This recipe is one of the sugar-free & keto essentials from my Fat Bombs Book. For those new to the keto diet, fat bombs are delicious bite-sized low-carb snacks. This chocolate is made with a few simple ingredients: cacao butter, cacao powder and low-carb sweetener. You can find this recipe on pages 34-37 together with three more variations of dark and white chocolate.
Every Chocoholics dream. Martina's popular Homemade Dark Chocolate Recipe from the Fat Bombs Book brought to you on video. A staple that you're sure to want to make time and time again. Don't forget to bookmark it! ~ Jo
Preparation timeHands-on: 10 minutes Overall: 30 minutes
| Total Carbs | 1.7 | grams |
| Fiber | 0.9 | grams |
| Net Carbs | 0.8 | grams |
| Protein | 0.5 | grams |
| Fat | 7.9 | grams |
| of which Saturated | 4.7 | grams |
| Energy | 74 | kcal |
| Magnesium | 13 | mg (3% RDA) |
| Potassium | 42 | mg (2% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (3%), fat (93%)
Ingredients (makes 15 servings/ 7.5 oz/ 213 g)- 112 g cacao butter (4 oz)
- ½ cup cacao powder (40 g/ 1.4 oz)
- ⅓ cup powdered Erythritol or Swerve (50 g/ 1.8 oz)
- ½ tsp vanilla powder or 1 tsp sugar-free vanilla extract
- pinch of salt
- Optional: stevia drops, to taste
- Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl - it should only be heated through the steam.
- Remove from the heat and set aside. Stir in the cacao powder, Erythritol, vanilla, and salt. If you want a sweeter taste, add the stevia.
- Pour into a jar or use a ¼ cup measure ...
... and our it in candy molds or chocolate bar molds. - Let it sit to harden at room temperature or in the refrigerator.
- Once hardened, remove from the molds and keep in an airtight container.
- Store at room temperature or refrigerate for up to 3 months.
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