Looking for something moreish to take along to a Christmas party? Look no further as this Keto Chocolate Salami is a hit with everyone and is so easy to make ahead. Crunchy and sweet with a rich chocolate flavour it is the prefect sweet bite at anytime of the day.
Keto Chocolate Salami
Tips
- I know, don’t freak out. The pork rinds just give a nice crunchiness similar to a rice bubble, trust me.
- Make sure they are good quality pork rinds/crackle chips with no junky ingredients and are light and crispy.
- You can find our Nut & Seed Granola recipe here.
- Instead of the granola you can use a mixture of coconut and whatever nuts you have on hand.
- If you don’t have powdered sweetener (which is icing sugar consistency) you can grind granulated sweetener in a blender or food processor to make a finer powder.
Tag @havebutterwilltravel on Instagram with photos of your Keto Chocolate Salami creations as we would love to see them!
Check out some of our other delicious dessert recipes
- Keto Pecan Cheesecake Muffins
- Keto Easter Egg Ideas
- Keto Nutella Fat Bombs
- Keto Coffee Ice Blocks
- Keto White Chocolate Cheesecake
- Keto Chocolate Fat Bomb Smoothie
- Keto Cheesecake Bites
- Keto Chocolate Salami
- Keto Chocolate Truffle
- Keto Tropical Trifle
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Keto Chocolate Salami Recipe
Prep time does not include the Keto Nut & Seed Granola preparation or setting time
Ingredients
- 200 g 85% Dark Chocolate, chopped
- 125 g Butter, softened
- 1/2 cup Powdered Sweetener
- 1 tsp Vanilla
- 1 Egg, large
- 1 cup Keto Nut & Seed Granola
- 70 g Pork Rinds/Crackle Chips, crushed lightly
Instructions
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Melt the chocolate in a glass bowl over a pan of simmering water. Set aside to cool.
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Beat the butter, sweetener and vanilla on high speed until pale and fluffy.
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Add the egg and beat on low speed until combined. It may appear to split, but don't panic it will come together.
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Add the cooled chocolate to the butter mixture and stir to combine until completely smooth.
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Add the pork rinds and granola and stir to combine. Set aside to slightly harden so you can shape and roll the mixture
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Shape the mixture into a log approximately 30cms long on a sheet of glad wrap. Wrap tightly and twist the ends of the glad wrap (like a bon bon) to tighten and smooth the sides. Refrigerate overnight to set.
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To serve, remove from the glad wrap. Dust with powdered sweetener and and slice into 1 cm rounds.
Recipe Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
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What about the raw egg in this ? It is not cooked, concerned about getting sick from raw eggs.
We don’t have a problem with consuming raw egg yolks as long as you are purchasing good quality free range/pastured eggs. I guess it is personal preference though.
Hi! This looks yummy, how many servings?
It’s 30 Serves. Each serve is 1cm thick. When we make it we get about a 30cm log from that mixture. Hope this helps. I can vouch that I wasn’t sure about it, but once I tried it, I was impressed. The pork rinds are a bit off putting, but they have no flavour and give it a rice bubble texture. Let us know if you make it and what you think.