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Keto Chocolate Heaven Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 80 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 12 pieces
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Ketogenic
  • Diet: Low Carb

Description

This Keto Chocolate Heaven recipe offers a smooth, creamy, and low-carb chocolate treat that’s perfect for satisfying your sweet tooth while adhering to a ketogenic diet. Made with simple, wholesome ingredients like cocoa powder, coconut oil, and erythritol, this no-bake chocolate is ready in under 10 minutes and sets quickly in the refrigerator. Ideal for keto snacks, dessert, or a guilt-free indulgence.

Ingredients

Chocolate Mixture

  • ½ cup unsweetened cocoa powder
  • ¼ cup coconut oil, melted
  • 3 tablespoons erythritol (or preferred sweetener)
  • ¼ cup unsweetened almond milk
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Chocolate Mixture: In a small saucepan over low heat, combine the unsweetened cocoa powder, melted coconut oil, and erythritol. Stir continuously until the mixture is smooth and all ingredients are fully combined, ensuring no lumps remain.
  2. Add the Almond Milk: Stir in the unsweetened almond milk and vanilla extract. Continue mixing gently until the entire mixture becomes smooth, creamy, and well incorporated.
  3. Pour and Set: Carefully pour the chocolate mixture into silicone molds to form small chocolate pieces, or spread evenly over parchment paper for a flat chocolate sheet, depending on your preference.
  4. Refrigerate: Place the molds or parchment paper in the refrigerator for about 30 minutes. Allow the chocolate to set and firm up completely to achieve the right texture.
  5. Break into Pieces: Once the chocolate is fully set, if you used parchment paper, break the flat sheet into pieces. If using molds, gently remove the chocolate pieces from the silicone molds.
  6. Enjoy: Serve and savor your smooth, creamy keto chocolate indulgence immediately or store in the refrigerator for later enjoyment.

Notes

  • You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia, adjusting sweetness to taste.
  • Use silicone molds for perfectly shaped chocolates; parchment paper works well for a chocolate bark style.
  • Store the chocolates in an airtight container in the refrigerator to maintain freshness and firmness.
  • If the chocolate becomes too hard after refrigeration, let it sit at room temperature for a few minutes before serving for a creamier texture.
  • For added texture, consider stirring in chopped nuts or unsweetened coconut flakes before setting the chocolate.

Find it online: https://slsrecipes.com/keto-chocolate-heaven-recipe/