Keto Chocolate with Coconut Oil
User Reviews
5
Keto Chocolate with Coconut Oil
Description
Keto Chocolate with Coconut Oil combines the rich cocoa flavor with the tropical smoothness of coconut oil. The ingredients are melted and mixed together, then spooned into molds and frozen briefly to set. The mixture uses stevia glycerite or a powdered sweetener for a sugar-free sweetness, complemented by a touch of vanilla extract. Finely chopped walnuts or pecans are incorporated to provide texture alongside the creamy chocolate base.
The chocolate is best enjoyed after being refrigerated overnight, as this enhances its firmness and texture. When freshly made, it tends to be melty due to the coconut oil, so storing it in the fridge helps it set properly.
Serve these small cordial-sized chocolate pieces as a low-carb snack or dessert. The recipe yields about 4.5 ounces of chocolate, divided into ten small pieces. Ideal for those following a ketogenic lifestyle or anyone who wants a sugar-free chocolate option with a rich, creamy feel and nutty crunch.
To maintain the desired texture, store the chocolates in an airtight container lined with wax paper in the fridge for up to a week. Although freezing is not recommended, preparing the chocolates a day in advance ensures the best consistency.
Ingredients
- ¼ cup virgin coconut oil
- ¼ cup cocoa powder Dutch-processed, unsweetened
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite heaping, or ¼ cup powdered sweetener
- 1 ounce walnuts unsalted, finely chopped, or pecans
Instructions
- Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it to melt for 20-30 seconds.
- Use a hand whisk or a rubber spatula to mix in the cocoa powder, vanilla, and stevia.
- If your nuts are coarsely chopped, place them in a resealable bag and go over them back and forth with a rolling pin to create a finer chop. Use a rubber spatula to mix the chopped nuts into the chocolate mixture.
- Using a teaspoon, transfer the mixture to a silicone cordial mold, which you can get on Amazon.
- Freeze the chocolate for 20 minutes, then release it from the mold. Store it in the fridge, in an airtight container lined with wax paper, for up to a week.
- Enjoy this chocolate straight out of the fridge - it's melty. It sets better the next day, so consider making it a day ahead.
Notes
- Allow the chocolate to chill overnight in the fridge to improve firmness and reduce melting.
- For a less melty texture, substitute virgin coconut oil with food-grade cacao butter.
- Chopped peanuts can be used as an alternative to walnuts or pecans depending on preference.
- Storing the chocolate in an airtight container lined with wax paper helps maintain freshness for up to one week.
- Consume the chocolate directly from the fridge to enjoy its intended texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 142kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Sodium | 1mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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