Description
A quick and easy keto-friendly chocolate recipe that combines unsweetened cocoa, coconut oil, and erythritol to create smooth, creamy chocolate pieces perfect for a low-carb diet.
Ingredients
Scale
Chocolate Mixture
- ½ cup unsweetened cocoa powder
- ¼ cup coconut oil, melted
- 3 tablespoons erythritol (or preferred sweetener)
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Chocolate Mixture: In a small saucepan over low heat, combine the cocoa powder, melted coconut oil, and erythritol. Stir until smooth and fully combined.
- Add the Almond Milk: Stir in the almond milk and vanilla extract. Continue mixing until the mixture is smooth and creamy.
- Pour and Set: Pour the chocolate mixture into silicone molds for chocolate pieces, or onto parchment paper for a flat chocolate sheet.
- Refrigerate: Place the molds or parchment paper in the refrigerator for about 30 minutes, or until the chocolate is set and firm.
- Break into Pieces: Once set, break the chocolate into pieces if using a flat sheet, or remove the chocolates from the molds.
- Enjoy: Serve and enjoy your smooth, creamy keto chocolate indulgence!
Notes
- You can substitute erythritol with your preferred keto-friendly sweetener.
- Use silicone molds for easy removal and fun shapes.
- Store chocolates in the refrigerator to prevent melting.
- For a firmer texture, increase the amount of coconut oil slightly.
- Optional add-ins: nuts, sea salt, or keto-friendly flavor extracts.
