“I made these for a dinner party and didn’t tell anyone they were keto. The plate was empty in 10 minutes.”

• 200g unsweetened dark chocolate (85%+), chopped
• 115g unsalted butter, cut in pieces
• ¾ cup powdered erythritol or monk fruit
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup blanched almond flour
• ¼ cup unsweetened cocoa powder
• ½ tsp fine sea salt
• Optional: ½ cup sugar-free chocolate chips

1. 1Preheat oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on sides.
2. 2Melt chocolate and butter together using a double boiler or microwave in 30-second bursts, stirring until smooth. Let cool 5 minutes.
3. 3Whisk erythritol into chocolate mixture. Add eggs one at a time, whisking well after each. Add vanilla.
4. 4Fold in almond flour, cocoa powder, and salt until just combined — don’t overmix.
5. 5Pour into pan. If using chips, scatter on top. Bake 20–22 minutes until edges are set but center jiggles slightly.
6. 6Cool completely in pan — at least 1 hour. This is critical for fudgy texture. Slice into 16 squares.

“When the 9 PM craving hits hardest, this mousse takes 10 minutes and tastes like a 5-star restaurant dessert.”

• 2 cups heavy whipping cream, cold
• ¼ cup unsweetened cocoa powder, sifted
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract
• Pinch of sea salt
• Optional: 2 oz melted 85% dark chocolate (folded in)

1. 1Chill your mixing bowl and beaters in the freezer for 10 minutes — cold equipment makes the cream whip faster and hold better.
2. 2Sift cocoa powder and erythritol into the cold bowl. Add cream, vanilla, and salt.
3. 3Beat on medium-high until stiff, glossy peaks form — about 3–4 minutes. Don’t overbeat or it becomes grainy.
4. 4For deeper flavor, fold in melted dark chocolate gently with a spatula using a figure-8 motion.
5. 5Spoon into glasses. Serve immediately or refrigerate up to 24 hours. Top with dark chocolate shavings.

“Date night, anniversary, or just a Tuesday — this molten cake makes any moment feel special.”

• 100g 90% dark chocolate, chopped
• 4 tbsp unsalted butter
• 2 large eggs + 2 yolks
• 3 tbsp powdered erythritol
• 2 tbsp almond flour
• 1 tsp vanilla extract
• Pinch flaky sea salt
• Butter + cocoa for ramekins

1. 1Preheat oven to 425°F (220°C). Butter two 6-oz ramekins and dust with cocoa powder, tapping out excess.
2. 2Melt chocolate and butter together. Whisk until silky. Cool 3 minutes.
3. 3In separate bowl, whisk eggs, yolks, and erythritol vigorously for 2 minutes until slightly pale.
4. 4Fold chocolate into egg mixture. Add almond flour and vanilla. Fold until just combined.
5. 5Divide batter between ramekins. Can refrigerate up to 24 hours at this point.
6. 6Bake 11–12 minutes until edges are set but center still wobbles when shaken. Invert onto plates immediately and serve.

“Made a batch on Sunday, kept it in the fridge all week. Survived every craving that hit.”

• 1 cup coconut oil
• ½ cup natural almond butter (unsweetened)
• ½ cup unsweetened cocoa powder
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• ¼ tsp fine sea salt
• Optional: flaky salt for topping

1. 1Line an 8×4 inch loaf pan with parchment paper.
2. 2Gently melt coconut oil in a saucepan over low heat. Whisk in almond butter until smooth.
3. 3Remove from heat. Whisk in cocoa powder, erythritol, vanilla, and salt until completely smooth.
4. 4Pour into lined pan. Sprinkle with flaky salt if using. Tap pan on counter to remove air bubbles.
5. 5Refrigerate at least 2 hours until firm. Slice into 24 small squares. Store refrigerated up to 2 weeks.

“I gave these as gifts at Christmas. Nobody believed they were sugar-free until I showed them the ingredients.”

