Healthy Homemade Keto-Friendly Chocolate
It's one of the best keto-friendly chocolates, hands down. I'm not biased, just proud! The recipe is one of the sugar-free & keto-friendly essentials from my Fat Bombs Book.
For those new to the ketogenic diet, keto fat-bombs are delightful bite-sized low-carb snacks. This keto chocolate is made with a few keto-friendly ingredients: cacao powder, cacao butter, and low-carb & keto sweetener. You can get this recipe on pages 34-37 together with three more varieties of white and dark chocolate.
INGREDIENTS (It makes 15 servings/ 7.5 oz/ 213 g)
- 1/2 cup cacao powder (40 g/ or 1.4 oz).
- 112 g cacao butter (4 oz).
- 1/3 cup powdered Erythritol or Swerve (50 g/or 1.8 oz).
- 1/2 tsp vanilla powder or 1 tsp sugar-free vanilla extract.
- Optional: stevia drops, to taste.
- Optional: 1/2 tsp sunflower lecithin powder if you plan to bake with it.
- Pinch of salt.
Please note: Sunflower lecithin works as a stabilizer and will keep the chocolate from separating if you plan to use it for baking. And if you can get allulose, use powdered allulose instead of the Erythritol (you can also use a coffee grinder). It will result in a smooth texture without any cooling aftertaste.
Start with melting the cacao butter in a double boiler or heat-proof bowl over a small saucepan filled with 1 cup of water over medium heat. Assure the water doesn't touch the glass bowl. It should just be heated through the steam.
Remove from the heat and set aside. Stir in the sunflower lecithin (if using), Erythritol, cacao powder, vanilla, and salt. If you want a sweeter taste, just add the stevia.
Pour into a jar or use a 1/4 cup measure.
Once set, remove from the molds and keep in an airtight container.
Store at room temperature or refrigerate the chocolate for up to 3 months.