Creamy Keto Milk Chocolate Recipe

Name: Creamy Keto Milk Chocolate Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 serving
Ingredients: 1.5 oz / 40g cacao butter; ¼ cup / 60g thick double cream / heavy cream; 1 ½ tablespoon cacao powder; 1 tablespoon allulose

User Reviews

5.0

57 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
chilling time
10 mins
Total Time
10 mins
Servings
6
Calories
100 kcal
Course
Dessert
Cuisine
British

Creamy Keto Milk Chocolate Recipe

Raiden Walker

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Don't waste your money on expensive shop-bought Keto milk chocolate! You can make your own sugar free milk chocolate with only four ingredients. It's melt-in-the-mouth creamy and totally addictive.

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Ingredients

Servings

1.5 oz / 40g cacao butter
¼ cup / 60g thick double cream / heavy cream
1 ½ tablespoon cacao powder unsweetened
1 tablespoon allulose powdered (use an additional ½ tablespoon if you like your chocolate sweet), or use powdered erythritol

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Instructions

Heat the cream in a pan until it bubbles. Lower the heat and stir regularly so the cream does not burn. Cook it until it has reduced by half and has become thick and slightly yellow in colour. Pour into a bowl and set aside to cool.
Melt the cacao butter in a pan until just melted. Remove from the heat. Stir in the cacao powder and the powdered sweetener **see notes.
Once the cream and the cacao mix have the same (lukewarm!!) temperature, combine them and stir. Pour into a chocolate bar mould and place in the freezer or fridge until set.

Notes

6g net carbs per portion. My sugar free chocolate bar had 24 squares, so I calculated 4 squares per portion = 6 portions in total.
You can use cacao or cocoa powder in the recipe - just make sure it is unsweetened.
You could use stevia drops instead of the powdered sweetener - I'd use 6 drops.
Powdered allulose is recommended in this recipe because it does not recrystallise. However, I originally made the recipe with powdered erythritol, which also works fine.
*** A reader who used allulose shared this tip: Instead of adding the sweetener to the warm cacao butter, he dissolves the allulose in a little bit of cold water. He then stirs the allulose solution as the last step into the completed chocolate mixture. This way, he does not experience any coagulating which he did on his first try.
Store the chocolate in the freezer or in the fridge. Because of the added cream, it is not firm enough at room temperature.
If you have milk powder to hand, you could use this in place of the cream. This would make the chocolate stable at room temperature, but also add on a few carbs.