A keto cappuccino slice tastes like a cappuccino coffee and is a tasty low-carb, high-fat dessert or snack. It usually has the rich tastes of chocolate and coffee mixed together with a smooth, pleasant texture. A simple way to make a keto cappuccino slice is in the following steps:
To Make the Crust:
1 cup of almond flour
2 tablespoons chocolate powder that hasn’t been sweetened
2 tablespoons of erythritol powder or another sugar that is okay for ketones
3 teaspoons of melted butter
For the cup of coffee:
1 cup of strong coffee
1/4 cup of heavy cream (cooled)
2 tablespoons of erythritol powder
1 envelope (about 2 and a half teaspoons) gelatin without taste
How to Make the Chocolate Layer:
4 ounces of dark chocolate that isn’t sweetened and has at least 85% cocoa
2 tablespoons of erythritol powder and
2 tablespoons of heavy cream
How to Do It:
Begin by making the crust:
Warm the oven up to 175°F (350°F). Put chocolate powder, almond flour and powdered erythritol in a bowl and mix them together. Melt the butter and mix it in until a dough forms. Put this mix in the bottom of a square or rectangular baking dish that has been lined with parchment paper. Put it in the oven for 10 to 12 minutes, or until the top is set. While you make the coffee layer, let it cool down.
Put the coffee on top:
Put the coffee that has been made and the erythritol powder in a pot. Set the heat to low and let it boil. Spread the plain gelatin over a few tablespoons of cold water in a different bowl and let it grow. Take the coffee off the heat once it’s hot and stir in the blooming gelatin until it’s all mixed in. Add the heavy cream to the coffee and mix it in well. Pour this over the pie that has been left to cool. Put it in the fridge for at least an hour, or until the coffee layer sets. To make the chocolate layer, Melt the dark chocolate that hasn’t been sweetened with the heavy cream and powdered erythritol in the microwave or over a double boiler. Let the chocolate mixture cool a bit after it’s smooth. Spread the chocolate out evenly on top of the coffee layer.
Chill and Serve:
Put the dish back in the fridge and leave it there for another two to three hours, or until the chocolate shell is set. Cut the coffee slice into pieces or bars when it’s completely set.
With its coffee and chocolate tastes and low carb content, this keto cappuccino slice is a delicious low-carb treat. It’s great for people on the ketogenic diet or anyone else who wants a tasty treat that won’t make them feel bad.