This luscious chocolate glaze has it all: quick and easy to make — with only 4 ingredients — rich, flavorful, and super-chocolatey! Whip up a batch of this keto chocolate glaze and top your sweet baked goods with it. Mmmmmh! I see you drooling — and that’s fine, my friend.
How to make this Luscious Chocolate Glaze
As said, this glaze is very easy to make just in one bowl and all in all in a minute or two. Actually, you can prepare this keto glaze in two ways: in a microwave oven or in a saucepan over a stovetop. Here, I will provide detailed instructions on preparing it in a microwave oven, but I’ll also give instructions for preparing the glaze on a stovetop in the Tips for Variations section further down in this post.
So, nothing tricky here. Let’s take a look at how to prepare this easy keto chocolate glaze:
Just combine all ingredients in a microwave-safe bowl, that is, 3 oz (85 g) dark chocolate (minimum 85% cocoa)…
…1 oz (30 g, i.e., 2 tablespoons) unsalted butter…
…2 teaspoons water…
…and 20 drops (or to taste) of vanilla stevia.
Heat on high for 30 seconds.
Heat another 10-15 seconds.
Let stand at room temperature for a couple of minutes until all the chocolate is melted (if it’s not already melted, that is). Ready to use!
Use as a glaze on your keto cakes, donuts, cookies… anything you wish!
The glaze works wonderfully as a dip (or hot chocolate sauce!), too. Just keep it warm. Think of keto ice cream and the warm glaze as decadent chocolate sauce. Oh yum!
How I came up with this Super-Easy Keto Chocolate Glaze recipe
This recipe actually originates from my experiments with the Ketokamu baking mix I have developing during this year. We will give a free e-book with exciting, easy, and delicious recipes using the baking mix so people can use the product easily and get the maximum benefit out of it.
For the e-book, I developed a keto donut recipe using the baking mix and thought the donuts definitely need a glaze. I have done lots of keto glaze experiments and posted some glaze recipes here on my blog. However, this time, I wanted to develop a luscious chocolate glaze rather than something with just powdered erythritol, liquid, and flavoring that was the basic recipe for a glaze I was usually using for my cookies, cakes, etc.
Usually, I make a ganache-based chocolate glaze using only dark chocolate and heavy cream. However, that glaze tends to turn out too stiff quickly, and it lacks the attractive gloss that really perfects a chocolate glaze. Well, I sometimes add butter for that gloss, but the consistency is still too thick.
Hmm, chocolate and butter… I remembered my 2-Ingredient Dark Chocolate Drip recipe and that it uses just dark chocolate and butter. It’s super glossy as well! Maybe it would work as a glaze, too?
However, the consistency for the drip was runny on purpose as it was supposed to run beautifully on the sides of a cake. I needed a slightly thicker glaze for my donuts as I wanted the glaze to stay on the donuts and not run away. Well, I could always tweak the ratio of butter and chocolate to make a thicker consistency, but that might not be the ultimate solution.
Suddenly, I remembered that water makes chocolate reeeally thick if you happen to get any to your chocolate when you are melting it. I have some hands-on experience on this: sometimes, when using a water bath for melting chocolate, I’ve gotten small drops of water by accident to the melting chocolate. In a fraction of a second, the chocolate had turned into a stiff mass.
However, if I used only a little bit of water in my chocolate and butter mixture, it might work and thicken the glaze just to the right consistency, I concluded.
Moreover, I wanted to make the glaze a tad sweeter and maybe also add a hint of vanilla. Soon, I noticed vanilla stevia would fulfill both of these requirements.
I thought to make things easy, I’ll just combine all ingredients in a microwave-safe bowl and heat in the microwave until the chocolate and the butter are melted. It should work, I imagined.
So, I was ready to conduct my experiments. For the first test, I took 3 oz (85 g) dark chocolate with 85% cocoa, 2 tablespoons (1 oz = 30 g) unsalted butter, 2 teaspoons water, and 20 drops vanilla stevia. I combined all ingredients in a microwave-safe bowl and heated them in my microwave oven.
After mixing, the combination formed a smooth, slightly thick, and glossy glaze. Oh my goodness, it looked so perfect! The taste was amazing, too: decadently chocolatey, rich and buttery, with a hint of vanilla and just the right sweetness.
I dipped the tops of my keto donuts in the glaze. How perfect they looked! (Actually, later, when I showed the photos to my Ketokamu colleagues, they thought the donuts were made with a machine rather than of being handmade!)
However, even though I was happy with my glaze, I still did some more tests with different chocolate, butter, and water ratios. The glaze turned out either too thick or too thin, so the original idea and my first experiment was the absolute winner.
Here’s the recipe for you to enjoy. I really encourage you to try it out — it might be just the best ever glaze you’ve tried!
- 3 oz = 85 g dark chocolate (minimum 85% cocoa)
- 1 oz = 30 g = 2 tablespoons unsalted butter
- 2 teaspoons water
- 20 drops (or to taste) vanilla stevia
- Combine all ingredients in a microwave-safe bowl.
- Heat on high for 30 seconds. Mix.
- Heat another 10-15 seconds. Mix. If the chocolate is not completely melted, let stand at room temperature for a couple of minutes until all the chocolate is melted.
- Use as a glaze on your keto donuts, cakes, cookies… The glaze works wonderfully as a dip or hot chocolate sauce, too.
