All recipes are gluten-free, low-carb and sugar-free. As always!
1. Keto Hot Chocolate (vegan)
Makes 2 cups
- 25g (half bar) of Funky Fat Choc Dark (or another flavour you like)
- 140ml thick coconut milk (> 70% coconut)
- 3 tbsp pure cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla (vanilla bean seeds)
- 1tsp of erythritol - but only if you want it to be extra sweet because the chocolate is already a little sweetened.
- Extra coconut cream as topping: For the coconut cream, you need to put a can of coconut milk in the fridge overnight. So, carefully open the can and remove the water. With a spoon remove the fattiest part of the coconut milk, which will be the cream. Beat it if you want to add it to your chocolate.
- In a saucepan, melt the chocolate over low heat.
- Raise the temperature to medium heat and add the coconut milk, cocoa powder, cinnamon, vanilla and erythritol. Stir constantly for 10 minutes.
- The chocolate will thicken as you stir, although it may seem very liquid at first. Lower the heat and continue stirring for 5 more minutes.
- Serve the hot chocolate in 2 mugs, then add the cold coconut cream on top (if you want) and sprinkle it with extra cocoa powder or cinnamon.
2. Keto Chocolate Cheesecake
This recipe is made by Andrea from La ketogenia, and is perfect for your Christmas dinner or brunch. Or whenever. Imagine how pretty this would look on your table... and how delicious in your tummy?
For the base:
- 100g almond flour
- 3 tbsp raw cocoa powder (unsweetened)
- 3 tbsp sweetener of choice
- 70g melted butter
For the filling:
- 300g sour cream or yoghurt
- 150g cream cheese
- 3 tbsp cocoa powder (unsweetened)
- 150g Sweetener of choice
- 1 tbsp vanilla
- 6 gelatin gelatin sheets
- 1 cup almond milk
- 3 tbsp peanut butter (unsweetened)
For the topping:
- 50g Funky Fat Choc Dark
- 1 tbsp coconut oil
- 1 tbsp peanut butter
- Put the gelatine sheets in a glass with cold water, set aside.
- Mix all the Base ingredients and place in a round oven mold, use your hands to press down to make an even layer.
- Bake the base at 170º for 15mins approximately.
- Place all the ingredients for the filling except the almond milk and gelatine sheets in a blender, blend for 1 min.
- Warm up the almond milk in the microwave, meanwhile remove the gelatine sheets from the water, once heated dissolve them in the milk.
- Add the milk + gelatine to the blender and blend for 2 mins.
- Add the filling to the cooled base and place in fridge for at least 5 hours.
- Then just enjoy it!
3. Keto Chocolate Mousse (vegan)
- 180 grams of ripe avocado
- 60 grams of erythritol
- 290 grams of coconut milk, chilled in the fridge overnight
- 25 grams of cacao powder
- 1 bar Funky Fat Foods Dark Chocolate, melted
- 1 pinch salt
- Simply combine all of the ingredients in a food processor or blender and pulse until smooth. If you do not have access to a blender or food processor, start by mashing the avocado until it is completely smooth before adding the other ingredients. Whisk until thoroughly combined and smooth!
- Divide the mixture among 4 glasses and chill for a minimum of 1-2 hours.
- Serve with coconut whipped cream, raspberries or topping of choice!
4. Keto Chocolate Marble Banana Cake
This cake... is just. We don't have words. When the girls from Yummy Ceto sent it to us we could not do anything else but drool. Still happens. Imagine some extra chocolate melted on top?! Oh my.
If you're already asking yourself how bananas can be keto... Well, the size of the banana you use will make a difference when it comes to the total net carb in this recipe. They used a tiny banana for a full cake.
If you're doing a carb-up this Christmas, or if still fits on your daily macros, go for the banana. But you can also swap the banana for an avocado. The taste will be different but still amazing! Avocado goes well with anything, it's almost like cauliflower nowadays
But if you do so, we think you might need to add a bit of you favorite sweetener to this cake. Try the batter and see before putting in the oven.
- Preheat the oven to 170 degrees.
- Beat the 4 eggs and add chicory syrup, lime and lemon zest, mashed banana and vanilla.
- In another bowl, mix the dry products. Almond flour, cinnamon and yeast.
- Mix the dry ones with the wet ones and separate a part in another bowl to mix it with the chocolate
- In a small bowl, melt the chocolate bars in the microwave or au bain marie with a teaspoon of coconut oil.
- Grease the mold with butter or ghee.
- Put a layer of dough without the melted chocolate and alternate it with another on top with chocolate until filling.
- Put in the oven for 35min at 175º or until it is done on the inside checking with a metal fork inside.
- Let it rest for about 15 minutes and enjoy! You can put hazelnut cream on top or melted chocolate.
5. Keto Profiteroles
These profiteroles are super delicious and easy to make. Also made by Andrea from La Ketogenia They are perfect for Christmas but also for any other occasion. You won't stop after the first bite. And you don't need to, cause they are amazing, so you should enjoy it!
- Melt the chocolate & coconut oil together in a bowl in the microwave at 30 sec bursts (careful it can burn!)
- In a separate bowl, mix the peanut butter with the shredded coconut and 2 tablespoons of the sweetener (you can add the maple syrup here if you have some).
- Add 2 tablespoons of sweetener and salt to the chocolate & coconut oil bowl . Mix well.
- Make small balls of the shredded coconut mixture, pressing well, and sink them in the chocolate bowl to cover them.
- Place them onto parchment paper and sprinkle the crushed hazelnuts over them.
- Place them in the fridge for at least 1 hour before serving.
We hope you enjoyed these ideas and wish you a lovely holiday season!
If you want to check other beautiful, mouth-watering recipes for more ideas for Christmas and beyond, a big shout out to these talented ladies who make incredible recipes (also the ones here in this article).
Eli Camara from Chocolate and Avocado
Tessa & Cristina from Yummy Ceto
Andrea from La Ketogenia