Keto Chocolate Recipe
Quick and simple keto-friendly chocolate made with cacao butter, cocoa powder, and powdered erythritol or allulose.
Servings: 12 servings
Ingredients
- 100 g cacao butter 3.5 oz, melted
- 48 g unsweetened cocoa powder 6 tablespoons
- 32 g powdered erythritol or allulose 4 tablespoons; allulose yields smoother texture
- optional extras 1 tsp orange zest, pinch cinnamon, pinch sea salt, pinch chili, 1/3 cup (50g) low-carb granola, or a handful of nuts and seeds
Instructions
- Place the cacao butter in a small saucepan over low heat (or use a double boiler) and heat gently, stirring, until just melted; then remove from the heat.
- In a bowl, combine the cocoa powder and powdered sweetener; for a smoother result, pulse them in a high-speed blender first until very fine.
- Stir the cocoa powder and powdered sweetener into the melted cacao butter until fully combined and smooth.
- Fold in any optional extras you want (orange zest, cinnamon, salt, chili, granola, or nuts/seeds).
- Pour the mixture into a silicone chocolate mould or spread it onto parchment-lined tray to make bark or clusters.
- Freeze for about 5 minutes, or until set, then remove from the mould or break into pieces as desired.
Equipment
- small saucepan or double boiler
- spatula or spoon
- measuring spoons and scale
- silicone chocolate mould or parchment-lined tray
- freezer
Notes
- 0.6 g net carbs per serving when divided into 12 servings.
- Allulose produces smoother chocolate because it does not recrystallize.
- For less graininess, blend the cocoa and sweetener to a fine powder before adding to the melted butter.
- Recipe yields approximately 12 servings; portion sizes in the original batch were 4 squares ≈12 g.
- Adding 1/3 cup (50 g) low-carb granola increases calories and net carbs (about 0.9 g net carbs per portion).