Assorted Keto Sugar Free Chocolates: a tastebuds explosion with Raspberry, Hazelnut, Almond, Peanut Butter filling.
You won’t need to choose. At just 0.3g -0.8g carb, you are perfectly entitled to devour one of each. These Assorted Keto Sugar Free Chocolates are easy and quick. With a handful of ingredients to hand, you can whip them up in no time. Full of healthy goodness and keto-perfect. So if you’ve been feeling down because of all the Easter chocolate treats you cannot have, make these and you’ll be a happy bunny 🙂
It’s so annoying. There is chocolate temptation everywhere at the moment. Chocolate eggs, chocolate boxes, chocolate bunnies, chocolate hens. All beautifully packaged, with pretty bows and Easter embellishments. And begging to be purchased. It seems the chocolate displays start earlier and earlier every year. I swear I saw a chocolate egg for sale on 3rd January!
So do you give in to temptation? Or do you stick with the keto lifestyle and deny yourself? The answer is: neither! The worst thing you can do on any diet – although I don’t consider the ketogenic diet a ‘diet’, is cheat or pine for foods. Why? Because if you allow yourself to cheat, or you continue to long for certain foods, you will almost certainly slip up and quite possibly give up.
Why I NEVER cheat on Keto.
I look at keto as a lifestyle. For me, it’s a CHOICE, not a diet. There is no ‘denial’. I haven’t ‘given up’ any food. If I crave something from my previous carb life, I’ll recreate it. Or I’ll eat something deliciously high in fat that will reward both my stomach and my brain. I don’t allow myself to stray. Ever.
Cheating is a slippery slope. And in keto terms, a very bad thing (in my view). I know many ketoers cheat from time to time, or even regularly. But I’m not convinced it doesn’t do any damage. Keto means your body has become tuned to using fat, rather than glucose, for fuel. If you keep changing this fuel, how do you know you’re not actually causing damage at cellular level? Would you put diesel in a petrol car from time to time? I know it’s a silly analogy, but there’s a logic there. The point is, we can mimic the sugar-loaded, carb infested, bad fats offerings that surround us, and make tasty, delicious, sweet or savoury delights instead, without straying from keto.
As long as you have the required ingredients, or you can get them, my Assorted Keto Sugar Free Chocolates are a perfect example of ketofied food that actually tastes better than any factory produced equivalent.
And with the health benefits delivered by 100% Chocolate, Almonds, Raspberries, Hazelnuts and Peanut Butter, you really can’t go wrong. When choosing your peanut butter, make sure to check the label, as some contain added sugar which makes the carb count high. I use Whole Earth Peanut Butter with Sunflower, Pumpkin and Flax Seeds. It contains just 4.6g carbs per 100g.
Can’t be bothered to faff with different fillings? Do you prefer plain chocolate with no fillings? Fine. You have choices here. Pick your favourite and go.
Just don’t find excuses. I promise you will be hopping about with happiness once you pop any of these into your mouth.
- Yield: 57
- Serving: 1
- Calories: 46
- Fat: 4.7G
- Net Carbs: 0.3G
- Protein: 0.45G
- 200g dark chocolate with no added sugar added, such as Montezuma's Absolute Black 100% cocoa, or Callebaut 100% (U.S. option HERE)
- 60g unsalted butter
- 60g coconut oil (U.S. option HERE)
- 100g double cream
- 10 drops vanilla extract (U.S. option HERE) (or make your own)
- 1 tsp pure stevia powder (U.S. option HERE)
- toast hazelnuts and almonds for 5 mins, allow them to cool down, then place almonds in a zip-lock bag and crush them; set aside.
- place raspberries in a small, heavy base saucepan, add liquid stevia and turn hob to medium-high heat, while stirring and crushing the berries with a spatula; it will take a few minutes for the berries to break up and turn into a compote; sprinkle gelatine onto berries, stir well, making sure no gelatine lumps are visible, then transfer to a small bowl to cool down; once cooled, place in the fridge to firm up.
- break up the chocolate into a medium pyrex bowl or similar heat proof container.
- melt the chocolate over a bain-marie or in the microwave.
- add remainder of ingredients and stir until the mix is smooth and glossy.
- place silicone moulds over a flat, hard base such as a chopping board - I used enough moulds to make 15 peanut butter chocolates, 15 hazelnut chocolates, 15 almonds chocolates and 12 (slightly larger) raspberry chocolates.
- fill each mould with chocolate mix up to ⅓ level, then transfer to the fridge and leave to set for 5 mins.
- once set, take them out to add the fillings:
- place about ¼-1/8 tsp of peanut butter filling into the centre of 15 moulds; do the same for the raspberry filling, using 12 moulds.
- sprinkle crushed almonds over 15 moulds; add one hazelnut to the centre of 15 moulds.
- now pour remaining chocolate over the top and sides of your fillings and return to the refrigerator (or freezer if you want a speedier result).
- once set, pop the chocolates out of the moulds and transfer to a sealed container.
- store in the refrigerator for up to 7 days (but I doubt they will last that long!)
Peanut Butter chocolates (1/15th): Kcal 57; C 0.3g; P 0.85g; F 5.7g.
Raspberry chocolates (1 /12th): Kcal 48; C 0.8g; P 0.45g; F 4.7g.
Hazelnut chocolates (1/15th): Kcal 55; C 0.53g; P 0.65g; F 5.5g.
Almond chocolates (1/15th): Kcal 55; C 0.3g; P 0.73g; F 5.5g.