How to Make Keto Chocolate Ganache that Stays Glossy

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Jump to Recipe

Editor Note: I’ve recently changed this recipe to eliminate the butter and add in more cream. As a keto bakery owner, I’ve tweaked and retweaked many recipes. While the original recipe (containing butter) worked for me, I tried it without butter and adding more cream and it works better.

Chocolate lovers, you are going to be so happy. Keto chocolate lovers will be even happier with this sugar free ganache that tops my favorite keto chocolate ganache cake, the cake people order again and again.

This shelter in place season is not fun, and may be why the bakery is so busy. A little sweet treat, especially chocolate helps get through the day. However, we don’t need piled high frosting in the era of hard to find butter. This is where ganache comes in so handy.

Look at the shine on these keto brownies. Instead of the topping I usually use in this brownie recipe, I poured the ganache and added toasted pecans. Amazing!

What is ganache?

Ganache is very easy to make when you are using chocolate that has added sugar. It’s chocolate and heavy cream.

It’s a thick glossy topping made usually from heavy cream and rich chocolate. Sometimes it’s also made with the addition of butter, which is important when using sugar free chocolate chips. It’s smooth, glossy and fudgy.

What Chocolate is best to use for keto ganache?

A good ganache should remain glossy and this one does. I use Choc Zero chocolate chips, which I believe are absolutely the best of the sugar free chocolate on the market. They don’t contain erythritol and is probably why the gloss remains and the topping does not get grainy.

However, the same recipe does not apply when using sugar free chocolate chips. You must add butter to attain that creamy, not grainy consistency. 

When I’m making my regular ganache, I chop the chocolate and add heated cream, wait five minutes and stir in one direction.

This method for my keto chocolate ganache is actually easier and quicker.

How do I make keto chocolate ganache?

I have found the best ratio for ganache is 1 cup chocolate chips to 1/2 cup heavy cream. HOWEVER, if you are using a different brand of chocolate chips other than the dark chocolate chips from Choc Zero, you may find a different brand needs a tablespoon of butter or more cream). I can only tell you my experiences with Choc Zero, which have given me the best results. I make this recipe every single week for the bakes I bring to various farmer’s markets.

  • Choc Zero Chocolate Chips – they work the best (but you could use other sugar free chocolate chips)
  • Heavy Cream
  • Dash Salt
  • Bain-Marie Process

The Process for Keto Chocolate Ganache must be heated in a bain-marie and you can put all ingredients in at once. It’s marvelous really, because it’s just so fool proof and can be reheated right back to its original state.

What is a bain-marie?

It’s basically a double boiler. I simply put my ingredients into a stainless bowl over a small sauce pan of boiling water. This prevents scorching.

What I love About this Keto Chocolate Ganache

  • It’s easy. Three ingredients go into a bain-marie and ganache is ready in minutes.
  • It’s Rich. The ganache will cool to a rich chocolate that can even double for a hot fudge.
  • Can be made in advance. As a bakery owner, this is the best news. All you need to do is microwave or reheat in bain marie.
  • It’s glossy and remains glossy.
  • It’s delicious. It’s got the right chocolate taste that everyone loves, and opens the door to so many keto recipes I didn’t know I could do.
  • It’s truly keto. It’s high fat, and very low carb.
Chocolate Cupcakes with Chocolate Ganache

This keto ganache is not too sweet, and is made with my favorite sugar free chocolate chips, heavy cream, and butter.

I have tried many times to make a glossy ganache without standard chocolate. I’ve tried many variations, and I just couldn’t get what I was looking for, a thick, rich chocolate ganache that retains its gloss.

I was so happy with this sugar free chocolate ganache recipe, I quickly added it to my keto bakery, and the response has been joyful.

While I have delicious pile high chocolate frosting recipe here, sometimes I want an elegant simple chocolate cake with ganache.

I am so impressed with the topping, I may change the topping I currently use on my keto  brownies and use this ganache. It’s seriously just as good as any ganache I’ve made in the past with other chocolate.

Why I use Choc Zero 

While I am an affiliate and do earn a commission, I just want you to have the best chocolate for this recipe and honestly don’t care where you buy it. I’m more interested in you having a great outcome. I would never recommend a product I wasn’t 100% sold on.

Save 10% on Choc Zero

Chocolate Cupcakes with Chocolate Ganache

As an affiliate I earn a small commission for Choc Zero, but you get to save 10% when you use the code SPINACHTIGER.

When you are at the Choc Zero website, take a good look around. I can’t live without the maple syrup and they have amazing peanut butter cups. I also love their almond bark. I use the white chocolate chips in this Raspberry Bundt Cake. 

My favorite keto cake to make and feature in the bakery is the chocolate ganache bundt cake and that recipe is coming.

Top my Favorite Chocolate Recipes with this Sugar Free, Keto Chocolate Ganache:

Keto Brownies (instead of the topping at the recipe).

