paper if not using moulds.
  • Melt the cacao butter in a microwave or double boiler at low heat.  If using a microwave, melt at 30 second intervals until the cacao butter is clear.  Stir well.
  • Remove from heat and add the powdered monk fruit sweetener.  Stir well.
  • Add the cocoa powder and mix well.
  • Add flavoured stevia drops, nuts or any flavourings you want to include, then mix through.
  • Pour the liquid chocolate mixture into the moulds/lined baking tray. Freeze/refrigerate for at least 30 minutes.

Notes

  • Store chocolate in the fridge or freezer – they shouldn’t melt (but I find it tastes much better cold)
  • This beautiful chocolate is great for a holiday party or can even be used as gifts for friends and family (you don’t even have to tell them they’re healthy!)
  • Perfect with a cup of tea or Keto Superglow Latte
NUTRITION
Per Serve (18 grams)
Calories: 99 kcal  |  Protein: 1 g  |  Fat: 11 g  |  Sodium: 1.1 mg   |  NET CARBS: 1 gram
Author: phena79
Calories: 99kcal
Course: Dessert, Snack
Cuisine: paleo, vegan
Keyword: cacao, chocolate, easy keto, Keto, keto chocolate recipe, low-carb, vegan

If you made this, tag it on Instagram @myketo_glow for a chance to be featured:)

Other Delicious Dessert Recipes from My Keto Glow

Rating: 1 out of 5.
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Keto Vegan Rum Balls – Easy Christmas Treat

These vegan rum balls are super easy to make and the perfect Christmas keto treat. With only 2.4 grams of net carbs per serving, they won’t add to the Christmas waist line.

Super easy Keto Vegan Rum Balls

KETO VEGAN RUM BALLS

Baking was a huge event for our family growing up.  My Nana would spend hours is the kitchen making cakes, and puddings and all kinds of Christmas treats.  My favorite was always rum balls.

The moment I saw the bottle of Bunderberg Rum out on the kitchen bench, I knew CHRISTMAS WAS COMING!! 

But the rum balls I had growing up with were loaded with refined sugars and all sorts of nasties.  And and because I really didn’t care about what I ate, I loaded up on them.

SUPER EASY… SUPER QUICK

I first planned to make these rum balls for a school event.  But I scrapped my plans thinking they would take too long time to make.  Boy was I wrong. When I finally made them last weekend – they only took 20 minutes!  #WINNING!

I can see this vegan rum ball recipe taking first place on my list of Christmas recipes from now on.  You won’t believe how quick and easy they are to make.  And with only 2.4 grams of net carbs, they won’t add to the Christmas waistline?.

WHAT’S IN A KETO VEGAN RUM BALLS?

  1. Cacao Butter

One of the challenges with rum balls is that they need to be refrigerated until served.  But often they are left on the table for a while at a party or on Christmas Day.

In this recipe I used cacao butter. This helps the rum balls stay together.  Alternatively you could use more coconut oil or ghee.

Cacao butter has many healthy benefits.  Also, it is an alternative form of butter for those who cannot have dairy.

Most good health food stores stock cacao butter.  I get many of my keto products from my local pharmacy (Guardian Pharmacy Zilzie).  They are AMAZING (unsponsored).

NOTE: In this recipe, the cacao butter needs to be melted down.  You can do this by placing the butter in the microwave for 20 to 30 seconds.

  1. Coconut Oil

Make sure it is in liquid form. If you live in a cooler climate, you can melt it in the microwave for 20 to 30 seconds.

  1. Cacao or Cocoa Powder

You can use either depending on your preference.  I used cacao as it’s slightly better in its nutritional profile.

  1. Powdered Keto Sweetener

I used Erythritol for my rum balls.  However, you can use whatever sweetener you prefer.  I chose the powdered form as the granulated versions can sometimes be a little gritty.

If you can’t get the powdered form, I often grind my granulated sweeteners in a spice grinder to give them a finer texture. You could also use a food processor or blender powder it.

  1. Rum

I use Bundaberg Rum because Mr Lovintime (aka my husband) is really a pirate and drinks tons of the stuff! (LOL).

You can use any sort of dark rum that you have.  Even spiced rum or brandy would change up the flavor.

