(see below for a non-dairy version)
1 cup heavy cream
3/4 cup raw cocoa powder (dutched or regular)
12 drops liquid Splenda
1/4 cup stevia/erythritol blend
1 tsp vanilla
1. Heat the cream in a heavy-bottomed pot on medium just until it starts to simmer
2. Add the sweeteners and flavorings and simmer for a few more seconds, until it all melts together
3. Sift in the cocoa powder, and stir off the heat until it turns into a smooth paste
4. You’re done. Wasn’t that easy?
Once it’s slightly cooled off, spread this wonderful stuff on a Creamy Low Carb High Fat Coconut Flour Cake.
For a dairy-free version with all the goodness of coconut milk, substitute in the following ingredients, and follow the same directions above. (The strong chocolate flavor completely overwhelms any coconut flavor, so if you really like coconut, you’ll have to add some yourself.)
1/2 can (5/6 cup) coconut milk
2/3 cup raw cocoa powder (dutched or regular)
9 drops liquid Splenda
1/6 cup stevia/erythritol blend
1/2 tsp vanilla
For either version, remember to keep it refrigerated if you don’t want it to spoil, assuming you and your family don’t eat it all the first day. This ganache will soften quickly at room temperature, but it should hold its shape.