That way I can portion out however many calories I’ve allowed myself. If you are wanting to make chocolate chips for baking, I think it’s best to freeze your chocolate chips. Maybe you could provide me with an affiliate link of the product you recommend me from my area. Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs. ), The Best Sugar-free Low Carb Granola Bars Recipe - Kind Bar Copycat, Low Carb Keto Lava Cake Recipe (Chocolate Hazelnut), Low Carb Keto Chocolate Chip Cookies Recipe With Almond Flour, The Best Low Carb Keto Chocolate Mug Cake Recipe, Keto Low Carb No Bake Chocolate Cheesecake Recipe, Low Carb Keto Chocolate Cupcakes Recipe (Almond Flour), Easy Low Carb Keto Chocolate Mousse Recipe, How To Make Sugar-Free White Chocolate (Low Carb, Keto), Healthy Chocolate Peanut Butter Low Carb Smoothie Recipe, Chocolate Chip Low Carb Paleo Zucchini Muffins Recipe with Coconut Flour, Low Carb Double Chocolate Protein Muffins Recipe. I can’t wait to try this one. You recommend Ghiradilli baking chocolate. This is the coconut butter we use: My friend's diet was not keto, so she could use coconut butter as the entire base for her chocolate recipe. Hi Birgit, For the best results, I would use the ingredients listed in the recipe. If you don't, you'll be able to feel the granules with each bite, but it doesn't hurt the flavor. The lecithin was liquid and the inulin is a powder. Hi Diana, as mentioned in the post, the lecithin helps give chocolate a smooth consistency, prevents ingredients from splitting, and helps the erythritol dissolve better. Not sure if it served the same purpose but it came out well. So waste to make. in small amounts, because it has lower sugar content than others. Super quick and easy dark chocolate candy. I would like to make enough of the recipe for 4 molds and freeze 3 bars. I wouldn’t recommend omitting it. This chocolate is not tempered like a traditional candy bar, so adding the cocoa butter helps the chocolate bar to retain its structure and remain solid at room temperature after rehardening. I don’t add the sunflower lecithin. Chocolate is fussy, so I wouldn’t quadruple the recipe right off the bat. It was not supposed to link to the instant pot. This is great and BRAVE of you to try. DH now buys me the cocoa butter, erythritol, and cacao bars for occasions instead of the usual chocolate, so I can make my own. I have all the ingredients except Inulin. Remove from heat. What’s a good substitute for the sunflower lecithon? I use your recipe to make a keto friendly version of a Mr. Goodbar. But, you need a bit of both to bring out the flavor in your low carb chocolate bars. I hope someone else will watch their temp closer because of my mistake. Hi Darryl, Yes, you’d have to weigh the end product and divide by the number of servings. Chocolate with 90% cocoa solids contains only 7 grams of sugar for a whole 100g/3.5 oz bar – perfectly fine for a low carb diet.. Fantastic recipe. Coconut butter is actually just very finely ground up coconut. Hi Antony, You can read here about the side effects of erythritol. You must be the keto cooking queen, to have tried and tried to get this recipe looking so good, and sounding so delicious! It sounds like you could add almonds to make chocolate almond bars. Thank you. Is this recipe just enough for one Bar? It may be mental, but having a piece of chocolate while "dieting" does not feel like dieting. That's why coconut butter makes the base for this keto chocolate dessert recipe. Because I tried a different recipe for sugar-free chocolate chip cookies but the chocolate seems to melt way too much. Anybody experience this? That can create a gritty consistency. As an Amazon Associate, I earn from qualifying purchases. I may try and up the chocolate content next time, since there is more cocoa butter than chocolate and I would like the bar to have a firmer texture. I updated the link. 1. Use the buttons below to buy my new Besti sweeteners and Wholesome Yum keto ingredients, developed by me personally! Rather than using straight erythritol, I use the combination of monkfruit/erythritol (my preferred sweetener) Even with the addition of peanuts, each piece comes in at only .6 carbs. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Made the recipe very easy to make , Love the recipe. Hi Janet, I wouldn’t recommend leaving the inulin out since it plays a pretty important role in the recipe. Hi Ng Shu Tain, Serving size is 1/4 of the total recipe. If you don’t feel like gorging on sugar but don’t want to miss out on candy, did you know that you can make your own low carb chocolate bars? ","Microwave for 30 seconds - 1 minute. A liquid sweetener will dissolve more easily, but can shock or seize the chocolate if there is a sudden temperature change. Merry Christmas & Happy New Year! I was wondering if you tried adding powdered cream to make a milk chocolate bar? Some people are more sensitive to the cooling effect from erythritol than others. Do you have a recipe like this? Hi Dooug, liquid is definitely preferred here. Hi Nicole, Yes, you can make the chocolate in any shape you like. I want to try your chocolate bars but can not have inulin or any other prebiotic fiber. A few sugar-free chocolate varieties use stevia, which is better, but not everyone likes the taste.