Keto chocolate recipes

Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.

As I currently have some time, I was looking on the internet last week. In search of fresh, challenging thoughts, inspirational meals that I’ve never used before, to treat my family with. Looking for quite some time but couldn’t come across lots of interesting things. Right before I thought to give up on it, I found this tempting and easy treat simply by chance. It seemed so fabulous on its pic, it called for quick actions.

It had been not so difficult to imagine just how it is created, its taste and just how much boyfriend might love it. Mind you, it is rather simple to delight the guy in terms of puddings. Anyhow, I visited the site: Suncakemom and then used the comprehensive instuctions that have been accompanied by superb graphics of the process. It just makes life rather easy. I could imagine that it is a slight effort to take snap shots down the middle of baking in the kitchen because you will often have sticky hands and so i really appreciate the effort and time she placed in for making this post and recipe easily followed.

With that said I am empowered presenting my own recipes in a similar fashion. Many thanks for the idea.

I had been tweaking the initial mixture create it for the taste of my loved ones. I have to mention that it was an awesome outcome. They prized the taste, the thickness and enjoyed having a treat such as this in the midst of a lively week. They ultimately requested even more, more and more. Hence the next time I’m not going to make the same mistake. I’m going to double the amount to get them pleased.

Thanks to suncakemom for the delish low Carb chocolate.

Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.

Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.

In case we are making chocolate with nuts, grind the nuts if desired.

Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.

If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.

We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.

Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.

Remove the chocolate from the form or parchment paper.

Cut it up if desired and serve.