White, Milk, or Dark Chocolate – Which to Choose?
Those wishing to reduce sugar and/or carbohydrates in their diets often avoid chocolate and other sweets completely, but total elimination of chocolate is not necessary to follow a diabetic, keto-, or low-carb diet, especially when no sugar added chocolate is chosen....
Update – UBC Study: Diabetes & Dark Chocolate
In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
But, Can Diabetics Eat Chocolate?
There is a myth circulating about diabetics and chocolates. Some diabetics believe that they should never eat chocolate because it will completely ruin their blood sugar control. Others claim that diabetics can eat as much regular chocolate as they want, as long as...
Chocolate is Good For You: 7 Health Benefits of Eating Chocolate
For many years, chocolate was considered a “bad” food because of its high levels of saturated fat and sugar. However, in the 1990’s several studies revealed that chocolate had many positive benefits and including it in one’s diet was recommended because of the many...
Low Carb Chocolate Pumpkin Dream Dessert
This is a twist on a long-time favourite, altered to be sugar-free, keto-friendly, and appropriate for October and November as well (pumpkin season)! And, oh, so chocolatey!A safer version of the delectable original because it is sugar-free, this luscious, smooth dessert is worth the time it will take to make. It’s very rich, so a small helping will go a long way to satisfy any sinful desires you may be having!
Servings: 16 servings
Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup finely chopped pecans optional
- ¼ cup powdered Swerve Sweetener
- ¼ cup butter melted
Pumpkin Layer:
- 10 ounces cream cheese softened
- ⅓ cup powdered Swerve Sweetener
- ¼ cup heavy cream at room temperature
- ⅔ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon vanilla extract
Chocolate Pudding Layer:
- 1 cup unsweetened almond milk
- 1 cup whipping cream
- ½ cup Swerve Sweetener
- 4 egg yolks
- ½ teaspoon xanthan gum
- ¼ cup cocoa powder
- 1.5 ounces Ross milk chocolate baking chips
- 3 tablespoons butter
- ½ teaspoon vanilla extract
Whipped Cream Topping:
- 1 ½ cups whipping cream
- 3 tablespoon powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ½ ounce shaved Ross dark chocolate
Instructions
Crust:
- Preheat oven to 325F and grease line with parchment paper a 9x9 inch square baking pan (you can use 8x8 but your crust may take a little longer to bake).
- In a large bowl, whisk together the almond flour, pecans, and sweetener. Stir in butter until dough begins to clump together. Press firmly and evenly into prepared baking pan.
- Bake 15 to 20 minutes, until golden brown and just firm to the touch. Let cool.
Pumpkin Layer:
- In a large bowl, beat cream cheese and sweetener together until smooth. Beat in cream, pumpkin puree, spices and vanilla extract until well combined.
- Spread mixture over cooled crust.
Chocolate Pudding Layer:
- In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
- In a medium bowl, whisk egg yolks until smooth. Slowly whisk about ½ cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
- Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
- Remove from heat and stir in Ross milk chocolate baking chips and butter until smooth. Stir in vanilla extract.
- Let cool 30 minutes and then spread over pumpkin layer. Cover with plastic wrap flush to the surface and refrigerate at least 2 hours.
Whipped Cream Topping:
- Beat cream with sweetener and vanilla extract until stiff peaks form. Remove plastic wrap from chocolate layer and spread with whipped cream.
- Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.
- Chill another hour to help set completely.
