WARNING! You may hate me after this. Once you try this AMAZINGNESS you will never want to be without it. You may not even be keto, but this Keto Chocolate Recipe will knock your Socks OFF! Uh Oh!
And trust me... I KNOW CHOCOLATE! It happens to be one of my favorite things in life, and since I am also very conscious about putting sugar and artificial ingredients in my body I had no choice but to come up with a keto chocolate recipe that rocks!
And you, my friend, have just become privy to this phenomenal chocolate I make every week! SERIOUSLY.
Now being that chocolate is such a major part of my life, I have tried many different recipes out there and finally came up with one that fits my needs perfectly. I mean really ~ chocolate needs to be chocolatey (obviously!), Oh-So-Smooth, and capable of melting on my tongue with perfect intensity.
So Here You Go!
First, you want to get a few molds. If you don't have any, and you can't wait for them to arrive before you break out this spectacular keto chocolate recipe, you can always pour it on a plate in a thin layer and let it set. Break it up with a butter knife and you are good to go. No need to wait on chocolate! Heck no!
In reality, this doesn't have to be a keto recipe, but if you are keto it certainly can be! The keto version is much richer, of course, but still really enjoyable. Plus, you can add bee pollen or large sea salt flakes to the top and you'll never look back at another chocolate again!
100gm cacao butter , melted
25gm coconut butter, melted and stirred
3/4 cup (60gm) raw cacao powder
1/4 tsp vanilla extract
1/4 tsp sea salt
Optional (non-keto) Style:
1/8 - 1/4 cup maple syrup or raw honey
Large flake sea salt
Unsweetened coconut flakes
Melt cacao butter and coconut butter at around 40-45°C (104-113°F) on a double boiler. Once melted completely, stir in vanilla, sea salt and raw cacao powder. KEEP STIRRING.
Turn off heat and take top pan (with chocolate in it) off the bottom pan (with water in it) and continue to stir. until it begins to cool. If you want to be precise I usually let mine cool to about 31°C (88°F), however, I have recently rushed it and poured the hot chocolate into the molds and threw them in the refrigerator and it came out just a good as ever.
Just be mindful that you are not putting something too hot in a silicone or plastic mold. There are nasty chemicals that can leach out of those things and that would defeat the purpose of you making the healthiest chocolate in the universe.
Once your keto chocolate recipe has cooled a bit, pour it into the molds and sprinkle your topping of choice. I personally LOVE the large sea salt flakes and cacao nibs together! Bee pollen is another fav, so I usually make a mold of each.
Put in the refrigerator to set. It only takes about an hour, but if you can't wait that long be sure to leave some in the pan to sample!
Dr. Brandy helps women optimize their lives and and step into their greatness by embracing their feminine warrior. Utilizing feminine empowerment coaching, functional medicine and shamanistic healing principles, she affects change in body, mind and spirit. She teaches from experience, having been 12 sizes bigger, recovered from Bi-Polar Manic Depression, Fibromyalgia & Chronic Fatigue. Dr. Brandy's Story
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