Low-Carb Chocolate Ganache Recipe

Person wisking chocolate ganache
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  • Prep Time
    20 min
  • Cook Time
    5 min
  • Total Time
    25 min
  • Yield
    About 2 cups Ganache

This low-carb chocolate ganache recipe is a chocoholic's dream come true.

Traditionally, ganache is made with half chocolate and half cream. However, the consistency depends a lot upon the type of chocolate and sweetener used, especially when using unsweetened chocolate as you will in this recipe. For this low-carb version of traditional chocolate ganache, your artificial sweetener of choice and powdered erythritol is used in place of regular sugar.

This sugar-free low-carb chocolate ganache can be used to make truffles or a chocolate sauce, depending upon how much cream is in them. 

Ingredients

  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Artificial sweetener equal to 1 cup sugar
  • 8 ounces unsweetened chocolate, broken into 1/2-inch pieces
  • 2 cups powdered (not granulated) erythritol (see more about this ingredient, below, after the directions to this recipe)

Preparation

  1. In a small heavy-bottomed saucepan, heat 1 cup heavy cream, 1 teaspoon vanilla, 1/4 teaspoon salt, and artificial sweetener equal to 1 cup sugar until bubbles form. Remove from heat.
     
  2. Add 8 ounces unsweetened chocolate pieces and let melt, stirring occasionally. Add 2 cups erythritol. Stir well.
     
  3. At this point, you can let the mixture cool to room temperature and then it can be rolled into balls as the base of truffles (which you can then roll in nuts, coconut, or cocoa powder), or you can use it as the base for a sauce by adding cream until it is the consistency you want.

    Nutritional Information: This whole recipe, which will make a whole lot of truffles, has 37 grams effective carbohydrate plus 35 grams of fiber.

    What Is Erythritol?

    First and foremost, erythritol is a sugar alcohol that tends to produce much less intestinal distress than other sugar alcohols like xylitol and sorbitol can.

    But I'm getting ahead of myself. Erythritol is sugar alcohol that has the least impact on blood sugar. It has almost zero calories, carbs, and glycemic index. Most sugar alcohols are only partially absorbed in the small intestine, while 60 to 90% of the erythritol is absorbed into the blood, but is then excreted in the urine. Because of this, erythritol tends to produce much less intestinal distress than other sugar alcohols.

    What Erythritol Is Good For

    Erythritol can be used in baking, where it also has some of the tenderizing effects of sugar (results won't be exactly like sugar, though).

    It can at least partially replace sugar or artificial sweeteners for most uses. I find it especially useful in combination with chocolate (candy, brownies, etc.) where using purely artificial sweeteners produces unsatisfactory results.

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