Keto chocolate

Keto chocolate

Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.

As I currently have a little time, I had been browsing on the web the other day. Trying to find new, intriguing ideas, inspiring recipes that I’ve never tested before, to amaze my loved ones with. Looking for quite some time yet couldn’t find too many interesting things. Just before I wanted to give up on it, I ran across this fabulous and easy treat simply by chance on Suncakemom. It looked so tempting

on its snapshot, it called for fast action.

It was not so difficult to imagine how it’s created, its taste and just how much boyfriend will probably love it. Mind you, it is quite simple to impress him in terms of puddings. Anyway, I visited the website and simply followed the comprehensive instuctions that were combined with great shots of the task. It just makes life rather easy. I can imagine that it’s a slight hassle to shoot pics in the middle of cooking in the kitchen because you typically have gross hands thus i genuinely appreciate the commitment she placed in for making this post and recipe conveniently implemented.

With that said I am empowered presenting my personal formulas similarly. Many thanks for the concept.

I had been tweaking the original mixture to make it for the taste of my family. I have to tell you it turned out an awesome success. They enjoyed the flavour, the overall look and loved getting a treat like this in the midst of a hectic week. They ultimately wanted lots more, many more. Thus next time I’m not going to commit the same mistake. I’m going to double the volume to get them happy.

This was inspired by keto chocolate recipes from SunCakeMom

Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.

Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.

In case we are making chocolate with nuts, grind the nuts if desired.

Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.

If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.

We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.

Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.

Remove the chocolate from the form or parchment paper.

Cut it up if desired and serve.