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KETO CHOCOLATE

Keto Recipes

KETO CHOCOLATE

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INGREDIENTS

  • 90 gr Cocoa Butter (3 oz)
  • 65 gr Unsweetened Low carb Cacao Powder (2 oz)
  • 35 gr Erythritol (1 oz)

INSTRUCTIONS

  1. Melt the cocoa butter in a warm water bath, over low heat
  2. In the meantime, mix the cacao powder with the erythritol in a bowl
  3. Once the cocoa butter is melted, add slowly the cacao powder and erythritol
  4. Stir until is good mixed
  5. Pour the chocolate into the desired molds and add the flavors you want
  6. Refrigerate for at least 30 minutes
  7. After 30 minutes you can remove the chocolates from the molds and they can be stored at room temperature

NOTES

The quantity in this recipe does 2 full molds of small chocolate pralines, 30 small chocolates.

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