Keto Petit Fours
Indulge guilt-free with these decadent Keto Petit Fours! Perfectly bite-sized and packed with rich flavor, this low-carb dessert features a moist almond flour and cocoa cake layered with a luscious cream cheese filling, then topped with a silky sugar-free chocolate glaze. With just 20 minutes of prep time and simple ingredients like erythritol, unsweetened almond milk, and dark chocolate chips, you'll create a stunning treat that's ideal for special occasions or everyday enjoyment. These gluten-free and keto-friendly petit fours are not only a feast for the eyes but also a delight for your taste buds. Serve them chilled or at room temperature for an elegant and satisfying dessert experience that won't compromise your health goals.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 0.5 cup Erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Butter, melted
- 4 ounces Cream cheese, softened
- 0.5 cup Powdered erythritol
- 2 tablespoons Heavy cream
- 0.5 cup Sugar-free dark chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, allowing the sides to overhang for easy removal.
In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well to ensure there are no lumps.
In another bowl, whisk together the eggs, almond milk, and vanilla extract until well combined. Add the melted butter and stir until just mixed.
Pour the wet ingredients into the dry ingredients and gently stir until a smooth batter forms.
Spread the batter evenly in the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
For the cream cheese filling, beat together the cream cheese and powdered erythritol until smooth. Gradually add the heavy cream, beating until combined.
Once the cake is cool, carefully lift it from the pan using the parchment overhang. Using a sharp knife, cut the cake into 1-inch squares.
Cut each square in half horizontally and spread a small amount of cream cheese filling in between the layers. Gently sandwich the halves back together.
To make the glaze, melt the sugar-free dark chocolate chips with the coconut oil in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth.
Dip the tops of the filled petit fours into the melted chocolate glaze, letting any excess drip off before placing them on a tray lined with parchment paper.
Refrigerate the petit fours for about 30 minutes or until the chocolate glaze is set. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 8.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 640 mg | 49% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
