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Home » Homemade Keto Ingredients

Homemade Keto Chocolate

Posted: Jun 29, 2016 · Updated: May 2, 2020 by Tisa · 6 Comments

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Table of Contents

  • What is so special about making your own chocolate
  • What to combine the homemade chocolate with
  • Homemade Chocolate
    • Instructions 
    • Nutrition

What is so special about making your own chocolate

First of all, by homemade keto chocolate, I mean homemade, organic, dark, sugar-free chocolate.

You see, at one point I got sick of looking for a sugar-free stevia or erythritol sweetened chocolate that would be "equipped" with my favorite nuts or spices.

Furthermore, if you are like me, that is a bit crazy about chocolate, knowing exactly what you want (for example macadamia chocolate with red chili), this is the recipe for you. All you actually need is organic cocoa butter and organic raw cacao powder. Plus, some sweeteners to taste and preference, some raw or roasted nuts, and spices (to taste and desire).

I'm still about to make chocolate with macadamia nuts. Below, you can find a suggestion on how to prepare roasted almonds. They can be added to your chocolate, which is what I did because I had no macadamias for this recipe. The nutritional values are listed for the chocolate only, so you will have to add the macros as you add your own ingredients.

What to combine the homemade chocolate with

One of my favorite combinations is the dark chocolate with coarse sea salt and red hot chili flakes. Almonds, roasted with cardamom are awesome, as well. Also, dehydrated blueberries or raspberries are great. In the end, whatever I do with this chocolate, turns out great. Yet, make sure you don't accidentally add any water to it while preparing it, for it will ruin the entire batch. If that happens, you can still finish it and put it in a fridge, and the water will separate itself from the rest of the chocolate. The whole thing will still be edible.

Before I go on to the recipe, I just have one more thing to say. If you don't like the idea of adding the IMO (fiber) syrup and are a PALEO eater or not strictly keto, feel free to use raw honey. People often use agave syrup when making homemade chocolate, but I'm not its fan for numerous reasons.

OK, here you go. This is so simple. And horribly delicious. Enjoy!

Homemade Chocolate

One piece comes out to be approximately 53 Calories, Fat: 5.0 g (of which Saturated: 3.1 g, MUFA's: 1.7 g), Total Carbs: 3.8 g, Fiber: 3.0 g, Net Carbs: 0.8 g, Protein: 0.7 g
5 from 8 votes
Pin Recipe
Prep Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Keto
Servings 12 pieces
Calories 53 kcal

Ingredients
 
 

Chocolate

  • 2 oz cocoa butter
  • 1.5 oz cacao powder
  • 2 oz IMO syrup
  • ⅛ teaspoon stevia extract
  • 1 teaspoon spice - (optional: ground cinnamon, ginger, chili, cardamom ...)
  • 1 pinch salt - (optional)

Roasted almonds (optional)

  • 1 cup almonds - (blanched)
  • 1 large egg white
  • 3 tablespoon erythritol
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Instructions
 

Chocolate

  • Bring a little water to the boil in a saucepan, and then reduce the heat so the water is only simmering. Suspend a small to medium size heat resistant bowl over the water. Don't allow the bowl to touch the simmering water.
    homemade chocolate
  • Add the cocoa butter. It's best if you let it melt before you add in other ingredients. Mix, until all the ingredients are melted and well combined.
    Warning:
    Do not let any water come inside the bowl! Add as much stevia extract as you like, to taste. As for all other spices or salt, add them if you wish. I, myself, love a bit salted chocolate, with red hot chili powder added to it, for example.
    homemade chocolate
  • Pour the chocolate into silicone molds or small bowls or plates, lined with parchment paper. Add crushed nuts, if you wish. Put into the fridge for at least 30 minutes to set. Break into pieces and enjoy!
    homemade chocolate

Roasted almonds for topping (optional)

  • Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper.
  • Take the almonds and crush them in a food processor until the desired size of almond pieces is reached. Mix the egg white and erythritol. Now, mix all three ingredients together.
    homemade chocolate
  • Spread the almond mixture onto the baking pan. Bake for about 15 minutes but make sure not to let it burn (it almost happened to me, as you can see). Take the almonds out of the oven and break them apart with a spoon. They're now ready to be used with the still runny and warm chocolate or be placed in a container, waiting for another opportunity.
    homemade chocolate

Nutrition

Calories: 53kcal
Keyword Keto, Low-Carb
Tried this recipe?Let us know how it was.

By homemade keto chocolate I mean homemade, organic, dark, sugar-free chocolate. This is so simple. And horribly delicious. Enjoy! #keto #lowcarb

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About Tisa

Tisa has an MSc degree in Psychology, is a Ph.D. candidate in Neuroscience, and a passionate cook. Determined to sweeten up peoples' lives with lip-smacking keto and low-carb recipes.

Reader Interactions

Comments

  1. jackie says

    September 27, 2020 at 2:43 am

    Interested to try this. I cant find cocoa butter here or a natural swwetener at affordable prices, so i may need to order on line.
    Was thinking to use butter, ghee or coconut oils?

    Reply
    • Tisa says

      September 29, 2020 at 12:52 pm

      Hi, Jackie. Since you are making chocolate, I strongly suggest finding cocoa butter at an online store. Cocoa butter is, besides cocoa powder, the main ingredient of chocolate.
      Bests!

      Reply
  2. Gillian Shannon says

    January 13, 2019 at 6:21 pm

    Would love to try this bit isthete an alternative to the IMO Styup?

    Reply
    • My Sweet Keto says

      January 15, 2019 at 9:23 am

      You can use a sweetener that you prefer, even granular and see how it goes.

      Reply
  3. Roni says

    January 13, 2019 at 1:48 pm

    Oh my, made them this morning. Simply DEVINE!!

    Reply
    • My Sweet Keto says

      January 13, 2019 at 3:01 pm

      Great, Roni! So glad, thank you for the comment!

      Reply

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Hi, I'm Tisa. I'm a psychologist, a Ph.D. candidate in neuroscience, and a passionate cook.

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