• 200g 85% dark chocolate, finely chopped
• ½ cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract
• For coating: cocoa powder, crushed nuts, or coconut

1. 1Heat cream in a small saucepan until just simmering (small bubbles appear at edges). Do not boil.
2. 2Pour hot cream over chopped chocolate. Let sit 2 minutes, then stir from center outward until smooth ganache forms. Add butter, erythritol, and vanilla.
3. 3Cover and refrigerate 2 hours until firm enough to scoop.
4. 4Using a melon baller or small spoon, scoop balls and roll between palms quickly (warmth melts them). Roll in cocoa powder or crushed nuts.
5. 5Place on parchment-lined tray. Refrigerate 30 minutes to set. Store in airtight container up to 2 weeks.

“The Reese’s knockoff that made me realize I don’t even miss the original anymore.”

• 300g 85% dark chocolate, melted
• ½ cup natural peanut butter (no sugar added)
• 3 tbsp powdered erythritol
• 1 tbsp coconut oil
• ½ tsp vanilla extract
• ¼ tsp fine sea salt
• Flaky salt for topping

1. 1Line a 12-cup muffin tin with paper liners. Melt chocolate with coconut oil until smooth.
2. 2Spoon 1 tsp melted chocolate into each liner. Tilt to coat sides slightly. Freeze 5 minutes.
3. 3Mix peanut butter, erythritol, vanilla, and salt until well combined. Roll into 12 small balls.
4. 4Press one peanut butter ball gently into each chocolate cup, leaving a border.
5. 5Cover peanut butter with remaining chocolate. Sprinkle flaky salt on top. Refrigerate 1 hour until set.

“The cheesecake that got me through my first 6 months on keto without feeling like I was missing anything.”

• 2 cups blanched almond flour
• ⅓ cup erythritol
• 6 tbsp melted butter
• 1 tsp vanilla extract

• 900g full-fat cream cheese, room temperature
• 1 cup powdered erythritol
• 3 large eggs, room temperature
• ⅓ cup sour cream
• 1 tbsp lemon juice
• 2 tsp vanilla extract

1. 1Preheat to 325°F (165°C). Mix crust ingredients until combined. Press firmly into bottom of greased 9-inch springform pan. Pre-bake 10 minutes. Cool.
2. 2Beat cream cheese on medium speed until completely smooth — no lumps. Scrape bowl constantly.
3. 3Add erythritol and beat 2 minutes. Add eggs one at a time on low speed. Add sour cream, lemon juice, vanilla.
4. 4Wrap springform pan tightly in foil. Place in larger roasting pan. Pour boiling water 1 inch up the sides (water bath).
5. 5Bake 55–65 minutes until edges are set and center jiggles like Jell-O.
6. 6Turn oven off. Crack door open. Let cheesecake sit 1 hour. Refrigerate overnight before slicing.

“Summer gatherings, no oven needed. This one disappears before anything else on the table.”

• 1.5 cups almond flour
• 4 tbsp melted butter
• 2 tbsp erythritol (for crust)
• 450g cream cheese, softened
• 1 cup heavy cream
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 tbsp erythritol (for sauce)
• 1 tbsp lemon juice

1. 1Combine almond flour, butter, and erythritol. Press into bottom of 8-inch springform pan. Refrigerate 15 min.
2. 2Beat cream cheese until fluffy. Add powdered erythritol and vanilla.
3. 3In separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture in two additions.
4. 4Spread filling over crust. Refrigerate at least 4 hours or overnight.
5. 5Simmer raspberries with erythritol and lemon juice 5 minutes until thickened. Cool. Spoon over cheesecake before serving.

“My Italian grandmother would never forgive me. My taste buds absolutely love me.”

• 4 large eggs, separated
• ⅓ cup powdered erythritol
• 1 cup almond flour
• ½ tsp vanilla extract

• 450g mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered erythritol
• 3 egg yolks
• 1 cup strong espresso, cooled
• 2 tbsp unsweetened cocoa powder

1. 1Make ladyfingers: Beat egg whites to stiff peaks. Whisk yolks with erythritol until pale. Fold whites into yolks, then fold in almond flour and vanilla. Pipe onto parchment in finger shapes. Bake 325°F for 15 min. Cool.
2. 2Make cream: Whisk yolks with erythritol. Beat mascarpone until smooth, add yolk mixture. Whip cream to medium peaks, fold into mascarpone.
3. 3Quickly dip each ladyfinger into espresso (don’t soak — 1 second per side).
4. 4Layer: espresso ladyfingers → mascarpone cream → repeat. Dust generously with cocoa powder.
5. 5Refrigerate at least 4 hours. Best made the night before for flavors to meld perfectly.

