Creamy Keto Milk Chocolate Recipe
User Reviews
5
Creamy Keto Milk Chocolate Recipe
Description
Creamy Keto Milk Chocolate Recipe uses cacao butter melted and combined with cacao powder and powdered allulose (or erythritol) to form the chocolate base. Separately, heavy cream is heated and reduced until thickened and slightly yellow, enhancing creaminess. After cooling both mixtures to a similar lukewarm temperature, they are combined and poured into molds to chill and set in the refrigerator or freezer.
The result is a milk chocolate that balances the bitterness of cacao with the smooth richness of cream and mild sweetness from allulose powder. The texture is creamy rather than firm, requiring refrigeration to maintain shape. Using powdered allulose prevents recrystallization, maintaining smoothness.
The recipe yields about six portions with approximately 6 grams of net carbs each. The chocolate can be cut into squares from a mold and stored frozen or refrigerated. Substitutions include using double cream instead of heavy cream or milk powder to improve room temperature stability at the cost of higher carbs. Sweetener type can vary, but powdered forms are recommended for texture and consistency.
Ingredients
- 1.5 oz / 40g cacao butter
- ¼ cup / 60g heavy cream thick; double cream is an alternative
- 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
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
- The recipe yields six portions with approximately 6g net carbs each.
- Use unsweetened cacao or cocoa powder for accurate flavor.
- Powdered allulose is preferred to avoid recrystallization, but powdered erythritol also works.
- For a different approach, dissolve allulose in cold water and add it to the finished cacao mixture to prevent coagulation.
- Store the chocolate bars in the fridge or freezer as they are too soft at room temperature due to cream content.
- Substitute heavy cream with milk powder for a firmer chocolate stable at room temperature, noting the carb increase.
- Stevia drops may be used instead of powdered sweetener; about six drops are recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Total Carbohydrates | 1g | 0% |
| Protein | 0.5g | 1% |
| Fat | 10.9g | 17% |
| Saturated Fat | 6.8g | 34% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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