Keto Cocoa Chocolate Recipe

Keto Chocolate with Coconut Oil Healthy Recipes Blog

WebOct 15, 2022 · Amazingly dark, rich and indulgent keto chocolate is made with coconut oil, cocoa powder, and chopped walnuts.

Rating: 5/5(37)
1. Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it to melt, 20-30 seconds.
2. Use a hand whisk to whisk in the cocoa powder, vanilla, and stevia.
3. If your nuts are coarsely chopped, place them in a resealable bag and go over them back and forth with a rolling pin to create a finer chop.
4. Use a rubber spatula to mix the chopped nuts into the chocolate mixture.

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Keto Chocolate Bar (Easy Recipe) Wholesome Yum

WebOct 31, 2018 · Learn how to make low carb chocolate bars! This is the best way to make a keto chocolate bar that tastes like the real thing. …

Rating: 4.8/5(48)
1. Melt cocoa butter and baking chocolate in a double boiler over low heat.
2. Stir in the powdered erythritol, a little at a time. Stir in the inulin, a little at a time. Stir in the sunflower lecithin and salt. Heat until everything is smooth and dissolved.
3. Remove from heat. Stir in vanilla extract.
4. Pour the melted chocolate mixture into molds. Refrigerate for at least 30 minutes, until firm.

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Keto Chocolate (Crunch bars!) The Big Man's World

WebApr 4, 2022 · This keto chocolate is a homemade and easy candy bar recipe made with just 3 ingredients! Ready in 5 minutes and just 2 …

1. Line an 8 x 8-inch baking dish with parchment paper and set aside.
2. In a microwave-safe bowl or stovetop, combine your chocolate chips of choice, almond butter, sticky sweetener and coconut oil and melt until combined.
3. Add your nuts/seeds of choice and mix until fully combined. Pour the keto crunch bar mixture into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm.

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Homemade Keto Chocolate Bars Sweet As Honey

WebJun 11, 2020 · Learn how to make your own Homemade Keto Chocolate Bar. An easy, 5-ingredient sugar-free chocolate, dairy-free, vegan, …

1. Place 2 chocolate bar silicone molds on a flat board or plate. I recommend placing a piece of parchment paper between the mold and the plate. This prevents the silicone mold from sticking to the plate when you freeze the bar later in the recipe. Set aside.
2. In a small saucepan, under medium heat, melt the cocoa butter.
3. When fully melted, remove the saucepan from the heat and stir in stevia drops, powdered sweetener (not crystal! you don't want bits in your chocolate), and salt.
4. Return to medium heat until cocoa butter slightly boils and reaches 250°F (121°C), it's the temperature at which the erythritol will dissolve and prevents a gritty texture in your chocolate.

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