Frozen Chocolate Roll A Quick And Easy Keto Treat
Are you trying to give up sugar? Are you finding it difficult and challenging?
Do you find yourself giving in to cravings?
Sometimes a good way to transition to a ketogenic diet is to substitute your sweets for some low carb ketogenic sweets, that will help you make the transition without going crazy!
I like this frozen treat because it feels like a chocolate but has a bit of the frozen bon bon, but it is so simple and quick to make!
I hope that the frozen chocolate roll will become one of your favorite new keto treats!
No-Bake Keto Chocolate Roll
Author: Vivica Menegaz
Nutrition Information
- Serves: 16 pieces
- Serving size: 1 piece
- Calories: 161
- Fat: 16gr
- Carbohydrates: 1.87 NET
- Fiber: 2 Gr
- Protein: 2.3 gr
Ingredients
- 2 Cups Raw Pecans
- 1 Cup Grated or Shredded Coconut
- 2 Oz Unsweetened baking Chocolate ( I use this one!)
- 3 Tbs Swerve or 1 Tsp Green Stevia
- 1 Tbs Vanilla Extract
Instructions
- Put all ingredients in a large food processor and mix well for about 30 seconds.
- Remove "dough" with a spatula, and place on a piece of parchment paper.
- Using the paper to help you, shape and form the dough into a roll.
- Roll into the paper and freeze for at least 3 hours.
- Remove from the freezer and then cut the roll into ½ inch thick slices with a sharp knife.
- Enjoy within 15 minutes or it will melt!
Comments 38
What’s the caloric and the total carb count?
coming up soon Linda..:)
Can this recipe be made witHout the stevia or swerve ?
Abso -freaking -lutely!! You know me…the less sweet the better!!!!
Amazing !! These are so to die for delicious!! I cannot wait to make some more for a luncheon I plan to have with some girlfriends.. Thanks so much Vivica !!!
keep them under lock and key Bev! 😉
This looks beautiful. I have included it in my top 20 Low Carb & Sugar Free Ice Cream roundup. I know it’s not exactly an ice cream, but it looks like such an amazing frozen dessert, I couldn’t leave this one out. http://www.ditchthecarbs.com/2015/07/17/best-low-carb-sugar-free-ice-cream/ And yay for pecans! Have a great day. Libby.
Thank you Libby!
I am allergic to coconut. Are there any substitution for this?
You could try to sub for psyllium fiber, it will not be as sweet so you might have to tweak the amount of sweetener you use.
Thank you! Looking forward to trying this out!!
For the frozen chocolate roll, do you melt or soften the chocolate first?
No Karen, but you can cut it in small pieces.
this sounds great but i would love to make something like this that my kids can bring to school. so many of the healthy bars on sale at the store are too expensive! do you have some suggestions for healthy fat treats that are lunchboxable? thank you!!!
Aimee did you want a sweet treat or a savory one for your kids? I think you can modify this by adding 2 ounces of melted cocoa butter to the recipe, mix it well with the other ingredients, then freeze. It should then be solid and hold together well at room temperature! You can shape into balls or cut it in pieces and wrap them individually into wax paper for lunch box convenience!!
Hi, I am having problems with the roll falling apart when I try to cut it. Do you have any suggestions?
Thanks,
Trudy
Might need to be colder….did you freeze it? You can try adding more chocolate, it will hold together better.
These seem awfully dry. Is there something I can add to make them stick together better- beside chocolate, ? Also I substituted about 1/4 of the nuts with almonds, would the carb count be about the same do you think? Thanks!
Christa. Consistency may vary depending what chocolate you use. If your roll does not stick, use more chocolate! 🙂
I notice that many low-carb recipes advocate the use of coconut, either as with this one – the meat or in many the coconut milk/cream. I always thought that coconut is high carb not low!?? It’s a bit confusing! PS I LOVE coconut, so that in itself isn’t a problem!!
I used powdered chocolate and the consistency came out like coffee grounds and was impossible to work with. I added coconut milk to get a workable consistency and that worked out fine. Tastes great!
Whewwwww good catch Tim!! I like when people can get creative and save a recipe 😉
This looks amazing but I have a question, should you melt the baking chocolate before putting it into the food processor? This looks like a creamy-sticky consistency before freezing and wondering if that is purely from the fat in the pecans or if the chocolate was melted- or both. Thanks!
You can bring it to room temp at least, or you can melt it…the result might be slightly different.
Sorry the late reply Lisa…yo should not need to melt the chocolate before. It should all stick together by itself. If you melted the chocolate it would probably be too liquid to form in to a roll.
How do you store these if you don’t eat them all at one sitting?
in the fridge in a sealed container so they do not dry out!
Thanks so much – this looks great! I can’t eat coconut – do I have to substitute something or can I just leave it out altogether?
zHey Jen, the coconut gives it texture, the results might be very different without it, but you can try….
Thanks for your quick reply – I’ll try the psyllium husk. Have a great night!
Mine turned out like coffee grounds difficult to stay together. Can I try almond milk if so how much do I use?
If that happens you can always melt a little butter and add it to the pan, mix it in then refreeze it.