“Silky, barely-sweet, and impossibly luxurious. Just 3g net carbs per glass.”

• 2 cups heavy cream
• ½ cup full-fat coconut milk
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract or 1 vanilla bean
• 2¼ tsp unflavored gelatin powder
• 3 tbsp cold water
• Berry compote for topping

1. 1Sprinkle gelatin over cold water. Let bloom 5 minutes.
2. 2Warm cream, coconut milk, and erythritol in saucepan over medium heat until steaming (not boiling). Add vanilla.
3. 3Remove from heat. Whisk in bloomed gelatin until dissolved completely — about 2 minutes of whisking.
4. 4Strain through fine mesh sieve into a pouring jug. Divide among 4 glasses or ramekins.
5. 5Refrigerate at least 4 hours until set. Top with warm berry compote or fresh berries before serving.

“The crack of the spoon through that golden crust. Still perfect. Still 3g net carbs.”

• 2 cups heavy cream
• 5 large egg yolks
• ¼ cup powdered erythritol
• 1 vanilla bean (or 2 tsp extract)
• Pinch sea salt
• 4 tsp Swerve brown sugar (for brûlée top)

1. 1Preheat oven to 300°F (150°C). Arrange 4 ramekins in a deep baking dish.
2. 2Heat cream with vanilla bean (scraped) until just simmering. Remove from heat, let steep 15 minutes.
3. 3Whisk egg yolks with erythritol and salt until pale. Slowly stream in warm cream, whisking constantly (tempering). Strain.
4. 4Pour into ramekins. Add boiling water to baking dish halfway up ramekins.
5. 5Bake 30–35 minutes until barely set. Cool completely, then refrigerate 2+ hours.
6. 6Sprinkle 1 tsp brown Swerve on each. Use kitchen torch in circular motion until golden and bubbling.

“Chocolate and cheesecake together. This shouldn’t even be legal on a diet.”

• 2 cups almond flour (crust)
• ¼ cup cocoa powder (crust)
• 5 tbsp melted butter (crust)
• 900g cream cheese, softened
• 1 cup powdered erythritol
• ½ cup unsweetened cocoa powder
• 3 large eggs
• ½ cup sour cream
• 2 tsp vanilla extract
• 100g 85% dark chocolate, melted

1. 1Make chocolate crust: combine almond flour, cocoa, butter. Press into 9-inch springform. Bake 325°F for 10 min. Cool.
2. 2Beat cream cheese smooth. Add erythritol and cocoa powder. Beat well.
3. 3Add eggs one at a time on low. Fold in sour cream, vanilla, melted chocolate.
4. 4Pour over crust. Water bath bake at 325°F for 60–70 minutes.
5. 5Cool in oven with door cracked, then refrigerate overnight. Top with whipped cream and chocolate shavings.

“Creamy, scoopable, and genuinely better than store-bought. Even my non-keto kids prefer this.”

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 5 large egg yolks
• ½ cup powdered erythritol
• 2 tsp pure vanilla extract
• Pinch sea salt
• 1 tsp vodka (optional — prevents icy texture)

1. 1Warm cream and almond milk in saucepan until steaming. Whisk yolks with erythritol until pale in a bowl.
2. 2Slowly pour hot cream into yolks, whisking constantly (tempering). Return to saucepan.
3. 3Cook over medium-low, stirring constantly with rubber spatula, until mixture coats the back of a spoon, 5–7 min.
4. 4Strain, add vanilla, salt, and vodka if using. Chill completely — at least 2 hours.
5. 5Churn in ice cream maker per manufacturer instructions (~20 min). Transfer to container, freeze 2+ hours.

“Dense, chocolatey, and deeply satisfying. This is the recipe that keeps people on keto.”

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 5 egg yolks
• ½ cup powdered erythritol
• ⅓ cup Dutch-process cocoa powder
• 100g 85% dark chocolate, melted
• 1 tsp vanilla extract
• Pinch salt

1. 1Whisk cocoa into almond milk until smooth. Heat with cream until steaming.
2. 2Whisk yolks and erythritol until pale. Temper with hot cream mixture. Cook until thickened.
3. 3Remove from heat, whisk in melted chocolate and vanilla. Strain and chill completely.
4. 4Churn in ice cream maker 20–25 minutes. Freeze 2 hours.

