Keto Kitchen Creations Menu: No-Bake Chocolate Ganache

Super Simple! No Oven Required!
Silky smooth, slightly bitter chocolate ganache + mildly sweet whipped cream + subtle rum flavor

Mold: SN5441 8-inch Sunflower Pie Tin by Sanhe

Preparation Time: About 30 minutes

Ingredients
(No specific ingredients listed in the original text)

Chocolate Hazelnut Crust
In a medium mixing bowl, combine almond flour, sweetener (I used erythritol), unsweetened cocoa powder, and a pinch of salt.

Process the hazelnuts in a high-speed blender until they break down into fine pieces (almost like flour, but with a richer texture).

Add the hazelnuts to the dry ingredients and mix until well combined.

In a separate small bowl, melt the butter and mix in vanilla extract. Stir until smooth, then add the butter mixture to the dry ingredients. Mix until a wet, sandy consistency forms. Allow a few minutes for the almond flour to hydrate and reach the desired texture.

Press the mixture evenly into the bottom of a 6-inch round springform pan lined with parchment paper. Ensure it is smooth and flat against the sides of the pan. Set aside.

Peanut Butter Filling
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Add heavy cream and vanilla extract, then mix again until fully combined. Add unsweetened creamy peanut butter and powdered sweetener (I used erythritol). Whip all ingredients together until fully blended, then beat for an additional minute to incorporate air and create a light, fluffy mixture.

Spread the peanut butter filling evenly over the chocolate hazelnut crust layer. Place in the refrigerator for 45 minutes.

Swiss Meringue Buttercream
In a large heatproof mixing bowl, whisk egg whites (ensure no traces of yolk are present) until they double in volume. Gradually add powdered sweetener (I used erythritol) and continue whisking. Place the bowl over a pot of simmering water, making sure the bowl does not touch the water.

Whisk continuously with a hand mixer until the sweetener dissolves, about 5 minutes. The mixture should reach 160°F (70°C) to melt the sweetener.

Once the sweetener is fully dissolved, immediately transfer the mixture to a stand mixer or use an electric mixer. Whip on medium-high speed for 15-17 minutes until glossy.

If the bowl is still warm after mixing, let it cool to room temperature, then add butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. See troubleshooting notes.

After all the butter is added, mix in vanilla extract and beat for about 1 minute until fluffy and well combined. Spread half of the buttercream over the peanut butter filling, then pipe the remaining buttercream into decorative designs using a piping bag and your favorite tip. Sprinkle crushed roasted hazelnuts on top. Drizzle with melted stevia-sweetened dark chocolate. Chill for 2 hours before serving.

Notes

• You can easily substitute Swiss meringue buttercream with unsweetened whipped cream. While Swiss meringue is a bit time-consuming, whipped cream is equally delicious.

To make whipped cream, combine 1 cup heavy cream, ¼ cup powdered sweetener, and 1 tablespoon vanilla extract in a large mixing bowl. Whip with an electric mixer until stiff peaks form. Spread over the peanut butter filling as you would with Swiss meringue.

• Do not run the blender for more than one second at a time, or the mixture may become too smooth like nut butter. You can also use a food processor.
• If the mixture curdles, continue mixing—the butter may self-correct. If not, return the mixture to the simmering water and stir for about 1 minute until it starts to soften again. Then mix for an additional 5 minutes or until light and fluffy.

💕 Nutritional Information per Slice: Calories 388 / Total Fat 37.4g / Total Carbohydrates 7.4g / Dietary Fiber 3g / Protein 9.2g / Sodium 147mg / Net Carbs 4.4g

Tags: Chocolate, Cream Pie, Hazelnuts, No-Bake, Peanut Butter