My ten-year-old son and I made some keto chocolates at the weekend and they’re absolutely delicious!
I have tried various recipes and haven’t found one that I like yet, but this one really hit the spot.
We made three different kinds (using three different chocolate molds). One type has a macadamia nut nestled in the middle (my favourite). One has some extra salt added (my son’s favourite), and the others were left plain.
You can just as easily make a whole bar of chocolate if you’ve got those kinds of chocolate molds.
Here’s the recipe I used:
One hundred grams (100g) cocoa butter
1 Cup of unsweetened cacao powder
2/3 (two thirds) tsp stevia powder
a pinch of Himalayan salt
Melt the cocoa butter gently in a bowl by putting it over a saucepan of simmering hot water.
Meanwhile sieve the cacao powder and stevia together and stir in the Himalayan salt.
When the cacao butter has all melted, gradually add it to the dry ingredients and stir in well.
Pour into molds and let the chocolate set in the fridge.
If you want to try this at home you may want to play around with the amount of stevia you use. I could have done with less but my son insisted he wanted it a little sweeter. 🙂
You have to be a little careful with Stevia as using too much will lead to having a slightly bitter taste. Since making this I have looked into using powdered erythritol instead of stevia to avoid any potential bitterness, so I’ll write an update when I’ve tried that out.
Let me know how it goes if you try this out.
Oh and sorry the photos aren’t particularly good, I need to hone my food photo skills!