I used a fair bit of rum in this recipe.  You can tone it down a bit and put less rum in…. And if you want to skip the booze and give them to the kids, you can substitute the rum for rum extract. 

  1. Vanilla Extract

I usually use an alcohol free version for most of my cooking.  But since you are already adding in the giggle juice, it doesn’t really matter ?.

  1. Almond flour or almond meal

Almond flour or almond meal can be used. It doesn’t make much of a difference. Just use which ever one you have.

  1. Desiccated Coconut

Don’t use shredded coconut as the rum balls tend to fall apart more easily.  If needed, shredded coconut can be refined further in a food processor.  It is easier if you buy it already done – just make sure it doesn’t have any added sugar.

HOW TO MAKE KETO VEGAN RUM BALLS

I’ve split the recipe into two parts – the ‘Chocolate Drizzle’ and the ‘Dry Ingredients’. Mostly because I really wanted to use the word ‘drizzle’ ?. I’ve got all sorts of Snoop Dog catch phrases happening in my brain at the moment!

Tip: You can re-make the drizzle (without the rum) while the rum balls are setting.  Dip the frozen rum balls in the drizzle for an extra chocolaty rum ball.  Of course, you will need to account for the extra carbs if your following a keto diet.

Choc-Drizzle

  1.  Melt the coconut oil, cacao butter and/or ghee in the microwave for 20—30 seconds in a microwave safe bowl.
  2. Add in powdered sweetener, cacao, vanilla extract, rum, and salt.

Dry Ingredients

  1. Mix the almond flour and coconut flour together in a separate bowl.
  2. Spoon in the chocolate drizzle and mix well.  If the mixture is too wet, you can add more coconut.
  3. Roll the mixture into small balls.  Then coat each rum ball with extra coconut. 

TIP: Skip the coconut coating if you are coating in extra chocolate drizzle.

Roll the Keto Vegan Rum Balls in the coconut coating
  1. Place the rum balls into the freezer to set for 30 min. Enjoy and try not to eat them all at once!
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Keto Vegan Rum Balls

Prep Time 10 minutes
Cooling Time 20 minutes
Total Time 30 minutes
Servings 9
Calories 135
This truffle-like keto dessert is flavored with rum and chocolate. Super easy to make and dairy free.

Equipment

  • Food processor or blender (if using shredded coconut)

Ingredients

Chocolate Drizzle

  • 1 tablespoon cacao buttons (15 grams if using cacao chunks)
  • 2 tablespoons coconut oil (melted)
  • 1 tablespoon powdered Erythritol (or sweetener of choice)
  • 2 tablespoons cacao powder
  • 1 teaspoon alcohol-free vanilla extract
  • 60 ml Bundaberg Rum (or dark rum of choice)
  • pinch Himalayan salt

Dry Ingredients

  • 3/4 cup almond flour (or almond meal)
  • 2 tablespoons coconut flour
  • 1/2 cup desiccated coconut (see notes above)
  • extra coconut for rolling

Instructions 

Chocolate Drizzle

  • Melt the coconut oil, cacao butter and/or ghee in the microwave for 20—30 seconds in a microwave safe bowl.
  • Add in powdered sweetener, cacao, vanilla extract, rum, and salt. Mix well.

Dry Ingredients

  • Mix the almond flour and coconut flour together in a separate bowl.
  • Spoon in the chocolate drizzle and mix well.  If the mixture is too wet, you can add more coconut.
  • Roll the mixture into small balls.  Then coat each rum ball with extra coconut. 
  • Place the rum balls into the freezer to set for 30 min. Enjoy and try not to eat them all at once.

Notes

  • Store rums balls in the fridge or freezer.
  • These delicious rum balls are great for a holiday party or can even be used as gifts for friends and family (you don’t even have to tell them they’re healthy!)
Author: phena79
Calories: 135kcal
Course: Appetizer, Dessert, Snack
Cuisine: Dairy-free, Low-Carb, paleo, vegan
Keyword: christmas, dairy free, Easy, Keto, low-carb, rum, snack, vegan

Nutrition Facts

Serving size 22 g (1 oz)

Servings per container 9

Amount per serving
Calories 135

Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Keto Coconut Choc-Mint Slice (easy, no-bake recipe)

This indulgent chilled slice is bursting with cool peppermint goodness. It consists of a shredded peppermint coconut base, and a choc-mint top. This decadent slice is easy to make with no baking required.

