Homemade Keto Chocolate

What is so special about making your own chocolate

First of all, by homemade 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.

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What to combine the homemade chocolate with

One of my favorite combinations is the dark chocolate with coarse sea salt and red hot chilli 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 reason.

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

Print Recipe
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

Homemade Chocolate
Votes: 6
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Chocolate
Roasted almonds (optional)
Prep Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Chocolate
Roasted almonds (optional)
Homemade Chocolate
Votes: 6
Rating: 5
You:
Rate this recipe!
Instructions
Chocolate
  1. 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
  2. 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 chilli powder added to it, for example.
    homemade chocolate
  3. Pour the chocolate into silicone moulds 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)
  1. Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper.
  2. Take the almonds and crush them in a food processor until desired size of almond pieces is reached. Mix the egg white and erythritol. Now, mix all three ingredients together.
    homemade chocolate
  3. 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


Nutritional and medical disclaimer
Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes are estimates. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

4 Comments

  1. Gillian Shannon

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

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

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