Keto Dessert š«
Wait hold up.. you canāt eat many carbs Keto but YOU CAN EAT DESSERT?!?! Yes š And no, thereās no catch ā just smart and tasty substitutes.
So! On tonightās menu: Chocolate Coconut Raspberry Slices š
To Start: What youāll need (Recipe Idea Found Here)
For the biscuit layer:
- 2 cups almond flour
- Ā½ teaspoon baking soda & vanilla extract
- 1 tablespoon lactose free butter, room temperature
- 1 large egg
For the coconut layer:
- 1 cup coconut milk, unsweetened, canned
- Ā¼ cup coconut oil
- 3 cups coconut flakes, unsweetened
- 1/3 cup powdered organic chocolate
- 1 teaspoon vanilla extract
- Pinch of sea salt
For the raspberry layer:
- 1 cup raspberries
- 1 teaspoon amroot powder
- 3 tablespoons chia seeds
- 2 tablespoons water
For the chocolate layer:
- 4 ounces 85% dark chocolate
I switched around a few ingredients, you can see the original recipe in the link above
Step 1: The Raspberry Layer
I figured Iād lay out the process in the manner that I actually did it, which was first off with the raspberry layer. Simple enough ā gather the ingredients in a small pot on low heat. As the raspberries start to warm theyāll be easier to soften, so just slowly smush them and stir until you get a nice jam texture. The amroot powder is a nice thickener, which I substituted in instead of a sweetener. Once thatās done just set it aside to cool ! Time: 5 mins
Step 2: The Coconut Layer
Coconuts are lifeeeee! They have such a lovely taste and can be integrated into so many different types of meals (especially desserts).
So for this one ā simply melt the coconut oil in a pan and add in your canned coconut milk.
Once itās all nice and liquidy, take it off the heat and put it aside, so you can add in your coconut flakes and powdered chocolate (which I agree, kinda looks like minced meat in the pic below- rest assured itās chocolate!!) Again once finished, just put this bad boy to the side, youāll only need it later. Time: 10 mins
Step 3: The glue holding these goodies together ā The Crust
For all those that like to get their hands dirty while baking, this will be your favorite part! I sadly always need to wear gloves, my nails are too long and tbh Iād rather have chocolate stuck in ma belly than in ma nails.
So, take your wet & dry ingredients into a nice medium bowl and give them a whirl until it forms into a dough. For added flavor in my dough, I added half a teaspoon of vanilla extract.
Once thatās done, spread out the dough in an 8x8 pan and flatten it out so that it cooks through evenly. All you need is 15 mins in the oven at 350 degrees F until it cooks golden brown.
Finally, each layer is ready to be stacked !
Let your crust cool before the coconut layer and then let it set in the freezer for 10mins. Then let your raspberry layer flow across that coconut goodiness and again put it in the freezer.
Step 5: Chocolate Finale š¤¤
For the final step, melt some 85% chocolate in a bowl over boiling water (I avoid microwaving, it doesnāt have the same creamy taste as it tends to burn in the microwave).
Stir slowly on medium heat until all the chunks melt away ā then pour onto the raspberry layer and spread out evenly and allow to cool in the freezer for 10 mins (And yes lick the spoon donāt let any go to waste!)
As you can probably tell by now ā this is by far an extremely easy and fun recipe thatās low on carbs & processed sugars, is healthy and still has a bit of that dessert kick with the natural sweetness of some berries and dark chocolate. If youāre on Keto, I wouldnāt eat numerous of these squares each day ā¦ although tempting! But one at night after a long hard day of your daily tasks will definitely hit the spot (and your sweet tooth š ).
I hope you enjoyed this recipe post ! If you try it out let me know and send me some pics of your masterpiece :)
Bon AppĆ©tit ! ā£ļø
Written By: Paula Giannone
