I’ve posted plenty of different chocolate recipes before, but those all used the readily available coconut oil. This recipe is for real chocolate, which means it’s made with cocoa butter (or cacao butter if you prefer). Cocoa butter can be a bit tricky to find at a decent price, so I usually shop around online until I find the most affordable option that’s listed as food grade. This method is hit and miss, like with all food products, not all cocoa butter is the same, and sometimes you’ll get some that’s just not as flavorful or aromatic. But cocoa butter can also be a bit pricey, so pick your preference in life- more money or better chocolate.
I only make my real chocolate during the holiday season- especially around Halloween! This chocolate recipe can be used as a base for making homemade knock-offs of all your favorite chocolate goodies! I like to make 3-Musketeers, Peanutbutter Cups, Crunch Bars, Mounds, Almond Joy’s, and, of course, just plain chocolate bars. Because, yum. So let’s get to it!
Real Keto Chocolate.
Homemade real chocolate that is sugar free, low carb, vegan, and keto friendly!
- 50 g (about 4 Tbsp) Cocoa or Cacoa Butter food grade
- 2 Tbsp Cocoa Powder
- 2 1/2 Tbsp Powdered Sweetener e.g. Swerve Confectioners
- 1/16 tsp Salt i.e. A Pinch
- 1/16 tsp Sunflower Lecithin i.e. A Pinch
- Measure out 50 g of cocoa butter and cut into small pieces.
- Melt the cocoa butter in a double boiler (a bowl set over heated water in a pan, keep any water out of the bowl with the cocoa butter).
- Measure all other ingredients into a small bowl and mix together thoroughly. (Sift if clumpy).
- Remove bowl with cocoa butter from heat using oven safe mits.
- Transfer the dry mixture into the melted cocoa butter, and stir until fully dissolved, and no clumps remain.
- Pour or spoon the chocolate mixture into a mold of your preference.
- Place in a fridge for 10-15 minutes, or until fully set.
- Remove solid chocolate from the mold and Eat It! (Eat the chocolate, not the mold)
- If you have a sweet tooth, then I highly recommend adding some liquid stevia to your mix before pouring into the molds, about a 1/4 tsp or up to 1/2 tsp if you want it super sweet.
- Don’t heat cocoa butter to fully melted over the heat. Remove from heat when mostly melted, and allow residual heat to finish melting it. If you have a candy thermometer, don’t heat your butter above 120°F
- Vanilla or other flavor extracts can be added to your chocolate mixture before pouring into the mold(s).
- Fruits or nuts can be added to your chocolate after it has been poured into the mold(s).
- A pinch of instant espresso mix adds a deeper flavor, it really doesn’t take much at all!
- This chocolate will likely melt in your hand, to learn about how to prevent this, research how to temper chocolate.
|Serving Size||1/5 of Recipe|
|Net Carbs||0.5 g|