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Paleo Keto Chocolate Ganache takes just 5 minutes to make! This frosting-meets-condiment can be used on cakes or brownies, poured or scooped, eaten right off the spoon … and is versatile enough for Vegan or even GAPS eaters. Low Carb, can be made with or without dairy.
I created this recipe out of necessity! SO many ganache recipes use chocolate bars or cream. I needed one that uses cocoa powder, not too much sweetener, and was versatile for different wellness diets. I also wanted one that didn’t require lots of stirring and cooking.
Ta-da and enjoy!!! (This is one of my favorite recipes of all time.)
How fast is Paleo Keto Ganache to make
I LOVE that Paleo Keto Ganache one has just three ingredients, not including that bit of lovely sea salt! So it comes together fast: 5 to 10 minutes total.
The recipe uses melted fat, but there’s no cooking — basically you just stir the ingredients together, and it’s ready to eat or serve.
Ways to eat it and who can eat it
Ganache can be used warm and thin to create a lovely drizzle, like over the surface of brownies, or it can be used room temperature for spreading on cake, a breakfast waffle … (or chaffle).
The first time I made this recipe was for our staff (at the cafe we recently sold). A lot of them are vegan, but I wanted something that was Paleo too — no sugar, no cream (and for my sake, no double boiler). We provided beautiful bread (like the French do!) to eat with the chocolate, but many of our staffers ate the ganache straight, off their spoons.
Below, you’ll find the Paleo, Keto and Low Carb, GAPS and Vegan versions of this recipe.
Which sweetener to use in Paleo Keto Chocolate Ganache
For Paleo, Primal and Vegan, use pure maple syrup.
For Keto and Low Carb, I recommend liquid allulose. Find it here. But you can also use another low carb liquid sweetener that you like.
For GAPS diet, use raw honey.
Which fat to use in Paleo Keto Chocolate Ganache
The reason I list the version below with lard (you can also use coconut oil or butter, depending on your diet) is that I LOVE the end result, the texture, when it’s chilled. I use it in a couple of cheesecake recipes as the topping (like this one), and it’s a really nice texture. You can slice right through it after it’s been chilled, instead of having to break through a hard surface, but it doesn’t run either: It behaves like ganache!
With butter the recipe’s just a bit firmer, and with coconut oil (for dairy-free and vegan), chilled, it is a bit harder still.
BUT at room temperature this ganache is crazy good spread on bread or waffle, or eaten straight off your spoon! Our staff was eating it like pudding! 🙂
Enjoy the fast, easy preparation — and the outcome! You may find you’re making ganache weekly once you have this recipe in your arsenal. (I make it often to put on my morning waffles!)
You want leftovers. 😉 They keep great in the fridge. You can even leave a tub of ganache out on the counter! 🙂
Just cover, and eat as you please.
Paleo Keto Chocolate Ganache — Easy & Fast, 5 minutes to make, no cooking!
Easy Paleo Keto Chocolate Ganache (5 minutes)
- bowl and spoon
- In a small bowl combine cocoa and melted, cooled fat. Stir well. (Make sure no water gets in the bowl.)
- Add maple syrup or low carb sweetener (or honey for GAPS), and stir well to combine. (If you use only stevia, your ganache will be thicker. Warm it gently to drizzle or spread more easily.)
- The ganache is now ready to eat right out of the spoon! (...IF you used coconut oil or butter, not lard. Lard is excellent when you're topping something soft, like a cheesecake that's chilled!, and you don't want a hard topping [...BUT not as yummy all by itself when made with lard.]) Or slather on bread, waffle; use as a topping for cheesecake; drizzle over brownies etc.
How will you use Paleo Keto Chocolate Ganache?
Emily @ Recipes to Nourish says
I wish I could reach through the screen and get a big spoonful of this gorgeous ganache!!! It looks so good!
Megan Stevens says
I wish you could too! 🙂 Thank you!
Kari Peters says
I could just eat this by the spoonful, it just looks so silky and delicious!
Megan Stevens says
Likewise. Thank you Kari! 🙂
Oh Snap! Let's Eat! says
Yaaaas perfect for my chocolate cakes! Thanks for sharing!
Megan Stevens says
Great!! You’re welcome!
Love how simple and easy this is to make. I would totally just eat spoonfuls of this.
Megan Stevens says
Yes! It was so much fun seeing our staff do that with the coconut oil version. 🙂
Renee Kohley says
Gah! Lard – of course! What a simple solution! This is SO easy too! I think I would use it on pie for sure – maybe some cupcakes!
Megan Stevens says
Renee, yes, delicious on cupcakes! Thank you for your comment!
Jessica DeMay says
This ganache looks perfect! I love how easy it is and it looks good enough to eat with a spoon 😉
Megan Stevens says
Yes, me too! Thank you!