“Five ingredients. Ten minutes of work. The most refreshing thing in your freezer.”

• 2 cups fresh strawberries, hulled
• 1 cup heavy whipping cream
• ¼ cup powdered erythritol
• 1 tsp lemon juice
• ½ tsp vanilla extract

1. 1Blend strawberries, erythritol, and lemon juice until smooth. Strain through sieve to remove seeds.
2. 2Whip cream and vanilla to soft peaks. Gently fold strawberry puree into cream — leave some streaks for beautiful swirls.
3. 3Pour into individual cups or a loaf pan lined with plastic wrap. Freeze 4 hours.
4. 4Remove from freezer 5 minutes before serving to soften slightly.

“Bright, tart, and refreshing. The palate cleanser that doubles as dessert.”

• 1 cup fresh lemon juice (about 6 lemons)
• 1 cup water
• ½ cup allulose (it won’t freeze solid)
• Zest of 2 lemons
• Pinch salt
• 2 tbsp vodka (optional — keeps texture scoopable)

1. 1Combine water and allulose in saucepan. Heat until allulose dissolves. Cool completely.
2. 2Mix with lemon juice, lemon zest, salt, and vodka if using.
3. 3Churn in ice cream maker 15 min, or pour into shallow pan and freeze, stirring vigorously every 30 minutes for 2 hours.

“Dairy-free keto ice cream that’s so creamy, dairy eaters always ask for seconds.”

• 2 cans (400ml each) full-fat coconut milk, chilled overnight
• ⅓ cup powdered erythritol
• 1 tsp vanilla extract
• Pinch sea salt
• Optional: ½ cup toasted coconut flakes

1. 1Open chilled coconut milk cans without shaking. Scoop the solid cream into chilled bowl (reserve liquid for smoothies).
2. 2Whip coconut cream until fluffy, 2–3 minutes. Add erythritol, vanilla, and salt.
3. 3Churn in ice cream maker 15–20 minutes. Fold in toasted coconut if using.
4. 4Freeze 2 hours in sealed container. Scoop and serve topped with additional coconut flakes.

“The kids think they’re getting a treat. They are. So are you.”

• 1.5 cups heavy cream
• ½ cup full-fat coconut milk
• ¼ cup unsweetened cocoa powder
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract
• Pinch sea salt

1. 1Blend all ingredients until completely smooth and cocoa is fully dissolved.
2. 2Taste and adjust sweetness. Pour into popsicle molds.
3. 3Insert sticks, freeze 6+ hours.
4. 4Run molds briefly under warm water to release popsicles. Serve immediately.

“Crispy edges, chewy center, melty chocolate chips. This is the cookie that makes people believe in keto.”

• 2 cups blanched almond flour
• ¼ tsp baking soda
• ¼ tsp fine sea salt
• ⅓ cup unsalted butter, softened
• ⅓ cup packed brown erythritol
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup sugar-free chocolate chips

1. 1Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. 2Beat butter and brown erythritol until light and fluffy — about 3 minutes.
3. 3Beat in egg and vanilla. Add almond flour, baking soda, and salt. Mix until dough forms. Fold in chocolate chips.
4. 4Scoop tablespoon portions onto baking sheet, spaced 2 inches apart. Flatten slightly with palm.
5. 5Bake 10–12 minutes until golden at edges. They’ll look underdone — let cool on pan 10 minutes before moving.

“A proper birthday cake. Frosted, layered, and completely keto. Finally.”

• 3 cups blanched almond flour
• ¾ cup powdered erythritol
• 1 tbsp baking powder
• ½ tsp salt
• 4 large eggs
• ½ cup melted butter or coconut oil
• ½ cup unsweetened almond milk
• 2 tsp vanilla extract

• 225g cream cheese, softened
• ¾ cup heavy cream
• ½ cup powdered erythritol
• 1 tsp vanilla extract

1. 1Preheat to 325°F. Grease two 8-inch round pans and line with parchment.
2. 2Whisk dry ingredients. Whisk wet ingredients separately. Combine gently.
3. 3Divide between pans. Bake 28–32 minutes until golden and toothpick clean. Cool completely.
4. 4Beat frosting ingredients until smooth and spreadable. Frost between layers and outside.

