Also, this is described as low carb but I don’t see any carbs listed. This recipe looks great but I’d like to see accurate nutritional information. You can try substituting coconut oil in this keto chocolate recipe if you must, but just know that it will melt pretty easily. Hi Lisa, So sorry about that – it was an error. If I were to try to add some mct oil, do you have any suggestions? Hi Angela, Yes, that’s fine to add more chocolate. The one chocolate candy that I missed until stumbling on this recipe. It causes some ppl to fart relentlessly. You provided a wonderful description comparing several sugar substitutes – including their positive and negative attributes. It had an oatmeal crust with chocolate and drizzled caramel. If you want a sweeter taste, add the stevia. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam. Thank you and I will be looking for more recipes on your site! Combine chocolate and cocoa butter in a double boiler or chocolate melter. Thanks in advance! Anthony, use pepitas (peeled pumpkin seeds) as an add-in. Dust your chili powder or flaky salt in the mold first. If you use gmail, drag the welcome email to your Priority Inbox so you won't miss future freebies. Second, would LOVE to hear an update on the milk-chocolate recipe. But when you bite into the perfect, luscious chocolate bar, you know exactly why they are worth all the testing. But I had both hands occupied with slowly adding the erythritol. That can create a gritty consistency. Here at KetoDiet App we share easy low-carb, keto and gluten-free recipes as well as expert articles to help you make informed choices. Thank you so much! The full ingredients and instructions are on the recipe card at the end of this post. The trick here is to whisk a lot and try to get them to mix in without clumping. (not sure if it’s supposed to) the erythritol started crystallising around the corner of the mould in the first hour of putting it in the mould, and it was falling apart as soon as I took it out of the mould. I made it in the instapot using the slow cook setting. How do you measure out 3 ounces of cocoa butter? I have everything but the sunflower lecithin, which I should have tomorrow. OMG, these are delicious!!! How do I print without printing the whole blog, please? As my daughter says "you filled my bucket".Can I use ghee?Thanks. If not what percentage would it be? Be sure to evenly coat the mold, so your toppings stay put. Hi Amber, This was plain powdered erythritol, not Swerve. I'm Martina, a x10 cookbook author, top rated keto diet app creator, recipe developer, food photographer, writer, and a firm believer in low-carb living. Pour your liquid keto chocolate into molds and chill to firm up. If I want to ad almonds or chili or sea salt…when it is the best monent to ad it? Looking forward to using this to make keto peanut butter cups! I can never get them dissolved. Don't like that! A quick search looks like you will want to heat it around 115 degrees F. I’ve been wanting to try these chocolate bars for a while.. Smells good, tastes good too, however–mine is a little grainy. However, personally I found it far too sweet and another time would start with less erythritol and test for sweetness along the way. Can you add peanut butter powder or regular peanut butter to this recipe to make peanut butter chocolate? It can seize, melt too easily, be too sweet or not sweet enough, have the wrong texture… the list of possible issues goes on. You recommend Ghiradilli baking chocolate. I am making it right now for the second time (triple batch this time). Hi Chris, I haven’t tried sous vide here so I can’t say for certain. My bars turned out sandy. On their website they list themselves as a gluten free, soy free, GMO free, sugar alcohol free, ethically sourced company. Cream – use pouring, heavy, double or whipping cream. Hi...just came across your wonderful website while looking for keto recipes! Hi, I made these on the weekend and was so happy with how they turned out! I have 2 questions, how you can help… 1) My inulin clumps up when I add to the melted chocolate. For example, if you have an 8 oz bag, you can use 1/4 of the bag. Anything over 120 degrees and you will burn it. The nutrition info should look correct now! If you use a granulated sweetener, you’d need to powder it super fine. Unsweetened Keto Cups– Use an 100% unsweetened bar of chocolate for the chocolate coating. This led me on a search to try and make my own. Thanks so much! I spread the melted batch over a break apart candy mold that has lots of little squares placed edge to edge, so after chilling I just give it a whack on the tray and gather up the squares. Can I use Splenda as a sweetener instead? Dip the balls in the chocolate and place them on a … Hi there, I tried this twice with 100 % cacao liquor (pellets) and cacao butter, I pulverized Xylitol and added the Inulin. Is there a reason why you use a (more or less) 1:4 ratio? Cacao liquor is not the same as baking chocolate, so it would behave differently in this recipe. Or is this only added if I’m using xylitol? I think that using the same amount of cacao