Chocolate Bars Keto Low Carb is a healthy dessert. It is easy and quick to make with some simple ingredients. This is the best way to make a keto chocolate bar tastes like the real thing. Includes which sweeteners to use and the best method. Enjoy eating this sweet treats without feeling guilty. Perfect for your keto and low carb diet. They are also good for sharing or if you want to make a healthy dessert gifts for your love ones and friends.
Keto Chocolate Bars! | Amazing Low Carb Dessert recipe Recipe by The Keto Chef
Other Keto Chocolate Bars Content Tips by Maya from wholesomeyum:
Strictly speaking, almost all commercial chocolate is not low carb or keto friendly. Sugar is almost always the main ingredient. Some people following a low carb or keto lifestyle choose to occasionally eat very dark chocolate (think 70% or more cacao) in small amounts, because it has lower sugar content than others. You can also buy sugar-free chocolate. Like any chocolate, you can store low carb dark chocolate in a cool, dark cupboard. You can also refrigerate it if you want it to be more firm and melt less easily.
Tools To Make Low Carb Chocolate Bars:
- Double boiler – For melting the chocolate. I thought I could get away without one for years, and wondered why my melted chocolate would curdle or burn so easily. This works so much better!
- Chocolate bar molds – The silicone makes the chocolate pop out effortlessly. And, this one comes in a set of 4 so that you can make multiple bars at once.
- Chocolate chip molds – Try these instead if you want to make sugar-free chocolate chips shaped just like real store-bought ones.
- Mini whisks – These are handy when working with liquids in small amounts or in a shallow container. They’re perfect for making low carb chocolate, because sugar-free sweeteners can take a bit more effort to dissolve.
Chocolate Bar Keto Low Carb
- 1 1/2 Cup Cacao Butter
- 1 1/4 Cup Cacao Powder
- Sweetener to taste Recommen: Swerve Confectioners Powder
Toppings You Can Use:
- Sea salt and almond slices
- Instant coffee
- Orange oil and hot chili
- Make a bain-marie by fitting a glass or ceramic bowl over a saucepan of water. Do not let the bottom of the bowl touch the actual water. Bring the water to the boil then turn it down to a simmer. Very slowly melt the cacao butter in the bowl of the bain-marie. Take the cacao butter to no higher than 40–45°C/104–113°F. If you think it is getting too hot but hasn’t all melted, take it off the heat to finish melting. It is important not to overheat it or the chocolate will taste grainy and be ‘bloomed’, with a white cloudy appearance. When the cacao butter has melted and is at around 40–45°C/104–113°F, add the rest of the ingredients. This should lower the temperature and we now want to bring it down to 28–30°C/82–86°F; just above or below will be fine.
- Blend all the ingredients together with a hand-held blender to get rid of any cacao powder lumps and until velvety smooth and glossy. Do not over-blend or the chocolate will stiffen too much. If it is too stiff, place the bowl back over the hot water and stir gently for a minute or so then remove from the heat.
- Keep stirring the chocolate gently to cool it then, when around 28–30°C/82–86°F, pour it into a silicon mold. Add your toppings. Then refrigerate until hard.