This Chocolate Bars Keto Low-Carb is delicious and tastes like the real thing. Learn how to make this recipe in the best way!
LOW CARB KETO CHOCOLATE BAR RECIPE by Maya Krampf
IS DARK CHOCOLATE KETO?
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. Unfortunately, often times this is sweetened with maltitol, which actually has a significant glycemic impact and is not really suitable for low carb or ketogenic lifestyles.
A few sugar-free chocolate varieties use stevia, which is better, but not everyone likes the taste. Besides, the price can add up.
HOW CHOCOLATE BARS KETO LOW-CARB WORKS:
The thing is, making chocolate is a bit of an art and a bit of a science. Even regular, sugar-filled chocolate can be finicky. It can seize, melt too easily, be too sweet or not sweet enough, have the wrong texture… the list of possible issues goes on.
It becomes harder when we want a keto chocolate bar. Stevia can have an aftertaste, monk fruit usually isn’t ideal on its own, and erythritol resists dissolving.
But when you bite into the perfect, luscious chocolate bar, you know exactly why they are worth all the testing.
So, after many trials and poring over commercial chocolate ingredient labels, it came down to the right ingredients first and foremost.
SWEETEN WITH POWDERED ERYTHRITOL – IN MODERATION.
Erythritol provides a sweetness that is probably closest to sugar. But, it doesn’t dissolve well and crystallizes easily.
Using the powdered form of erythritol encourages dissolving and discourages crystallization.
CUT ERYTHRITOL WITH INULIN.
You may notice that many commercial low-carb chocolate bars contain inulin. Sometimes it’s even included in regular chocolate that contains sugar!
So, what is inulin? It’s a natural, prebiotic fiber.
In this keto chocolate bar recipe, the inulin serves three purposes:
- Inulin counteracts the cooling effect of erythritol, because inulin actually has a slight warming effect.
- It delays and reduces crystallization, which is an issue when using erythritol.
- Inulin adds a tiny bit more sweetness.
HOW TO STORE CHOCOLATE BARS KETO LOW-CARB:
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.
Chocolate Bars Keto Low-Carb
- 3 oz Cocoa butter or 2 tbsp coconut oil, but will be more melt-y
- 2 1/2 oz Unsweetened baking chocolate
- 6 tbsp Besti powdered erythritol
- 2 tbsp Inulin
- 1/4 tsp Liquid sunflower lecithin
- 1/8 tsp Sea salt
- 1 tsp Vanilla extract
- Melt cocoa butter and baking chocolate in a double boiler over low heat.
- Stir in the powdered erythritol, a little at a time. Stir in the inulin, a little at a time. Stir in the sunflower lecithin and salt. Heat until everything is smooth and dissolved.
- Remove from heat. Stir in vanilla extract.