Keto Chocolate Cake

Keto Chocolate Budino

Keto Chocolate Whoopie Pie

Keto Texas Sheet Cake

Keto German Chocolate Cake

Keto Triple Chocolate Bundt Cake

Print Recipe
3.92 from 12 votes

Keto Chocolate Ganache

A glossy, rich ganache made without sugar to be used for so many keto and sugar free desserts.
Prep Time5 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Dessert, Ganache, sugar free
Servings: 16 servings

Equipment

  • Medium Sauce Pan
  • Stainless Steel Mixing Bowl
  • Measuring Cup

Ingredients

  • 1 cup Sugar Free Chocolate Chips
  • 1/2 cup heavy cream
  • 1 dash sea salt

Instructions

  • Put a stainless steel bowl over a sauce pan of simmering water.
  • Add all the ingredients. Stir until chocolate chips are melted and ganache is smooth.
  • If adding to a cake, especially a bundt cake, allow to cool for 10 to 15 minutes for it to thicken.
  • You can refrigerate and reheat in microwave or same bain-marie.
  • This will cover 16 cupcakes, top one large cake or bundt cake.

Notes

This recipe makes 10 ounces or 300 ml, or 20 tablespoons. 

Nutrition

Serving: 1.25tablespoon

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

Similar Posts

22 Comments

  1. 3 stars
    I made this with Lilyโ€™s sugar free chocolate chips and when it cooled it clumped together.

    Wasnโ€™t very happy with it.

    The first time I did melt the chips in microwave and second time Marie way both clumped and looked grainy.

    I saved the mixture to experiment with to see if I can fix it.

    Have any suggestions?

    Thanks
    Sharon

    1. Make sure NO WATER gets near chocolate. Do not overheat. Make sure your bowl isn’t touching the water. Lily’s chocolate might not have as much fat as Choc Zero chips. Did you add in some butter. The only time this happened to me was when I overheated. To save this, you might be able to add in more cream and gently heat. I never use microwave to melt chocolate, due to lack of control.

  2. 5 stars
    I have made this twice with sugar free dark chocolate chips from nuts.com. It is so good I actually ate some cold out of the jar I was storing it in. It is just delicious and an awesome consistency. The first time I used it as an icing for keto sugar cookies. I made the cookies thick and with the icing they are a perfect quick breakfast for me. This time I used it on keto flourless cake and because of the ganache it is like a super chocolaty brownie. I have to be careful not to eat too much because it is so good hot, cold or at room temp.

    1. I always field-test chocolate dessert recipes with salted butter, as chocolate always enhances the flavor of chocolate. I have yet to use a butter (usually Kirkland salted or Kroger’s best quality) that is too salty with chocolate.

  3. 5 stars
    I made this but just cut the butter down to about 2 Tbsp. It came out perfect and was great over a keto yellow butter cake. We had some left over–perfect for ice cream! I think the trick is not to overheat it. I just got it warm enough to combine with vigorous stirring, not that hot actually, on two 30 sec bursts at level 7 in the microwave.

    1. It’s supposed to be cooked in a bain maire (bowl over simmering water that doesn’t touch). That prevents overheating. I would not recommend making ganache in microwave. It can get grainy fast.

  4. 3 stars
    I followed this recipe exact measurements I even weighed them to be precise but for some reason my chocolate started to separate there was a lot of oil from the butter & chocolate so ๐Ÿ˜ญ. So I was not very happy to say the lease ๐Ÿ˜ซ

    Then I thought I could smooth it out by adding more heavy Cream and it worked ๐Ÿ™Œ๐Ÿผ๐Ÿ™Œ๐Ÿผ๐Ÿ™Œ๐Ÿผ

    1. I had this same experience. I used the bain-marie as instructed. It got way too oily, and began separating. I even used a thermometer to ensure that I would not heat the mixture too high. This has happened twice now, and prior to making ganache for Leto recipes, never had an issue using roughly the same ingredients except for the chocolate. I know erythriol has a higher melting point. Adding more cream helped to save it, but it was so oily with 4 tablespoons. I needed to towel off the oil from the mixture which also was not awesome.

      1. When I first made this ganache, I used butter several times and did not have any problem with any separation. I used the dark chocolate chocolate chips from Choc Zero. I used a low heat. Now I tried without butter and to my surprise, it works great. So please try again but leave out the butter. I had used the butter because that is very common for some recipes for ganache and SOME keto chocolate chips do need that extra fat. However, Choc Zero does not need the extra fat. I hope this helps you.

  5. 5 stars
    this recipe is great love it just used it on keto chocolate cheesecake Yum Yum You would never know it was sugar free

  6. Hi there, in the post you mention cacao powder, but I don’t see an inclusion of an amount of measure. Could you please state, what is the amount of cacao powder, please? Thanks.

      1. This post does mention cacao:

        “This keto ganache is not too sweet, and is made with my favorite sugar fee chocolate chips, heavy cream, cacao powder and butter.”

        I noticed and had wondered, too. Then I saw your frosting recipe and noticed that you use cacao powder there. Oops? ๐Ÿ˜Š

Leave a Reply

Your email address will not be published.

Recipe Rating