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|Nutrition information (with 85% chocolate)||In total||Per serving if 12 servings in total|
|Protein||10.9 g||0.9 g|
|Fat||62.1 g||5.2 g|
|Net carbs||16.4 g||1.4 g|
|kcal||702 kcal||59 kcal|
Tips for variations
For a dairy-free (and vegan) version, use extra-virgin coconut oil, but use just 1 tablespoon, otherwise, the glaze turns out too runny. You can also use butter-flavored coconut oil for that delicious butter flavor.
Instead of vanilla stevia, feel free to use unflavored stevia and add a dash of vanilla extract.
Other liquid sweeteners work well, too, like monk fruit extract. I don’t recommend powdered sweeteners (or definitely no granular sweeteners) as they might leave a sandy mouthfeel.
To reduce the carbs further, you can use baking chocolate (i.e., chocolate with 100% cocoa content). Just adjust the amount of sweetener to your liking as you might need to add more sweetener because the chocolate with 100% cocoa is so bitter and definitely not sweet.
Suppose you are reluctant to use a microwave oven or don’t have any. In that case, you can melt the ingredients in a small saucepan over a stovetop. Use the lowest heat and mix all the time along the bottom while heating. The chocolate burns very easily, so keep your eye on the mixture and remove it from the heat if you see any burning.
This week, I have stayed at home after so much traveling. You might remember that I was in Åland, in Turku, in my summer house, and last week in Helsinki (Suomenlinna) for the wellbeing-related festival called Magnesia.
I have baked a lot during this week as I finally finalized developing our Ketokamu baking mix. We got some new ingredients, and I needed to try out how they work in the baking mix. Well, they worked extremely well, and even though I was pretty happy with the baking mix, I still wanted to tweak it a bit and see if I could improve it further.
Actually, my ultimate goal was to reduce the carbs — which I managed to do. When the old (and the supposedly-to-be final baking mix) had 12 grams carbs in 100 g (3.5 oz) of product, the newest version had just 8.6 grams! In any case, you don’t need very much of the baking mix when you use it. With 1.5 oz (45 g) baking mix, you can bake a whole loaf of bread. And the good thing is that for the bread, you need just eggs in addition to the baking mix — nothing else!
Here are some of my experiments with different baking mix versions:
Now, when I had updated the baking mix, I had to double-check that the recipes in our baking mix e-book work. So, I went through those recipes and baked cakes, cookies, muffins, tortillas, bread, etc. I also came up with a new cake roll recipe. When I was a kid, my mom often baked a classic Finnish cake roll called Dream Cake Roll (“Unelmakääretorttu” in Finnish) consisting of a chocolatey cake part and a coffee-flavored buttercream filling. Well, I totally adored this rich and flavorful treat, and my dream has always been to make a keto version of this Dream Cake Roll.
For some reason, I never managed to make the keto version, but now with my keto baking mix, it was about time to start experimenting. I took a cake roll recipe I had developed for the baking mix e-book, reduced a little bit of the baking mix, and added two tablespoons of cocoa powder. I was hoping the result will be good. The cake part indeed turned out perfect: chocolatey, pliable, yet fluffy. It didn’t break when rolling — which is the most important thing in any cake roll!
I also had written down a recipe for a sugar-free coffee-flavored buttercream filling that I was about to try in my Keto Dream Cake roll some day. Well, now was the day. However, I saw the recipe would make a bit too little filling to my cake roll, so I doubled the amount. Now, the amount of filling was enough — maybe even too much. On the other hand, I love the rich coffee-flavored filling, so I prefer to have rather too much than too little.
I also served the cake roll (among other baked stuff!) for my Ketokamu colleagues who visited me on Wednesday and Thursday, and they totally loved the cake roll. That made me really happy.
Here are some basic muffins made with the baking mix, some strawberries, and Ketolla, our nut and chocolate spread. You’ll see a cake glazed with this chocolate glaze in the background.
Here’s a better photo of the cake. I’ve sprinkled some crushed freeze-dried strawberries on top:
Here’s a keto version of a classic Finnish berry pie, “Mamman marjapiiras” that I served with vanilla sauce.
I used red currants for the pie. They are growing abundantly in my yard.
Also, this smoked salmon pie was delicious. I tried out a pie crust made with the baking mix.
I made iced tea using our strawberry and lime Ellu electrolyte powder. It turned out both pretty and delicious.
The next day, I served some bread with different toppings (and mini bell peppers filled with a mixture of cream cheese and garlic bread seasoning) for lunch.
Here is our core team (including my cat Pete!) discussing our upcoming product line.
By the way, if you watched the video in this blog post on how to make this Luscious — and Super-Easy — 4-Ingredient Keto Chocolate Glaze, you must have noticed that I use this Dream Cake Roll in the video. With this glaze, the Keto Dream Cake Roll is over the top!
So, I was extremely happy that my calculations for improving the baking mix and reducing the carbs in the paper worked so well in practice, too. The new baking mix is for sure going to make keto baking super easy and satisfying! We’ll bring the product to the market here in Finland hopefully still during this month, and I really hope we can have it in the international market, too.
When the product is out, I will certainly throw a giveaway here on my blog so that no matter where in the world you live, you’ll get a chance to try out our baking mix.