About
This keto chocolate granita makes for a simple no cook dessert when you are craving something sweet and chocolatey!
The granita is topped with a hearty dollop of vanilla whipped cream.
Ingredients
- 2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder, unsweetened
- ¾ cup whipping cream
- ⅓ cup 100% pure erythritol by now
- ⅓ cup 100% unsweerened dark chocolate baking chips by pascha
Instructions
- Add the water to a pan over a medium heat along with the erythritol and cocoa powder. Stir well to combine and bring to a simmer.
- Remove the water from the heat and stir through the chocolate chips until melted.
- Pour the chocolate mixture into a shallow freezer proof tray. Once cool, transfer to the freezer for one hour.
- Remove the granita from the freezer and churn the mixture up with a fork, breaking up the ice crystals. Return to the freezer and repeat this process every hour for three more hours.
- Just before you serve the granita, add the vanilla and whipping cream to the bowl of a stand mixer and whip until light and fluffy.
- Divide the granita evenly between four serving glasses.
- Top each serving with whipped cream. Optionally scatter over dark chocolate shavings to serve.
Nutrition Facts
- Servings: 4
- Calories: 299.2kcal/1252.0kJ (per serving)
- Fat: 27.0g (per serving)
- Carbs: 23.5g (per serving)
- Protein: 4.2g (per serving)