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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!