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Archive for December 27th, 2020

At the beginning of December, we had close friends come over for a lunch outside, it was still pretty warm with the heater and electric blankets plus we lucked into a super warm December afternoon. JT made his famous Bœuf Bourguignon and I made these Low Carb Icy Squares; they literally melt in your mouth. My friend recently lost 50 lbs on a keto diet and she wanted a little treat but didn’t want to overindulge and these fit the bill perfectly.

The paper cups are necessary because without them these little flavour bombs will melt all over your hands

Low Carb Icy Squares

For the original recipe, please click here.

Makes 36 little squares (each square is about 5 grams of net carbs)

Ingredients:

  • 480 ml heavy whipping cream
  • 1 tsp vanilla extract
  • 90 g butter
  • 1 tbsp espresso powder
  • 2 tbsp erythritol
  • 90 g dark chocolate with a minimum of 70% cocoa solids, chopped
  • 25 g milk chocolate, chopped
  • Gold sea salt

Directions:

  1. Boil the whipping cream and vanilla in a heavy-bottomed saucepan for one minute and then reduce the temperature to a simmer until the cream is reduced to about half of the amount (about 20-30 minutes). Stir occasionally.
  2. Reduce the heat even further and add the espresso powder, erythritol and butter and stir until smooth (make sure the erythritol melts completely).
  3. Place both chocolates into a bowl and pour the reduced cream over it and stir until melted.
  4. Pour the chocolate cream into a parchment-lined 20 cm square (8 inch square) baking pan (squared-off sides is preferred) and allow to cool in the refrigerator for a few hours. When ready to serve, sprinkle with gold sea salt and cut into 36 equal squares. Serve in tiny paper muffin cups.
  5. Store in the refrigerator in an air-tight container for 2-3 weeks.

Notes:

  • The original recipe did not call for the erythritol but because I added the espresso powder, it made it a bit bitter so I had to add it along with the milk chocolate, you could try omitting them both for a  2 g net carb dessert.
  • The better quality ingredients you use, the better the taste and in this recipe, it is worth it to splurge.

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