Keto Chocolate Salami
30 minutes for preparation
Approximately 30 minutes.
Christmas, Keto, and low-carb cuisine 30 servings Energy: 107 kcal
- 200 grams of chopped 85% dark chocolate (7 oz)
- 125 g softened butter (4.4 oz)
- 1/2 cup of sweetener in powder
- 1 teaspoon vanilla
- ONE big egg
- 1 cup of nut-seed granola for keto
- 70 g of light-crushed pork rinds or cracklins (2.4 oz)
- In a glass dish set over a pan of hot water, melt the chocolate. Set apart for cooling.
- Butter, sugar, and vanilla are beaten at high speed until light and airy.
- Beat on low speed while adding the egg until incorporated. Although it may seem to be splitting, it will eventually come back together.
- Put cooled chocolate to the butter mixture and whisk(well-combined).
- Stir in the granola and pork rinds after adding them. Put the mixture aside to slightly firm so you can shape and roll it.
- On a piece of happy wrap, form the ingredients into a log that is roughly 30 cm long. To tighten and smooth the edges, wrap the glad wrap securely and twist the ends (like a bonbon).
- Set(refrigerator) overnight .
- Serve. Slice into 1 cm circles and sprinkle with powdered sugar.
Note: The preparation and setting times for the Keto Nut & Seed Granola are not included in the prep time.
produces 30 slices.
The nutritional information may change depending on the ingredients used; this is based on the ingredients we used.
calories per serving
107kcal of calories, 2g of carbohydrates, 2g of protein, 9g of fat, and 2g of net carbohydrates.
- 110 g of almond meal
- two egg whites.
- erythritol 50 grammes, cocoa powder 15,
- 39 g of butter
Cream of English (custard cream)
- 50 ml of thick cream
- 2 egg yolks and 40 g of erythritol
- 80 g of butter
- 1 teaspoon vanilla
- Add the erythritol after the egg whites have formed a thick foam and continue whisking until stiff peaks form. Carefully incorporate the almond flour into the resultant meringue in multiple batches.
- Place two pieces of the batter (each weighing approximately 110–115 grams) on the parchment paper or bottom of a mould.
- Bake for 10-15 minutes at 140–170°C.
- After the cakes are done baking, remove them from the oven and allow them to cool without flipping them over. Remove them and let them cool fully. It is ideal to allow them to sit for a few hours so that a crust can develop.
- Make the cream. Erythritol and cream should be combined in a pan with a thick bottom. Warm it up until the erythritol has dissolved over a low heat source. Stir the egg yolks and a portion of the cream in a separate bowl before adding the mixture back to the main bulk of cream. The cream should be heated further while being regularly whisked (well on the bottom and both sides).
- When the cream has thickened, turn off the heat and add the butter without stirring (75 g). Stir (add vanilla extract in the process).
- To manage the size of the crumbs, crush the dried cakes (ideally by hand), combine with the cocoa, and then stir in the cream and the previously melted butter (40 g). Reliably knead the mixture.
- To firm the bulk, place it on plastic wrap, form it into a salami, and freeze it for 20 to 30 minutes. After that, put it in the fridge.
100g serving with 313kcal of energy, 3.6g of carbohydrates, 9.9g of protein, and 29.5g of fat