“That warm cinnamon smell from the oven. These cookies will make your whole house happy.”

• 2 cups almond flour
• ¼ cup butter, softened
• ¼ cup erythritol
• 1 large egg
• ½ tsp vanilla extract
• ¼ tsp cream of tartar
• ¼ tsp baking soda
• Topping: 2 tbsp erythritol + 1.5 tsp cinnamon

1. 1Preheat oven to 350°F. Cream butter and erythritol. Beat in egg and vanilla.
2. 2Mix in almond flour, cream of tartar, and baking soda to form soft dough.
3. 3Combine topping ingredients in small bowl. Roll dough into balls and coat in cinnamon sugar mixture.
4. 4Place on lined baking sheet. Press gently with palm. Bake 10–12 minutes until just golden. Cool on pan.

“Bright, dense, and perfectly sweet. A slice with afternoon tea changed everything about my keto journey.”

• 2½ cups almond flour
• ¾ cup powdered erythritol
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs
• ⅓ cup melted butter
• ¼ cup sour cream
• Zest of 3 lemons
• 3 tbsp fresh lemon juice
• 1 tsp lemon extract

1. 1Preheat to 325°F. Line 9×5 loaf pan with parchment.
2. 2Whisk dry ingredients. Whisk wet ingredients with lemon zest, juice, and extract. Combine.
3. 3Pour into pan. Bake 45–55 minutes, covering with foil at 30 min to prevent over-browning. Toothpick should come out clean.
4. 4Cool 15 min in pan, then turn out. Optional: drizzle with lemon glaze (powdered erythritol + lemon juice).

“Crispy outside, chewy inside, and naturally keto. These practically make themselves.”

• 3 cups unsweetened shredded coconut
• ⅓ cup powdered erythritol
• 3 large egg whites
• 1 tsp vanilla extract
• Pinch salt
• Optional: dip in melted 85% dark chocolate

1. 1Preheat to 325°F. Line baking sheet with parchment.
2. 2Combine all ingredients in bowl. Mix well — mixture should hold shape when pressed.
3. 3Scoop into small mounds with cookie scoop. Pack firmly.
4. 4Bake 18–20 minutes until golden brown. Cool completely before dipping in chocolate (optional).

“10 PM. Craving hits. Two minutes later, you have warm chocolate cake. This is why keto works.”

• 3 tbsp almond flour
• 1.5 tbsp unsweetened cocoa powder
• 2 tbsp powdered erythritol
• ¼ tsp baking powder
• 1 large egg
• 2 tbsp melted butter
• 1 tbsp heavy cream
• ½ tsp vanilla extract
• Pinch salt

1. 1Mix dry ingredients in a large microwave-safe mug (12 oz+).
2. 2Add egg, melted butter, cream, and vanilla. Mix vigorously until smooth and no lumps remain.
3. 3Microwave on high 60–90 seconds. Check at 60 seconds — center should be just set.
4. 4Top with a spoon of whipped cream or a few sugar-free chocolate chips. Eat immediately.

“A three-layer bar: buttery shortbread, silky caramel, dark chocolate. Every single layer is sugar-free.”

• 2 cups almond flour
• ¼ cup erythritol
• ½ cup cold butter, cubed
• 1 tsp vanilla extract

• ½ cup allulose (caramelizes like real sugar)
• ¼ cup butter
• ¼ cup heavy cream
• ¼ tsp flaky sea salt

• 150g 85% dark chocolate, melted
• 1 tbsp coconut oil
• Flaky salt for finish

1. 1Pulse base ingredients until crumbly. Press into lined 8×8 pan. Bake 325°F for 15 min until golden. Cool.
2. 2Cook allulose in heavy pan over medium heat until amber-colored caramel forms. Carefully add butter and cream (it will bubble). Stir until smooth. Add salt. Cool 10 minutes.
3. 3Pour caramel over cooled base. Refrigerate 30 minutes.
4. 4Pour melted chocolate mixed with coconut oil over caramel layer. Sprinkle flaky salt. Refrigerate until set. Slice into bars.

