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The easiest Halloween treat? Make these easy keto chocolate eyeballs in less than 20 minutes!
You can keep them plain and simple or add some berry jam for creating a "bloody" effect. Any berry jam sweetened with Allulose, stevia or Erythritol will be a great option for a low-carb diet.
Recipe Tips
I'll admit that the berry jam used to create the bloody effect is not the most creative option but it's quick and easy to use! However, if you are looking for a more authentic, spooky effect, below are some tips.
Make red white chocolate drizzle to decorate the tops. To do that, melt a small amount of white chocolate with some cacao butter or coconut oil and add a drop of red food dye. Another option would be to add a pinch of beetroot powder or pink dragonfruit powder although this would result in a pink hue. You could also use powdered freeze-dried strawberries.
For the dark chocolate layer we are using 85% dark chocolate. Alternatively you could use 90% dark chocolate or sugar-free dark chocolate like Lily's.
The milk and white chocolate chips used in this recipe are Lily's. As I found out during recipe testing, these chocolate chips tend to burn when microwaved due to a higher amount of milk solids and sweeteners compared to dark chocolate. For best results make sure to use a double boiler and add some coconut oil or cacao butter when melting and they will make the chocolate runny and easier to work with.
Remember that is you use coconut oil, you need to keep the chocolates in the fridge as they won't be room temperature stable and would melt. If you use cacao butter, the chocolates can be kept at room temperature.
Ingredients (makes 20 eyeballs)
Instructions
- For three layers you will need three types of chocolate bars or chocolate chips: 85-90% dark chocolate, sugar-free milk chocolate and sugar-free white chocolate.
- First, place the dark chocolate and a teaspoon of chopped cacao butter in a bowl and microwave on low until melted.
- For the milk and white chocolate you will need to use a different method as the milk and sweetener solids tend to burn when microwaved. Instead, 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.
- Use the bottom part of a silicone cake pop mould and divide the melted dark chocolate between each of the holes. Place in the fridge or freezer for a few minutes, until set.
- Top with melted milk chocolate and place back to set.
- Finally, top with melted white chocolate and place back until fully set.
- Remove from the fridge and pop out of the moulds.
- Optionally, add some sugar-free berry jam on top just before serving. For more decorating ideas, check the recipe tips above. If using coconut oil, store in the fridge for up to 2 weeks. (Chocolate made with cacao butter can be stored at room temperature.) For longer storage freeze for up to 6 months.
Ingredients
Instructions
- For three layers you will need three types of chocolate bars or chocolate chips: 85-90% dark chocolate, sugar-free milk chocolate and sugar-free white chocolate.
- First, place the dark chocolate and a teaspoon of chopped cacao butter in a bowl and microwave on low until melted.
- For the milk and white chocolate you will need to use a different method as the milk and sweetener solids tend to burn when microwaved. Instead, 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.
- Use the bottom part of a silicone cake pop mould and divide the melted dark chocolate between each of the holes. Place in the fridge or freezer for a few minutes, until set.
- Top with melted milk chocolate and place back to set.
- Finally, top with melted white chocolate and place back until fully set.
- Remove from the fridge and pop out of the moulds.
- Optionally, add some sugar-free berry jam on top just before serving. For more decorating ideas, check the recipe tips above. If using coconut oil, store in the fridge for up to 2 weeks. (Chocolate made with cacao butter can be stored at room temperature.) For longer storage freeze for up to 6 months.
Nutrition (per serving, 1 eyeball)
Calories80kcal
Net Carbs1.6g
Carbohydrates4.5g
Protein0.8g
Fat7.7g
Saturated Fat4.7g
Fiber2.9g
Sugar0.8g
Sodium15mg
Magnesium2mg
Potassium23mg
Detailed nutritional breakdown (per 1 eyeball)
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