Low carb chocolate

Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.

As I currently have some time, I had been surfing on the internet last week. Trying to get new, exciting thoughts, inspiring meals that I’ve never tried before, to treat my loved ones with. Hunting for a long time but couldn’t find too many interesting stuff. Right before I thought to give up on it, I stumbled on this delicious and simple dessert by chance over Suncakemom. It seemed so tempting

on its photo, that called for quick action.

It was easy to imagine just how it is created, its taste and just how much boyfriend might like it. Mind you, it is rather easy to please the guy in terms of cakes. Anyway, I visited the blog and used the simple instuctions which were accompanied by great pictures of the process. It just makes life quite easy. I could imagine that it is a bit of a inconvenience to take photos in the midst of baking in the kitchen as you may ordinarily have sticky hands therefore i pretty appreciate the effort and time she devote to build this blogpost and recipe conveniently implemented.

That being said I am empowered to present my own recipe in a similar fashion. Many thanks the thought.

I was tweaking the original mixture to make it for the taste of my family. I’ve got to say it absolutely was a great outcome. They enjoyed the flavor, the consistency and enjoyed having a sweet like this in the middle of a hectic week. They quite simply wanted more, more and more. Hence next time I am not going to commit the same mistake. I’m gonna multiply the amount .

You can find more keto chocolate at SunCakeMom

Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.

Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.

In case we are making chocolate with nuts, grind the nuts if desired.

Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.

If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.

We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.

Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.

Remove the chocolate from the form or parchment paper.

Cut it up if desired and serve.

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