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.
Yields 24 servings (1 ½ cups total) of Best Basic Low Carb Chocolate.
The Preparation
- 1 cup coconut oil
- 1 cup unsweetened dark cocoa powder
- 2/3 cup erythritol
The Execution
1. 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!)
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.
5. 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 the thickness (otherwise it might get too warm and you’ll have to cool it down again).
This makes a total of 24 servings of Best Basic Low Carb Chocolate. Each serving comes out to be 95 calories, 9.3g fats, 0.7g net carbs, and 0.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup coconut oil | 1945 | 216 | 0 | 0 | 0 | 0 |
| 1 cup unsweetened dark cocoa powder | 320 | 8 | 48 | 32 | 16 | 16 |
| 2/3 cup erythritol | 26 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2290 | 224 | 48 | 32 | 16 | 16 |
| Per Serving (/24) | 95 | 9.3 | 2 | 1.3 | 0.7 | 0.7 |
Best Basic Low Carb Chocolate
Ingredients
- 1 cup coconut oil
- 1 cup unsweetened dark cocoa powder
- ⅔ cup erythritol
Instructions
- 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!)
- 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 the bottom of bowl touch the water in the pan.
- While oil is melting, measure out cocoa and sweetener.
- In a bowl, combine the two and mix well.
- 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 the thickness (otherwise it might get too warm and you'll have to cool it down again).
- Use it with all your favorite desserts.
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!
I’ve been making this for several years! So simple, so good, so satisfying! I also make macaroons by adding flaked coconut. Sometimes I don’t put the cocoa in, but add coconut flour (just a little for texture) and make vanilla macaroons.
I also make Lemon Zingers: 1 c coconut oil, 1 lemon (juce and zest), xylitol. Drop onto waxed paper and freeze. Talk about mouth watering!!!!
hey! i live in india where the climate is tropical so the coconut oil i use is already always liquid. i anyway measured out all the stuff and put the coconut oil on a pot boiler thinking if im going to make something resembling a ganache, heat is better than room temp? once it was warm i added the cocoa powder and erythritol powder(thats what i use).Everything clumped up so badly i was left with a big brown blob and coconut oil floating everywhere.. i even tried putting it in my magic bullet but it just didnt work 🙁 this is the 2nd time ive tried this and i dont know what im doing wrong :((( please please help!
It may be best to whisk in the cocoa powder. I’m not sure how the brands are in India, but you should be able to mix the cocoa powder into the coconut oil really well. The erythritol is the same, though it will re-crystalize upon cooling. It’s possible that the cocoa powder is different, but I’m not sure what it is like in India.
Does this have a coconut taste? I’m not a fan of coconut and am hesitant to try some of these recipes that contain the coconut oil.
It will have some small coconut taste. Feel free to sub the oil for butter. Or if you want, try a refined coconut oil as they have no taste.
Can this be placed into chocolate molds to harden or is the texture too soft like a fudge?
Yes, you can certainly use this in molds!
So easy and so good! I made it once as directed and found the chocolate a little too hard for what i wanted (layered truffles), so the next time I did 50/50 butter and coconut oil, and that was the consistency I wanted.
Now I do half like that, put it in a single layer on wax paper in a pan, then make a ganache with the other half (a cup or more of heated heavy cream, or just cream cheese) and make truffles with it. YUM.
Thank you for the recipe!
Does the erythritol stay grainy? I was experimenting with a fat bomb recipe and tried to melt Swerve in a coconut oil/cocoa base and it would not melt, so I strained it out and mixed it into the cooled mixture but it stayed grainy. How do you avoid that in the recipe?
You could powder the erythritol. In general, erythritol will stay grainy in most recipes since it re-crysallizes once cooled.