Craving a dessert that’s both sinfully rich and completely guilt-free? Look no further! These Keto Chocolate Lemon Dream Jars are the answer. We’re talking decadent, fudgy chocolate cake crumbles layered with a bright, zesty lemon cream cheese filling. The best part? This entire low-carb masterpiece comes together in under an hour thanks to the magic of the Instant Pot. It’s the perfect make-ahead treat to satisfy your sweet tooth without derailing your goals.
Ingredients
• For the Keto Chocolate Cake
• ¼ cup / 28g almond flour
• 4 tbsp / 28g unsweetened raw cocoa powder
• 3 tbsp granulated stevia (or your preferred keto sweetener)
• ½ tsp / 2g baking powder
• 2 large eggs
• ¼ cup / 64g smooth almond butter
• 1 tsp / 5ml vanilla extract
• For the Creamy Lemon Filling
• 1 cup / 226g cream cheese, softened
• ¼ cup / 60ml heavy whipping cream
• 1 tsp / 5ml lemon extract
• 1 tsp stevia powder (or to taste)
• Optional Garnish: Fresh lemon zest
Instructions
1. Prepare the Cake Batter: In a large mixing bowl, whisk together the almond flour, stevia, cocoa powder, and baking powder. In a separate bowl, use a hand mixer to beat the eggs, almond butter, and vanilla extract until smooth. Pour the wet into the dry and mix until just combined.
2. Set Up the Instant Pot: Pour 1 cup of water into the stainless steel insert of your Instant Pot and place the trivet inside. Evenly divide the batter among silicone muffin molds or small ramekins and place them on the trivet.
3. Pressure Cook: Secure the Instant Pot lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 20 minutes on High pressure.
4. Make the Filling: While the cakes cook, combine the softened cream cheese, heavy whipping cream, lemon extract, and stevia powder in a bowl. Beat with a hand mixer until the filling is completely smooth and creamy. Set aside.
5. Release and Cool: Once the cook time is complete, perform a quick pressure release by carefully moving the steam handle to “Venting.” Once the pin drops, open the lid. Carefully transfer the molds to a wire rack to cool completely.
6. Assemble the Jars: Once cooled, crumble the chocolate cakes into small pieces. In serving glasses or jars, create a 1-inch layer of cake crumbles, followed by a 1-inch layer of the creamy lemon filling. Repeat the layers until you’ve used all the components.
7. Chill and Serve: Garnish the top with fresh lemon zest, if desired. Refrigerate the dessert jars for at least 1 hour to allow the flavors to meld before serving. Enjoy!
Nutritional Information
• (Total Time: 40 MIN | Serves: 6)
• Per Serving: Calories 216 | Total Fats: 19.8g | Net Carbs: 3g | Protein: 6.9g | Fiber: 1.7g
Pro Tips
• For the smoothest filling, ensure your cream cheese is fully softened to room temperature before mixing. This prevents lumps.
• Avoid overmixing the cake batter once you combine the wet and dry . Mix only until no dry streaks remain to keep the texture tender.
• Feel free to swap the lemon extract for other flavors like orange, peppermint, or even more vanilla for a different twist.
• These dessert jars are perfect for meal prep! Assemble them in individual jars with lids and store them in the fridge for up to 3 days.
FAQ
Q: Can I make this keto dessert without an Instant Pot
A: Absolutely. To bake the chocolate cakes, preheat your oven to 350°F (175°C). Pour the batter into silicone muffin molds and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before assembling the jars.
Q: What other sweeteners can I use in this recipe
A: You can replace the stevia with your preferred keto-friendly sweetener like erythritol or monk fruit. Adjust the amount according to the product’s instructions, as sweetness levels vary.
Q: How long do these keto dessert jars last in the fridge
A: These Keto Chocolate Lemon Dream Jars are perfect for making ahead. When stored in airtight jars or containers in the refrigerator, they will stay fresh and delicious for up to 3 days.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for almond flour. Substituting it with other flours like coconut flour would require significant adjustments to the liquid ingredients, as coconut flour is much more absorbent.
