Step 1

Melt butter in a small pan on low.

Step 2

When butter is melted, add softened cream cheese and vanilla extract. Turn off the heat (but keep pan on the stove) and use a fork to mash the cream cheese and vanilla extract into the butter.

Step 3

To a large bowl, add cocoa powder and Swerve Confectioners. Mix to combine.

Step 4

Add cream cheese/butter mixture to the large bowl. Using a hand mixer on low, mix everything until you get a well-combined, fluffy mixture. (Note: The mixture will be very thick.)

Step 5

Spread mixture evenly into a pan, making the top as smooth as possible. (I used an 8x6x2" glass pan.) For easier removal, you can: lightly grease the pan with refined (flavorless) coconut oil or non-stick cooking spray; use wax or parchment paper at the bottom of the pan, or use a silicone pan.

Step 6

Freeze for 30 minutes. A few minutes before getting it out of the freezer, make the chocolate topping.

Step 7

Mix all ingredients. (Note that the coconut oil should be melted, and the topping should be made right before adding it to the base; otherwise, it will begin to firm up.)

Step 8

Remove chocolate base from freezer. If there are any ridges on the top, smooth them a bit with the back of a spoon.

Step 9

Pour chocolate topping on top, as evenly as possible, tilting the pan if necessary. Some of the base may melt slightly and give the top a fun chocolate swirl.

Step 10

Cut your Keto Chocolate Dessert into 30 pieces and enjoy!