Keto Milk Chocolate Bar Recipes

CREAMY KETO MILK CHOCOLATE RECIPE

Steps:

• Heat the cream in a pan until it bubbles. Lower the heat and stir regularly so the cream does not burn. Cook it until it has reduced by half and has become thick and slightly yellow in colour. Pour into a bowl and set aside.
• Melt the cacao butter in a pan. Stir in the cacao powder and the powdered erythritol.
• Once the cream and the cacao mix have the same (lukewarm!!) temperature, combine them and stir. Pour into a chocolate bar mould and place in the freezer or fridge until set.

KETO CHOCOLATE BAR

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.

KETO MILK CHOCOLATE BAR

Steps:

• Chop cocoa butter and baking chocolate into very fine pieces
• Mix powdered allulose, heavy cream powder, and salt, and set aside.
• Using a double boiler, melt the baking chocolate and set aside in a separate bowl.
• Put cocoa butter in the double boiler; once fully melted add sunflower lecithin.
• Slowly whisk in allulose, heavy cream powder, and salt alternating with melted chocolate.
• Stir until these ingredients are both fully melted and combined.
• Remove from heat and stir in scraped vanilla bean if desired.
• Pour the melted chocolate into a mould and place it in the fridge.
• The chocolate will set in about an hour, however you can put it in the freezer for 20 minutes if there is a crisis that only chocolate can fix. Enjoy!

LOW CARB MILK CHOCOLATE BAR RECIPE - (4.1/5)

Steps:

• In double boiler, over medium heat, melt cocoa butter, chocolate and coconut oil, OR unsalted butter using a whisk to make sure the chocolate melts completely. Stir in the sweetener, whole, OR skim milk powder*** and whisk until smooth. Pour into 9 x 5-inch (23 x 12 cm) glass loaf pan or nonstick loaf pan. Freeze until firm. Cut into squares. Keep in the refrigerator. Helpful Hints: *Cocoa butter is available at Netrition.com. **You may use unsweetened baker's chocolate, however, you will need to adjust the sweetness - i.e. use more sweetener. You can reduce the amount of cocoa butter and increase the baker's chocolate and make a dark chocolate bar. ***I used Natural Mate® erythritol/sucralose concentrated powder (15 scoops). There is a stevia version as well, if you prefer. Available on Amazon. ****Skim milk powder is sometimes rather coarse - Measure the amount needed first, and then blend finely in a blender or coffee bean grinder, before using. Best results with whole milk powder - available in the Hispanic section of Super Walmart or Publix or in Costco. This should only be an occasional treat as it is very high in calories. It would probably make a good occasional fat fast item. Yield: 18 (6 x 3) servings 1 serving 74.7 calories 1.1 g protein 6.5 g fat 1.5 g net carbs