Low Carb Salted Chocolate Terrine

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4 ounces unsweetened 100% cacao chocolate bars

8 ounces sugar-free dark chocolate chips

1 cup butter

8 egg yolks

4 egg whites

1 cup powdered erythritol artificial sweetener

1⁄3 cup 100% unsweetened cocoa powder

1⁄2 cup heavy cream

1 cup granulated erythritol artificial sweetener

2 tablespoons coarse sea salt, for sprinkling


Prepare a loaf pan or muffin pan by spraying the pan with water or baking spray and lining carefully with plastic wrap or parchment paper. Keep in mind every wrinkle will show in the terrine.

Whip the cream until soft peaks form. Transfer to refrigerator until ready to use.

Whip the egg whites to stiff peaks and set aside.

Place the chocolate and butter in a large microwave-safe dish, heat in 30-second increments, remove and stir during cooking and take care not to scorch the chocolate.

In the meantime, sift together the cocoa powder and swerve until well mixed and smooth.

Whisk the egg yolks together in a small bowl. Whisk a small amount of the melted chocolate mixture into the eggs to temper them. Repeat a couple times before adding the eggs to the chocolate mixture. Whisk together until smooth.

Whisk the powdered Swerve/cocoa into the chocolate using an electric mixer, if possible. Beat eggs again, if needed, to bring them back up to stiff peaks and then gently fold them into the chocolate. Fold the cream in next.

Spread it into the loaf pan using a plastic spatula to fill in all the nooks and crannies. Smooth and level the top. Cover with plastic and refrigerate overnight.

Place a plate on top of the pan upside down and carefully flip the loaf and plate over. Remove the loaf pan and carefully remove the plastic. Using a sharp knife, slice into 1-inch individual servings. Lightly sprinkle with coarse sea salt before serving.

Learn MORE / Get RECIPE at Tonia via Food.com

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