Name: No Added Sugar Low-Carb Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 (1/4 cup each)
Ingredients: 1 cup heavy cream; 1 teaspoon vanilla; 1/4 teaspoon salt; 2 packets stevia; 8 ounces unsweetened dark chocolate, broken into 1/2-inch pieces

Nutrition Highlights (per serving)

Calories 249

Fat 26g

Carbs 10g

Protein 4g

Show Nutrition Label

Nutrition Facts
Servings: 8 (1/4 cup each)
Amount per serving
Calories	249
% Daily Value*
Total Fat 26g	33%
Saturated Fat 16g	80%
Cholesterol 41mg	14%
Sodium 91mg	4%
Total Carbohydrate 10g	4%
Dietary Fiber 5g	18%
Total Sugars 1g
Includes 0g Added Sugars	0%
Protein 4g
Vitamin D 0mcg	0%
Calcium 49mg	4%
Iron 5mg	28%
Potassium 264mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

(28 ratings)

Total Time 25 min
Prep 20 min, Cook 5 min
Servings 8 (1/4 cup each)

This low-carb chocolate ganache recipe is a chocoholic's dream come true.

Traditionally, ganache is made with half chocolate and half cream. However, the consistency depends on the type of chocolate and sweetener used, especially when using unsweetened chocolate as you will in this recipe.

This sugar-free low-carb chocolate ganache can be used to make truffles or a chocolate sauce, depending upon how much cream is in them.

Ingredients

1 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
2 packets stevia
8 ounces unsweetened dark chocolate, broken into 1/2-inch pieces

Preparation

In a small heavy-bottomed saucepan, heat 1 cup heavy cream, 1 teaspoon vanilla, 1/4 teaspoon salt, and artificial sweetener equal to 1 cup sugar until bubbles form. Remove from heat.
Add 8 ounces unsweetened chocolate pieces and let melt, stirring occasionally. Add sweetener.
At this point, you can let the mixture cool to room temperature and then it can be rolled into balls as the base of truffles (which you can then roll in nuts, coconut, or cocoa powder), or you can use it as the base for a sauce by adding cream until it is the consistency you want.