Low Carb Milk Chocolate Bar Recipe 415
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
CREAMY KETO MILK CHOCOLATE RECIPE
Don't waste your money on expensive shop-bought Keto milk chocolate! You can make your own sugar free milk chocolate with only four ingredients. It's melt-in-the-mouth creamy and totally addictive.
Provided by Katrin Nürnberger
Categories Dessert
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 100 kcal, Carbohydrate 1 g, Protein 0.5 g, Fat 10.9 g, SaturatedFat 6.8 g, Fiber 0.4 g, Sugar 0.3 g, ServingSize 1 serving
LOW CARB MILK CHOCOLATE BAR RECIPE - (4.1/5)
Provided by aerin8
Number Of Ingredients 7
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
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- Using a double boiler, melt Food- Grade Cocoa Butter (2 Ounces) and unsweetened baking chocolate (0.5-2 Ounces) together. Stir until these ingredients are both fully melted and combined.
- Add erythritol (6 tablespoons), salt and lecithin (1/4 teaspoon) and stir until they’re incorporated (I do this with a whisk).
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- While the oil is hot, stir in the rest of the ingredients, whisking to remove any lumps from the cocoa powder. This can take a few minutes. The mixture should be thick and creamy when everything is well combined.
- Pour the chocolate into a parchment-lined baking dish, or chocolate mold or choice and set in the refrigerator for at least 2 hours, or until the chocolate has hardened completely.
- Set the dish out on a counter for about 20-30 minutes to allow the chocolate to soften up a bit before cutting.
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