Description
Indulge in this rich and creamy Keto Chocolate Heaven recipe, perfect for anyone following a low-carb lifestyle. Made with unsweetened cocoa powder, coconut oil, and erythritol, this keto-friendly chocolate is easy to prepare, requiring no baking — just simple stovetop mixing and chilling. With a smooth, velvety texture and naturally sweetened without sugar, it’s a delightful guilt-free treat perfect for satisfying chocolate cravings while keeping carbs low.
Ingredients
Scale
Chocolate Mixture
- ½ cup unsweetened cocoa powder
- ¼ cup coconut oil, melted
- 3 tablespoons erythritol (or preferred sweetener)
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Chocolate Mixture: In a small saucepan over low heat, combine the cocoa powder, melted coconut oil, and erythritol. Stir continuously until all ingredients are smooth and fully integrated, forming a rich chocolate base.
- Add the Almond Milk: Stir in the unsweetened almond milk and vanilla extract into the mixture. Continue mixing gently until the chocolate mixture is smooth, creamy, and well blended without lumps.
- Pour and Set: Pour the prepared chocolate mixture into silicone molds to create chocolate pieces, or spread evenly onto parchment paper to form a flat chocolate sheet, ensuring even thickness for consistent setting.
- Refrigerate: Transfer the molds or parchment paper-lined tray to the refrigerator. Let chill for approximately 30 minutes, or until the chocolate hardens and becomes firm enough to handle.
- Break into Pieces: After setting, remove the chocolate from the molds or break the flat chocolate sheet into bite-sized pieces carefully to preserve the texture.
- Enjoy: Serve your smooth and creamy keto chocolate as a satisfying low-carb dessert or snack, perfect for any time you desire a sweet chocolate treat without the sugar.
Notes
- For a different sweetness level, adjust the erythritol amount or substitute with your preferred keto-friendly sweetener.
- Silicone molds make portioning easier but spreading on parchment paper is a great alternative if molds are unavailable.
- Store the keto chocolate in an airtight container in the refrigerator to maintain firmness and freshness.
- This recipe is naturally dairy-free and vegan when using non-dairy milk like almond milk.
- If the chocolate is too hard after refrigeration, let it sit at room temperature for a few minutes before serving for a softer texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