butter and cacao powder would make the chocolate too strong/bitter but again it depends on your palate. I would personally avoid that particular brand of stevia-based sweetener because it contains maltodextrin which affects blood sugar. We'd LOVE for you to share a link with photo instead. (Learn about net carbs here.) I’ve been making this recipe about every two weeks for about the last three months now. Find out how to make unsweetened dark chocolate taste better. Hi Jay, I have not experimented with that yet. I'd add a few drops of orange! Ordered all the ingredients and made the chocolate yesterday. Start with a single recipe and work with it until you feel comfortable, then you can scale up as you need. I was really hoping this recipe would be the one that didn’t turn grainy on me. Hi Suzanne, Yes, this cheesecake has a tang to it like traditional cheesecake. Hi! I have to know if this comment is visavle to only you or if it is published on you blog/web site? I tried the syrup to make dark, milk and white chocolate and it's a bit tricky because it won't keep well at room temperature. The print option comes up as the whole blog! Sign up to save your favorite keto recipes and articles for free! I have a recipe for chocolate-covered coconut bars I am looking forward to. Can I use Baker’s chocolate, or will I not have the same outcome? Hello, thank you for this recipe! This recipe is one of the sugar-free & keto essentials from my Fat Bombs Book. The erythritol link took me to Swerve Confectioners so that helps a lot. For every ounce of semi-sweet baking chocolate your recipe calls for, use half of the square plus a tablespoon of sugar. Hi Evan, Powdered lecithin will work, but you have to make sure it’s completely dissolved into the cocoa butter before moving on. If so how well does it scale up? Afterwards, temp was up to 170°. Remove from heat … What’s the reason? The comments your comments plus the reader’s comments clearly indicate caution. Whaaaaah. The taste is great but the bar is very gritty from the inulin. And will I still have to use inulin? Always easier to add, impossible to subtract! 2. Either the chocolate was too hot (most likely) or the extract was cold. Much relieved! But my end result wasn’t very good. Thanks! I know it’s what most people suggest for keto sweetener but I dislike the “cooling” mouth feel. Stir the chocolate well. Hi Beverly, This chocolate recipe is not tempered and is best stored in the refrigerator. My low carb chocolate recipe uses sunflower lecithin, so you can get the benefits of the lecithin and still avoid the soy. Making chocolate can be pretty finicky. In fact, if you are using only powdered erythritol, you will need a lot, about 6 tablespoons, to achieve the sweetness of an 80% dark chocolate bar. I hope this helps! Regards, Stewart. Such an easy and successful recipe - thank you. I find my chocolate turned out horribly gritty. Milk chocolate also contains dairy and far more sugar than dark chocolate. Hi Diane, I’m not sure how the xylitol would do on it’s own. I really like the way it comes out without it anyway. Taste is great but texture is off. Hi Darla, thanks for pointing that out. I’m so excited to make this! Divide the mixture into 16 pieces and roll into little balls. I’ve been using Lily’s chocolate in my baking and ice cream making, but I wanted to be able to make my own using my beloved Guittard unsweetened, and using a sweetener *other* than stevia and erythritol as I am sensitive to sugar alcohols. Although milk chocolate does contain many of the same nutrients as dark chocolate… ), Gluten-Free Sugar-Free Flourless Chocolate Cake Recipe, Keto Fat Bomb Recipe: Easy Chocolate Fat Bombs with Coconut Oil, sugar free peanut butter cups recipe here. Break into pieces and enjoy! My Swerve definitely crystallized, would heating it all longer have stopped that? I have a Wilton chocolate melting pot (used my coupon at Michaels) and a battery operated coffee frother to mix, and now I can whip out a batch in about ten minutes. Thank you. If you don’t have one, you might be able to portion out a fraction of the bag you have since that probably has the total weight on it. Remove from heat. Have you tried this with Pyure or Stevia or another sweetener though? Hiello Mia, I'm sorry to hear that! I do not have sunflower lecithin . Scroll down and see how easy it is to make this Paleo dairy free chocolate recipe - in 4 easy steps. Refrigerate for at least 30 minutes, until firm. Xylitol measures the same as sugar, NO aftertaste (cooling or otherwise). Feel free to adjust the amount to taste . I’m trying to find a recipe without an odd after taste. It’s actually pretty quick to do. The cooling thing wouldn’t be an issue, but I don’t know if xylitol has the same tendency to crystallize as erythritol. If you are wanting to make chocolate chips for baking, I think it’s best to freeze your chocolate chips. Haven't tried the recipe yet, but I did spot a typo in the instructions:Step 3: " and our it in candy molds or chocolate bar molds. " Can this be tempered? Hello! 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