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Blocks of chocolate on dried lily pads.
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5 from 64 votes!

Easy Keto Chocolate (gluten free | vegan)

This delicious dark Keto Chocolate is glossy and silky and is the perfect keto-friendly treat!
Prep Time5 mins
Cook Time10 mins
Setting time1 hr 45 mins
Total Time2 hrs
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free, Vegan
Recipe Category: Low Carb
Servings: 40 serves
Calories: 64kcal
Author: Megan Ellam

Ingredients

OPTIONAL FLAVOURS

  • orange oil
  • peppermint oil
  • Flavoured collagen or protein powders

Instructions

CONVENTIONAL METHOD

  • Place the cacao buttons in a large saucepan and melt over low heat, stirring from time to time.
  • Add the remaining ingredients (add optional flavours later). Cook, stirring occasionally, for 10 mins (or longer). See notes.
  • Divide and stir through any flavour of choice. Pour into a mould and allow to set before storing in an airtight container.

THERMAL METHOD

  • Place the cacao buttons into the mixer; chop 7 sec/speed 8. Melt the cacao butter 10 min/50°C/speed 1. Extend the time as required.
  • Add the remaining ingredients (add optional flavours later). Cook 15 min/37°C/speed 1 (or longer).
  • Divide and stir through any flavour of choice. Pour into a mould and allow to set before storing in an airtight container.

Video

Notes

In all my research, chocolate seems to improve in flavour and texture cooked over low heat for longer periods. In Step 2, I did just 10-15 minutes this time round.
As you can see mine is glossy and set perfectly. The chocolate may have a slight bit of grittiness to it.
It is actually nice and I would already rate this better than a lot of sugar-free chocolates I have tried.
If you do not have xylitol or allulose use powdered erythritol. The chocolate is a bittersweet chocolate. You can add more sweetener to your personal taste.
I have flavoured the chocolate with everything from essential oils, extracts, syrups and flavoured collagen. 
Storage - this chocolate will soften at room temperature so will need to be kept in the fridge or freezer at all times.
The nutritional is based on 40 serves. That is roughly 2+ teaspoons of chocolate per chocolate serve (that is more than 1 usual piece of a chocolate bar). The serving size will depend on the moulds you use and the serving sizes. Essentially the only carbs are from the cocoa powder and xylitol.

Nutrition

Serving: 1serve | Calories: 64kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg | Magnesium: 19mg | Net Carbs: 1g