Swirl in a drop or two of peppermint extract to make a “candy cane” bark. Or, skip the granola and just sprinkle straight nuts over the top of the chocolate. This recipe is so flexible that you can …
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ChocZero is sugar free chocolate, jams, and syrup. We make keto chocolate and treats sweetened with monk fruit. Soy free, gluten free, vegan. All natural. GMO free. Great for keto …
Whisk together until smooth. Fill the muffin liners to the top with the batter. For regular sized muffins, bake for 20 minutes. For mini muffins, bake for 12-14 minutes, or until …
You can use your hand mixer or your Kitchen Aid for this part. In a bowl add the cream cheese, peanut butter, ¼ cup coconut oil, and salt. Mix on medium speed until it is light …
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Step 1. Whisk the coconut flour, almond flour, baking powder, baking soda, and salt together in a bowl, and set it aside for now. Then, place the butter and sweetener in the …
These coconut oil-based peanut butter and chocolate keto cups are a great on-the-go snack for those following a keto or low-carb diet.
This recipe for Keto Chocolate Bark has all the flavor of a chocolate candy bar minus all the high carbs. I love how this low carb chocolate bark also serves as a delicious fat bomb. I have a weakness for dark chocolate bars and it’s why I decided to make my own low carb keto-friendly version.
Store leftover Keto Chocolate Bark in the fridge for up to 1 week or freeze for up to 3 months. Our Keto Dark Chocolate Sea Salt Bark is a delicious sugar-free sweet treat that is great for snacking or after dinner. This recipe is easy to make and easily customized to your tastes. Line a cookie sheet with parchment paper and set aside.
This Chocolate Bark recipe makes 12 serves. 1 serving is 1 piece and has 2g net carbs. Line a cookie sheet with parchment paper and set aside. Place a nonstick frying pan over medium heat and add the almonds and pecans.
Melt the cocoa and baking chocolate. To make your low carb chocolate, melt together the cocoa butter and baking chocolate in the double boiler. Ehisk in the powdered erythritol a little at a time, then whisk in the inulin gradually. The trick here is to whisk a lot and try to get them to mix in without clumping.