Description
This Low Carb Chocolate on Keto recipe offers a simple, delicious, and sugar-free treat perfect for those following a ketogenic or low-carb lifestyle. Made with coconut oil, unsweetened cocoa powder, and a keto-friendly sweetener, it delivers a rich and creamy chocolate flavor without any added sugars. Optional ingredients like nuts or peppermint extract can be added for extra texture and flavor. Ready in just 10 minutes plus chilling time, this no-bake dessert is easy to make and perfect for satisfying chocolate cravings while staying keto-friendly.
Ingredients
Scale
Main Ingredients
- 1/2 cup coconut oil
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Additions
- Chopped nuts
- Unsweetened shredded coconut
- A few drops of peppermint extract
Instructions
- Melt Coconut Oil: In a small saucepan over low heat, gently melt the coconut oil until fully liquified, ensuring it does not overheat.
- Combine Ingredients: Whisk in the unsweetened cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt into the melted coconut oil until the mixture is smooth and well combined.
- Adjust Sweetness: Taste the chocolate mixture and adjust the sweetness by adding more sweetener if desired, whisking again to incorporate.
- Prepare Mold: Pour the chocolate mixture into silicone molds or a parchment-lined loaf pan, spreading evenly.
- Add Toppings: Sprinkle optional toppings such as chopped nuts, shredded coconut, or a few drops of peppermint extract on top, pressing lightly to adhere.
- Refrigerate: Place the molds or loaf pan in the refrigerator and chill for at least 30 minutes or until the chocolate is completely solidified.
- Serve: Once firm, remove the chocolates from the molds or slice the loaf into individual pieces for serving.
- Storage: Store the low carb chocolates in the refrigerator or freezer to prevent melting and maintain freshness.
Notes
- For a creamier texture, substitute part of the coconut oil with unsalted butter or cocoa butter.
- Use liquid stevia or monk fruit drops for an even smoother consistency instead of powdered erythritol.
- Always taste and adjust the sweetness according to your preference before setting the chocolate.
- Storing the chocolate in the freezer will prolong shelf life and maintain firmness.
