Keto Chocolate Christmas Crack Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.5/5
(1521 reviews)
Keto Chocolate Christmas Crack
Zylo Recipes

Description

Imagine a symphony of textures and flavors dancing on your palate. This treat begins with a delicate, crisp cracker crafted from almond flour, forming the perfect foundation for the indulgence to come. Next, a luscious browned butter mixture, kissed with a hint of sweetness, is lovingly baked over the crackers.

As it bakes, the buttery aroma fills your kitchen, promising a delectable experience. The heat coaxes a nutty depth from the butter, which permeates the almond flour base, creating a harmonious blend of textures – a subtle crunch yielding to a melt-in-your-mouth tenderness. Once chilled to perfection, a generous layer of smooth, decadent chocolate blankets the buttery cracker.

The chocolate, rich and satisfying, provides a delightful contrast to the crisp base and nutty notes. Finally, a scattering of carefully selected nuts adorns the chocolate, adding a delightful textural counterpoint and a touch of earthy flavor. Sliced almonds and pumpkin seeds provide a classic combination, but feel free to explore your own nutty preferences.

Crushed salted peanuts offer a savory twist, while pistachios, walnuts, or pecans each contribute their unique character. This delightful confection is ideal for preparing ahead of time, allowing the flavors to meld and deepen. Store it in the refrigerator for up to a week, or freeze it for longer enjoyment.

It's a wonderful addition to any gathering, offering a sweet treat that’s both satisfying and surprisingly light. Serve it as a standalone indulgence, or pair it with other desserts for an even more lavish spread. Each bite offers a captivating blend of buttery, nutty, and chocolatey goodness, making it a truly memorable treat.

Preparation Time

Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Nutrition Information

Per 1 portion serving
C
Calories
250 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
2 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g

Cholestrol 50 mg
Sodium 50 mg
Potassium 100 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    2 cup
    2.
    Salt, sea salt
    Salt, sea salt
    0.5 tsp
    3.
    Baking powder
    Baking powder
    0.5 tsp
    4.
    Raw egg
    Raw egg
    1 large
    5.
    Butter
    Butter
    2 tbsp
    6.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    2 tbsp
    7.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    2 tbsp
    8.
    Butter
    Butter
    2 tbsp
    9.
    Vanilla extract
    Vanilla extract
    1 tsp
    10.
    Chocolate chips, sugar free
    Chocolate chips, sugar free
    6 oz
    11.
    Coconut oil
    Coconut oil
    2 tsp
    12.
    Almonds, sliced
    Almonds, sliced
    0.25 cup
    13.
    Pumpkin seeds
    Pumpkin seeds
    0.25 cup

Instructions

    1.
    Preheat the oven to 300 F. In a mixing bowl, combine the almond flour, sea salt, baking powder, egg, 2 tbsp butter, and 2 tbsp powdered sweetener. Continue mixing until the dough comes together, even if it initially appears dry.
    2.
    Place the dough between two pieces of parchment paper and roll it thin to ". Slide both sheets of paper onto a baking sheet, then remove the top piece of parchment paper. Use a paring knife to score the dough into approximately 1 ½" x 1 ½" squares. Bake for 20-25 minutes until golden brown, then allow the dough to cool.
    3.
    Remove the crackers from the baking sheet. Line the same baking sheet with tin foil, ensuring the foil goes up the sides. Line the baking sheet with the broken-up crackers, minimizing gaps. In a small saucepan, combine ½ cup butter (or 1 stick) with ¾ cup powdered sweetener and a pinch of salt.
    4.
    Melt the butter over medium heat, stirring occasionally to prevent burning. Once melted, simmer the mixture, swirling the pan occasionally, until it turns an amber color, about 8-10 minutes. Add in the vanilla extract. Pour the butter mixture over the crackers and bake at 300 F for 5 minutes. The mixture will be very liquid, so handle with care. Allow the tray to cool slightly before refrigerating until hardened.
    5.
    Once the crackers have cooled and hardened, melt the chocolate combined with the coconut oil over a double boiler until smooth. Pour the melted chocolate over the crackers and spread evenly with an offset spatula.
    6.
    Immediately sprinkle the nuts over the chocolate layer and chill the baking sheet again in the fridge until set. Once chilled, break into pieces and serve! The Keto Christmas Crack will last in the fridge for up to a week.