Ingredients:
- 1 cup (100g) almond flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) melted coconut oil or unsalted butter
- 1/4 cup (60ml) sugar-free sweetener (such as erythritol or monk fruit sweetener, adjust to your liking)
- 1/2 cup (60g) chopped nuts (almonds, walnuts, or pecans work well)
- 1/4 cup (30g) unsweetened shredded coconut (optional)
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Powdered sweetener for coating (optional, adds a more authentic appearance)
Instructions:
Combine Dry Ingredients:
Start by whisking together almond flour, cocoa powder, and a pinch of salt in a large mixing bowl.
Prepare Wet Ingredients:
In a separate bowl, combine heavy cream, melted coconut oil (or butter), sweetener, and vanilla extract, mixing until well blended.
Mix Wet and Dry Ingredients:
Slowly add the wet ingredients to the dry mixture, stirring continuously until the ingredients come together into a thick, slightly crumbly dough.
Incorporate Nuts and Coconut:
If you’re using them, gently fold in the chopped nuts and shredded coconut, ensuring they’re evenly distributed throughout the mixture.
Shape the Salami:
Lay a large sheet of plastic wrap on a flat surface. Place the chocolate mixture onto the plastic, shaping it into a log or salami form. Wrap it tightly, smoothing out any rough spots.
Chill the Salami:
Refrigerate the chocolate salami for at least 2 hours until it’s firm. If you’re in a hurry, you can pop it into the freezer for about an hour to speed up the process.
Final Touch:
Once firm, carefully unwrap the salami. For a more authentic look, you can roll it in powdered sweetener to mimic the appearance of a traditional salami.
Serve:
Slice the salami into rounds and enjoy! This keto-friendly treat can be stored in the refrigerator for up to two weeks or frozen for longer. It’s a delightful snack to keep on hand or to share as a unique gift. Enjoy!