Carrie @ Clean Eating Kitchen says
Oh wow, I need this ganache in my life. It’s so easy too!!!!
Cristina Maria Curp says
Ganache is soooo good! I could eat this by the spoonful! Yum!
I can never say no to chocolate so this is right up my alley ! YUM !!
Stacey Crawford says
Drooling over the luscious chocolaty eye candy! I want it!
Katja Heino says
I love how easy this recipe is. It looks delish! Drooling over here.
Holley Marth says
This would be great with fruit, cookies, on GF cake! YUM!
Melissa @RealNutritiousLiving says
Wow- I never knew ganache could be so easy! Thank you!
Becky Winkler says
Yes! I’ve been wanting a cocoa ganache recipe for when I’m out of cream. Thank you!!
C burton says
Did you try this on cupcakes. Can you use powdered swerve
Carlos A Mendez says
Would it be possible to substitute in cacao butter?
Yes, it will be delicious! But the end product will harden more. If you don’t mind that, it’s lovely.
It is SOOOO good! I add a little bit of cinnamon and sometimes some chipotle chile powder, then refrigerate – just amazing……
A few weeks back I made your cheesecake filled chocolate cake which was wonderful! I want to make it again for Valentine’s Day but lost my printed copy! I have been trying to get the recipe again on your website but I keep getting a message that says I have been redirected too many times and to try again. I tried it the first time with the 7″ cheesecake pan but now I would like to try the 9″ cheesecake pan. Not sure what I am doing wrong and why I cannot bring that particle recipe back up again. I have no trouble with any of your other recipes, just that one. Can you help me? Thanks, Megan!
Hi Deborah, I’m so glad you’re enjoying that recipe, and I apologize for the trouble! I just emailed my tech person, and he should be able to help us today. I’ll comment again when the link is working properly. (The problem is on our end, not yours! 🙂 )
The link is fixed! 🙂 I’m glad you let me know. https://eatbeautiful.net/cheesecake-filled-chocolate-cake-oven-instant-pot/ Thank you and happy Valentine’s Day!
Thank you megan!
Can you use ghee instead of the coconut oil?
Hi Jess, yes, definitely! 🙂
Sue C says
How long does this last if made ahead and stored in fridge? Also, is it recommended to bring it to room temperature, after removing from fridge, before using? Or, can it be heated on low until consistency is runny?
Hi Sue, Chocolate Ganache lasts a few months in the fridge if covered and well sealed. So, it lasts well. Yes, you can either bring it to room temperature slowly, or there is no problem with reheating it over low heat, as long as no water droplets get in the pan.
Hi Megan, if I don’t have maple syrup, what can I do? What can I replace it with?
Hi Nena, thankfully, there are actually several alternatives that work well! What other liquid sweeteners do you have on hand? You can use honey, agave, rice syrup or a low carb liquid sweetener etc. 🙂
If I frost my cupcakes with the ganache the night before the event, do I need to take them out for a while, eg, 2hrs before serving? Will this go well with orange chocolate cupcakes? By the way, I stay in a topical country, daily temp is about 92-94F, humid too, will the ganache hold its shape or melt like a mess? Please advise, thanks!
Hi Connie, you’ll want to chill your cupcakes and take them out only shortly before you plan to serve. The ganache will melt a little at that temp; it will soften.
Lisa Clarke says
Hi, just a thought…..I’ve started making keto ice cream and wondered which version would be best to swirl through the ice cream before I freeze it. I lean towards butter but would it go too hard?
Hi Lisa, great question. I would actually use this Keto Pourable Chocolate Sauce recipe instead: https://eatbeautiful.net/pourable-chocolate-sauce-mct-oil/ It will make a classic chocolate swirl when layered with ice cream and then frozen. 🙂 The ganache’s texture will not work as well when frozen. Keep in mind, you won’t add the chocolate to the freezing ice cream, but instead, after it’s frozen, you’ll choose a freezer dish and layer the fresh ice cream with chocolate sauce, freeze, then serve. I hope that helps!
I want to use this as a filling fr chocolate truffles and add Irish cream. Would I need to adjust the ingredients to account for the additional liquid? Thanks
Oh, good question, sounds delish. I can’t say for sure, but based on other recipes, you should be fine (don’t adjust the other ingredients) if you limit it to 1 tablespoon Irish cream. I’d love to hear how they turn out!
Help…please email me back if you see this soon. Thanks so very much! Just made this for a birthday cake and it curdled, why? I followed your directions exactly, using butter, cacao powder and liquid allulose. When I warmed it slightly so it would be spreadable the ingredients started separating. There was no water in the bowl as you had warned to be careful of.
Hi Susan, sorry this happened to you! For next time, make the ganache and spread it while it’s fresh. Reheating can cause instability, causing the fat to separate out.