Keto Chocolate Bar Recipes
LOW CARB KETO CHOCOLATE BAR RECIPE
Learn how to make low carb chocolate bars! This is the best way to make a keto chocolate bar that tastes like the real thing. Includes which sweeteners to use and the best method.
Provided by Maya Krampf
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- Melt cocoa butter and baking chocolate in a double boiler over low heat.
- Stir in the powdered erythritol, a little at a time. Stir in the inulin, a little at a time. Stir in the sunflower lecithin and salt. Heat until everything is smooth and dissolved.
- Remove from heat. Stir in vanilla extract.
- Pour the melted chocolate mixture into molds. Refrigerate for at least 30 minutes, until firm.
Nutrition Facts : Calories 143 kcal, Carbohydrate 4 g, Protein 1 g, Fat 15 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 3 g, ServingSize 1 serving
KETO CHOCOLATE BAR
Homemade sugar-free dark chocolate bar, cheaper than store-bought without the carbs!
Provided by Carine Claudepierre
Categories Snack
Time 20m
Number Of Ingredients 5
Steps:
- Place 2 chocolate bar silicone molds on a flat board or plate. I recommend placing a piece of parchment paper between the mold and the plate. This prevents the silicone mold from sticking to the plate when you freeze the bar later in the recipe. Set aside.
- In a small saucepan, under medium heat, melt the cocoa butter.
- When fully melted, remove the saucepan from the heat and stir in stevia drops, powdered sweetener (not crystal! you don't want bits in your chocolate), and salt.
- Return to medium heat until cocoa butter slightly boils and reaches 250°F (121°C). It's the temperature at which the erythritol will dissolve and prevents a gritty texture in your chocolate.
- Remove from heat and stir in unsweetened cocoa powder.
- Stir quickly and immediately transfer the liquid into the 2 silicone molds to fill them up to the top. Working quickly prevents the cocoa powder and cocoa butter from separating and creates the most consistent bars.
- Freeze 10 minutes or until the chocolate bars are hard and fully set
- Remove from the freezer, flip over the chocolate mold onto a flat surface and peel off the mold from the bar to release.
- Store the chocolate bars in the fridge in an airtight box or at room temperature. The melting point of cocoa butter is 93°F (34°C), so if your house is not that warm, the chocolate bars won't melt in the pantry.
Nutrition Facts : ServingSize 4 squares, Calories 81.2 kcal, Carbohydrate 1.9 g, Protein 0.7 g, Fat 8.8 g, SaturatedFat 5.3 g, Sodium 49.1 mg, Fiber 1.1 g, Sugar 0.1 g
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