Here is the recipe for this easy, low-carb chocolate cream dessert!
No-Flour Creamy Chocolate Dessert
Prep time: 15 mins | Chill time: 3–4 hours | Servings: 6–8
Ingredients
For the Cream Layer:
- 2 cups (480ml) heavy whipping cream (chilled)
- 8 oz (225g) cream cheese or mascarpone, softened
- ⅓ cup powdered erythritol, monk fruit, or your favorite zero-carb sweetener
- 1 tsp vanilla extract
For the Chocolate Ganache Layer:
- ¾ cup (130g) sugar-free chocolate chips (or 85%+ dark chocolate)
- ½ cup (120ml) heavy whipping cream
- 1 tbsp butter (optional, for extra shine)
Instructions
1. Prepare the Cream Layer
- In a large bowl, beat the softened cream cheese, zero-carb sweetener, and vanilla extract together with a hand mixer until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until completely uniform and light.
- Spread the mixture evenly into a 9×9-inch baking dish or a round pie dish. Smooth out the top with a spatula.
2. Make the Chocolate Ganache
- Place the sugar-free chocolate chips in a heatproof bowl.
- Heat the ½ cup of heavy cream in a microwave or saucepan until hot (just before boiling).
- Pour the hot cream over the chocolate chips. Let it sit undisturbed for 2–3 minutes.
- Whisk until the chocolate is completely melted, smooth, and glossy. Stir in the butter if using.
- Let the ganache cool slightly for a few minutes so it’s warm, not hot.
3. Assemble & Chill
- Pour the warm chocolate ganache gently over the cream base, spreading it into an even layer with a spatula.
- Place in the refrigerator for at least 3 to 4 hours (or overnight) until the layers are firm and set.
- Slice into squares or wedges and serve cold!
