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Decadent Low Carb Chocolate Dessert

Chocolate is my “go to” treat when I need one. Thing is that I rarely need a treat these days. I’m rarely hungry between meals (unless I didn’t eat quite enough for lunch), and I’m really satisfied by the end of dinner.

But sometimes I just want a treat, often on a Wednesday night when the rest of the family has Baskin Robbins Sundaes (two for one sundae night out our neighborhood B & R has been our family tradition for year).

A square of 72% chocolate sometimes suffices. When I “need” a little bit more, I melt 1 -2 tbsp. of (homemade) coconut butter with my chocolate square. However, this is a bit “sharp”–just not a smooth flavor.

I wondered what it would be like with a little butter? So I pulled out the KerryGold–butter made from grass fed dairy cows. This turned out to be just what my “concoction” needed. It’s wonderful!

Chocolate Coconut Butter

For each serving:
1 -2 Tbsp. coconut butter (I make my own)
1 Tbsp. Butter, preferably Kerrygold.
1 Square of high cacao (72% or more) chocolate.

Put the ingredients together in a glass cup–a custard cup or a 1/2 pint Kerr wide mouth canning jar works well.

Microwave on high for 45 seconds.

Stir until well blended. Allow this to cool for at least 5 minutes. This can be eaten warm or room temperature. If you put it in the fridge it will be too hard to eat.

Top with a dollop of whipped cream if desired, and a sprinkle of cinnamon.

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