Low-Carb Dessert Flatbread with Chocolate Frosting

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A Note from Feedfeed

Perfect any time of the day, this low-carb dessert flatbread starts with a Keto Wheat Flour crust from our friends at King Arthur Baking Company. Top with fresh berries and a velvety whipped chocolate frosting using Baking Sugar Alternative, it’s a fun and healthy sweet treat!

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  • Recipe Card
Prep time: 2hrs
Cook time: 20mins
Serves or Makes: 8 slices

Recipe Card

ingredients

For the flatbread

ingredients

For the Chocolate Frosting

  • 3/4 cup plus 2 tablespoons (74g) Dutch-process cocoa powder,
  • 1/2 cup (85g) King Arthur Baking Sugar Alternative
  • 2/3 cup (75g) confectioners' sugar,
  • 1/2 teaspoon espresso powder
  • 1/2 cup (113g) heavy cream
  • 8 tablespoons (113g) unsalted butter, softened
  • pinch fine sea salt
  • 1 teaspoon vanilla extract

ingredients

For Topping

  • 1 1/2 cups (200g) sliced strawberries
  • 1 cup (106g) fresh raspberries
  • 1/4 cup (55g) chopped toasted hazelnuts
  • Flaky sea salt, optional
  • Fresh mint, torn, optional

Method

For the dough

  • Step 1

    Combine Keto Wheat Flour, water, oil, yeast, salt, and Baking Sugar Alternative in the bowl of a stand mixer or a medium mixing bowl. Mix and knead the dough — using the dough hook on the mixer, or by hand — until it's smooth and bouncy, about 5 minutes with a machine or 7 to 10 minutes by hand. Cover the dough and allow it to rise until it’s puffy but not quite doubled in bulk, about 60 minutes.

  • Step 2

    Drizzle a thin layer of oil onto a baking sheet. Transfer dough to pan and press it into a rectangle approximately 6” x 10”. Cover dough with a piece of oiled plastic wrap or a clean cloth and allow it to rise for 30 minutes.

  • Step 3

    Meanwhile, place a rack in the middle of the oven and preheat the oven to 450°F.

  • Step 4

    Bake dough for 15 to 20 minutes, or until the crust is golden brown. Allow to cool completely.

For the Chocolate Frosting

  • Step 1

    Sift the cocoa powder, baking sugar alternative, confectioners’ sugar, and espresso powder into a bowl.

  • Step 2

    Bring cream to a simmer over low heat in a small saucepan. Pour cream over cocoa powder mixture, whisking until thick. Let cool.

  • Step 3

    In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, vanilla extract, and salt until smooth and fluffy, about 3 to 5 minutes.

  • Step 4

    Add cooled cocoa mixture to the butter. Beat on medium speed until fluffy, about 5 minutes.

To Assemble

  • Step 1

    Cover cooled flatbread with chocolate frosting. Top with berries, hazelnuts, sea salt and mint before slicing and serving.