- 2 oz. Baker's Chocolate I used Lindt 90% chocolate (about 4 squares)
- 2 Tbsp coconut cream I also made a batch using unsweetened Ripple brand "milk"
- 2 1/2 Tbsp powdered keto sweetener
In a microwave safe dish add chocolate and coconut cream. Microwave on high for about 1 min (if you keep chocolate in the refrigerator, it may take slightly longer). Be careful to take out as chocolate is just melted as you don't want your chocolate to seize. This step can also be done in a small saucepan over medium low heat.
Add powdered sweetener and stir until incorporated.
Add to dessert while still warm, ganache will continue to firm up as it cools.
If you need a smaller portion of ganache, simple reduce ingredients by half. Remember to add these macros to whatever you decide to top with this.
total fat 3.7 g
net carbs 1 g
protein 0.6 g