Here we’ve created some SUPER easy to make chocolates that will satisfy your sweet tooth cravings and not hurt your diet. Perfect for anyone looking for a low-carb or sugar-free option and they happen to be dairy-free too.
Keto Chocs 🍫 [SF]
AuthorthemusclebakerRating0.0DifficultyBeginner
Here we've created some SUPER easy to make chocolates that will satisfy your sweet tooth cravings and not hurt your diet. Perfect for anyone looking for a low-carb or sugar-free option and they happen to be dairy-free too.
Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
2tspalmond butter(or any nut butter of choice - crunchy peanut butter works well too)
Equipment:
silicone mold of choice(we used heart shapes here, but any will do)
1
First, melt 2 tsp's of choc zero spread (or whatever you have chosen to use if anything at all) and drizzle over base of silicone molds. Place in freezer while you prepare chocolate mix.
2
Melt 1/3 cup coconut oil with 10g dark chocolate in intervals of 30 seconds in the microwave or in a non-stick saucepan on low heat stirring slowly. Pour into a measuring jug and fold in remaining ingredients. Then pour mix evenly into all your individual mold's (or whatever mold you have chosen to use).
3
Freeze until solidified, remove from mold's and enjoy. That easy 🙂
Notes
Here we used Choc Zero butter cookie speculoos keto spread for the swirls, you can completely omit this or swap for whatever you prefer - options could include sugar-free white chocolate, nut butters or even nuts or sprinkles, depends entirely on your diet and preferences.
We bought this spread on iherb, if you'd like a discount use our code: JCB887.
Don’t forget to tag us if you try any of these recipes, you can find us on social media @themusclebakery 🙂
2tspalmond butter(or any nut butter of choice - crunchy peanut butter works well too)
Equipment:
silicone mold of choice(we used heart shapes here, but any will do)
Directions
1
First, melt 2 tsp's of choc zero spread (or whatever you have chosen to use if anything at all) and drizzle over base of silicone molds. Place in freezer while you prepare chocolate mix.
2
Melt 1/3 cup coconut oil with 10g dark chocolate in intervals of 30 seconds in the microwave or in a non-stick saucepan on low heat stirring slowly. Pour into a measuring jug and fold in remaining ingredients. Then pour mix evenly into all your individual mold's (or whatever mold you have chosen to use).
3
Freeze until solidified, remove from mold's and enjoy. That easy 🙂
Notes
Here we used Choc Zero butter cookie speculoos keto spread for the swirls, you can completely omit this or swap for whatever you prefer - options could include sugar-free white chocolate, nut butters or even nuts or sprinkles, depends entirely on your diet and preferences.
We bought this spread on iherb, if you'd like a discount use our code: JCB887.
Don’t forget to tag us if you try any of these recipes, you can find us on social media @themusclebakery 🙂
