Keto Petit Fours

Indulge in the elegance of Keto Petit Fours—a guilt-free take on the classic French dessert, perfect for low-carb and keto lifestyles. These bite-sized delights feature a moist almond flour and cocoa sponge cake, layered with a rich cream cheese filling, and topped with a decadent sugar-free dark chocolate glaze. Quick to prepare with just 20 minutes of prep time, these dainty treats are ideal for entertaining or savoring as a daily indulgence. The keto-friendly ingredients like erythritol, almond flour, and unsweetened almond milk make this dessert satisfyingly sweet without breaking your carb count. Serve them at your next gathering or enjoy them as a sophisticated snack that combines indulgence with a healthy twist.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 24

Ingredients

• 1 cup Almond flour
• 2 tablespoons Unsweetened cocoa powder
• 0.5 cup Erythritol
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 3 Large eggs
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.25 cup Butter, melted
• 4 ounces Cream cheese, softened
• 0.5 cup Powdered erythritol
• 2 tablespoons Heavy cream
• 0.5 cup Sugar-free dark chocolate chips
• 1 tablespoon Coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, allowing the sides to overhang for easy removal.

Step 2

In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well to ensure there are no lumps.

Step 3

In another bowl, whisk together the eggs, almond milk, and vanilla extract until well combined. Add the melted butter and stir until just mixed.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until a smooth batter forms.

Step 5

Spread the batter evenly in the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Step 6

For the cream cheese filling, beat together the cream cheese and powdered erythritol until smooth. Gradually add the heavy cream, beating until combined.

Step 7

Once the cake is cool, carefully lift it from the pan using the parchment overhang. Using a sharp knife, cut the cake into 1-inch squares.

Step 8

Cut each square in half horizontally and spread a small amount of cream cheese filling in between the layers. Gently sandwich the halves back together.

Step 9

To make the glaze, melt the sugar-free dark chocolate chips with the coconut oil in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth.

Step 10

Dip the tops of the filled petit fours into the melted chocolate glaze, letting any excess drip off before placing them on a tray lined with parchment paper.

Step 11

Refrigerate the petit fours for about 30 minutes or until the chocolate glaze is set. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(970.0g)

Amount per serving	% Daily Value*
Calories	2454.3

Total Fat 219.1g	0%
Saturated Fat 105.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 842.3mg	0%
Sodium 1705.2mg	0%
Total Carbohydrate 346.4g	0%
Dietary Fiber 39.3g	0%
Total Sugars 8.3g
Protein 57.6g	0%

Vitamin D 193.0IU	0%
Calcium 640.3mg	0%
Iron 17.3mg	0%
Potassium 1215.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 6.4%

Carbs: 38.6%