“Meal prep one batch, survive the whole week. These bars travel, hold shape, and taste incredible.”

• 1 cup almonds, roughly chopped
• ½ cup pecans, roughly chopped
• ½ cup unsweetened coconut flakes
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ⅓ cup almond butter
• ¼ cup coconut oil
• 3 tbsp erythritol
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp salt

1. 1Preheat to 325°F. Spread nuts and seeds on baking sheet. Toast 8 minutes until golden. Cool.
2. 2Melt almond butter, coconut oil, and erythritol together. Add vanilla, cinnamon, and salt.
3. 3Combine toasted mixture with almond butter mixture. Stir well until coated.
4. 4Press firmly into lined 8×8 pan. Bake 18–20 minutes until golden. Cool completely, then refrigerate 1 hour before slicing.

“Three ingredients. No cooking. Keeps in the freezer for 3 months. The ultimate keto emergency dessert.”

• 1 cup natural almond butter (stir well)
• ¼ cup coconut oil, melted
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract
• ½ tsp sea salt
• Optional: drizzle of 85% dark chocolate

1. 1Whisk all ingredients together until smooth and glossy.
2. 2Pour into 8×4 parchment-lined loaf pan.
3. 3Drizzle with melted chocolate if using. Sprinkle sea salt.
4. 4Freeze 2 hours until solid. Slice into 16 pieces. Store in freezer — eat straight from frozen.

“Crispy, cinnamon-dusted, and dunked in chocolate. This recipe alone is worth going keto for.”

• 1 cup almond flour
• ½ cup mozzarella, melted
• 2 oz cream cheese
• 1 large egg
• 1 tsp vanilla extract
• Coating: 3 tbsp erythritol + 2 tsp cinnamon

• 100g 85% dark chocolate
• ½ cup heavy cream
• 1 tbsp erythritol

1. 1Microwave mozzarella and cream cheese 60 seconds, stir until smooth. Mix in almond flour, egg, and vanilla to form dough.
2. 2Transfer to piping bag with large star tip. Pipe 4-inch strips onto lined baking sheet.
3. 3Bake at 400°F for 12–15 minutes until golden and crisp.
4. 4Roll hot churros immediately in cinnamon-erythritol coating.
5. 5Sauce: heat cream, pour over chopped chocolate, whisk until smooth. Serve warm alongside churros.

“The recipe that will make your keto friends think you’re a professional pastry chef.”

• ½ cup water
• ¼ cup butter
• ½ cup almond flour
• 2 tbsp coconut flour
• 2 large eggs
• Pinch salt

• 1 cup heavy cream
• 3 egg yolks
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• 1 tbsp butter

• 100g 85% dark chocolate
• 3 tbsp heavy cream

1. 1Boil water and butter. Remove from heat, add almond and coconut flour, stir vigorously until dough ball forms. Cool 5 minutes. Beat in eggs one at a time.
2. 2Pipe 4-inch logs onto parchment. Bake 400°F for 22–25 minutes until puffed and golden. Pierce end to release steam. Cool.
3. 3Make pastry cream: whisk yolks and erythritol. Heat cream to simmer. Temper into yolks. Return to heat, cook stirring until thick. Add vanilla and butter. Chill.
4. 4Pipe cold cream into eclairs from each end. Dip tops in chocolate glaze. Refrigerate 20 minutes.

“Stunning. Customizable. Takes 15 minutes to make and looks like it came from a high-end chocolatier.”

• 200g keto white chocolate chips (or cocoa butter-based)
• 100g 85% dark chocolate
• ¼ cup freeze-dried raspberries, crushed
• ¼ cup pistachios, roughly chopped
• 2 tbsp unsweetened coconut flakes, toasted
• Flaky salt for topping

1. 1Melt white chocolate chips over double boiler until smooth. Pour onto parchment-lined baking sheet and spread to ¼-inch thickness.
2. 2Melt dark chocolate. Drizzle over white chocolate base using a spoon or piping bag. Use a toothpick to create marble swirls.
3. 3Immediately scatter freeze-dried raspberries, pistachios, coconut, and flaky salt over the surface before it sets.
4. 4Refrigerate 1 hour until completely hard. Break into irregular pieces. Store in airtight container in fridge up to 3 weeks.