Growing up in Australia meant that the ever popular Mint Slice always ended up on the table for a special treat. Some people are Tim Tam lovers, while others prefer the cool taste of a Mint Slice…. I am a Mint Slice LOVER!

Still, even now I face the temptation – when Mr Lovintime (my gorgeous hubby), arrives home with a double packet!! There is something about rich creamy chocolate paired with refreshing peppermint. It’s like peas and carrots… They really are the perfect match.

Now this is not really like a traditional Mint Slice, but the flavors are just as beautiful. And…it is loaded with healthy ingredients that will keep you satisfied (unlike the whole packet of Mint Slice biscuits I would usually eat!!). With only 2.8 grams of net carbs, you can enjoy this guilt free.

WHAT’S IN A KETO COCONUT CHOC-MINT SLICE

  • Collagen – packed with protein, helps keep hunger at bay, benefits your hair, skin and nails
  • Spirulina – gives the base its green color, nutrient packed with vitamins and antioxidants
  • Ghee – a butter substitute, lactose free, perfect for dairy intolerance
  • Erythritol – a natural low-carb sweetener found in many fruits, it has no aftertaste
  • Cacao powder – high in antioxidants and essential minerals (such as selenium, magnesium and chromium)
  • Coconut – a high fat fruit which promotes blood sugar regulation

RECIPE TIPS

  • I used a food processor to break down the coconut. Alternatively, you can use a high-powered blender.
  • Alternatively, desiccated coconut could be used. Just make sure you check the ingredients label to make sure it has no added nasties.
  • The recipe calls for ghee to be used. You can substitute for coconut oil if going dairy-free.
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Keto Coconut Choc-Mint Slice

Prep Time 20 minutes
Chill Time 1 hour
Servings 10
Calories 278
This indulgent chilled slice is bursting with cool peppermint goodness. It consists of a shredded peppermint coconut base, and a choc-mint top. This decadent slice is easy to make with no baking required. The perfect keto, low carb treat.

Equipment

  • food processor

Ingredients

  • 300 grams desiccated or shredded coconut
  • 1 teaspoon Spirulina powder
  • 6 tablespoons collagen peptides
  • 2 tablespoons Erythritol (or 1.5 tablespoons granulated Stevia)
  • pinch Himalayan salt
  • 2 tablespoons Ghee (or coconut oil if dairy free)
  • 6 drops peppermint oil (food grade – I use doTERRA)
  • 3 teaspoons vanilla extract

Choc-Mint Top

  • 1 tablespoon powdered Erythritol (or 8 to 10 drops alcohol free liquid Stevia)
  • 2 drops food grade peppermint oil
  • 1 tablespoon cacao powder
  • 1 tablespoon ghee or coconut oil
  • 2 tablespoons coconut oil

Instructions 

BASE

  • Melt the ghee or coconut oil so that it is at room temperature
  • Add the coconut to your food processor and mix until it becomes a fine texture. Skip this step if using desiccated coconut (just add desiccated coconut in).
  • Add all remaining ingredients and mix until well combined (you may need to stop a few times and scrape down the sides with a spatula).
  • Line a slice pan with baking paper.
  • Spoon out the ingredients into the tray and press down with a spatula or your finger tips. The slice needs to be well compacted and should be about 1cm thick.
  • Place slice into the freezer to set (1 hour)

Choc-Mint Topping

  • Remove the base from the freezer and work quickly to mix the Choc-Mint top.
  • Melt the ghee or coconut so it is in liquid form (not too warm).
  • Combine remaining topping ingredients in a bowl.
  • Using a hot knife, cut the slice into approximately 10 pieces or 20 smaller pieces. The hot knife will make it easier to cut.
  • Spoon the Choc-Mint topping over the base and place back into the freezer for 5 to 10 minutes.
  • Serve chilled.

Notes

 
Author: phena79
Calories: 278kcal
Course: Dessert, Snack
Cuisine: Low-Carb, paleo
Keyword: dessert, Easy, Keto, mint, slice, snack

Nutrition Facts

Serving size 47 g (2 oz)

Servings per container 10

Amount per serving
Calories 278

Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 10mg 4%
Sodium 33mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 20%
Sugars 2g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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