keto

dark + milk chocolate

diy

recipe

Adapted from: https://blog.wildernessfamilynaturals.com/recipe/diy-white-chocolate-chips/

 

 

 

 

VERSION #1 (USING UNSWEETENED CHOCOLATE):

 

Serving Size: 1/4 cup (24g)

Yield: 10 servings 

 

  • 1/2 cup (75g) powdered (confectioner's) Swerve*  // OR powdered erythritol

  • 6 oz (170g) unsweetened chocolate  (baker's chocolate) // OR cacao mass

  • (LEAVE THIS OUT FOR DARK CHOCOLATE) 6 Tbsp (40g) powdered coffee creamer (unsweetened) // OR**** coconut milk powder (unsweetened)

    • *Swerve confectioner's sweetener is ground very finely (which is important for the texture of the chocolate), so if you choose to use erythritol or another sweetener, you will need to first grind it down to a very fine powder using either a clean spice grinder, coffee grinder, or food processor.

    • ****For the lowest carb count, go with the keto-friendly coconut creamer (click the "coconut milk powder" link above) instead of real coconut milk powder, but both of those items can be a bit expensive, if you don't plan on using these creamers for anything other than this recipe, go ahead and get the much more affordable commercial coffee creamer (linked on the left).

 

 

 

VERSION #2 (USING COCOA POWDER):

 

Serving Size: 1/4 cup (24g)

Yield: 10 servings 

 

  • 1/2 cup (75g) powdered (confectioner's) Swerve*  // OR powdered erythritol

  • 3.5 oz (100g) unsweetened cacao butter   // OR vegetable shortening (or any fat that is solid at room temp)

  • 1/2 cup + 1 Tbsp (70g) unsweetened cocoa powder

  • (LEAVE THIS OUT FOR DARK CHOCOLATE) 6 Tbsp (40g) powdered coffee creamer (unsweetened) // OR**** coconut milk powder (unsweetened)

    • *Swerve confectioner's sweetener is ground very finely (which is important for the texture of the chocolate), so if you choose to use erythritol or another sweetener, you will need to first grind it down to a very fine powder using either a clean spice grinder, coffee grinder, or food processor.

    • ****For the lowest carb count, go with the keto-friendly coconut creamer (click the "coconut milk powder" link above) instead of real coconut milk powder, but both of those items can be a bit expensive, if you don't plan on using these creamers for anything other than this recipe, go ahead and get the much more affordable commercial coffee creamer (linked on the left).

    •  

 

 

 

INSTRUCTIONS:

 

1. In a microwave-safe bowl place the unsweetened chocolate OR the cocoa butter and microwave until melted, stirring every 15-20 seconds (or use a double-boiler, stirring constantly).

 

2. Mix in the remaining ingredients, then blend using an immersion blender or food processor for 3-5 minutes until smooth.
 

3. Pour the liquid keto chocolate into either silicone molds, hard chocolate molds, or into any container that has been lined with plastic wrap. Let it set up at room temperature (this works best if you follow the instructions for "version #1" in the video above), or put it in the fridge to harden more quickly.

(If you find that the chocolate has been at room temperature for more than 30 minutes and still has not solidified, either use the fridge to chill it, OR re-melt it and check the link below to learn how to temper chocolate to prevent this problem.)

 

 

 

TEMPERING:

To learn how to temper chocolate that is made with cacao butter, check out Ann Reardon's great video tutorial here.

To learn what tempering is and why it matters, check out her other video here.

 

 

TEXTURE issues:

 

1. Commercial chocolate is run through a special grinder to make the particle size of all ingredients incredibly small, resulting in a smooth and creamy mouthfeel, but unless you have $300 extra in your pocket to buy one of these special grinders, you'll have to content yourself with the less-than-optimal texture of homemade chocolate, which can taste great, but will have a less smooth texture.

 

2. If you find that your chocolate is super grainy (even though you used very finely powdered sweetener), your chocolate may need to be tempered in order to make the cocoa butter set up in smaller crystals for a smoother texture. Learn how to do this here: https://youtu.be/sGlMoNs4qlM?t=2m2s (start the video at 2:02). 

 

 

 

Your chocolate is now ready to eat or use to make yummy truffles.

 

 

WHITE CHOCOLATE

Click here for video recipe 

 

Ganache Recipe:

Truffles: 2 parts chocolate with 1 part cream

Thick (frosting/filling): equal parts chocolate and cream

Thin (glaze): 1 part chocolate with 2 parts cream

 

How to Melt: in the microwave (short bursts of 15 seconds, stirring in between) or in a bain marie aka water bath.

 

 

 

 

 

 

 

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

 

 

 

 

 VERSION #1 TPH Keto Dark Chocolate (1 serving / 25g):

kcal 92 / net Carbs 1g / Sugars 0g / Fat 9g / Protein 2g

 

 

 

VERSION #2 TPH Keto Dark Chocolate (1 serving / 25g):

kcal 102 / net Carbs 2g / Sugars 0g / Fat 10g / Protein 1g

 

 

 

Full-Carb Dark 60% Chocolate (25g):

kcal 138 / net Carbs 12g / Sugars 9g / Fat 9g / Protein 1g

 

 

 

 

 

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VERSION #1 TPH Keto Milk Chocolate (1 serving / 25g):

kcal 110 / net Carbs 3g / Sugars 0g / Fat 9g / Protein 2g

 

 

 

VERSION #2 TPH Keto Milk Chocolate (1 serving / 25g):

kcal 120 / net Carbs 3.5g / Sugars 0g / Fat 11g / Protein 1g

 

 

 

Full-Carb Milk Chocolate  (25g):

kcal 131 / net Carbs 14g / Sugars 14g / Fat 8g / Protein 1g

 

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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