No Added Sugar Low-Carb Chocolate Ganache Recipe

By
Laura Dolson
Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks.
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Laura Dolson
Updated on September 20, 2019
High Angle View Of Chocolate Sauce
Oleg Magni /EyeEm/Getty Images
Total Time: 25 min
Prep Time: 20 min
Cook Time: 5 min
Servings: 8 (1/4 cup each)

Nutrition Highlights (per serving)

249 calories
26g fat
10g carbs
4g protein
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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.

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

  1. 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.

  2. Add 8 ounces unsweetened chocolate pieces and let melt, stirring occasionally. Add sweetener.

  3. 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.

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