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Best Basic Low Carb Chocolate

Best Basic Low Carb Chocolate

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I’m sure this recipe is out there in cyberspace somewhere, but I never found it. I stumbled upon it by trial and error and am I ever happy I did! This is THE best chocolate I’ve had since I first started a keto way of life. The applications are endless and I look forward to all the wonderful things I can make with this stuff. I know it’s a little high on the carb end (if you’re not counting fiber), but for holidays, birthdays, or special occasions, it is perfect. Also, when using it in moderation with fat bombs you won’t find a more delicious treat!

For a non-coconut flavored chocolate, be sure to use expeller pressed coconut oil. If you can’t find it where you buy your coconut oil, you can find it at a health food store or online. Here’s an explanation of what expeller pressed means.

makes 1 1/2 cups

Ingredients

  • 1 cup EXPELLER PRESSED coconut oil
  • 1 cup cocoa powder
  • 2/3 cup LC-Natural Sweet White

Measure coconut oil. If oil is hard, I press it down as I add it to the measuring cup. That way by the time the cup is full there are no air pockets. (Go on, use your hand if you have to!)

coconut oil

In a double boiler or in a bowl (glass or stainless steel) over a pan of water, melt coconut oil over medium low heat. Do not let bottom of bowl touch the water in the pan.

melt oil

While oil is melting, measure out cocoa and sweetener.

cocoa and sweetener

In a bowl, combine the two and mix well. This is especially important when using LC-Sweet.

mixed

Once oil is melted, remove from heat and add sweetener/cocoa mix. Stir well until thoroughly combined. Let cool to desired consistency. To speed things along, you can put it in the fridge, checking and stirring every 5 minutes. At 20 minutes, it’s extremely thick. If it gets too thick for your purposes, you can simply put the bowl back over the pan of water and warm for a minute or two. Stir constantly to control thickness (otherwise it might get too warm and you’ll have to cool it down again).

Ready

I did some experimenting with some peanut butter meringue cookies and peanut butter filling.

mix

Everything I tried it with worked perfectly.

various

This is a chocolate covered peanut butter meringue cookie with peanut butter filling on top of the cookie.

cookie

Yep, I’ll be posting that one soon! Because meringue is mostly what I do with the egg whites left over from making mayo!

shoppinglowcarb

Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set

This makes 24 Tablespoons with 1 Tablespoon macros as: 99.5 Calories, 10g Fat, 0.8g Net Carbs, 0.7g Protein

Basic Low Carb Chocolate Calories Fat (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1 cup coconut oil 1872 224 0 0 0 0
1 cup cocoa powder 196 12 50 29 21 17
2/3 cup LC-Sweet 320 0 80 80 0 0
Totals 2388 236 130 109 21 17

Best Basic Low Carb Chocolate

The Preparation

  • 1 cup EXPELLER PRESSED coconut oil
  • 1 cup cocoa powder
  • 2/3 cup LC-Natural Sweet White

The Execution

  1. Measure out your coconut oil.
  2. In a double boiler or in a bowl (glass or stainless steel) over a pan of water, melt coconut oil over medium low heat. Do not let bottom of bowl touch the water in the pan.
  3. While oil is melting, measure out cocoa and sweetener.
  4. In a bowl, combine the two and mix well. This is especially important when using LC-Sweet. Once oil is melted, remove from heat and add sweetener/cocoa mix. Stir well until thoroughly combined.
  5. Let cool to desired consistency. To speed things along, you can put it in the fridge, checking and stirring every 5 minutes. At 20 minutes, it's extremely thick. If it gets too thick for your purposes, you can simply put the bowl back over the pan of water and warm for a minute or two. Stir constantly to control thickness (otherwise it might get too warm and you'll have to cool it down again).
  6. Use it to top your favorite baked goods, for dipping, and more!

Notes

This makes 24 Tablespoons with 1 Tablespoon macros as: 99.5 Calories, 10g Fat, 0.8g Net Carbs, 0.7g Protein

http://www.ruled.me/best-basic-low-carb-chocolate/

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3 comments

  1. What is LC Sweet? I live in the US and used stevia, seemed too sweet so I cut the stevia in half, and it was still too sweet. Any suggestions?

    • Megan,

      You can buy it directly from the company here: http://www.holdthecarbs.com/sweeteners/lc-natural-sweet-white

      They do international shipping if the main company doesn’t. I prefer it over other sweeteners, because it is natural, fiber based and doesn’t cause any intestinal issues. I can make stuff with it and feed it to anyone without having to worry about side effects.

      It’s not cheap, but none of the sugar-free sweeteners that are worth anything are. You could try the recipe with another sweetener. You could try reducing the recipe to 1/4 or something, in case it doesn’t turn out.

      • I tried it reduced again and it tasted bitter, I find a lot of artificial sweeteners taste bitter to me, except alcohol sugars but they make me run to the toilet. I am going to try the sweetener you suggest. Thanks!

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