Healthy Homemade Keto Chocolate

4.5 stars, average of 11 ratings

Healthy Homemade Keto ChocolatePin recipeFollow us 56.6k

This recipe is one of the sugar-free & keto essentials from my Fat Bombs Book. For those new to the keto diet, fat bombs are delicious bite-sized low-carb snacks. This chocolate is made with a few simple ingredients: cacao butter, cacao powder and low-carb sweetener. You can find this recipe on pages 34-37 together with three more variations of dark and white chocolate.

Every Chocoholics dream. Martina's popular Homemade Dark Chocolate Recipe from the Fat Bombs Book brought to you on video. A staple that you're sure to want to make time and time again. Don't forget to bookmark it! ~ Jo

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Hands-onOverall

Nutritional values (per serving 1/2 oz/ 14 g)

0.8 grams 0.9 grams 0.5 grams 7.9 grams 4.7 grams 74 calories
Total Carbs1.7grams
Fiber0.9grams
Net Carbs0.8grams
Protein0.5grams
Fat7.9grams
of which Saturated4.7grams
Calories74kcal
Magnesium13mg (3% RDA)
Potassium42mg (2% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (3%), fat (93%)

Ingredients (makes 15 servings/ 7.5 oz/ 213 g)

Instructions

  1. Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl - it should only be heated through the steam. Healthy Homemade Keto Chocolate
  2. Remove from the heat and set aside. Stir in the cacao powder, Erythritol, vanilla, and salt. If you want a sweeter taste, add the stevia. Healthy Homemade Keto Chocolate
  3. Pour into a jar or use a 1/4 cup measure ...
    Healthy Homemade Keto Chocolate ... and our it in candy molds or chocolate bar molds.
  4. Let it sit to harden at room temperature or in the refrigerator. Healthy Homemade Keto Chocolate
  5. Once hardened, remove from the molds and keep in an airtight container. Healthy Homemade Keto Chocolate
  6. Store at room temperature or refrigerate for up to 3 months. Healthy Homemade Keto Chocolate Healthy Homemade Keto Chocolate
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By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (15)

Mine separated into layers  whether I cooled it on the counter, the fridge, or the freezer?

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I'm not sure why that happened - did you use any substitutes?

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Hi, I was wondering if these chocolates could be used in baking, such as in a chocolate chip cookie?

Reply

Yes, they can be used just like baking chocolate (you can make chocolate chips using this recipe) 😊

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Thanks for the recipe. Question what % would you say this recipe yields? Just wondering if we can use this in any of your recipes that call for 85 or 90% chocolate?

Reply

Hi Mark, this would be the ideal chocolate for any of my recipes as I use 85-90% chocolate in most of my recipes. Some recipes require 100% chocolate which does not contain sweetener but it always depends on your preference.

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Do you have to use erythritol or can you use stevia powder? I'm not a fan of the erythritol.

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Any sweetener (stevia, erythritol, swerve or monk fruit) will work. If you use stevia powder you'll have to use just a pinch as it's very sweet.

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I have to know if this comment is visavle to only you or if it is published on you blog/web site?

Reply

Hi Sandy, all comments are published (without your email address) - it may just take time to approve & reply to them sometimes 😊

Reply

thank you so very much...
I was looking for a very simple fat bomb I could "grab and go" for the next 45 days. As my daughter says "you filled my bucket".
Can I use ghee?
Thanks

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Could you use real butter like Kerrygold? Also, I use Pyure brand stevia (an all natural sweetener), could I sub that for the Swerve/Erythritol? I love your blog, I spend way too much time looking at and making recipes off of it! I used to be Paleo but switched to Keto and am in my third week. Fat bombs are my favorite treat, I made the porridge this morning and it was to die for!

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Thank you for your kind words, Kim! I would personally avoid that particular brand of stevia-based sweetener because it contains maltodextrin which affects blood sugar. Here's more about sweeteners: Complete Guide To Sweeteners on a Low-carb Ketogenic Diet
Regular dairy butter and even coconut oil would work instead of cacao butter but only if you keep them in the fridge (they would melt at room temperature). With dairy butter they will last for up to a week.

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Martina  There are 2 versions of Pyure available, one is a baking blend and contains maltodextrin. the other is only stevia and erythritol. Thought you should be aware of this before telling others not to use it.

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Thank you Jacqueline, I was not aware - it was the first product I found and didn't think of going though all of their sweeteners.

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