Updated: Nov 24, 2019
You asked for it, I made it. This recipe for a keto milk chocolate is inspired by the cost of finding keto friendly chocolates. It's not too difficult to make, much cheaper, and allows you to make whatever types of chocolate that you want! I hope you all enjoy this keto milk chocolate recipe!
Total Time: 30 minutes + cooling time
Servings: 19 ( about 1 ounce)
Macros per serving:
Net Carbs: 2g
Total Carbs: 7g
Sugar Alcohols: 4g
*macros calculated without any toppings.
(Ingredients can be purchased by clicking on the green link)
10 OZ Cacao Butter
3.5 OZ Heavy Cream Powder
2.25 OZ Unsweetened Cocoa Powder
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do This:
** Use a pot of water with a glass bowl or a double-boiler for this recipe.
Add enough water to the pot so it does not touch the bottom of the bowl.
Heat the water to a simmer.
Place the bowl of cacao butter on top of the pot of water to melt.
Let the cacao butter melt until it is 120F. Check the temperature with a candy thermometer or a regular thermometer.
Once your cacao butter comes to temperature, remove from heat, put the bowl on a pot holder. Add sweetener, heavy cream powder, and cocoa powder. Mix until all clumps are beaten out.
Mix your chocolate ever few minutes until it is about 85F.
Mix in sunflower lecithin.
Return your chocolate to the double-boiler. Bring temperature to 90F, stirring constantly.
Remove from heat. Immediately pour into chocolate molds.
Wait 3 to 4 hours until chocolate cools. I leave mine over night to fully firm up.