How to Make the Chocolate Base

Melt butter in a small pan on low.

When butter is melted, add softened cream cheese and vanilla extract. Turn off the heat (but keep pan on the stove) and use a fork to mash the cream cheese and vanilla extract into the butter.

To a large bowl, add cocoa powder and Swerve Confectioners. Mix to combine.

Add cream cheese/butter mixture to the large bowl. Using a hand mixer on low, mix everything until you get a well-combined, fluffy mixture. (Note: The mixture will be very thick.)

Spread mixture evenly into a pan, making the top as smooth as possible. (I used an 8x6x2″ glass pan.) For easier removal, you can: 1) lightly grease the pan with refined (flavorless) coconut oil or non-stick cooking spray; 2) use wax or parchment paper at the bottom of the pan, or 3) use a silicone pan.

Freeze for 30 minutes. A few minutes before getting it out of the freezer, make the chocolate topping.

How to Make the Chocolate Topping

Mix all ingredients. (Note that the coconut oil should be melted, and the topping should be made right before adding it to the base; otherwise, it will begin to firm up.)

How to Make the Final Dessert

Remove chocolate base from freezer. If there are any ridges on the top, smooth them a bit with the back of a spoon.

Pour chocolate topping on top, as evenly as possible, tilting the pan if necessary. Some of the base may melt slightly and give the top a fun chocolate swirl.

Cut your Keto Chocolate Dessert into 30 pieces and enjoy!