Sweets are probably the hardest thing to find a good keto version of. Though you can find keto friendly chocolate, such as Lily's, I have yet to find a keto white chocolate or keto cookies are cream bar. This recipes is sweet, smooth, and comes in at less than 2 net carbs per ounce!
Total Time: 30 minutes + cooling time
Servings: 22 (1 ounce)
Macros per serving:
Calories: 187
Fat: 19g
Protein: 3g
Net Carbs: 1.8g
*macros calculated without cacao nibs. Only monk fruit has been subtracted from carbs.
Ingredients:
(Ingredients can be purchased by clicking on the green link)
10 oz Cacao Butter
4 to 4 1/2 oz Lakanto Powdered Monk Fruit Sweetener
7 oz Heavy Cream Powder
¼ tsp Pink Himalayan Sea Salt
1 to 2 oz Cacao Nibs (optional)
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 4 oz sweetener, heavy cream powder, and salt. Mix until your chocolate is smooth. Taste your chocolate, if it is not sweet enough add the other 1/4 to 1/2 oz of sweetener.
Mix your chocolate until it is about 85F. Add sunflower lecithin.
Return your chocolate to the double-boiler. Bring temperature to 90F, stirring constantly.
Remove from heat. Stir in cacao nibs (optional). Immediately pour into chocolate molds.
Wait 3 to 4 hours until chocolate cools. I leave mine over night.
Enoy!