Chocolate covered espresso Beans was a staple of mine in the college days (so long ago), and now as my daughter begins her first year in college she came home so excited about how awesome these newly discovered little treasures are and asking why I haven’t made any keto friendly ones. So I thought I had better give that a go! These are really very easy to make and are absolutely splendid for getting that extra boost on those mornings when brewed coffee just isn’t enough.
Sugar Free Chocolate Covered Espresso Beans.
These sugar free Chocolate Covered Coffee Beans are a fun and easy treat, and a great pick me up with all the caffeines!
Ingredients
- 1 Cup Whole Roasted Coffee Beans
- 1 Bar Sugar Free Chocolate Lily’s or Lakanto
Instructions
- Prepare a flat tray or baking sheet with a peice of parchment paper.
- Break the chocolate bar into smaller pieces and heat in a double boiler until melted.
- Remove from heat, add in the whole coffee Beans and stir until evenly coated.
- Transfer coffee beans to the parchnent paper to cool. This works best using a fork and transferring one bean at a time.
- Set tray in fridge to cool.
- Eat!
Additional Notes
- The coffee beans used don’t need to be named ‘espresso’ beans, espresso is a method of steam brewing and any coffee beans that you prefer can be used.
- If your chocolate starts to harden and clump before you’re done transferring your beans, then simply reheat in the double boiler.
Nutrition Information
If Using Lily’s Original Chocolate Bar
| Servings | 4 |
| Serving Size | 1/4 Cup |
| Calories | 152 |
| Fat | 11 |
| Protein | 1 |
| Net Carbs | 2 |
If Using Lakanto Monkfruit Bar
| Servings | 4 |
| Serving Size | 1/4 Cup |
| Calories | 132 |
| Fat | 9.5 |
| Protein | 1.5 |
| Net Carbs | 3 |
Our-OK-Family 