Low-Carb Chocolate Cream
This low-carb chocolate cream proves you don't have to skip a chocolatey dessert just because you're keeping the carbs down. Low-fat quark and stiffly whipped egg whites give it an airy, creamy texture, while cocoa and almonds make it irresistibly rich. It comes together in just a few minutes, then relaxes in the fridge for an hour while you get on with your day. Finish with fresh fruit and a scattering of grated chocolate and you've got a real showstopper on the table.
Ingredients
- 500 g low-fat quark, or thick Greek yogurt / fromage blanc
- 2 egg whites
- 30 g unsweetened cocoa powder, use more or less to taste
- 100 ml milk
- 25 g ground almonds
- erythritol sweetener (or any sweetener of your choice), add to taste; Xucker is a German erythritol brand
- 1 vanilla pod, seeds only, optional
- grated chocolate, to decorate, optional
- fruit (e.g. strawberries or oranges), to serve, optional
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 175 kcal | 700 kcal |
| Carbohydrates | 9 g | 36 g |
| Protein | 20 g | 80 g |
| Fat | 6 g | 24 g |
| Fibre | 2 g | 8 g |
| of which sugar | 4 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Separate the egg whites from the yolks and whip the whites to stiff peaks in a clean bowl.
- In a separate bowl, thoroughly mix the quark, cocoa powder, milk and ground almonds. Adjust the amount of cocoa to suit your taste.
- Sweeten the mixture with erythritol (or any sweetener you like) to taste. If you like, stir in the seeds from the vanilla pod now.
- Gently fold the stiff egg whites into the quark mixture so the cream stays light and airy.
- Spoon the chocolate cream into a bowl or individual dessert glasses and chill in the fridge for about 1 hour.
- Decorate with fresh fruit (such as strawberries or orange segments) and grated chocolate, if you like, then serve.
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Nutrition facts per serving (estimate)
| Calories | 175 kcal |
|---|---|
| Carbohydrates | 9 g |
| Protein | 20 g |
| Fat | 6 g |
| Fibre | 2 g |
| of which sugar | 4 g |
Frequently asked questions
Is this low-carb chocolate cream really gluten-free?
Yes. As long as you use gluten-free cocoa powder and skip any gluten-containing extras, this recipe is gluten-free.
Can I make the cream without erythritol?
Absolutely. Use any sweetener you like, such as stevia, erythritol or regular sugar if keeping it low-carb isn't important to you.
How long does the chocolate cream keep in the fridge?
Covered in the fridge, the cream keeps for about 1 to 2 days. It tastes best freshly made.
Which fruits go especially well with it?
Strawberries and oranges pair beautifully with the chocolate flavour. Raspberries or blueberries also make a delicious addition.
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