Keto Chocolate

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 56kcal

2 Ounces Food-Grade Cocoa Butter
0.5-2 Ounces Unsweetened Baking Chocolate chopped. See notes below!
6 Tablespoon Swerve or Lakanto (see sweetener notes below) confectioners. (I use Swerve!)
2 Teaspoon Vanilla Extract
1/4 Teaspoon Lecithin soy or sunflower
Kosher Salt

Using a double boiler, melt Food- Grade Cocoa Butter (2 Ounces) and unsweetened baking chocolate (0.5-2 Ounces) together. Stir until these ingredients are both fully melted and combined.
Add erythritol (6 tablespoons), salt and lecithin (1/4 teaspoon) and stir until they’re incorporated (I do this with a whisk).
Remove from heat and stir in vanilla extract (2 teaspoons).
Pour the melted chocolate into a mold and place it in the fridge. The chocolate will set in about an hour, you can always place it in the freezer if you’re craving it sooner! Enjoy!

Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Cacao vs cocoa butter are 2 different forms of creating butter from cacao beans -- cacao is cold pressed, whereas cocoa is heated. Both will work in this recipe.
The amount of Unsweetened Baking Chocolate you use depends on how "dark" you like your chocolate — I use .5 ounces for milk chocolate, and between 1 - 2 ounce for dark chocolate.
Almost every candy bar contains lecithin. It helps to emulsify the chocolate so the ingredients combine more smoothly!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com